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Table treats from Dining Hall staff

- Wits University

Staff from Wits Dining Halls share dishes for the festive season as well as budget friendly meals for January.

Cresan Ramjathan, Executive Chef: Wits Dining Halls

Cresan Ramjathan, Executive Chef of Wits Dining Halls, has simple recipes for the festive season. Ramjathan, who joined Wits in March 2023, oversees the operations of all dining halls on campus and needs to ensure that food served powers students to success. The former Blue Train and Sun International gastronome is familiar with serving discerning palates and thrives on creating unique and sensory experiences.

Wits Communications put asked the culinary wizard to share easy and affordable dishes for this season. Try the Beef Roast and budget friendly chicken curry and cheesy mince bake.

Veronica Lephalala, Operations Manager at Wits Dining Halls.

Veronica Lephalala, Operations Manager at Wits Dining Halls joined Wits in 2012 as the operations administrator, working in the Retail Section under the Services Department with the responsibility of overseeing all retail stores on campus. This includes those at the Matrix student complex, Solomon Mahlangu House, Origins Centre, Wits Art Museum and all Parktown campuses. She was appointed into her current role in April 2021 and manages the overall operations of the dining halls, and staff and HR related matters - all with the aim of ensuring that service delivery is at its best, especially Wits students and conference visitors.

She is passionate about food safety and that HACCP principles are followed in all dining halls to provide #EATSAFE Campus as the “catering industry involves a huge risk and a lot can go wrong if proper procedures and processes are not followed and managed,” she says.

These are just some of her favourite quick and easy to make recipes and not expensive. These include breakfast options such as vegan french toast and standard french toast, honey glazed gammon, dessert and budget-friendly tinned fish meals.