Ramatsobane Daphney Makhafola

What does your company do?

My business, Silvermoon Enterprise, is a pioneering force in the culinary and events industry, specializing in plant-based catering, artisanal food products, and immersive dining experiences. Through Motswako Ezee Vegan, we create innovative, ready-made vegan meals, sauces, and snacks, making plant-based living accessible to all. Fork & Flame by Silvermoon delivers exceptional catering and exhibition experiences, blending diverse flavours with culinary artistry. Additionally, we manufacture artisanal sauces and spice blends like Harissa sauce, Jalapeño Sauce, and Za’atar spice, crafted with authenticity and quality. At the heart of Silvermoon Enterprise is a commitment to sustainability, inclusivity, and culinary excellence, catering to both vegans and non-vegans while promoting a healthier, conscious way of eating. My goal is to redefine plant-based cuisine in South Africa and beyond, ensuring that every meal is a celebration of flavour, culture, and innovation.

What is your biggest success?

My journey as a chef, entrepreneur, and advocate for plant-based cuisine has been defined by milestones that showcase my commitment to innovation, leadership, and empowerment in the culinary industry. 1. Exhibiting at the PlantPowered Show – As one of the leading plant-based/vegan exhibitions, this platform allowed me to showcase Motswako Ezee Vegan by Silvermoon, introducing my unique products to a broader market and solidifying my brand in the plant-based food industry. 2. Chairlady for Limpopo – Women in Culinary (SaChef) – Leading this initiative has given me the opportunity to mentor, uplift, and create opportunities for women in the food industry, ensuring that female chefs and food entrepreneurs receive the support, skills, and networks needed to thrive. 3. Vegan Nutritionist & Culinary Innovator – My expertise in vegan nutrition and plant-based culinary arts has enabled me to educate, inspire, and transform the way people approach food, bridging the gap between health-conscious eating and bold, flavourful cuisine. Through these achievements, I am not only growing my business but also shaping the future of plant-based cuisine, food entrepreneurship, and women's leadership in the culinary industry.

What has been your biggest hurdle?

One of my biggest hurdles has been breaking barriers in the culinary industry as a plant-based chef and entrepreneur in a traditionally meat-focused market. Educating consumers—both vegans and non-vegans—about the richness, accessibility, and benefits of plant-based cuisine has required strategic marketing, persistence, and innovation. Additionally, as a female leader in the food industry, I have faced challenges in securing funding, large-scale retail opportunities, and equal representation in a male-dominated sector. However, through Motswako Ezee Vegan, Fork & Flame by Silvermoon, and my role as Chairlady for Women in Culinary (SaChef), I have turned these challenges into opportunities by creating spaces for women, driving plant-based food innovation, and advocating for inclusivity and sustainability.