The Unorthodox Chef takes over Mogodu Mondays, Tlhakwana Tuesdays, Maotwana Wednesdays and Oxtail Sundays with 12-minute ready-made hearty meals.
There’s a new chef in town and the mission is clear: to offer hassle-free cooking time, especially when you and your loved ones are craving a nostalgic traditional meal.
The Unorthodox Chef Catering has grown reputable in the culinary world since its inception three years ago as a food manufacturer specialising in Mzansi’s finest traditional cuisine. Rooted in cherished family recipes and expressing love and warmth through food, the frozen meals are now available in 84 Pick ‘n Pay stores in Gauteng.
Identifying a gap in the market, I’ve curated and modernized recipes from yesteryears while preserving their authentic African flavours. This innovative approach caught the attention of major retailers,” says owner, Le Chef Phill.
Among others, the frozen meals range from;
● Cow Head
● Hard Body Chicken
● Chicken Feet
● Oxtail
● Ox Trotters/liver
● Mala and Mogodu
● Three Bean Stew
● Beef Stew
These meals are now officially available in all Pick n Pay stores across the Gauteng province. On the 3rd and 4th of August, catch the chef on the go at one of the following Pick ‘n Pay stores;
Boulevard – Wonderboom Junction – Sinoville – Hyper Faerie Glen – The Grove. Hyper Montana – Mamelodi – Atteridgeville – Hatfield – Wonderpark – Hazeldean Square – Quagga – Phillip Nel – Hyper Centurion – Qualisave Midrand – Jubilee Mall – Diepsloot.
Although the chef has only recently made it to Pick ‘n Pay shelves, the next stride to hitting Checkers’ shelves is already in motion.
“I started this journey in the midst of the pandemic in 2021 from a humble garage,” Le Chef Phill reminisces. “After six months, I upgraded to a small restaurant in the Boulders area of Midrand. The shift from working at a quarantine site for 11 months to pursuing this business was a risk and a bold move that bore its own challenges.”
Despite the hiccups, the dream did not die down but was instead reconfigured for success.
“After some time, I decided to close the restaurant and started preparing for the transition into a production kitchen. This new setup was designed for producing cooked and frozen traditional meals—a unique concept, convenience of home-cooked traditional meals to those who might not have the time to prepare them,” he concludes.
Follow The Unorthodox Chef for the convenience you never thought you needed to salivate through your cravings.
