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Building a career the ‘Gen Z’ way

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Lifestyle

In a rapidly changing world, careers aren’t what they once were. Although there is certainly a place for getting a degree and working your way up the career ladder with a nine-to-five job, there are now many other avenues to financial success and living a more flexible life.

Talya Goldberg, 31, is a successful freelance creative director and social media strategist based in Cape Town. “The jobs that exist now didn’t exist ten years ago. They’re not things you can go to university and be taught,” she says. “There’s no older generation teaching these things, so there’s a big gap. For example, who’s creating content for brands on TikTok? They hire people in their teens or early 20s. There’s so much opportunity, and there are many more people working in a ‘nomadic’ way, not tied to an office,” she says.

Chad Nathan, 27, better known as @gingerwithagopro, defines himself as “a digital nomad with a wild passion for travel, adventure, and storytelling through the lens of a camera”. He reflects that “at school, I had this mentality that I would take a gap year, go to varsity, and do a BCom like every other Jewish boy in King David [schools], and then maybe join my father in his business”.

But while doing the gap year and the degree, he “fell in love with storytelling and capturing memories on camera”, which he would post on social media, and people loved it. The result is that he has now built a successful career as a filmmaker, photographer, and digital marketer.

He taught himself everything he knows while travelling to 34 countries and “hustling” to make it in the social media game. He has more than 26 000 followers on Instagram, and more than 34 000 on TikTok – both accounts reaching an estimated two million people a month. He employs people in a number of cities.

Goldberg followed a similar path. She did a business science marketing degree, and at the same time started interning, doing social media for a company that eventually hired her, as it urgently needed someone who knew how this new thing called social media worked.

No-one ever taught Goldberg the ins and outs of social media. She just loves it, and has spent so much time online, she has become a self-taught expert. “The best way to teach yourself something is to do it. If you do it enough, it eventually becomes second nature,” she says.

She began working with brands, meeting people who would become part of her extensive network. She then built a tech start-up with business partner Lucas Adams, which allowed users to print Instagram photos in various formats, as well as “social printing” for brands at events, which was extremely successful.

“To be honest, we didn’t know what we were doing! But it shows that you have to trust your instincts and try something,” says Goldberg. “The worst is when people ‘over-think’ themselves out of something. It’s about trusting your gut and if it feels right, say yes to it.”

Nathan echoes these sentiments. “At the beginning, I had no idea what I was doing. At the time, content wasn’t a big thing. But during my gap year, I saw someone using a GoPro, and it sparked my imagination – the idea that you could strap a camera to your head and record your life. As a kid I had always loved making home videos, and now I could do something similar. People would say, ‘This is amazing, can you do it for our business?’ I didn’t know how to edit or write an invoice or anything, but it was very much a case of ‘fake it till you make it’.”

Goldberg built Nifty250’s Instagram account into a much-loved online community. “It was about playing around and responding to what worked best. I loved the engagement.” They sold the business after four years and she went freelance, but eventually decided to take up an opportunity as a creative director. Within 18 months, she had transformed that company’s branding and social media offering.

She now works for herself, assisting a number of companies on a retainer basis, and doing consulting work. “I’m really enjoying the freelancer lifestyle and flexibility. I think work/life balance is almost impossible to achieve if you work a nine-to-five job. There’s not enough time for life,” she says.

Goldberg says that in careers these days, age is just a number. “I have a friend who is 21 years old and her very successful business is already more than six years old! And it’s all powered by the internet. It’s about marketing yourself and having chutzpah.”

Building a career these days is about following your passion, whether it is photography, knitting, graphic design, or dance. “In fact, it’s good to be as ‘niche’ as possible, and to stick to your niche,” says Goldberg. “The more random and unusual your work is, the better. The best content always rises, because people find and share good content.”

Goldberg advises matrics to use their first few years out of school to build a portfolio and online following. “When you finish matric, you probably don’t have a lot of expenses, you may still be living with your parents, and you’re not expected to earn a huge income. So you may have a year or two to figure things out.”

She emphasises that you don’t need expensive equipment, and people engage more with ‘natural’ photos taken on a smartphone.

However, Nathan says drone photography and videography is “huge” at the moment, and is only going to get bigger. “People always want to sit by the window seat on a plane because they’re mesmerised by a top-down image. You know as a kid you wondered what it’s like to fly? Well, the drone has given me that ability, and to show people art from the sky. Ten years ago, no-one was doing videography. Now, every kid wants to do it.”

Goldberg says it’s important to network. “It’s definitely about making the effort to meet the right people. In South Africa, people prefer to work with their friends or people they know. In addition, being thorough, on time, and easy to work with can get you far.”

She says this kind of work isn’t for everyone. If you prefer the structure of a regular salary and an office job, then it’s best to stick to that. You need to be motivated and disciplined but also able to go with the flow, work hard, and be passionate and knowledgeable.

To the matrics of today, she says, “It’s an exciting time. I recommend interning. Not only do you find out what you like, but what you don’t like. It’s much easier than studying the wrong degree and then finding out that you hate the work at the end. So have chutzpah, use this time to network and gain experience, and take every opportunity that comes your way.”

Says Nathan, “You can’t be shy – you need to be okay to put yourself out there on social media. You need to be the person who has the drive to succeed no matter what. You have to have creativity and passion. You’re not necessarily taught your passion – it comes to you. You can’t expect everything on a silver platter, but start a hobby, and you might just be able to create a career that suits your personality, and to do what you love. Follow your passion, and success will follow you.”

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Community

COVID-19 crashes the party for kosher caterers

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The sudden closure of Gary Friedman Caterers, one of Johannesburg’s largest and much-loved kosher caterers, has left the community in shock and shone a spotlight on a troubled industry dramatically affected by the pandemic.

During the best of times, kosher catering is tough, the overheads and costs are high, the margins are small, and the community is dwindling, say insiders. During bad times, it’s seemingly impossible, and many are hanging by a thread.

According to many insiders who wish to remain anonymous, the world of kosher is fraught with a toxic blend of favouritism, nepotism, and fierce competitiveness which has led to market cannibalism and an unsustainable future for many.

Kosher industry players are doing what they can to stay afloat. Innovative ideas by one caterer advertised on Facebook are sometimes copied the next day by another, sometimes for less. Several establishments are selling the same products or dishes, often at lower prices than their neighbouring kosher competitors. The exorbitant and rising cost of meat and chicken continues to rear its head and plague consumers.

Even before COVID-19, but certainly during the pandemic, there has been a proliferation of home industries that profess to be kosher but aren’t certified by the Beth Din. These are run by people who are also trying to make an honest living. However, they are having a negative impact on the bigger players who have Beth Din kosher licencing fees, mashgichim fees, high rentals, large staff complements, and other business overheads to account for.

Kosher caterers and restaurateurs have been hit doubly hard by the see-saw, stop-start nature of business during wave after wave of COVID-19 lockdown restrictions. An industry heavily reliant on simchas, celebrations, and festive good times, it has taken an irreparable knock. In spite of impressive pivoting, unprecedented resilience, grit, and hard work, many say it has become too difficult.

“It’s a very difficult time,” said Leonard Meyerowitz of Kosher Pie Works and Jozi Coffee Pizza Pasta. COVID-19 restrictions with no seating at eateries or very limited numbers at functions; the drastic drop to zero simchas from shul brochas, brit milah, weddings, Barmitzvahs and Batmitzvahs have taken a toll.

“Add to this the number of days we are closed because of Shabbos, fast days, and Jewish holidays, rising emigration, not to forget Eskom power cuts, it’s really hard on all of us,” he said.

South Africa has enjoyed being a flagship of kosher food around the world, but it’s slowly losing its big anchor establishments, said one concerned supplier.

Just after noon on Tuesday, 6 July, Gary and his wife, Tamara, dropped the bombshell in a letter to all their clients and suppliers explaining that their company was no longer able to weather the storm of COVID-19.

It brought to an end an era of simcha and revelry at the HOD, where he largely operated from. Friedman declined to comment further.

Several caterers and kosher suppliers this week expressed genuine sadness, perhaps seeing themselves reflected in the mirror of his company’s demise. “I was devastated when I heard the news,” said trained chef and caterer Hayley Hack. “Gary is such a good, kind man.”

Hack and her former partner, Sharon Sheer, parted ways amicably when COVID-19 decimated their once thriving, small catering and function co-ordinating business.

“It simply wasn’t financially viable to work as a team anymore, especially with 90% of our functions being cancelled. We walked away with a heavy heart, but at least we didn’t incur debt. It’s very sad because we were established in the industry,” she said.

In the beginning, they tried to make money by selling delicious salad dressings and delivering meals, but found that it wasn’t viable, so parted ways to work on their own after terminating their contract with function venue The Middleton in Morningside. Hack continues to cater on a small scale and Sheer remains hopeful that functions will resume and things will get better once lockdown is lifted.

Long-time caterer Estelle Sacharowitz of Love is in the Kitchen said she was “heartbroken” when she heard about Friedman. “He has an incredible legacy. This is a sad loss for the industry,” she said.

Ian Isenberg, of Spice Premium Biltong & Butchery said, “Gary is the ultimate mensch in the industry. He gave me a chance as a newcomer, and even when the chips were down for him, he still helped to cater a wedding [last month] for a couple who couldn’t afford it. He did a lot for the community and his staff. This is a huge loss.”

Some caterers who wish to remain anonymous for fear of repercussion say the Gary Friedman closure goes far beyond caterers.

In spite of a humbled Beth Din following the Stan & Pete treif chicken scandal and the continuing saga of the high cost of kosher food, the organisation is seemingly unsympathetic at this time, they say.

“The Beth Din has improved its accessibility and receptivity, but it’s still not customer-centric and now more than ever, it needs to be,” said one kosher caterer who wished to remain anonymous.

“Where is the Beth Din now when we need all the support we can get?” asked another.

“Kosher food and catering is prohibitive. The Beth Din has to do something about the exorbitant cost of kosher meat and chicken, end of story,” said another commentator, who also wished to remain anonymous. “Kosher chicken breasts cost between R244 and R268 per kilogram. Something isn’t right. It has become utterly unaffordable, and it’s affecting caterers and restaurants.

“Young couples are battling to keep kosher. Many are deciding it’s easier not to. My biggest concern is that kashrut is going to be diluted as more and more people resort to ‘kosher style’ food which is not under the Beth Din, like you see happening more and more in places like Australia.”

Rabbi Dovi Goldstein, the managing director of kashrut at the Beth Din, said the closure of Gary Friedman Caterers had come as a “huge blow to all of us”.

“We are in discussion with Gary as to various possibilities of how to assist him,” he said.

Kosher SA remained dedicated to ensuring the highest kosher standard, Goldstein said. “At the same time, we will continue to look at ways to assist all our establishments. We have, to date, provided payment holidays across the board during hard lockdowns, and extended help on a case-by-case basis.

“We are deeply concerned about the difficulties that all our certified food services are going through.”

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Community

Making matches in heaven work on earth

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In celebration of Tu B’Av, the Jewish holiday of love, Mirah Langer asked communal spiritual leaders to share their personal stories and insights about relationships.

Rabbi Yossy and Rebbetzin Rochel Goldman

Life rabbi emeritus, Sydenham Shul: Johannesburg

After 48 years together, the Goldmans’ advice is that “the first 25 years are the hardest”, jokes Rabbi Goldman. In actuality, in their decades together and as the parents of 11 children and numerous grandchildren, the couple are a wealth of wisdom when it comes to relationships. “Understand that you won’t change people. Learn to respect each other. ‘Love’ is a four-letter word. So is ‘work’. It’s a work-in-progress. Be patient. People who rush to the lawyer often regret it.”

The Goldmans have forged a life of Jewish practice and service, and it’s this, ultimately, which they see as having centred their marriage together. “Living an observant, traditional Jewish life and feeling the presence of Hashem in your lives adds to your quality of life. Practices like Shabbos and mikvah go a long way to enhance marriage and family life,” reflect the couple, whose union was bestowed with the blessing of the Lubavitcher Rebbe right from the start.

“Though we came from somewhat different backgrounds in terms of our families, we had similar values and goals in life. We also received the guidance and blessings of the Rebbe to go ahead with it, and that gave us confidence,” the couple says.

They first met on the suggestion of Goldman’s sister, who had come to know Rochel at seminary. “I was studying in Montreal and she was working in New York. I flew in for a quick first date, and when we saw there was potential, we dated on my next trip to New York for a few weeks.”

Married in June 1973, their unity is forged by a belief in the importance and sanctity of marriage. “Once we had children, keeping the family strong, stable, happy, and together was a priority in our lives. We believe in bashert, that we are soulmates, so we just have to work things out.”

The couple study Torah and Chassidic philosophy together “which gives life greater depth”. Since lockdown, they have also enjoyed the simple pleasure of taking walks together.

Rabbi Levi and Rebbetzin Chaya Avtzon

Linksfield Senderwood Hebrew Congregation: Johannesburg

“He’s going to marry that girl!” This was the confident declaration of Rabbi Avtzon’s sister after he came home “grinning ear to ear” from his first date with Chaya.

“Less than three weeks later, we were officially engaged. You might say, ‘Three weeks – so long?’” they quip, “The truth is, we were ready after two weeks, but waited for Chaya’s parents to come from South Africa to celebrate the engagement.”

Although Chaya is from South Africa, they met when she had finished at seminary and was teaching in New Jersey. At the time, Avtzon was living with his family in New York City.

After their marriage, which took place in the Johannesburg City Hall, the couple settled in New York City. However, it was Avtzon, who about a year after being married, initiated moving to South Africa. Chaya didn’t need much convincing.

“Within two days, it was finalised. We moved here not long after. We had zero job prospects, just a strong intuition that this place would be good for us. How right we were!”

This week, on the 14th of Av, they celebrate their 12th Hebrew wedding anniversary. The couple, who are blessed with six children, say that the core of every marriage needs to be about “lots of talking and sharing”.

“Two adults working on becoming better people is the simple recipe” for positive relationships, suggest the Avtzons. “Marriage is made out to be much more complicated and sophisticated than it actually is. Most issues in marriage aren’t marriage issues per se. They are his or her individual character flaws that need work and maturing [from]. If two people work on themselves each day, the marriage will flourish.”

The couple continue to build a life of shared values together, and in their downtime, also enjoy the art of constructing something beautiful: completing puzzles and even sometimes Lego together.

Rabbi Sam and Rebbetzin Aviva Thurgood

Beit Midrash Morasha at Arthur’s Road: Cape Town

It was as Bnei Akiva madrichim at the age of 18 that Rabbi Sam and Rebbetzin Aviva Thurgood first met. “We started off being friends, and I think that really is a beautiful way to start,” reflects the rebbetzin.

While Thurgood jokes that getting married was a “leap of faith”, his wife reminds him how a lighter moment during camp duties become a deeper sign of the kind of union they realised they might share in the future. “Sam was fun-loving, as he is now. He had this cap, a special one that he had got from America. We were doing something with the kids [at Bnei] and it was lots of fun. We ended up with excess flour, and we started throwing flour and water at each other.”

Although it “ruined his cap, for which he’s never forgiven me”, laughs the rebbetzin, “he did once say to me that in that moment, he knew that we would have fun together. I think that’s a great quality to have in a relationship”.

From this starting point, their relationship has “continued to develop over time” and they are united in knowing that “we can learn together and from each other”. The parents of four children also believe in the importance of having common goals. “We have always been heading in the same direction, and even when we are at different places, we’re still converging rather than diverging,” says Thurgood.

The advice he gives the couples he marries is that “a happy marriage isn’t a given and isn’t even the average; a good, happy, and strong marriage is an above-average result, and will require an above-average effort. You can’t rely on an average amount of forgiveness, compassion, kindness, and conflict resolution. You have to bring an above-average amount of commitment to all of those things for true results.”

“I would just add, never stop enjoying being together,” says the rebbetzin. After all, throughout their relationship they have kept their bond with the same shared sense of joy and adventure that brought them together as teenagers. “Even when things are tough,” they always know that “we can laugh and have fun”, she says. Indeed, for a recent wedding anniversary – they have been married for 13 years – they went paragliding together. Next up, they hope, is a sky diving escapade!

Rabbi Greg Alexander and Student Rabbi Andrea Kuti

Temple Israel Cape Town Progressive Jewish Congregation

“We have been together for 20 years, and you don’t get there without being willing to apologise, forgive, be patient, understanding, agree to disagree, and make time for your relationship. All of this is important and holy work.” So reflects Rabbi Greg and student Rabbi Andrea Kuti on the path they have followed in their relationship.

The couple first met when he was at rabbinical school in London and she was running the cheder of the progressive synagogue in Budapest.

“The backstory is that [Andrea’s] rabbi was trying to shidduch [match-make] her with Greg’s chavrutah [study partner]. Before she met the chavrutah however, she met Greg, and then sat in on a text study session he was leading. They started to discuss Torah, and the rest is history.”

A week later, they begun to discuss marriage. Two decades and three children later, they have forged a connection on a number of levels. Together, they do Tai Chi and climb Table Mountain, and when it comes to principles and practices, they share “dreams, ideals, the way we imagine and dream about community, love of creativity, culture, ritual, love of theatre, love of being citizens of the world, love of music and singing together. Love. Work and more work. When things are difficult, you have to dig deep and work through it.”

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From the cockpit – secrets of a Jewish pilot

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Veteran South African pilot Robert Schapiro wrote Secrets from the Cockpit before he died. His wife, journalist Arlene Getz, talks to Mirah Langer about it.

How did the book come into being?

It evolved from Robert’s decision to write about his life for our son, Morgan. As Robert wrote in his introduction, Morgan loved his stories, and always said he should write them down.

Robert finished the manuscript after he was diagnosed with mesothelioma, a rare asbestos-related cancer that affects the lining of the lung, and I promised him I’d edit it and get it published.

The two of you attended Herzlia. What are some of your earliest memories of him and his determination to break the mould of expected careers for “nice Jewish boys” at the time?

Robert and I met when we were in a school play in primary school. Even back then, flying was all he talked about. I remember clearly how so many people either made fun of him for it or just felt sorry for him because flying school was so competitive.

For me, Robert’s memoir is relevant on many levels. Yes, it’s about a young man who fought the odds to live his dream. But it’s more than just the story of one person’s life. It’s also a snapshot of an era in the evolution of aviation and in the history of South Africa.

In order to fulfil Robert’s dream of becoming a pilot, he had to enter the apartheid-era South African Air Force and was even involved in the border war. Yet, he was clearly ideologically against the state. How did he navigate this?

Remember this was the 1970s, when all the young men of my generation were conscripted for national service, and many of them did get deployed to the border. What was different was that his passion for flying made him agree to join the Permanent Force because it was the only way he could get the pilot training he needed to get into South African Airways (SAA).

He was subject to rampant antisemitism. How did he cope?

Robert sums up the antisemitism right at the start of the book, when he wrote, “Not a day – sometimes not an hour – of my years in the South African military went by without one of my Afrikaner barrack mates calling me Jood [Jew]. They weren’t saying it to be nice.”

He said that it wasn’t unusual for the Jewish recruits to be pulled out of the ranks to do unpleasant menial jobs. In Robert’s case, it must have been worse because he would have been the lone Jew.

Sometimes he’d have to talk his way out of things, like the time when his barracks mates asked him to speak “Jewish”. He started telling them in Hebrew how little he thought of them, and realised when he saw their shocked faces that he’d actually switched his insults into Afrikaans by mistake.

Most times, he said, he ignored it unless it became more than harmless name-calling. Then he either fought back hard or ran away and hid.

How did the two of you get married?

We started dating after we bumped into each other at a restaurant in Cape Town. He was already in SAA, and I’d recently graduated from Rhodes with my journalism degree. When we got married a few years later, one of his aunts told me how happy she was that we’d finally got together because as a child, he’d never stopped talking about me.

Robert offers a behind-the-scenes look at some of the behaviour and culture of SAA. What did he find the most startling?

Air crews could have as long as a one-week stopover in places like Lisbon, and it wasn’t unusual for some pilots to spend the time waiting for their return flight doing little else but visiting local bars. On Robert’s first international trip, the captain got so drunk one night, he ended up passing out on the floor of a local train.

Robert also disliked the autocratic captains known in the airline as the Royal Family. Many were World War II veterans who reigned over their cockpits, expected blind obedience, and thought the rules didn’t apply to them.

What did Robert’s Jewish identity mean to him?

He didn’t just see himself as a pilot, he saw himself as a Jewish pilot.

Tradition was important to him. He grew up in an Orthodox home, loved family Shabbat dinners, and had us all in stitches when he used to describe the weird sounds of meat being put into the mincer when his granny made pirogen.

He was an active member of our New York shul community, and impressively dedicated to teaching Morgan his Barmitzvah portion.

Which is your favourite anecdote in the book and why?

One story that is just so Robert is when he decided he needed a pet to keep him company during one of his training courses in Japan. Hotel rooms aren’t exactly conducive environments for that, but Robert decided that one of the small red crayfish he’d seen at the local fishmonger would be the answer.

He ended up having to buy three of the creatures because the fishmonger wouldn’t sell him less than 200g worth, brought them back to his room, agonised over what to feed them, wondered why they barely moved, and then hid under the sheets when they became energised enough to wake him up with the clacking of their claws in the middle of the night. He ended up keeping just one of the three, and of course, he named him Claw.

Tell us more about what he was like beyond the pages of the book.

Robert was, to use one of his favourite words, a mensch. He was kind and generous.

He was enormously talented. He made gorgeous wooden furniture, restored old houses, and was an excellent cook. He baked incredible bread. At the same time, he was genuinely modest.

He was very much his own person. When he wasn’t in his pilot’s uniform, he lived in torn T-shirts and baggy shorts covered in paint stains. He hated formal clothes, and thought he was very clever when he found sweatpants that were the same colour as the flying pants issued by Nippon Cargo Airlines (NCA). He used to change into those after take-off, and tell himself that no-one could tell the difference. NCA managers didn’t see it quite the same way.

He was a wonderful father. And I couldn’t have asked for better, or funnier, husband.

How does Morgan feel to see the book in print?

Robert always regretted that his flying meant he had to spend so much time away from us. Years ago, he wrote, illustrated, and self-published a series of children’s stories for Morgan. The first one was called, Where Does Daddy Go? and it showed Morgan what Robert did when he was on a flight. It ends with Robert telling Morgan how he misses him every day that he’s away.

Morgan loved those books and is thrilled about the memoir making it into print.

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