Citrum Khumalo was appointed to handle the executive dining and staff restaurant facilities for Vodaworld and the Mercedes Benz head office on behalf of the Compass Group one of South Africa’s premier contract caterers, he moved on to be responsible for The Virgin Atlantic first Lounge as the Clubhouse Manager and the Executive Chef where he served none other than Sir Richard Branson.
During this time, Citrum entered into an alliance with well-known food personality and manufacturer of herbs and spices, Cass Abraham’s producing a range of African spices & sauces called Chef Khumalo’s Africa in a Bottle, which could be found on the shelves of supermarkets in 11 European countries and 4 American states.
Citrum currently has his own exclusive catering company Asidle Gourmet Catering that caters for weddings, parties and staff restaurants and where he had the opportunity to cater for President Nelson Mandela. Citrum scooped second price as entrepreneur of the year 2005 from the SAB kick start programme in Gauteng getting a grant of 80k, he went on to achieve second place in the National entrepreneur of the year 2006 getting a 75k grant for his company.
As a celebrity chef for Cotton Road, an agent that represented chefs in South Africa, Citrum gained further exposure in the media and his voice could be heard in a regular weekly slot on Metro FM. He has graced the pages of innumerable magazines, including Food & Home, True Love, Drum and Pace, he has also done a number of Tv shows and has worked with some of the world’s top celebrity chefs including Ainsley Harriot, Alan Coxon and Aldo Zilli. Citrum has hosted a number of TV shows (SABC 2 Saturdays 08:00 Chef in My Kitchen, SABC 2 Saturdays 15:00 Whip the Chef) with the new flavors that he has developed for Simba chips.
Through his membership of the Association and his passion he has traveled extensively across the globe on food promotions, visiting over 15 countries around Europe, Caribbean and Asia to promote the art and science of South African cuisine. Citrum is currently the Vice President of the Culinary Arts Association of South Africa.
Citrum’s passion for training is satisfied by sharing his experiences and the skills he has acquired in his career and through his exposure to cuisines from around the world with the young chefs of the future and the ordinary South Africans that are passionate about food. Citrum spends quality of his time training the young chefs of tomorrow.