Behind every woman, there’s another rooting for her season of success. Because the moment she gets to taste the fruits of her labour is the moment her zest for life inspires us all. In collaboration with ClemenGold®, we are celebrating bright, bold and unforgettable women this Women’s Month. Those who weather storms with hope for brighter days, the dreamers who dare and move boldly despite the odds, and those who plant roots in communities, leaving a lasting impact and a garden of knowledge for generations to come.
For over 20 years, ClemenGold® has made life simpler, tastier and brighter. It’s more than just fruit – it’s a wholesome gesture that says, “I thought of you.” From farm to shelf, each mandarin is nurtured with the same passion and dedication that has made it a trusted favourite. Sun-ripened to perfection, handpicked and carefully packed, these virtually seedless citrus fruits are grown and treated with care.
ClemenGold® growers are committed to sustainable farming practices that nurture the environment, conserve water and build healthy soil for the future. To honour their pledge for better and brighter days, they are shining the spotlight on those women who have paved the way for countless others. Chef Bongeka Shange is one of many.
Bright, Bold & Unforgettable
Raised in the small town of KwaDukuza in KwaZulu-Natal, Bongeka Shange couldn’t ignore her dream of becoming a chef, but her journey wasn’t clear-cut. Despite the loss, pain and misfortune she had endured, she rose above adversity to make her dream come true. “I decided to become a chef shortly after I had just given birth to my daughter, so I tried to juggle the two.”
“Needless to say, that didn’t work in my favour. I didn’t have much support with my family living far away, and things reached the point where I had to take a break from my studies. I was lucky enough that the International Hotel School agreed to it; one of my fears was leaving my daughter with someone while I went to campus. It was an incredibly difficult time. What kept me going was my daughter – wanting to create a better life for her and us. I needed to change our story.”
“Like many women, I have experienced loss, pain and misfortune and rose above adversity to make my dreams come true.”
With her talent and determination, and the support of the CSI programme at Red Fox Group – where Debbie Gebhardt championed her cause and helped provide fully furnished accommodation and utilities throughout her studies and internship – she was one step closer to fulfilling her dream. Some might say that her cooking is inspired by her fiery spirit. “My cooking style is bold and flavourful. I infuse my dishes with fresh herbs and fragrant spices. I always want them to stand out, which often means ‘spicy’ flavour profiles, not just in taste but in character too.”
After receiving her certification, chef Bongeka, affectionately known as ‘Chef B’, decided to make some bold moves in her career. One of them is working at the Hyatt Regency Cape Town, where her mentors have taught her to push the boundaries of creativity and bring brightness to the plate. “People eat with their eyes before they taste the food. I always try to make my dishes as colourful as possible, and then also with the ceramics used when plating – it makes a huge difference. If I have a colourful dish, then I use a bold white plate. If it’s black, I make it pop by using bright, colourful produce, from carrots to beetroot and vibrant sauces, but it also needs to have that depth of flavour.”
“Everything has to balance.” Something Bongeka has learnt through years of life and work experience, which has gotten her where she is today. “I’ve made some bold moves in my career, which have taught me a lot. I challenged myself by entering a five-star establishment fresh out of culinary school – not the most popular choice among some chef circles. You get ‘grilled’ differently – it’s like the real world of cheffing. I’ve also collaborated with different brands, which has taught me that being a chef is not just about being in the kitchen; there are many elements to it. Being bold also means braving the unknown and believing in yourself even in the face of self-doubt, and attending industry events has taught me to acknowledge my talent and growth around seasoned chefs.”
Resilience, patience and treating mistakes as teachable moments have shaped her into the young professional she is today. “One of the most important lessons I experienced was at the International Hotel School. We were asked to create a dish for our portfolio, and while preparing my dish, I cut my thumb badly. My lecturer, chef Marianna Kleinsmidt, helped me. I knew I needed medical attention, but I couldn’t take that risk of going to the hospital and missing the plate, so I put gloves on and stomached the pain. I’m grateful I persisted because it turned out to be one of the greatest dishes I’ve made. I was in so much pain, but it taught me to finish what I start, regardless of the obstacles.”
“I want them to remember that I never gave up.”
That fire in her belly and lionheart remind her that she was destined for this. It’s allowed her to lead with empathy and courage, and to take up space in a male-dominated industry. “It’s important to have different voices in the kitchen and to be as bold and authentic as possible. For me, that means showing up as an empathetic chef and being my best creative self. We sometimes lose the plot by trying to be what we’re not. Be unapologetically you.”
As we all know, it takes a village. “Many women have inspired me in work and life. My lecturer at the International Hotel School, chef Marianna Kleinsmidt, taught me how to be a professional chef and how to cope in this industry. Debbie Gebhardt of the Red Fox Group, who believed in my dream and encouraged me to join the CSI programme as a chef. My sister Mzozi Mthembu reminds me why I started this journey – she’s the one person I can always call when the going gets tough. Shermoné Smith, my executive chef at the Hyatt Regency, taught me resilience, patience and work ethic and proved that females can dominate the kitchen. My two girls, Angela and Lwandle, who give me strength every day to try something different, are my reason for getting up every morning. There are so many incredible women who have pushed me forward and held my hand throughout this journey. To all of them, I am eternally grateful.”
The challenges have only fuelled her hunger for success. “I would tell my younger self to surrender to growth and seek positives. Never let negative comments about your cooking dominate your mind. If you let it, it will torture you. Learn to let things go, because this industry requires patience. You know how far you’ve come and how far you need to go. Just take the time to hone your craft and never let anything come between you and your dream of becoming a chef. That’s all that matters.”
“It’s important to have different voices in the kitchen and to be as bold and authentic as possible.”
“Like many women, I have experienced loss, pain and misfortune and rose above adversity to make my dreams come true, regardless of how many times I had to change careers. I chose to trust myself and start afresh.” Before any big break comes along, you have to be willing to take a chance on yourself.
This is only the start for the talented chef. “My next goal is to venture into private cheffing. I know it’s quite difficult, but I appreciate a good challenge. I also want to start a canapé catering business – I love everything about them. Beyond that, I want to work at a five-star hotel and continue to refine my skills, while staying open to what lies ahead.”
Above all, Chef B is determined to build her own legacy and pave the way for her girls. “I want them to remember that I never gave up. I had to stand out to be given an opportunity. Not everyone wants to hear that story, but it’s rewarding to know how far I’ve come by being resilient; I never allowed negativity to consume me. I’d love people to remember me as a bubbly, bright, bold and unforgettable woman – a mother who led with heart and fought to live her dreams. I want that to be my story.”
Feeling inspired? Learn more about the ClemenGold® golden values and make every moment better this Women’s Month. These virtually seedless mandarins are now available at Woolworths stores nationwide until October. Also, don’t miss the freshly squeezed ClemenGold® mandarin juice!
Visit the links below for delicious recipes and more zesty goodness.
