From an interview with Sally Williams (Sandton Mag, 2009)

How did you first develop Sally Williams nougat? 
After running a very successful cookery school and catering business for 28 years in Jo’burg’s northern suburbs, I was ready for a new challenge. I’d always had a sweet tooth and my family always loved good-quality nougat, so when Callard and Bowser, a famous English brand of nougat, was no longer available in SA, I felt there was a gap in the market for a really excellent quality nougat. After a trip to the souks in Morrocco, where they sold copious quantities of nougat, my enthusiasm was fired and I realised that I could probably produce a better nougat.
I came back home and started experimenting with different recipes. I used my cookery students as guinea pigs. It was either too soft or too hard, or too sweet and I gave up for a while. I took another trip to Morocco and then to Tunisia, where I tasted the best nougat ever. Armed with tips from the maker in Tunis, who made it in his garage, I continued to experiment until I produced the perfect nougat.
All my friends and cookery pupils claimed that it was super. I proceeded to make it in my kitchen and when demand grew, I moved to the double garage in my home in Atholl. I roped my husband Colin in to make nougat, and I hit the road selling, giving everyone tastings. 

What do you think makes it so popular around the world? 
It’s simply delicious, has a creamy texture and a subtle taste of honey. The product is also kosher and halaal. 

What would you describe as your greatest career success? 
Building up a name in the culinary world after demonstrating to 40 000 people over the years, and establishing a world-class brand through my love of people and great marketing ability.  

What’s been your worst-ever career disaster?  
I flew over to Birmingham to exhibit at a show, and I sent all the sample stock and tasters beforehand via airfreight. As luck would have it, they did not arrive in time and I spent days at the show with nothing for people to taste. The tasters arrived on the very last day, but some good did come out of it because Jamie Oliver placed an order for 12 000 packets for inclusion in his Best of the Best Christmas hampers.

What’s your advice for a young person trying to break into your game?  
Drive, determination, passion for what you do, a love of food and sweets, always test the market first and plough profits back into the business.

What’s been your life lesson in your career? 
Hard work pays off, boundless energy stands you in good stead, and excellent customer service is essential to get ahead. 

What’s been your life lesson in your career? 
Hard work pays off, boundless energy stands you in good stead, and excellent customer service is essential to get ahead.