What started as a creative outlet for a young South African woman living in France has turned into a full-time business built on food, photography, and content creation.
“I remember standing on tables with a big pregnant belly, taking shots of food with my husband patiently waiting for me to take shots or finish so he can eat … Now I get to make a career out of it and no more waiting.”
Mariza Ebersohn, originally from Rouxville in the Free State, has spent the past few years developing healthy recipes, growing an online following and working with clients – all from her own kitchen.
“I studied BS Consumer Sciences at Kovsies. I am a French citizen and can speak French pas mal. I am super passionate about healthy eating and believe that food can be one of the best tools to heal your body,” Mariza shares. “I love coffee, and running is definitely a passionate free hobby and therapy of mine.”
Mariza’s food journey began unexpectedly, shortly after she got married and relocated to France with her husband, Robert, just a day after their wedding. The move, which she says was done with just one suitcase, forced her into unfamiliar territory, culturally and personally.
“I arrived in France, a country where the food culture was just so different, and never before have I really cooked at all. I loved watching my mom, that’s for sure. And I missed home so much in the beginning, that was kind of the spark for me. Calling my mom for recipes I was nostalgic about, it was about just creating meals that kind of comforted us both in a foreign country.”
The combination of homesickness, curiosity, and the need to adapt led her to the kitchen. Over time, that exploration turned into something more structured. “After eight years in France, raising two kids with my husband without family has really taught me to be resilient and innovative. Therefore, my love for food creation and food recipes came into being.”
Unable to work legally when she first arrived in France, Mariza started a food blog to pass time. “I was bored out of my mind. There are just so many hours in the day for exercise and cleaning the house. Apart from learning French, I needed a creative outlet! So I decided to kind of make a food diary in a sense. Diving deep into the French culture of local and fresh produce, I absolutely thrived!”
To improve the quality of her content, she taught herself how to take photos and create videos, and began studying social media closely. “I invested in a better camera and lenses. That all has evolved into my day job and blog today. I went to the local markets as much as possible and also learned more about French cuisine from my ‘French grand-ma’ I was lucky to have in my life at the time.”
Now back in South Africa, Mariza balances content creation, recipe development, and parenting. She says planning is essential to staying on track.
“I always try to plan the week – write out my schedule for the week … from the recipes I will be making and how I can incorporate those healthy meals into our day. Some days that isn’t the case, as life gets crazy now and again! I try to incorporate at least one healthy meal that suffices during the day, so I know at least my kids and hubby get some good nutrients, even if it’s just one meal. Focusing on whole foods as much as possible and eliminating most processed foods,” she says.
“I am the only one who doesn’t eat any animal products in my home, but I still cook for everyone’s needs. They still eat my food even though they don’t always know that it is healthy!”
A typical day starts after school drop-off. “I go for a run or workout at home and then work all morning doing recipes and videos for clients or bake up some treats that I sell until I have to go and pick them up. At this point in time, they will be more involved with relaxed content. I am very particular about social media. I like to protect them as long as I possibly can.”
Mariza gets inspiration from multiple sources. “Pinterest, social media, is a big inspiration as well, and sometimes I just go with the flow and let the creativity take over.”
Her comfort food leans more towards sweet. “I have a sweet tooth. Warm baked bread. A warming chocolate oat bowl with nut butter, cacao nibs, and blueberries, and date syrup – plus you can never go wrong with melkkos or hot chocolate!”
One of the most fulfilling parts of her work has been building a connection with her audience.
“The community has really been so helpful to me, women reaching out and asking for advice on how to eat better, and people who are enjoying and making my recipes. Also, seeing my content on my clients’ sites and social media. After so many years of not being able to work and express my love for food, being asked instead of reaching out has become a milestone in a sense. I have had so many no’s in the past.”
Her work has also led to product development and live events. “This has also pushed me to go beyond my character for more growth by hosting food demos, and selling my plant-based food products like vegan rusks, sugar-free and gluten-free cakes, etc., it’s been going well. I am so proud of how far I have come!”
Despite the success, Mariza had her share of behind-the-scenes challenges too. “I remember standing on tables with a big pregnant belly, taking shots of food with my husband patiently waiting for me to take shots or finish so he can eat … Now I get to make a career out of it and no more waiting,” she laughs.
To others interested in blogging or food content, her advice: “Do what you know and be authentic. It’s easy to ‘steal’ ideas these days, everything is ‘free’, but truly owning your art and talent is something completely different and honest. Anyone can copy and paste a recipe, but the truly good recipes are those that people have made and tweaked as their own,” she shares.
“If you love cooking and want to portray it, just do it your way. People will appreciate it. Start small. Start off with a free website. Buy a second-hand camera. Teach yourself the basics, and when the foundation is set, layer up on the next level to become great!”
Text: JUSTINE FORTUIN Photographs: GYPSEENIA LION
