About This Project
We recently interviewed Prof Dube, in celebration of having the Half Chicken, with peas à la Français, on the Societi Bistro Spring Menu named after him.
What is your profession?
I am currently the Spokesperson for the MEC for Transport and Public Works in the Western Cape Government.
What was your dream job when you were growing up?
Like every young lady, I dreamed of being Miss South Africa one day, with a back story of having fought for justice as a young Human Rights Lawyer.
What does a typical day in your working life look like?
Media, media, and more media, consumed during the course of each day. Each media report relating to my portfolio is analysed and responded to where necessary. My days also involve drafting speeches and press statements, as well as a lot of reading, from legislation to annual reports, and all things transport, infrastructure, traffic, and road safety related. I also get to be a part of conceptualizing and implementing innovative road safety campaigns, with safety being one of my passions. A day often also include some hectic political discourse, centered on current affairs.
One of your most inspiring experiences in your career to date?
I was fortunate enough to be chosen as a 2016 Mandela Washington Fellow as part of former U.S President’s, Barack Obama, flagship Young African Leaders Initiative. As part of the fellowship, I was whisked off to Phoenix, Arizona, in the United States, and spent six weeks not only learning at Arizona State University and engaging with government leaders at all levels, but also fully immersing myself in life in the South West. This included interesting food, visiting movie sets of Wild West films, riding mechanical bulls and live camels, and most importantly, adopting the American cultural practice of volunteering through special non-profits like St Vincent de Paul, and Project Cure. The experience has definitely inspired me to be better and do better.
What is your favourite question to ask a prospective employee?
Having been very mentorship-driven in my career, I always ask prospective employees what their future aspirations are. It is always important to have a plan or goals that you are constantly working towards. It is equally important for employers to be aware of these goals so as to assist you to achieve them, and to hold you accountable to them at every stage of your professional development.
What is your favourite leisure activity?
Travel is by far my favourite. Seeing new places and having different worldly experiences. I’m a “When in Rome, do as the Romans do” type of girl, opting to immerse myself in the culture, language and lifestyle of anywhere that I travel to, as opposed to being a traditional ‘tourist’. I find experiences are made that much richer by such an approach.
Who is your favourite South African designer?
Kat van Duinen without a doubt right now. I marvel at her talent, craftsmanship, and intricate detailing in her garments. I own a few of her pieces that are timeless, chic, and are go-to items in my closet. I am also in an African-print phase right now, and NOYO Closet, based in Cape Town, have been great collaborators in creating some of my favourite african-inspired looks. I love an effortless fusion of bold prints with classic sophistication, and these two designers have both and so much more.
How do you feel about appearing on the Societi Bistro menu and the dish in particular?
Truly honoured and humbled. I am not worthy, but will endeavor to be. Societi Bistro has become my home away from home (and also not too far from home too), and having my name on the menu feels like receiving the Key to the City but even better, as it is an honour bestowed to me by family. The chicken dish is always tender, with a mix of flavours that makes it bar none.
What is your favourite food to indulge in?
I still dream of the saffron risotto that Stéfan once prepared for me as part of my Chef’s Table prize. No other taste compares. I also LOVE meat, and Societi Bistro has amongst the best meat dishes I have ever had. From the free-range chicken (wink wink), to the lamb shank, steaks, and pork neck, each meal always leaves me fulfilled. I also am weak for the Chocolate Nemesis and Baked Cheesecake, as Peter knows.
Any memories you would like to share about Societi Bistro?
Every memory is always special when I come home. Thank you very much for that (as I grab my handbag and head over for lunch)
The Prof Dube is only available on the Societi Bistro Spring Menu.