Chef Nthabiseng Ngubeni has experienced the highs and lows of the hospitality industry since qualifying as a chef in 2004. The founder of Nthabiseng Printing Events and Catering company, she has had her fair share of disappointments in a male-dominated industry and has found a way to co-exist and mentor up-and-coming female chefs.
When did you become a chef and what exactly do you do? Was this career something you always wanted to follow?
I qualified as chef in 2004, but I have been fascinated by what we eat and how food gets to our plates for as long as I can remember. As a chef, I blend different cultures with African cuisine. I’m also a healthy food chef, offering advice to young and elderly people to help reduce the risk of chronic health conditions.
When I was about 7 or 8 years old, my late grandmother took me to her work, and I discovered she was a hospital chef. I was amazed by the kitchen equipment and the delicious steamed food. Seeing the respect the hospital staff had for my grandmother inspired me to pursue this career.
What training did you get and was it easy to gain employment?
I began my training in high school from Grade 8, studying Hotel Keeping and Catering. I then attended a private hospitality school called L.I.S. Hotel School, where I earned a Food & Beverage Diploma and later a Junior Degree in Hospitality. I’m also a qualified Facilitator and Assessor in Hospitality.
During my student years, it was easy to find employment; I could get a job as a commis chef or in any available restaurant position. Unfortunately, these days, the industry prioritises profit over hiring qualified chefs.
Tell us about your cooking experiences. What have been the highlights to date?
The food I cook doesn’t follow typical recipes, and I present dishes in a unique way. In 2003, I won a competition for my presentation and was featured in Die Beeld newspaper. I’ve also had the privilege of cooking for two Mayors of the City of Tshwane. Their personal assistants would communicate their special requirements to me, and I ensured they always returned to our restaurant because of the quality and unique taste of our food.
What is your cooking philosophy?
I follow a ‘healthy’ philosophy of cooking, influenced by my mother, who is a pescatarian. I often educate my guests about the food before serving, especially at events, as my dishes are healthy, nutritious, and affordable, with a unique presentation. I also offer my services as a private chef and teach people how to eat
healthily using the food they already have at home.
How do you ensure sustainability in the kitchen?
As the years go by and our country’s economy remains unstable, I’ve started reducing the use of meat and dairy in my menus. Instead, I focus on using more vegetables and seasonal fruits in my dishes. One of our well-known supermarkets has introduced an affordable combo pack designed to support low-income families. I offer advice on different dishes a family can make using just the items in this pack, which doesn’t include meat.
What is your favourite food to eat & how often do you eat it?
My favourite foods are cake and garlic atchaar. I have a slice of cake whenever possible—ideally once a week or twice a month—as a coping mechanism. I enjoy atchaar at least twice a week.
Who or what influenced that choice of food you love?
My late grandmother greatly influenced my food preferences. Instead of buying birthday cakes, she would bake them at work and decorate them based on the gender of the person celebrating.
Where can people sample your food?
I run an event company called Nthabiseng Printing Events & Catering. My team and I handle all aspects of event planning for our clients. Our most popular events are end-of-year functions, where we bring small companies together under one roof to celebrate. I also offer private chef services, cooking at clients’ homes for special occasions, especially romantic anniversaries.
How is it like to be a woman chef? What are the challenges you have experienced?
Being a female chef, especially a black woman, is challenging. In busy, large kitchens, I’ve often been overlooked because the equipment is heavy and difficult to manage. Tasks like tilting a large pan or stirring with a spoon that feels like a shovel can be physically demanding, leading to us being pushed aside or facing discrimination.
Do you think female chefs get adequate support in the industry? What would you like to see done differently?
I think as time goes slowly female chefs are getting the support they need, we currently have a female chair in the Chef Association who is fighting for female rights. Besides getting treated bad in the kitchen itself, institutions like the bank also doesn’t take female chefs to assist when needing funding to run their own restaurant etc. I’d like to see a chef being recognized for their abilities not judged according to their physicality or gender.
How do you support women in the industry?
Honestly, I don’t have a planned action to actively assist female chefs. However, I offer words of encouragement and mentorship to up-and-coming chefs when I am offering training at different institutions.
RECIPE
Mzanzi Soya Pastitsio
Ingredients
(500g) xI Packet Macaroni Pasta
½ tsp Salt for sauce
pinch of Salt for Pasta
3 tbsp Greek extra virgin olive oil for sauce
1 tbsp Greek extra virgin olive oil for pasta
2 Cups grated Cheddar Cheese
200g Soya Mince (Oxtail, tomato & onion flavour)
1 Cup water
1 large yellow onion, chopped
3 garlic cloves, peeled and chopped
¼ tsp Smoked Paprika (optional)
2 Medium size grated tomatoes
2 Beef Stock Cubes
3/4 tsp Thyme (optional)
½ Cup cooking tomato sauce
Handful chopped white bottom mushroom
Robot bell peppers chopped
Cherry tomatoes or ordinary sliced tomatoes
INSTRUCTIONS
- Preheat oven to 190 degrees after 10 min switch to grill.
- Cook the pasta together with salt and add olive oil to the boiling water.
- Cook till al danté and set aside.
- In a large saucepan heat olive oil over medium-high heat until shimmering but not smoking.
- Saute onions & mushrooms until just golden, and then add tomatoes, stock, garlic and thyme.
- Season with salt.
- Cook until tomatoes are smooth; pour in the soya mince and mix. Then add water slowly until the sauce is watery.
- Pour in tomato sauce. Pour Paprika for a spicy taste. Cook for 5 – 7 minutes.
- Taste and adjust salt or spice to your liking.
- Pour a quarter of the sauce mixture and a quarter of the cheese into the pasta saucepan.
- Mix together.
- Grease the baking tray. Pour the pasta into the baking tray and even it to same level.
- Assemble the pastitsio.
- Top the cooked pasta with the soya sauce; smooth with a wooden spoon to fully cover the pasta.
- Now top the soya sauce with the grated cheese.
- Sprinkle peppers and tomatoes on top to give it a colourful look.
- Grill the pastitsio for 10 -15 minutes until golden brown.
- Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
