Page 16 - Waterfall City August Issue 2023

Waterfall City News

MEET THE CHEF

QINISOLIHLE MOYO

Sushi Chef at Cowfish, Waterfall Corner

I n our second Meet the Chef Q: In your opinion, what

is the most underrated
profile, we introduce you to the
ingredient?
chef behind the array of delicious
sushi dishes at Cowfish in Waterfall
tofu is bland, but it is so versatile and
Corner, Qinisolihle (aka Q) Moyo. A: Bean curd (Inari tofu). People think
takes on the flavour of any sauce you
Q: When did you decide to cook it with. It’s a great alternative to
become a chef? meat.
A: In about August 2004.
Q: If you could cook with
Q: Did you study? only three ingredients, what
A: I learnt the basics, like how to cook would they be?
rice and to fillet fish, at a private college A: Fish, cucumber and avocado.
called Skinny Catering. Then, while
attending a conference for sushi chefs Q: What is one kitchen tool
at the Sandton Convention Centre in you cannot function without?
2016, I was selected by Chef Kazaki – a A: My special KAI sushi knife from
visiting Japanese sushi chef – to be Japan.
tutored by him for six months in the
traditional art of Japanese sushi.

Q: Do you have any
accolades? The Spartan Sushi is Q’s favourite
dish to prepare on Cowfish’s menu.
A: I qualified under Chef Kazaki as an
International Sushi Chef.

Q: What is your cooking
style?
A: I specialise in the Japanese culinary
art of sushi making.

Q: What is your inspiration
for new recipes/dishes?
A: Feedback from my sushi-loving
customers.

Q: What is your favourite
dish to prepare on your
current menu?
A: The Spartan Sushi. The combination
of seared salmon, tempura prawn,
jalapeno, cream cheese and crunchy
kataifi gives it a unique taste.

Q: What is your favourite
home-cooked meal?
A: Vegetable stew.

14 Waterfall City Issue 8 2023