{"data":{"markdownRemark":{"html":"<p>Chef Marijke Makomba (formerly Duminy), co-founded Four and Twenty Cafe in\nCape Town, in 2013 (www.fourandtwentycafe.co.za). As Executive Head Chef, she\nwas personally responsible for designing the iconic breakfast and lunch menu,\nstill one of the most celebrated part of the café's ongoing success. Since\nits opening, it has consistently been on the Eat Out Top 500 restaurants\nlist, has remained voted in the top 10 Cafes of the Western Cape (Eat Out\nMagazine), and listed in the renowned international food guide, “Where the\nChefs Eat - a guide to chefs’ favourite restaurants” (2015), nominated by\nSA’s Top Chef Luke Dale Roberts.</p>\n<h5>How it began</h5>\n<p>After its opening in April 2013, Four and Twenty Cafe was an instant, raging\nsuccess with queues forming around the block in rain or shine, all year\nround. Chef Marijke was Head Chef in the hot kitchen and personally\nresponsible for developing the iconic Four &#x26; Twenty breakfast and lunch menu</p>\n<ul>\n<li>with the signature dishes and fresh flavour combinations that made them\nfamous (and still keep the cafe booming today). Marijke’s B.Com Economics and\nLaw degree, (completed before pursuing her Cordon Blues Grande Diploma\ntraining) only deepened her understanding of the business of food, and how to\nsucceed in such a competitive industry.</li>\n</ul>\n<p>IMAGE_PLACEHOLDER</p>\n<h2>The Future</h2>\n<p>Having sold her share in the restaurant in 2017 she moved to vibrant Jozi with a new dream, to launch her own niche consultancy, exploring the soul and stories of Johannesburg’s most interesting eateries. Combining her award-winning culinary talents and her relentless fascination with flavour innovation, she is also an enthusiastic and engaging teacher, who loves to share and unlock the potential within others. She believes that creative sharing breeds inspiration, and that the concept of a “secret recipe” is self-defeating and misplaced: the secret ingredient is always the spirit of the cook. </p>\n<p>“Having run my own restaurant for five years, in which it felt like a piece of my soul on every plate, I know intimately what it feels like to live passionately for your business. Variety and change drive my existence however, and being given the opportunity to work with other business identities, and to be able to channel their vision into food that speaks volumes, to apply my culinary craft and creative obsession in new ways, to inspire other cooks to become even more enthralled by the magic of what they do - that is what feeds my soul!”</p>\n<p>— Marijke\nFounder &#x26; Chef, Mak and Chops</p>\n<h5>Media coverage</h5>\n<h2>Online Acclaim</h2>\n<p>LINKS_PLACEHOLDER</p>","frontmatter":{"title":"Marijke Makomba"},"fields":{"image":null}}},"pageContext":{"slug":"/about/","image":""}}