BY Aurelia Mbokazi-Kashe
Chef Mpho Charles is an entrepreneur and trainer dedicated to helping young people achieve their dreams. She has trained over 200 chefs, many of whom are now working in the country’s top hospitality groups. Though she started her career as a nurse, her passion for food led her to events, baking, and flower arranging. As Xploreza’s resident chef, Chef Mpho will guide you in creating delicious meals, incredible cakes, and unforgettable entertainment experiences.
Who is Chef Mpho?
I am a daughter of the King, our Lord and Savior Jesus Christ. I was born in Alexandra Township, and I moved to Soweto nearly 20 years ago. I love God, life, people, and the kitchen. I believe my purpose in life is to serve and educate.
I am a mother of three daughters: Monde, Mbali and Neo. I’m also a grandmother to a little boy, Warona. Some of my characteristics are that I’m outspoken, creative and artistic. I am gifted in working with my hands, which brings me joy, peace, and relaxation.
When did you become a chef and was this career something you always wanted to be?
I began my career as a nurse and used to bake Christmas cakes and muffins to sell to my colleagues. I enjoyed collecting craft magazines, especially those on cooking and baking – I still have an impressive collection of back issues from a long time ago. For my second daughter’s first birthday, I made a pink teddy bear cake following a recipe from Essentials magazine, and the cake was a hit. Baking comes naturally to me—it’s my God-given talent.
I later attended masterclasses in cake decorating, flower arranging, and mosaic art, which improved my natural talent. My love for cooking was inspired by my mom, who made the best “Sunday kos” and mogodu with simple ingredients but incredible flavour. My daughters still rave about her roast chicken. My mom would bake using a small two-plate oven, and my dad loved to eat the biscuits hot, fresh from the oven. In the township, “Sunday kos – seven colour food” was a cherished tradition and a beautiful memory of cooking.
How did you start baking?
I have always loved teaching and empowering others. Initially, I thought I would become a nurse lecturer. After moving to Soweto, my entrepreneurial spirit and passion for teaching grew. I appeared on Soweto TV’s Kasi Kitchen and they allowed me to advertise my cooking, baking, cake decorating, and flower arranging classes. I started teaching from my dining room, awarding certificates of completion. Later, I moved my classes to my youngest daughter’s crèche, as my home kitchen was too small.
What has been your career highlights to date?
I left my job as a practice manager in the medical field to start a business from home. I attended many SME empowerment programs and participated in a Tiger Brands initiative to train township caterers to become professional cooks. I taught pastry at the Johannesburg Culinary and Pastry School and later taught professional cookery at Birnam Business College and now Sparrow FET College, where I earned Assessor and Moderator qualifications.
What are the challenges you experienced and how did you overcome them?
My greatest challenge was a clot in my leg that left me unable to work for over three years. It was a painful and difficult time, but my love for life kept me going. I took my medication, attended appointments, and stuck to a strict diet. I prayed to be healed within six months, and true to my prayer, I was discharged after six months. I had the opportunity to share my testimony at the hospital, encouraging others on a similar health journey that recovery is possible and they don’t have to be on medication forever.
You are passionate about training young people to reach for their dreams, how did this part of your career begin?
I love seeing young chefs and young people thrive. At Sparrow FET College, I introduced “Chefs Doing Great Things,” inspired by a segment on 702’s Aubrey Masango’s show. This initiative introduces trainee chefs to meet successful local chefs, giving them hope and inspiration. We were fortunate to have visits from Chef Emmanuel Mnisi, a successful former student of mine, Chef Miles Kubheka; a speaker, a celebrity chef and TV cook show host and Chef Nti Ramaboa; a celebrity chef, restauranteur and TV cook show host. These chefs, despite their achievements, remain humble, which is a valuable lesson for all.
How many chefs have you trained?
To date I have trained over 200 chefs both formally (colleges) and informally (at home).
What is your cooking philosophy?
I am a perfectionist who values visual appeal and taste in every dish I prepare. Planning and preparation are crucial to me, which is why I emphasize “mise en place.” Hygiene is also very important, so you can be confident that my food comes from a clean and caring environment.
While I love adding my own signature to dishes, I also draw inspiration from others. I believe in simplicity and that loving what I do, combined with my perfectionism, ensures a great culinary experience. Even when dishes don’t turn out as expected, I always try again with enthusiasm until I get it right.
When you are not cooking, what is your favourite food to eat?
I love sushi (even though I’m not great with chopsticks), tripe (as long as it’s cleaned properly), trotters, and most seafood. A charcuterie board with biltong, assorted nuts, dried fruits, and fig jam is always welcome. Ice cream is my favorite treat any time of year.
What can Xplorers expect from you as their resident chef?
As Xplorerza’s resident Chef, I’ll share simple cooking methods and plenty of baked goods, my first love. Xplorers can expect fun, tasty adventures with lots of yumminess.
Where can people sample your food and cakes?
I own Cakes by Mpho, a cake boutique and events business specialising in decadent cakes, catering, and flowers. On Instagram, Facebook and LinkedIn I go as Cakes by Mpho or Chef Mpho Charles. I can also be reached via email at [email protected] or via WhatsApp at 0728901701.
RECIPE
Chef Mpho’s 2-way Chocolate cake
Sunday, 07 July is International Chocolate Day. To celebrate this day and also Xploreza’s milestone, this indulgent chocolate cake is a must-try and a perfect way to mark special occasions.
Preparation time: 30min
Baking: 1 hr 15 min
Decorating: 45min
Yield: 8 – 12 slices or 24 medium cupcakes
Ingredients
4 large eggs
300mls sugar
600mls cake flour
20mls baking powder
3mls salt
200mls cooking oil (preferably sunflower oil)
375 – 400mls hot water
50 – 60mls good quality cocoa powder
15mls strong instant coffee powder
5mls vanilla essence or chocolate essence
A handful of good-quality chocolate drops
Icing
125g butter – room temperature (soft)
475mls icing sugar (sifted)
60mls cocoa powder
5mls strong instant coffee powder
25 – 35mls hot milk
5mls vanilla essence or chocolate essence
A few blocks of cooking/melting chocolate – for drizzling (optional extra)
Method
Preheat the oven at 180 degrees Celsius. Prepare an 8inch round or square pan by spraying with non-stick spray and lining with baking paper. 2 trays of 12 cupcake pans lined with cupcake paper can also be used if making cupcakes
In a small bowl mix in the hot water, cocoa powder and coffee powder. Mix well and set aside.
In a large bowl using a handheld mixer beat the eggs and sugar until light and fluffy. Gradually sift in the flour, baking powder and salt.
Add the essence and oil, by this time the chocolate liquid should be cool but slightly warm. Pour it in and fold in well with the rest of the mixture (do not overmix). Pour in a baking tray or cupcake pan.
Sprinkle the chocolate drops on the cake or cupcakes.
Bake for 1 hr 15 min or until the skewer comes out clean (it will have traces of the melted
chocolate). For the cupcakes bake for +- 20 min or when the cupcakes bounce back when you touch them.
Place on a cooling rack.
Icing
In a small bowl mix in the hot milk, cocoa powder and coffee powder. Set aside
In another bowl slightly beat (using a handheld mixer) the butter and add the sifted icing sugar.
Gradually add in the cocoa power mix making sure that the mixture is not too wet/runny. Beat for +-7- 10min until light and smooth. Mix in the essence at the end.
Decorating
Cut the cake in two and spread with some of the icing and spread the rest on top. With the cupcakes
a piping bag with a nozzle can be used.
For an added chocolate yumminess melt the cooking chocolate in a double boiler and drizzle on the
cake or cupcakes. You can also go to town by decorating with your favourite chocolate pieces.
Serve and enjoy!!!!
