Out of my depth, into the sauce: working at TASTE with no food experience
From marketing metrics to Abi’s potato stacks: this is a behind-the-scenes look at what it’s like to be the only guy on a team of food-savvy women. I was thrown head-first into a world of flavour, creativity and unexpected learnings. It’s about culture shocks, the quiet wins, and the joy of discovering new things every single day.
When I started working at Woolworths TASTE I expected to deal with digital dashboards, maybe tweak some banners, upload recipes, and handle the usual website back-end stuff. This is because I have a marketing and digital background and took a position on the digital team. What I didn’t expect? Knowing the difference between tamari and tahini by my second week, or pretending I knew until I googled it later (I still pretend sometimes).
I was not ready for the sensory overload of a space where words like editorial, food fight, and melkkos were thrown around like casual greetings (to me these terms were foreign).
The only guy in the team
When I joined the team, I realised I was not only the new person. I was also the only guy in a team of women. You could say I’m the only fish swimming with big sharks. And believe me, that makes things... interesting. I grew up with a lot of girls back home, so this was like déja vu. But there were some major differences.
The TASTE team is made up of absolute queens of cuisine, from editors and stylists to photographers and videographers who make a slice of cake look like fine art. The WhatsApp group alone is a whirlwind of social media food links, food puns, recipe swaps and food recommendations. I spend most of my time googling every interesting part of the conversation I am not familiar with. It's overwhelming, but also kind of amazing to witness.
Speaking of familiarity, loading and reading Khanya Mzongwana’s recipes really made me feel at home at TASTE. Her recipes are ones that I know best, and they bring back so many memories. Her Umphokoqo namasi (crumbly pap and amasi) and ooBompie recipes, made me nostalgic for my childhood. Her Isqa rice and Sunshine samp reminded me of my grandma.
Umphokoqo namasi (crumbly pap and amasi) recipe
Fake it till you make it
When it comes to team meetings, let’s just say I’ve nodded my way through some intense foodie conversations. The team doesn't just eat food (like me), they dissect it, respect it and elevate it. Once, during lunch, someone mentioned the “acidity of tomato sauce”, and I looked at my sandwich like it had failed me. On the other hand, my manager, Annzra, drinks different coloured smoothies almost every morning. I call them rainbow nation smoothies, but she doesn't know that (well, she does now). To all my smoothie people, be like Annzra and click here for smoothie recipes.
I’ve learnt to blend in by listening more and talking less. I ask questions carefully, and sometimes keep them to myself, because I think they’re not relevant. I also google like my life depends on it! I’ve also learnt that it’s okay not to be an expert, especially when you are surrounded by people who genuinely are.
Small wins and daily shocks
Every day brings a new surprise. I’ve learnt how an editorial and shoot come together, and it’s not as glamorous as Instagram makes it look. I’ve learnt that food styling is an art form, thanks to the best food stylist I know, Bianca Jones. I’ve learnt that herbs have hierarchy (hello, coriander controversy) and that sometimes you’re just there to show hands on camera. You hear “cut and action” until you get the right shot, and it feels like we're shooting a movie!
@wwtastePOV: Woolies just dropped what’s about to be your latest sweet obsession!♬ Dramatic - Big Dreams
Another small win? I baked banana bread... on purpose. Using a TASTE banana bread recipe. I tried it on a quiet weekend while I was home alone, just in case it flopped. I’d need time to recover in peace. But to my surprise and slight confusion, it was edible. The kitchen smelled like a cosy café. And for a moment I genuinely believed that I was ready to audition for MasterChef. I even took a dramatic bite like they do on TV: slow, thoughtful, eyes slightly closed. Let’s just say, I might not win any awards yet, but I didn’t poison myself. So that counts as progress.
Bakery-style banana bread recipe
Oh, I almost forgot! My favourite thing at TASTE is the “Friday food fight”. It happens every Friday on TASTE Instagram stories. At first, I thought food was actually fighting like Floyd Mayweather and Mike Tyson. I didn't know that it was just a poll about different foods to drive engagement on Instagram.
Small wins like helping to publish recipes that get thousands of views. Having my name printed in two Woolworths TASTE magazines (the Christmas 2024 and Easter 2025 editions) and being featured in videos really count. So put some respect on my name, I mean respect my name.
More than food
Here’s the truth: working at TASTE is about more than food. It is about creativity, collaboration, culture and community. I have learnt how stories are planned, how digital and print intersect, and how much love goes into every piece of content this team creates.
Even though I started as the digital media guy with zero food credentials, I have found a place at the table and every day I am pulling up my chair with more confidence (and slightly more food vocabulary).
Final bite
They say food brings people together but working here has shown me it can also transform you. I came in clueless and curious. I am still curious, but a little less clueless. And a whole lot more inspired.
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