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FROM SERVICING GUESTS TO SEEKING ACCESS: MY JOURNEY BACK INTO HOSPITALITY SPACES

My name is Jacquline Elizabeth Rucker, and I am a 40-year-old mom, wife, and woman who has lived two lives: the one I knew before my accident and the one I live now on wheels. For 20 years, I worked in the hospitality industry. My husband has worked in this industry for more than 40 years. Together, we understood hospitality deeply. We believed we knew what it meant to welcome someone, to serve them, and to create a space where people could relax and feel valued. But the truth is, even with all our experience, we never really understood accessibility until life forced us to see it from a completely different angle.

Four years ago, my world changed in a moment. A car accident fractured my C3 and C4 vertebrae, leading to an incomplete spinal cord injury that left me a quadriplegic. I cannot move my legs or my arms. In the beginning, I felt hopeless. I felt like everything I was before had disappeared. I didn’t recognize my life, and I couldn’t see any of the strength people kept telling me I had. But slowly, through my children, my husband, and my own spirit, I began to understand something important: life does not end when your body changes. It shifts. It reshapes. It becomes something new.

I am still a wife. I am still a mother. I have four beautiful children: a young adult navigating independence, two teenagers learning who they are, and a toddler who approaches the world with pure innocence and curiosity. They are my reason for choosing to keep living fully. They still want to go out, celebrate birthdays, enjoy cake dates, have dinners together, and make memories out in the world. And I want to share all of that with them.

But the reality is that our experiences now depend heavily on whether the places we visit are truly accessible. My husband, who has been in hospitality his entire life, often says that if this accident hadn’t happened, we never would have noticed the things we see now. We never would have understood how different the world feels when your body cannot move the way it used to. We would have continued believing that a simple ramp or a wide door was enough. Working inside the industry gives you one perspective. Living like this gives you another one entirely. And only now, from this new view, can we truly see where hospitality often falls short.

My experience begins in the parking lot. I cannot simply step out of a car. I need stable, level, secure ground where my caregiver or family can transfer me safely into my wheelchair. If the surface is uneven, slanted, or cramped, that moment becomes frightening. Already, before I even reach your entrance, I am reminded of how different my world has become.

Inside, I rarely get to choose my table. A path that looks spacious to someone walking can feel impossibly tight for a wheelchair. I often end up placed near the entrance because it is the only spot I can fit through. My teenagers notice it every time. My young adult notices it. Even my toddler tilts their head as if to ask why we always sit in the same kind of spot. These are small moments, but they add up. They teach my children something about whether their mother is expected or welcomed in the world.

And then there is the human interaction, perhaps the most important part of hospitality. There have been moments when staff have spoken to my husband or my children instead of speaking directly to me. My husband, after four decades in the industry, sees it instantly. He notices the discomfort, the hesitation, the uncertainty. My teenagers see it too, and it affects them. My toddler, even without words, senses when I am being treated as if I am different. These moments leave a mark not just on me, but on the people who love me.

My family still wants to experience life together. My young adult wants to take me out proudly. My teenagers want to show me new cafés or restaurants they love. My toddler wants to sit beside Mommy while we share something sweet. I want all of that too. I want to be present in their memories, not limited by buildings that were not designed with people like me in mind.

When I look at the hospitality industry now, I see it through two sets of eyes: the eyes of someone who worked in it for decades and the eyes of someone who now depends on true accessibility. The difference between those two perspectives is bigger than I ever imagined. My husband often says that if this accident had never happened, we would never have understood how much change is still needed. We would never have questioned what accessibility really means. Now we see that accessibility is not just about meeting a standard. It is about creating a world where families like mine can enjoy life without barriers.

So when you look at your establishment, I hope you think of me. I hope you think of my husband, who has spent his life perfecting the art of hospitality, and how even he never noticed the gaps until we were forced to live with them. I hope you think of my children, who just want their mom included. I hope you think of the families you serve, the ones you may not even realize are struggling quietly because the world was not built for bodies like mine.

True hospitality is not just about food, service, or ambiance. It is about making every person feel like they belong. And belonging should never depend on whether someone can walk through your door.


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25 YEARS OF PASSION, PEOPLE AND EXCELLENCE

At Core Catering Supplies, our story is one of vision, resilience, and above all, people. For over 25 years, we have proudly stood as South Africa’s preferred hospitality supplier, but we would not be where we are today without the remarkable individuals who make up our team. From operations to sales, from our head office to our dedicated franchise owners across the country, every single person has played a vital role in building our reputation as a trusted brand in the hospitality industry.

Expertise Built Over Decades

Our expertise is the result of decades of hands-on experience, forward-thinking leadership, and an unwavering passion for the hospitality sector. With a career in international hospitality dating back to 1985, Olav Rucker, Co-Founder and Managing Director, has been instrumental in shaping the company’s remarkable growth. Guided by a vision to make a difference, Olav co-founded Core Catering Supplies and Core Holdings in 1998 alongside Marcel Fuchs, CEO and Co-Founder. From modest beginnings, the business grew steadily with the help of a highly capable team, evolving into a nationwide enterprise with global reach and recognition.

Strategic Leadership

Marcel Fuchs, originally from Germany, brought with him deep expertise in strategic growth and South Africa’s import and export landscape, knowledge he gained while running his own company prior to Core’s founding. His understanding of international trade and long-term vision positioned Core Catering Supplies for both national and international success, ensuring that the business could expand while staying agile in a rapidly evolving market.

Serving the Hospitality Industry

Today, Core Catering Supplies services clients across the full spectrum of the hospitality industry. From boutique guesthouses to five-star hotels, from bustling restaurants and bars to world-class event venues, we supply the tools professionals need to deliver unforgettable guest experiences. With branches and distribution channels strategically placed across South Africa, we ensure rapid delivery, reliable service, and one of the widest product ranges available, from glassware and cutlery to kitchen equipment and bespoke catering solutions.

Leadership Philosophy

Olav’s leadership philosophy has been central to shaping Core Catering’s culture. Coming from a small town in Germany, he has always held a deep appreciation for craftsmanship and precision, inspired by the patience and artistry it takes to create something as simple yet extraordinary as a glass. Since moving to South Africa in 1990, he has infused this same dedication to quality into every aspect of Core Catering’s operations. Above all, he believes in people, in their potential to achieve beyond qualifications, and in their ability to deliver extraordinary results when given the right environment. This belief has fostered a culture that values growth, encourages creative thinking, and empowers both businesses and individuals to thrive.

Passion for Hospitality

Joining Olav and Marcel in leading Core Catering Supplies is Robert Greene, our Assistant Managing Director. Robert’s journey in hospitality began back in 1990 while still at school, when he founded PINC (Pupils Incorporated), a business that connected students with bartending work at birthdays, weddings, corporate events, and private functions. In 1995, he began working under Olav Rucker at the Palm Garden and Tulbagh Hotels as a trainee manager. After two years, Robert moved to The Cape Grace Hotel, where he worked as a five-star silver service waiter.

In 1999, Robert joined Core Catering Supplies as Operations Manager, bringing with him a deep passion for the artistry of hospitality. He is fascinated by the journey of every product—from sand transformed into glass, clay shaped into crockery, or metal crafted into cutlery—blended with creativity, engineering, and technology to create tools that enable extraordinary experiences. For Robert, the theatre of service combined with the canvas of beautiful glassware, crockery, and cutlery is what makes hospitality truly magical.

Shared Vision

Together, Marcel, Olav, and Robert lead Core Catering Supplies with a shared vision: to deliver exceptional products and service while deeply understanding what hospitality professionals truly need to succeed. Yet their success and Core’s enduring growth has always depended on more than just leadership. It is thanks to our dedicated team members in every department, and our franchise owners who have carried the Core Catering brand into communities across South Africa, that we are able to stand strong as one of the largest and most trusted suppliers in the country.

A People-First Approach

For over 25 years, Core Catering Supplies has remained steadfast in its mission: to empower the hospitality industry with quality products, innovative solutions, and a people-first approach. Our story is not just about what we supply — it is about who we are. A company built on teamwork, guided by passion, and strengthened by the belief that hospitality is, at its heart, about people.

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OUR TOP AIR FRYER RECIPES


OUR TOP AIR FRYER RECIPES

This kitchen appliance makes cooking SO much easier. Here are some of the most incredible things you can make using one.  

Air Fryer Chicken Breast 

Tender, crispy, and made without a drop of oil. MAGIC. Chicken breasts have a terrible reputation for drying out, but an air fryer keeps that from happening. The quick cook time means they stay nice and tender and the breading still gets extra crispy from the intense air circulation inside these powerful little machines. All without a drop of oil. It’s an actual miracle. 

INGREDIENTS

1 large egg, beaten

1/4 c. all-purpose flour

3/4 c. panko bread crumbs

1/3 c. freshly grated Parmesan

2 tsp. lemon zest

1 tsp. dried oregano

1/2 tsp. cayenne pepper

Kosher salt

Freshly ground black pepper

2 boneless skinless chicken breasts

DIRECTIONS

Place eggs and flour in two separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, oregano, and cayenne. Season with salt and pepper.

Working one at a time, dip chicken into flour, then eggs, and then panko mixture, pressing to coat.

Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, until coating is golden and chicken is cooked through. 


Air Fryer Pizza

Pizza night just got a whole lot easier. This super simple recipe yields some of the best pizza to ever come out of your kitchen. The air fryer excels in cooking crust—airy in the centre and crunchy on the outside, just like in a true pizza oven! Who knew great pizza could be this easy?!

INGREDIENTS

2 (8-oz.) packages pizza dough

1 tbsp. extra virgin olive oil, divided

1/3 c. crushed tomatoes 

1 clove garlic, minced 

1/2 tsp. oregano

Kosher salt

Freshly ground black pepper

1/2 (8-oz.) mozzarella ball, cut into ¼” slices

Basil leaves, for serving

DIRECTIONS

On a clean, floured surface, gently flatten ball of dough with your hands until about 8” in diameter (or roughly smaller than your air fryer basket). Repeat with second dough ball. Brush both with olive oil and transfer one, oil side up, into the basket of your air fryer.

In a medium bowl, stir to combine crushed tomatoes, garlic, and oregano. Spoon half tomato mixture onto the centre of rolled out pizza dough, then spread into an even layer, leaving ½” outer crust bare.

Add half the mozzarella slices to pizza. Air fry on 400° for 10 to 12 minutes, or until crust is golden and cheese is melted. 

Remove first pizza from air fryer basket using 2 pairs of tongs, and garnish with basil leaves. Assemble and cook second pizza, garnish, and serve.


Air Fryer Brownies

Everyone loves a good Fudgy brownie. This air fryer version “bakes” in half the time of a usual brownie, so it’s safe to say we’re hooked. Don’t forget a big scoop of vanilla ice cream!

INGREDIENTS

1/2 c. granulated sugar

1/3 c. cocoa powder 

1/4 c. all-purpose flour

1/4 tsp. baking powder

Pinch kosher salt

1/4 c. butter, melted and cooled slightly

1 large egg

DIRECTIONS

Grease a 6″ round cake pan with cooking spray. In a medium bowl, whisk to combine sugar, cocoa powder, flour, baking powder, and salt.

In a small bowl, whisk melted butter and egg until combined. Add wet ingredients to dry ingredients and stir until combined. 

Transfer brownie batter to prepared cake pan and smooth top. Cook in air fryer at 350° for 16-18 minutes. Let cool 10 minutes before slicing.


Air Fryer Salmon

For the fastest meal ever, turn to your air fryer—it’s a pro at prepping salmon. This salmon cooks in just 10 minutes and comes out perfectly tender on the inside with an amazing top crust. The sweet mustard topping makes this one of our favourite salmon dishes.

INGREDIENTS

2 (6-oz.) salmon fillets

Kosher salt

Freshly ground black pepper

2 tsp. extra-virgin olive oil

2 tbsp. whole grain mustard

1 tbsp. packed brown sugar

1 clove garlic, minced

1/2 tsp. thyme leaves 

DIRECTIONS

Season salmon all over with salt and pepper. In a small bowl, whisk together oil, mustard, sugar, garlic, and thyme. Spread on top of salmon.

Arrange salmon in air fryer basket. Set air fryer to 400° and cook for 10 minutes.


Air Fryer Cheeseburger. Yes REALLY!

One air fryer cheeseburger and there’s no going back. With the quick cook time, these burgers stay perfectly juicy and basically beg for a melty slice of cheese. Load it up with your favourite toppings and feel like the burger master you are – without all the smoke in your face. 

INGREDIENTS

1 lb. ground beef

2 cloves garlic, minced

1 tbsp. low-sodium soy sauce

Kosher salt

Freshly ground black pepper

4 slices American cheese

4 hamburger buns

Mayonnaise 

Lettuce 

Sliced tomatoes 

Thinly sliced red onion

DIRECTIONS

In a large bowl combine beef, garlic, and soy sauce. Shape into 4 patties and flatten into a 4” circle. Season both sides with salt and pepper. 

Place 2 patties in air fryer and cook at 375° for 4 minutes per side, for medium. Remove and immediately top with a slice of cheese. Repeat with remaining 2 patties. 

Spread hamburger buns with mayo, then top with lettuce, patties, tomatoes, and onions.