Breaking Bread and Building Dreams: Chef Lesego Serero's Journey
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On JustGospel's Faith at Work with Malefa, chef and lecturer Lesego Serero shared how God has opened doors through cooking—from peeling potatoes at age eight to traveling the world without ever buying a plane ticket.
The Praying Grandmother
"This has been a calling from a tender age," Lesego recalled. "Around age eight, my grandmother gave me a small paring knife to help peel peaches. She taught me to peel potatoes. I loved watching how she prepared seven-color meals. She was a mean cook—around Christmas and Easter, she'd do pickled fish, the works. I inherited the chefing part from her."
His grandmother was "the epitome of all this cooking thing—I had a praying grandmother." He lost her at age 11. His favorite breakfast remains French toast (eggy bread/slaai fish). "I was always in the kitchen. I'm a giant and never grew up playing in the streets. My sons are taking that route now—I'm supportive because I see where this thing goes."
From UJ to Mauritius
Studying food and beverage management at University of Johannesburg, Lesego won his first competition to represent the country in Mauritius. "At church service, the priest said they'd bless me because I was going to Mauritius. I started pinching myself—this is God's work. How did I get here? God works in miraculous ways. That's when I saw His timing is always right. When it's your time, it's your time. From peeling peaches to representing the country abroad—the rest is history."
The Highest Honor
In Mauritius, families opened their homes for communal eating. "When you open your home and say 'come let's break bread,' that's the highest honor. We sat around the table—one made bean curry, another spinach potato casserole, another rabbit stew. You try what I cooked, I try what you cooked. We're sharing and asking 'how was your day?' That's the highest honor—sharing what you've cooked because when we cook, we're putting love into the food."
Doors Without Applications
"I've been to Kuala Lumpur, Indonesia, Dubai—it's through cooking I traveled and saw the gospel. It's through cooking I got opportunities to cook abroad. I've learned: if I put God first, He does things for me. I have never applied for a job. I always get head hunted—people say 'we've seen you, we've heard of you.' When the light is upon you, nobody can switch off your light when His presence holds you high."
The Catering Company
After graduation, friends at a small function asked for help. "Whatever we could put together—I don't see ingredients, I see food. When you have ingredients one-two-three, I already see a plate of food." Afterward: "You are gifted. Just register a company." He did. "Functions were just flowing—contracts here and there. I was like: how is this possible? That's when I learned: put Him first, trust Him to make a way, and all things will be possible. We're growing from strength to strength, pillar to pillar. God has been good."
Ten years in, they focus on personalized cooking—small intimate one-on-one functions.
Teaching the Next Generation
In 2009, Lesego taught at Royal Bafokeng Institute in Northwest. "I wasn't sure what I was doing—you're bound at a school teaching. But I enjoyed imparting knowledge. Students who knew nothing about hospitality—by the time they leave, you've mirrored yourself on them."
Now at Ekurhuleni East Campus teaching vocational students, he's pursuing his advanced diploma in technical and vocational teaching. "I'm doing recognition of prior learning—I have the experience, just need the paperwork. By year-end, I'll graduate."
He teaches basic food handling, baking, bread making—seeded, rye, brown loaves. "It's fulfilling knowing when learners leave with two dozen muffins and three loaves they made, they tell their parents: 'I did this.' I'm not just giving them bread—I'm teaching them how to make bread."
Currently training two students for national TVET competition. "I pray they win. It will change how they view the food industry and see how God creates opportunities
The Praying Grandmother
"This has been a calling from a tender age," Lesego recalled. "Around age eight, my grandmother gave me a small paring knife to help peel peaches. She taught me to peel potatoes. I loved watching how she prepared seven-color meals. She was a mean cook—around Christmas and Easter, she'd do pickled fish, the works. I inherited the chefing part from her."
His grandmother was "the epitome of all this cooking thing—I had a praying grandmother." He lost her at age 11. His favorite breakfast remains French toast (eggy bread/slaai fish). "I was always in the kitchen. I'm a giant and never grew up playing in the streets. My sons are taking that route now—I'm supportive because I see where this thing goes."
From UJ to Mauritius
Studying food and beverage management at University of Johannesburg, Lesego won his first competition to represent the country in Mauritius. "At church service, the priest said they'd bless me because I was going to Mauritius. I started pinching myself—this is God's work. How did I get here? God works in miraculous ways. That's when I saw His timing is always right. When it's your time, it's your time. From peeling peaches to representing the country abroad—the rest is history."
The Highest Honor
In Mauritius, families opened their homes for communal eating. "When you open your home and say 'come let's break bread,' that's the highest honor. We sat around the table—one made bean curry, another spinach potato casserole, another rabbit stew. You try what I cooked, I try what you cooked. We're sharing and asking 'how was your day?' That's the highest honor—sharing what you've cooked because when we cook, we're putting love into the food."
Doors Without Applications
"I've been to Kuala Lumpur, Indonesia, Dubai—it's through cooking I traveled and saw the gospel. It's through cooking I got opportunities to cook abroad. I've learned: if I put God first, He does things for me. I have never applied for a job. I always get head hunted—people say 'we've seen you, we've heard of you.' When the light is upon you, nobody can switch off your light when His presence holds you high."
The Catering Company
After graduation, friends at a small function asked for help. "Whatever we could put together—I don't see ingredients, I see food. When you have ingredients one-two-three, I already see a plate of food." Afterward: "You are gifted. Just register a company." He did. "Functions were just flowing—contracts here and there. I was like: how is this possible? That's when I learned: put Him first, trust Him to make a way, and all things will be possible. We're growing from strength to strength, pillar to pillar. God has been good."
Ten years in, they focus on personalized cooking—small intimate one-on-one functions.
Teaching the Next Generation
In 2009, Lesego taught at Royal Bafokeng Institute in Northwest. "I wasn't sure what I was doing—you're bound at a school teaching. But I enjoyed imparting knowledge. Students who knew nothing about hospitality—by the time they leave, you've mirrored yourself on them."
Now at Ekurhuleni East Campus teaching vocational students, he's pursuing his advanced diploma in technical and vocational teaching. "I'm doing recognition of prior learning—I have the experience, just need the paperwork. By year-end, I'll graduate."
He teaches basic food handling, baking, bread making—seeded, rye, brown loaves. "It's fulfilling knowing when learners leave with two dozen muffins and three loaves they made, they tell their parents: 'I did this.' I'm not just giving them bread—I'm teaching them how to make bread."
Currently training two students for national TVET competition. "I pray they win. It will change how they view the food industry and see how God creates opportunities
