Twenty years of service is a great celebration for any staff member at Londolozi and I have the honour again to have one of the kitchen staff at Londolozi celebrate this today. It is a fabulous experience that you get to hear stories of years gone by, recipes that have been learnt and taught again and loyalty which is second to none.
Twenty years ago a young Connie started at Londolozi in 1994 as a Pastry Chef and the relief Chef for the Satellite Camps. She then moved to Varty Camp, where she was in charge of the meat and fish preparation as well as serving the guests in the evenings.
Over the years Connie has moved up the culinary ladder and is now the Executive Bush Banqueting Chef of the kitchen.
You would have read about the incredible talent and passion that Connie has for her work in a chapter of the “Meet the Kitchen” blog.
Having a cup of tea with Mamma Connie (as she is referred to in the kitchen) – she told me that she made the decision to move from a lodge in the West where she’d been working as a Scullery Lady, because she one day, had a feeling in her bones that if she became a chef and learnt how to cook – she would be so very happy and she would pick up more skills which would enrich her life.
Guests would have tasted Connie’s incredible preserves & chutneys over the years and of course the most famous with her name, is Connie’s Chili! Although we warn the guests that it has a slight kick, no one seems to mind and always come back for more! Due to its popularity, we have included this recipe in Volume One of our Cookbook – Safari Basics!
I can tell you that I for one am very grateful for that day 20 years ago!