Jaenique Swartz
Stacey-Lee van Rooi’s journey into the culinary industry began with a deep-seated passion for cooking, and a lifelong dream to make her mark in the world of delicious food. This passion led her to embark on an exciting street food venture called Salted Sugar, through which she brings her unique flair to the Namibian culinary scene.
“I have always been enamoured
with cooking, fuelled by my love for experimenting with flavours and creating unique dishes,” she told Youth Corner.
Van Rooi matriculated in 2016. In 2018 and driven by her desire to excel in the culinary industry, she set out to pursue formal training and education in the culinary arts. Armed with determination and a thirst for knowledge, she immersed herself in culinary school, where she learned the intricacies of cooking, and gained invaluable hands-on experience in professional kitchens. She completed her studies in Stellenbosch at the Institute of Culinary Art (ICA), and is pursuing her bachelor of consumer science degree, specialising in food nutrition.
Alongside her sister Kelly-Jane van Rooi, Stacey-Lee also owns Cakebar, an online bakery. Kelly-Jane plays a vital role in managing several business aspects.
Salty Sugar’s menu is infused with Asian, American and Italian influences, and is relatively new and ever-changing. According to the head chef, the menu brings forth delectable homemade artisanal ice-cream flavours such as milk chocolate, pistachio crunch and bubblegum.
Their vibrant-coloured food truck aims to give each customer a life-changing experience with their innovative flavour combinations.
“What sets Salted Sugar apart from other food trucks in the city is our commitment to elevating traditional street food with creative and diverse flavours,” said Stacey-Lee, who started cooking and baking at around age nine. They use fresh, organic and locally-sourced ingredients which includes produce from their own homestead to rustle up their dishes. At this point, Salted Sugar does not operate daily, only over weekends and at markets/events in and around Windhoek, such as at the Oamites Agri Plots last Saturday, which was their first-ever pop-up event.
The duo presented guests with mouthwatering food and had them come back for more. “It went well. We made good sales and had +/-50 people in attendance,” said Van Rooi. “These pop-ups serve as an opportunity for us to connect with our audience, gather feedback, and refine our menu, as we embark on this exciting culinary journey,” she said delightfully.
– jaeniqueswartz@icloud.com