"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
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"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
Chef Nompumelelo Mqwebu - Through the Eyes of An African Chef" [Johannesburg, South Africa] Ep.8
Freestyle Flavor with Chef Tarsha Gary
1 hour 5 minutes 13 seconds
4 years ago
Chef Nompumelelo Mqwebu - Through the Eyes of An African Chef" [Johannesburg, South Africa] Ep.8
She is quite a credit to her father and her grandmother before him. Chef Nompumelelo Mqwebu is leading South African cuisine in the right direction by taking it back to its delicious indigenous roots. Dig into our conversation full of history, African ingredients and laughs. Contact Chef Nompumelelo on Instagram and Twitter @chefnompumelelomqwebu To contact us here at the podcast send an email to: freshandfreestyleflavor@gmail.com We'd also love for you to show your support for this podcast in the best way you can, listening, sharing, and funding make it sustainable. Thank you!
Freestyle Flavor with Chef Tarsha Gary
"Freestyle Flavor" is a podcast "Cookumentary" highlighting all things FOOD! The show features interviews that uncover backstories; asks less obvious questions and celebrate the flavors we all love! Join Chef Tarsha in the journey forward in conversation with cooks, farmers, gardeners, educators, ranchers, and regular folks discussing cultural foodways, culinary history, ingredient profiles, food security and recipe fanfare.
