Chef's Advice This International Chefs Day

International Chefs Day is celebrated each year on 20 October, focusing on educating children around the world about eating healthily. It's also a day for chefs to pass on their knowledge and skills to the next generation of chefs. Sibaya’s Speciality Chef Rita Sooklall has a delicious tempura masala soft shell crab recipe from the Sibaya Kitchen she’d love to share (see below).

Reading about food, cooking food and especially eating food are all motiving factors for Sooklall, who brings her passion to life cooking at Sibaya Casino & Entertainment Kingdom in uMhlanga.

This self-taught 47-year-old born and bred Durbanite chef’s culinary journey began at the age of 12, when her father’s love for cooking inspired a love for experimenting in the kitchen.

For Sooklall, food is more than just a profession – it’s a passion that brings her closer to her family, especially over the holiday seasons. “I love cooking for my family, although our kids are out of the house, they come and go with the grandchildren.” Her husband, Previ, is also an accomplished cook who has taught her a lot over the years.

Sooklall’s love for fresh, natural flavours shines through in her cooking, with an emphasis on Indian cuisine including curries and fresh roti, which resonates strongly with the Durban clientele. “I love using fresh herbs and spices - nothing artificial or synthetic,” she said.

Her advice to young chefs starting in the industry is, “Cooking is more than following recipes — it’s about passion, patience, and purpose. Stay dedicated, keep learning, and let your love for food guide you. When your heart is in the dish, it always shows.”