Local Flavour
Fairlady|March/April 2022
Stocking up your pantry? These artisanal foods are guaranteed to ignite the senses of home chefs everywhere. Meet the foodies behind two of South Africa’s tastiest brands.
By Ashleigh Roman
Local Flavour

The Cooksister

Rimona Kirshenbaum

START-UP COSTS: ‘I started my business with about R5000. Back then I used to work on the basis of cash on delivery, which meant the cash I had in my pocket from a sale was what I grew with.’

TURNOVER: ‘We’re a small business, but I am very proud of how much we’ve grown. We push out thousands of jars a day, with a small but impactful team. We’ve been fortunate to continue trading (and thriving) in spite of the pandemic.’

After a long and lauded career as a Silwoodtrained chef, Rimona took her skills and passion into her home kitchen, bottling her uniquely flavoured sauces and preserves.

Was it a risky move to leave your career to start your own venture?

I was the head chef at Andiamo Restaurant when I decided to start my own thing. It didn’t feel scary – more like a natural progression. All I could think about was how to get my product out there! I ran into the owner of Kamers Vol Geskenke while I was shopping at Consol Glass for packaging, and she said, ‘I’ll give you three weeks to show me what you’ve come up with.’ So I did a couple of products for Kamers and they sold out on the second day! I knew then I was onto something.

Denne historien er fra March/April 2022-utgaven av Fairlady.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra March/April 2022-utgaven av Fairlady.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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