Young chef’s dreams come true at Emperors Palace

Mavis Netshituka never imagined she’d be a top chef at one of the country’s most prominent casino and entertainment resorts.

This dream is now a reality as she was promoted to sous chef at Emperors Palace.

“Cooking has always been my passion. In my first year at high school I took home economics, and I remember taking an even greater interest in it from there on,” she says.

“That was the subject I enjoyed most. I even spent my time cutting and pasting recipes from magazines, often without having any knowledge of some of the ingredients they listed.”

After matriculating in 1995, Mavis studied hospitality and catering at Pretoria College. She joined Emperors Palace in 2008 and was appointed commis chef responsible for ensuring the resort’s kitchen maintained its high standards of quality, presentation, hygiene and overall excellence.

She was later promoted to chef de partie, where she supervised junior chefs and trainees. Netshituka credits chef Raymond Mhlanga, currently the executive chef at Umfolozi (another Peermont resort), as being an inspiration in her career.

Mhlanga started out in the food industry with no formal training and worked her way to the top.

“My dad was also hugely inspirational. He always supported me in my career and really believed in me,” she says. “I still remember his reaction when I told him I wanted to study hospitality and catering. He jokingly asked: ‘Where on earth have you ever seen people going to study cooking?’, but nevertheless always supported my dreams and even paid my fees.”

“Mavis is calm in the kitchen and always strives to go the extra mile in everything she does,” says Milton Romi-Babany, executive chef at Emperors Palace.

“The high level of passion and great attention to detail are evident in the food she creates and has impressed us immensely. She continuously strives to improve on her food knowledge, hence she has been chosen for the role of sous chef in our banqueting department.”