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While leaders were locked in intense discussions at the Brics summit this week, a young South African from a disadvantaged background was cooking up a storm in the kitchen.
Chef Funi was selected to prepare meals the “South African way” for dignitaries who descended on the country this week.
This was the biggest gig so far for the 39-year-old from Ravele village near Makhado in Limpopo, whose real name is Lufuno Sinthumule.
He said he received a “shocking” phone call from the international relations and cooperation department last month asking him to avail himself to cook for heads of state and dignitaries from Brazil, Russia, India and China.
“This is the biggest gig I’ve come across. I was so overwhelmed but I received positive feedback.”
For his big night, his first dish was served at the state banquet in honour of People’s Republic of China President Xi Jinping on Tuesday.
His menu featured starters of cream of chicken and chickpea soup and fresh salad.
The main course was ostrich fillet, cooked medium rare, served with polenta cake and Julienne seasonal vegetables. Another option was Salmon served with asparagus and carrots bundles.
Vegetarians were treated to ravioli served with warm beetroot puree.
Dessert options were a trio of cakes and berry coulis, a cheese platter served with preserves, a fresh fruit platter, tea and coffee.
There were local wines on offer, including Veenwouden Classic NV (red), Swartland Bush Wine 2017 (white) and Pongracz Sparkling Wine.
And for the Brics summit welcome banquet on Wednesday night, the starter was hot vegetable soup served with grissini breadsticks.
The main course was springbok fillet with rooibos jus, baked pap and sweet corn tartlets served with seasonal vegetables. Other options included grilled salmon served with baked polenta, seasonal vegetables and beurre blanc, cannelloni pasta tubes filled with feta and butternut served in a creamy tomato sauce (for vegetarians) and chakalaka balls served with polenta and chilli sauce (for vegans).
Dessert options included malva pudding with Amarula custard.
To wash down the meal, dignitaries were served Graham Beck Sparkling Wine, Swartland Bush Vine Chenin Blanc, Veenwouden Classic Premium Collection and Veenwouden Brics Collection.
Funi had an opportunity to present his menu to dignitaries.
Chef Funi has been making waves in the hospitality industry in the country. However, it was not all plain sailing. Growing up was “okay” for him and his three siblings as both his parents Wilson and Victoria Hlungwani were teachers.
He spent most of his childhood with his grandmother Hertha Fulufhedzani Sinthumule. But it was his grandfather Jimmy Musundwa Mukhavhuli, who really influenced his career.
Mukhavhuli was a chef at a local hotel.
Despite Hertha being a good cook, his grandfather’s skills made an impression on him.
He initially wanted to be a doctor but dropped out of the Medical University of SA when he realised that was not his passion.
“Although I was exposed to good food from a young age, my career choice was not obvious.
“As with many young people, I was confused about what subjects to choose and ultimately which career path to follow.
“When I got to Grade 10 I asked my teachers if I could take home economics instead of agriculture science.”
He said at first the school was taken aback but his family was supportive and understood that his interest in cooking was inherited from his grandfather.
“I studied hospitality management and completed a master’s degree in food service management. I taught students at a few universities of technology, colleges and correctional services facilities. I also worked in the administrative and management side, developing the curriculum and ensuring quality assurance.”
He holds a national diploma in food service management, a B-Tech degree in food and beverage management, B-Tech in post-school education management and a master’s degree in food service management, specialising in community nutrition.
All these qualifications were obtained from the Vaal University of Technology. He is currently a culinary lecturer at the Cape Peninsula University of Technology, Cape Town Hotel School.
Funi also has authored a book, Funi Cooks South Africa, and is a founder and chief executive officer of the Cooking with Funi brand.
