anthony: sanza has no formal culinary training. he s completely self-taught, picking up bits and pieces where he can, often from the women in the neighborhood. so you re plucking the best of everybody s culinary culture. sanza: everyday. every day i learn. the smell. the color of the broth. what are you eating? where are you from? i ve been taught by some men, that s not how it s cooked at home, you know? anthony: right. sanza: go to that auntie. to the back of some dingy club, in the back there s a small kitchen. look there, it ll be nice. she ll teach you something. and then, that s me. anthony: uh-huh. sanza: hey auntie, you know, i m really keen on how you make that particular sauce. anthony: and they ll cook they ll show you. sanza: they re showing me stuff. i pick up. and i rush back to the shop and i try it out. i ve got all the elements, you know. anthony: at his cook shop, he mixes recipes, ingredients, techniques and traditions as he sees fit. one review
and then now that s when i took, you know, the tour of food. because that was the first was to engage. anthony: sanza has no formal culinary training. he s completely self-taught, picking up bits and pieces where he can, often from the women in the neighborhood. so you re plucking the best of everybody s culinary culture. sanza: everyday. every day i learn. the smell. the color of the broth. what are you eating? where are you from? i ve been taught by some men, that s not how it s cooked at home, you know? anthony: right. sanza: go to that auntie. to the back of some dingy club, in the back there s a small kitchen. look there, it ll be nice. she ll teach you something. and then, that s me. anthony: uh-huh. sanza: hey auntie, you know, i m really keen on how you make that particular sauce. anthony: and they ll cook they ll show you. sanza: they re showing me stuff. i pick up. and i rush back to the shop and i try it out. i ve got all the elements, you know. anthony
over the continent. anthony: black south africans fought hard for their freedom in their country. as i understand a lot of them are pretty pissed off about, hey, we re just getting our together, and whoa all these congolese and nigerians, well you know, they re coming in. sanza: of course there s gonna be that giving and taking, you know. and then people say, mandela s gonna die, they re gonna take all these people away, you know, that s not what our people are all about. and then now that s when i took, you know, the tour of food. because that was the first was to engage. anthony: sanza has no formal culinary training. he s completely self-taught, picking up bits and pieces where he can, often from the women in the neighborhood. so you re plucking the best of everybody s culinary culture. sanza: everyday. every day i learn. the smell. the color of the broth. what are you eating? where are you from? i ve been taught by some men, that s not how it s cooked at home, you kno
they say all of these people will die. they have take it away. that s not what we are about. sanza has no formal culinary training. he s completely self-taught. picking up bits and pieces where he can. often from the women in the neighborhood. you re plucking the best of everybody s culinary culture? every day. every day i learn. what are you eating? where are you from? i ve been taught by some men. that s not how it s cooked at home, you know? go to that auntie. to the back of some dingy cab. there s a small kitchen. look, there, it ll be nice. she ll teach you something and then that is me. hey, auntie, you know, i m really keen on knowing how you make your particular sauce. they ll show you? she will show me stuff and i pick up. then i rush back to the shop and i try it out. i have all of the elements now. at his cook shop, he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling, moving people a
know, out of the first way to engage. sanza has no formal training, self-taught, picking up bits and pieces where he can. often from the women in the neighborhood. you re plucking the best of everybody s culinary culture? every day. every day i learn. the smell, the color. what are you eating? where are you from? i ve been taught by some men. it s not how it s cooked at home. go to their auntie, to some dingy class, back there, there s a small kitchen. look there. she ll teach you something. you know? and then, that s me. like i m really looking how you make your particular sauce. and they ll show you. they ll show me stuff. then i rush to the shop and i try it out. i got all the elements now. he mixes recipes, ingredients, techniques as he sees fit. one reviewer said it was dishes