BY Motlatsi Kekana
Letlhogonolo Malinda, better known as Chef Hlogi, embodies the fearless pursuit of passion. With a swift transition from the legal arena to the culinary world, she traded her law robe for a chef’s apron faster than a courtroom objection. In this leap of faith, she discovered her true calling: the art of nourishing souls through food.
Chef Hlogi’s journey illuminates the transformative power of following one’s heart. With each dish crafted from the depths of her passion, she not only tantalizes taste buds but also warms hearts. Her story inspires us to embrace our passions wholeheartedly and reminds us that the greatest fulfillment lies in pursuing what sets our souls on fire.
I started my journey as a chef in 2015, while I was still an LLB student. I used to take small cooking gigs to make extra pocket money for myself. Until I realised that cooking was actually my passion and I dropped out from LLB. The following year I applied and registered with a culinary institution and continued to pursue my dreams. Six years later I was fortunate enough to join the Tsweu Lifestyle team as their head chef.
I absolutely love all kinds of pasta, with seafood pasta being my favourite.
This is the first time I’ve had to express my feelings for food and cooking in writing, but as far as food is concerned, I believe there has to be love and a desire to warm people’s hearts. If your heart and soul isn’t in there, no one will come back for your food..
I am currently based in Mamelodi Tsweu Lifestyle Cafe and/or Main Road Lounge. This is where you can sample my food. You can come out to Tsweu lifestyle and try out our chicken Alfredo, seafood pasta, or beef lasagna.
The wine I pair my pasta with depends entirely on the sauce. If I use a tomato sauce or a tomato base, I go for a Cabernet Sauvignon. But if I use a white sauce, I always opt for a Chardonnay.
With this cold weather, I always go for warm meals. I always recommend a hearty stew with warm veggies and a creamy starch.
RECIPE
Ingredients for seafood pasta:
• Prawn meat
• Squid heads
• Half-shell mussels
• Garlic butter
• Dry white wine
• Fish spice
• Fettuccine pasta
• Fresh cream
• Parmesan cheese
• Fresh parsley
METHOD
- Boil the fettuccine pasta in a pot of salted water for 8-10 minutes. Once cooked, set aside.
- In a pan, melt 3 tablespoons of garlic butter. Add the prawn meat and squid heads, then season with fish spice and black pepper to taste. Sauté over medium heat.
- Pour in half a cup of white wine and add the mussels. Allow to simmer for 2 minutes to prevent overcooking of the seafood.
- Pour in fresh cream and continue to simmer over low heat. Optionally, add Parmesan cheese for extra flavor.
- Add the cooked pasta to the seafood mixture and toss to combine.
- Garnish with fresh coriander or parsley before serving. Enjoy!
