Cooking up a fine career
FOOD has been good to Dorah Sitole; cooking it, that is.
Seven years into an unfulfilling job at a market research company “just shifting papers around all day”, she found what was to be her niche in a canned foods advisory section of a larger multinational.
It was a good job that came with fine perks like a company car.
She recalls that it was February 1980 when she walked into an interview “which wasn’t really like an interview because we hit it off instantly”.
“We” refers to herself and the woman on the other side of the interview, Gail Glover, who was to be her
