This year, the 20th edition of the gsport Awards called for something extra special. As the esteemed judging panel gathered to deliberate over nominees across 20 public categories, it was clear the fuel for the day had to match the occasion, and thanks to an exciting collaboration with Red Cherry Interactive, that’s exactly what they got.
Enter Chef Kea, the culinary force behind a stylish, practical, and utterly delicious spread that kept the panel energised through hours of important debate.
“I was beyond nervous when I was told who I was preparing the food for,” Chef Kea shared.
“But in the nerves, I was still confident in myself and the quality of work that I do. I was also excited to be in a room of such important people.”
#GSPORT20 Judging’s Chef Kea
Through RCI’s support, gsport was introduced to this dynamic young chef, who’s making waves through her growing business, FoodByAFoodie. With Swiss culinary training under her belt and a passion sparked at just eight years old, Chef Kea’s journey is proof that when talent meets purpose, magic happens.
“My food journey started at eight years old. Food always fascinated me in the way it could transform. But mostly how it made people feel. It was through cooking shows I discovered what the title ‘Chef’ was and I decided at 10 years old, that that was what I wanted to become.”
What was on the Menu? She didn’t disappoint. The spread was both indulgent and intentional, made to nourish, delight, and keep the energy high.
Breakfast
- Pancakes with fresh berries
- Peanut butter-stuffed dates with apricot jam
- Cream and honey
Lunch
- Assorted croissants & bagel sandwiches: Egg & cheese; Salami & red bell pepper; Salmon & cucumber; and Chicken parmesan
- Homemade BBQ chicken wings
- Fruit platters
- Madeleines
“Red Cherry Interactive hires my services whenever they are hosting clients at the office. They give me the platform to grow my business portfolio and show my range of work.”
As for what’s next? Chef Kea has a clear vision: “For me, that would definitely be the Netball World Cup. As a netball lover, it would be one of the biggest achievements of my career to design meals or menus for that event.”
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On winter cooking: “Be creative with your veggies! I know a lot of people resort to making soups and roasts during winter and it might be effective, but that gets boring.”
“My biggest advice would be to make your regular meals and incorporate veggies into that.”
For example: cooking and blending veggies into your pasta sauces, roast some vegetables and add them to your lunch sandwiches. Look for low-effort meals that are filling and you’ll never go wrong.”
Any sporting inspirations? “Locally, my favourite woman in sport is Bongiwe Msomi. Internationally, Coco Gauff is my favourite.”
And her ultimate goal? “To build a successful business that people go back to time and time again.”
This year’s #gsport20 campaign is all about recognising and empowering women who are making their mark, and Chef Kea is a rising example of what it means to turn passion into purpose.
Contact Chef Kea on her social media platforms @foodbyafoodie or send an email of inquiry for any event to [email protected].
#IRecogniseHer, and we’ll definitely be back for seconds.
Main Photo Caption: This year, the 20th edition of the gsport Awards called for something extra special as the esteemed judging panel gathered to deliberate over nominees across 20 public categories at Red Cherry Interactive: Enter Chef Kea! All Photos: Supplied
Photo 2 Caption: The culinary force behind a stylish, practical, and utterly delicious spread, Chef Kea kept the panel energised through hours of important debate.
Photo 3 Caption: “I was beyond nervous when I was told who I was preparing the food for,” the Swiss culinary-trained Chef Kea shared.
Photo 4 Caption: “But in the nerves, I was still confident in myself and the quality of work that I do. I was also excited to be in a room of such important people.”
Photo 5 Caption: Chef Kea is growing her business FoodByAFoodie, and her journey is proof that when talent meets purpose, magic happens.
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