Lesotho’s international and multi award winning Chef Reauboka Donald Moletsane is calling young people to the culinary industry for there is so much that comes with it. He encourages them to study culinary arts because there is a fine line between chefs and cooks, mostly people often confuse the two.

Worldwide, culinary art has gained the recognition it deserves and its contribution to the economy. However, Chef D is concerned whether the profession is given the credit it deserves in Lesotho. The country’s renowned chef and president of Lesotho Chefs Association Donald Moletsane emphasizes  the importance of the career and studying culinary arts as food brings people of different classes together and the preparation brings a whole new sense.

“A chef is a trained professional who prepares meals for customers and supervises their kitchen staff. For one to be called a professional chef, they need to have years of study and have received intense training to meet their profession. A chef is someone who holds a Diploma and not a certificate”. He added that being a chef is a rewarding career to a creative and innovative person who enjoys continual learning in the kitchen- who is able to explore.

Chef Donald wears many hats for his achievements and for this he urges young people to pay attention that food business is sensitive and very unique. With the knowledge he acquired in the seven years of culinary arts study, he wanted to groom and help Basotho by equipping them with knowledge. So he opened a chef school- Dona@Balos, in 2013 and later a high class restaurant. He emphasizes the idea was inspired by the realization that something as minor as delivering different course meals and food testing skill remained a challenge in Lesotho.