ISSN 2413-6050 DECEMBER ISSUE 14
R300 per month DROP IN! DROP IN! Do you wanna go to a wedding, funeral, do Spring Cleaning or maybe you wanna go to town and do some shopping without a little disturbance, and you don t have someone to look after your kid/kids. We have a solution for you, you can simply drop him/her in. HALF DAY OR FULL DAY Address: 198 Moshoeshoe Street Mohlakeng Randfontein 1759
Editor Thapelo Moleft Khumalo Sub-editor/ Proofreader Naledi Modise Feature writers Que Matabane Talent Dhlamini Clapping-Ton Writer Bafedile Shenxane Photographer Elvis Ndimande Tshireletso The Nerd Ledimo Designers/layout artist Thapelo Moleft Khumalo Advertising / Sales Talent Dhlamini 073 476 2005 auzweke@takcommunications.co.za 198 Moshoeshoe Street Mohlakeng Randfontein 1759 Another edition of Auzweke! magazine. CONTENTS 4-5 7 9 Straight out of Mohlakeng, the 32 year old Zolile Bogale continues to pursuit his dream and passion in the hospitality industry in a form of running Bhut Zoli s Kitchen. At this day and age is teenage pregancy still a disgrace to the public? We get some answers on this issue. On #ASKiGirls- Lobola negotiations, we get to know the tips of lobola negotiation and views of women who are currently married regarding this issue. We went to kagiso le kagiso 2016 graduations were 33 kids were graduating, it was a lovely day at the graduations. We went all the way to vosloorus east of Gauteng and we met with Thuto Lesedi Secondary School choir and they blessed us with some songs. Our cover story of the month is the young, gifted and motivated Sizwe Rocboy. He tells us of his journey and all the projects his busy with and we get to know more about Rocboy. 10-11 16-17 18 12-13 14-15 23 The greatest feeling ever comes over us. It is a pairing of the two things most people love- summer and Christmas. And so with this double whammy, comes intense emotions- both good and bad. Emotions that tend to overwhelm us, creating realities that we find ourselves stuck in for a long while after the December period. There s lots more in this edition, so have a merry christmas and a happy new year till we meet again in the new year. Woza! 2017 Hope you will enjoy reading this month s edition. 24 26 27 From our side Sith Auzweke!
Auzweke! Up Close Bhut Zoli s Kitchen is cooking up a storm By Naledi Modise Straight out of Mohlakeng, the 32 year old Zolile Bogale continues to pursuit his dream and passion in the hospitality industry in a form of running Bhut Zoli s Kitchen. 4 Renowned as Zoli, he told Auzweke that as much as he loves cooking, he only discovered his true talent two years ago. I was broke, had R175 in my pocket. Went to the former Network Lounge and spoke to Johny and the rest was history. I have been cooking but I never actually sold food and people kept asking me how come I don t go into the hospitality industry and I though no it s not for me. After that, began learning the business. I sat down and did my own research. Prior to that, he was doing events as a consultant working for Max. I used to own a company and used to sell everything that s anything except for drugs and people. I am a qualified safety officer, and a qualified coordinate events planner I have qualifications for that and used to get bookings. He adds, When I started this business I was dried out, I remember it was around winter and I kept thinking summer is around the corner and my daughter has to go to school. So I didn t know it was going to open channels for me I have always loved cooking. Each time I was chilling with my friends I would come up with recipes and cook for them.
Sometimes I do follow cook books and look at how other people cook but I don t like following books, I did informal learning when it comes to cooking I don t have a qualification for that. I equip myself with the right knowledge. Zoli is currently studying nutrition, bacterial and contamination. So when I do food, I sit down and think of ways to fuse them together. I discovered during competitions that I can jazz food up then realized that I can also do cocktails. I give people what I d also want to eat so I don t cook from the book. I don t want to feel boxed and limited. I want to have my own signature. When I have to cook, I visualize it, for the whole day I don t meet anyone, I sit alone and think about what I m going to cook so I know what I m going to do. With my team, I brief them then I m always open for suggestions. Talking about how his food has been welcomed in the hood, he said, I have received nothing but love from this hood; I have got mega love for it. Their welcome was so warm and most people told me that I can do it and I can count on their support. There was this time I had a huge wedding to cover, I had no equipment and not cooked for a full capacity before. They gave me a menu and went through it. The guy gambled with me actually, after that, most people were surprised. I let my food do the talking most of the time. Most of the people undermined me because they would say I don t even look presentable. I don t cater I offer a lifestyle. Something has to be unique in ten years time, there has to be something that will make me stand out from the rest. He also did a course as a mixologist, it was a one year course. I was told that I am well equipped and I should not box myself hence I can even fuse cocktails. Zoli says his highlight has to be when he cooked at Zali Nxabi s wedding. The guy I was working with there was a renowned chef. He was also amazed by the raw talents and the fact that I did not go to school for it. I am working towards becoming a meat technician. I get criticized a lot especially since I began mixing cocktails, mostly it s a white dominated field cooking and mixing - but you have to keep going. I would love to open a joint and teach people food and I don t want to copy anybody it s going to be something different. I never thought I d see myself where I am right now, when I was in tertiary I thought I d be a millionaire by 30 from the entertainment industry and working super hard. I did not see myself cooking, I don t want to lie to people and say I was born to do this. People ask me if I want to become a renowned chef and always tell them no. I would love to teach a lot of kids how to cook. It s not easy going to a chef school because they treat you differently there. Never limit yourself, make extra mean to empower yourself. Taking us through his mission and vision for his brand, he said, I see this business growing big, at least in five years from now I want to see me having tw restaurants, one fast food franchise. It will create employment in the hood and I would love to see pop-up stores everywhere. My dream actually scares me, my brand is growing so fast. The biggest competition is myself as we do different things. The minute you start talking about competition, it reflects jealousy, if someone is doing well you must not shy away you need to tell that person. See the positivity in the other person, if you start competing you start self destructing. To be honest with you Johny Moehi introduced me to a lot of business. He advised, It s important for most black kids to do research about it first, go to school for some theory and practicals. Don t go to a culinary school if you don t completely know how to cook because you wouldn t want be taught everything from scratch. Study food technician, be innovative. Photo by BKS. Reel Entertainment 5