#007 Caz Talks Zimbabwean Food, Gango, Brunches & Catering

Black Food Tales

Caz is a London based food enthusiast, entrepreneur and the brainchild behind “Cooking With Caz”, a platform to share recipes, host events, engage with the community and more.

Ingredients for today’s show include notable food from Zimbabwe, the “gango” food trend in Zimbabwe. Challenges of organising a brunch? and catering.

https://www.instagram.com/p/BmXzQMjHGMH/?taken-by=cazrolinaa

Podcast Ingredients

• An introduction to “Cooking With Caz.”
• Caz talks about her specialties.
• Caz shares why cooking is an art form.
• We find out what happened when Caz tried to fry yogurt.
• Why milk is like “tip-ex” for cooking.
• Notable food from Zimbabwe.
• We talk “rodents” & “bushmeat.”
• Similarities & differences between African & Caribbean food.
• The “gango” food trend in Zimbabwe.
• Is African food becoming more popular?
• Is it good to water down food for the local palette?
• Why Caz moved from Bournemouth to London.
• Is a degree worthwhile?
• Cooking while in student halls.
• Where Caz found her passion for food – the competition that started it all.
• Why Caz plays so much attention to presentation.
• How Caz got her first client & tips for caterers.
• Pricing food for your clients.
• Quantity vs quality.
• Snapchat vs Instagram.
• Why events are important for people to try your food.
• Deciding what feedback to ignore and what to take on board.
• The “boozy African brunch.”
• Challenges of organising a brunch.
• Ensuring food quality when cooking with others.
• We talking more about the best way to work with people.
• Future plans – and food for thought on outsourcing.

https://www.instagram.com/p/BkGBYobnZ14/?taken-by=cookingwithcaz

Related Links

• cookingwithcaz.com
• YouTube: Cooking With Caz
• Instagram: @cazrolinaa & @cookingwithcaz
• Snapchat: @cazrolinaa
• Regarding “Ray Kroc” – McDonald’s: Behind The Arches (affiliate link)

Tweet #BlackFoodTales to discuss the show on Twitter.