Ruimsig resident realises dream of becoming a chef

A 37-year-old Ruimsig resident showed that age is just a number when he recently realised his dream of becoming a chef and the owner of a restaurant, which includes an online bakery that supplies freshly baked goods.

Chef Mfanufikile Dhlamini graduated from the Rosebank campus of the Capsicum Culinary Studio last year. He currently runs his own business and operates as a private chef.

During the nationwide lockdown, he is also offering a range of ready-made meals as well as baked items. We spoke to him about his culinary journey.

Mfanufikile said his journey has been amazing so far and explained, “It has opened my eyes to many prospects, possibilities and opportunities in the culinary world. I have since learned that as a chef, I should not limit myself to preparing and cooking food, but I can also venture into other aspects of the food business or industry, ranging from food production, food photography and styling among others, which never crossed my mind when I first started out.

It has transformed me from being just a chef into being an entrepreneur.”He added that, although studying at his age posed some challenges as he had to find a balance between family life, work and school, he enjoyed it very much.

“I studied part-time but I was determined to make a career change. There is very little room to play if you are serious about attaining your qualifications, but what has helped me through is the fact that I am very passionate about food, about learning and discovering new techniques and ideas, and creating new dishes,” he said.

For Mfanufikile, the course was well rounded and prepared him adequately, because of the industry placements where students are deployed or assigned to high-level restaurants and hotels. He also enjoyed the practical side of the classes as it helped him gain the basic knowledge and skill that had to be applied during these industry placements.

He said he admired a few chefs, and some of his role models include Gordon Ramsay, Bobby Flay, Thomas Keller, Anthony Bourdain, Jamie Oliver, Wolfgang Puck, Marco Pierre White, and locally David Higgs, Chef Benny Masekwameng and private chef Neill Anthony.Mfanufikile’s favourite cuisine includes a few different ones because, as they say, variety is the spice of life.

“I fell in love with French cuisine as that was the basis of our study, but soon thereafter I discovered my passion for Asian cuisine because of its simplicity, but still packed with flavour.

As a South African, I cannot leave out our traditional cuisine which, for me, presents a unique appeal to the world that has become too westernised. If more chefs can explore more of our cuisine, they?d find very interesting and unique flavours that we can export to the world,” he said.

He concluded with a message to others who are currently studying towards becoming a chef, and said, “Because the industry is very tough, the only thing that would make you survive and emerge as one of the best chefs in this industry would be your passion.

Without passion you will see no purpose or relevance. Some people quit along the way.

There’s no mercy and no sympathy! You get into that kitchen and do what has to be done, the right way and consistently over time”.