Silverstar Casino recently helped to make one of their employees’ dreams come true when over R100 000 was raised in a joint fundraising event on 20 March during which various items were auctioned off.

Luxolo Tabata, a junior trainee chef at the Casino was given the opportunity to represent the South African Chefs Association’s Young Chefs Club at the World Congress of Chefs in Stavanger in Norway from 2 to 5 July.

Items such as framed signed albums by popular South African artists such as Kurt Darren, Bobby van Jaarsveld and Steve Hofmeyr, paintings by Frans Groenewald, a replica set of the balls used in the Soccer World Cup games from 1970 until 2010, a signed bottle of The Goose Expression 2008 and one of golf legend Retief Goosen’s caps, hotel accommodation at Silverstar Casino and the Protea Hotel Group, and the opportunity to have chefs cook meals in the comfort of one’s own home were some of the items auctioned off at the event over dinner prepared for by chefs from the South African Chefs Association’s Young Chef Club.

As a member of the Gauteng committee and Vice Chairman of this Young Chefs Club, Luxolo is looking forward to meeting other members, discussing food and gastronomy, and learning about different cultures and cuisine.

Luxolo’s career started as a scullery assistant in a hotel in Cape Town and since then he has had various successes that came from his hard work and dedication to this profession.

In 2012 he achieved the 35th position in the MasterChef South Africa competition, have cooked for 18 hours straight for Nelson Mandela’s funeral and also assisted with preparing food at Eminem’s concert at the Ellis Park Stadium in Johannesburg.

Having completed his South African Chefs Association National Youth Chef Training Programme he decided on furthering his education by enrolling at the HTA School of Culinary Art in Randburg towards a Diploma in Food Preparation and Culinary Art.

Luxolo has been working as a junior trainee chef for just over two years under Silverstar’s Executive Chef George Georgiou and as part of his training, Luxolo runs the Black Cherry restaurant’s kitchen, catering to customers enjoying the various delights that this 50-seater restaurant has to offer.

Aspiring young chefs from around the world will be gathering in Norway in July to trade ideas about the culinary arts and learn about different cultures.

“This will be my fist time overseas and as a chef, your world is all about diversity and cooking dishes influenced by ingredients and cultures from the world over. I look forward to implementing what I’ve learned in Norway in my cooking,” he says.

The goal of the Young Chefs Club is to persuade young people to seek a career in the industry. Members visit schools and share their experiences with pupils and also encourage those serious about embarking on a career in the hospitality industry to enter competitions such as Nestlé Golden Chef’s Hat and MasterChef South Africa to gain valuable experience.

Luxolo’s love of cooking began when he was still a child. Every day he watched his grandmother while she prepared meals.

Eventually his curiosity got the better of him and he asked her to teach him how to cook. He has never looked back.

His favourite dish is seafood paella.

“I enjoy the different flavours, textures and colours, plus I am from Cape Town – I love seafood,” he says.
Luxolo’s advice to be successful in the hospitality industry is to be passionate, ambitious and dedicated. “Be willing to work hard.

Sometimes you have to work long shifts, but this career is very rewarding,” he says. Some of the lessons he’s learned include honest communication with patrons, consistency in your cooking and meticulous timekeeping. “These are all the trademarks of a professional chef,” he says.

According to Luxolo, salt and pepper are the most versatile ingredients in the kitchen and the hardest dish he’d ever prepared was savoury salmon with berry compote. “The most expensive ingredient I’ve cooked with is the saffron that I use in paella dishes and for oysters,” he says.

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