With that in mind, we couldn’t be more excited about our new partnership with Sasha River of Stars – a luxury safari retreat and social enterprise located on our shared Mvuu Private Nature Reserve. Beyond its breathtaking views of the Olifants River, Sashwa offers something unique: a commitment to creating opportunities for local community members through Koru Camp. From training programmes to future hospitality internships, this partnership is already making a difference.
Recently, one of our intern chefs, Nothando, experienced this firsthand as she was invited to attend several days of a transformative culinary training programme hosted at Sashwa. This 12-day workshop working with the talented new kitchen team at Sashwa was led by Arabella, a chef with a passion for crafting sensory and sustainable food experiences.
Arabella’s training went beyond recipes and techniques. Founded in her ethos of blending delicious, healthful creations with environmental awareness, the programme introduced participants to high-nutrition, low-impact cooking. From nutritional workshops to lessons on kitchen systems, waste management, and the importance of indigenous and seasonal ingredients, her mission was to instil a sense of responsibility and care for the environment in every dish.
“Chefs have a responsibility as custodians of food – taking it from farmers and bringing it to the public. We have the power to shift consumers’ palates and educate them on ingredients that are more beneficial for the local environments, supporting local businesses and our health.” Arabella explained. By using local, seasonal, and indigenous plant-based ingredients, she emphasized how chefs can support small-scale farmers, protect local ecosystems, and create dishes that nourish both the body and the planet.
For Nothando, the training was a milestone in her journey as a young chef. “I found the training amazing—it was my first time doing vegan dishes, and I enjoyed it so much. I was very sad when I had to leave but I’m grateful for such an opportunity,” she said. For our part, we couldn’t be more proud of the feedback Nothando received from her teacher.
“Nothando was amazing – she is a sponge and has such a dedication to learning that I really admire. It’s the number one trait a young chef should have. She absorbed everything she was taught and was so enthusiastic and curious.” Arabella raved.
We are immensely grateful to both Arabella and Sashwa for the time and effort put into this unique programme. By helping to equip young chefs with these skills, we’re not only investing in their future but also strengthening the ripple effect of positive change throughout our communities, opening doors to new skills and career pathways. As we continue to nurture talent, forge partnerships, and create opportunities, we’re reminded of the transformative power of collaboration—where every ingredient, every lesson, and every individual has a role to play in creating a brighter future for both people and the planet.
