Journal
Menu Development
Restaurant Menu Design: How to Build a Menu That Works for Customers and Your Business
What makes a restaurant menu work? Explore how dish selection, pricing, descriptions, layout and kitchen operations influence customer decisions and profitability.
10 October 2026 · Lee Mokonyane · 10 min read
Food Careers
How to Become a Freelance Chef: What the Job Actually Requires
Freelance cheffing involves much more than cooking. Here’s how to price your work, manage clients, control costs, protect bookings and build a business that actually pays.
3 October 2026 · Lee Mokonyane · 11 min read
Food Careers
Food Careers Beyond the Restaurant Kitchen: 10 Jobs You May Not Have Considered
A career in food can mean developing flavours, studying how people perceive taste, solving factory problems or researching ingredients. These are some of the jobs that exist beyond the restaurant kitchen.
2 October 2026 · Lee Mokonyane · 10 min read
Eating Behaviour & Wellbeing
Mindful Eating: What It Is, What It Isn’t and How to Practise It
Mindful eating explores how hunger, fullness, satisfaction, emotions and distractions shape the way we eat, without adding more rules to follow.
1 October 2026 · Lee Mokonyane · 7 min read
Food & Everyday Life
How to Waste Less Food at Home
Buying realistic quantities, storing food properly, planning ingredients across meals and using leftovers before they become waste.
30 September 2026 · Lee Mokonyane · 5 min read
Ingredient Guides
How Egg Foams Work: Whipping, Peaks and Meringue
Learn what happens when eggs are whipped, how to recognise each peak stage and what makes a foam hold or collapse.
29 September 2026 · Lee Mokonyane · 4 min read
Eating Behaviour & Wellbeing
Better Nutrition Without Another Diet: 3 Habits That Matter More
Three practical nutrition habits that improve everyday eating without relying on restrictive diets: build better meals, eat more useful foods and make consistency easier.
28 September 2026 · Lee Mokonyane · 7 min read
Food & Everyday Life
Why Food Costs So Much: How to Get Better Value
A practical guide to judging food value through edible yield, portions, nutrition, convenience, seasonality, storage and how much of what you buy actually gets eaten.
27 September 2026 · Lee Mokonyane · 8 min read
Ingredient Guides
Which Oil Should You Use for Frying, Roasting, Searing and Baking?
How to choose the right oil or fat for different cooking methods, from frying and roasting to baking and finishing.
26 September 2026 · Lee Mokonyane · 5 min read
Ingredient Guides
A Guide to Cooking Oils & Fats
A practical guide to choosing oils and fats by heat, flavour and function, from everyday oils and olive oil to butter, ghee and finishing oils.
24 September 2026 · Lee Mokonyane · 8 min read
Ingredient Guides
How Eggs Thicken: Custards, Tempering and Coagulation
Why eggs thicken as they heat, how to control that process and what causes custards to curdle.
15 September 2026 · Lee Mokonyane · 4 min read
Ingredient Guides
Egg Freshness, Storage and Food Safety
How eggs change as they age, what freshness tests can actually tell you and how to store and handle eggs safely.
11 September 2026 · Lee Mokonyane · 4 min read