WHY I FEEL LIKE A WINNER.

Cajun Chicken Strips Served On A Bed Of Sun-dried Tomato Roasted Potatoes and a Fresh Pineapple Sauce. 

Today is one of those days of reflection whereby, I have been encouraged by the ideals of my subconscious to always believe in my worth as an individual. It was at the beginning of 2013, when I was stunned to find myself walking through the corridors of a place that I used to call, 'One of my other homes', Capsicum Culinary Studio. 

When I was eighteen years old (fearing that I would fail my Matric year - because that was a high expectation of some of the people around me), I spoke to my, now angel-Mother, who encouraged me to always strive to become someone who is in love with what they do. A global ambassador of self-actualisation who is: constantly pushing the boundaries of her potential. One who never gives up on her dreams to thrive. She always told me that it would be in my best interests to find a job that would allow for me to see the world and engage people from all corners of our planet, in a manner that is: cautious, loving and all-encompassing of the energy that I wish to attract. 

It was then that I decided that I would love to immerse myself in a career that allows for me to experience all of the above-mentioned aspects of being alive. Due to fortunate/unfortunate circumstances, my plans to head out into the world were put on hold for five years after I successfully completed high-school; as I rather agreed to attempt to pursue a career in Law. I am highly interested in the Laws of our nations and as I grow older, I realise that there is so much time to still pursue anything that I choose to. This is one of the best qualities of time - you are the only one who can manage what it is that you do with it. To own your time is a self-inflicted privilege that I believe many of us are daunted to engage with. With this in mind, I also understand that perhaps the timing in which I chose to take on my studies of legal chemistry was premature (in the sense that I was not yet ready to explore a career that dissatisfies my yearning to lead a semi-nomadic lifestyle) - A life where I am able to paint the world with a talent that has been bestowed upon me through the grace of the Universe. When I am ready, of course, I will complete my other degree, but right now is the only time that matters to me and I feel honoured to be so deeply in love with what I do. 

After many years of trying to get through Law School (whilst working as a Chef during my spare time), I was able to convince my creators that: allowing for me to enroll at an institution that accredits one with an International ability to take over the culinary industry, anywhere in the world, would be more beneficial to my ambitions in becoming the best Culinary Artist to ever exist; than trying to make a name for myself by working as a chef on the side.

A dear family friend of mine, Mr Itumeleng Morule, came to eat at a restaurant that I was working at, just off of Jan Smuts Avenue in Johannesburg, South Africa. I remember how impressed the kitchen staff would be, owing to my bringing in a new customer to the restaurant, everyday - I must give thanks to my folks for having a wide network of friends who decided to fornicate and reproduce at least three times a pair - for it is their reproductive nature that has enabled my knowing of a lot of people. 

My very talented head chef at the time, Chef Maureen, allowed for me to prepare his (Itumeleng's) meal for him without the assistance of any other member of our team. I walked up to him, with his special dish in hand and all I said is: "Za-tuum, if this meal is the one, please wait until after my shift and  help me to convince my father that I was born to be a chef?". Tumi, as he is so lovingly known, is a man who has such charisma, that he could persuade the devil to play with fire. My father was not only impressed by his raving words of the 'Orrichiete Pasta' that I made him, but he could see with what dedication and passion I was putting into my work. The hours of cheffing are so intense, that they could almost put those of new parents to shame. At the time, I was averaging 12 - 17 hour shifts, five days a week. 

Today, as I sit here and look at this plate that I created from a 'mystery basket' task that we were challenged with in week three of Culinary School.I feel so proud to have a father who opened his mind up to my dream. I feel blessed to have been born from a mother who taught me to always fight for my freedom. I am so lucky to have the many brothers and sisters that I do - who are continually giving me the go ahead to continue to do what I love. I mean, these are the people who I have been surrounded by, my whole life. They are the most hardcore, super-disciplined academics who inspire me to grow into a better person, everyday. They are artists of intellect, success, respect and most importantly, self-love. With them by my side and with my vision in sight, I know that doing is believing and that dreaming is forever.

I want to thank you all - my sisters, my friends, my family-friends (who provide me with such a strong system of consistent love and support) and most importantly, my amazing mothers and fathers (all 20+ of them).

Without you, there would be no me and without me, there would be a lack of fulfillment in my dreams.

I wish you all the best love that you can fathom, from the depths of my heart.

Best,

Khaleesi of the *Universe* x

P.S. "Only playas go on blind dates." - Mogwanti.