BY Aurelia Mbokazi-Kashe
Lebo Lekotoko is a passionate cook who takes her calling to train chefs very seriously. A former hospitality lecturer at the Vaal University of Technology, she started NDS Chefs Academy in 2014 and has since produced over 300 chefs who are making an impact in the hospitality industry.
My background is in the food service space where I train chefs. I had a successful career as a lecturer at Vaal University of Technology (VUT) for a while. I was troubled to see a number of students who wanted to follow careers in the hospitality industry being turned down because they did not qualify to study at the institution. This meant they would return to the townships with no hope. Seeing their dreams dashed broke my heart and I wanted to do something to give them hope.
In 2012 I was on holiday when something tapped on my shoulder and I heard a clear voice that told me to do something for these young people. It was so real I could not ignore it. I went back to work in January 2013 and opened a company, towards opening my own college. I finally resigned from VUT and opened the college in 2014, starting out in Vanderbijlpark, before moving to Vereeniging.
The first year was tough, I had only one learner who only started in second semester. I was writing proposals and approaching different people for help.
To keep the business afloat I took on small catering contracts at VUT. I would serve tea, coffees and snacks in meetings. I also ran short courses, one of those was to make biscotti. Between 2014 and 2015 I survived from biscotti orders until such time that the college started taking off.
In 2016 I got my lucky break when the college was approved to train a group of 26 students. By God’s grace I also received the necessary accreditation from the City and Guilds. It grew organically from there. We have 10 staff members and have overseen graduation of over 300 students who have come through the college.
Our aspiring chefs go on a 3-year Occupational Chefs qualification journey. We provide our students with hands-on experience. These include menu development, costing, staff scheduling, preparing a three-course meal, table scape and serving. By graduation, they are ready to showcase their culinary skills and pursue opportunities within the larger hospitality industry.
We partnered with various organisations who see value in our training. One of those was Empact Group Food Solutions, a values-based solutions business specialising in catering, cleaning, and integrated facilities management, to train their first cohort of 17 students to successfully complete a three-year Occupational Qualification as chefs.
I don’t classify myself as a chef, but I’m a passionate cook who loves homely, comfort food. I like to cook traditional South African cuisine and modify it to make it classy.
My philosophy is that you can produce a meal with whatever ingredients you have in your cupboard. Also, a chef is not complete without their own vegetable garden. I have two – one at the college and another one at home.
I tell my chefs in training that skills can be taught, but attitude cannot. To best prepare them for the industry they need to have the right attitude since they deal with people and cook with love.
RECIPE
Biscotti (TWICE Baked Biscuit)
Ingredients
1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup Cake Mix (fruits)
3/4 cup cleaned peanuts
Directions
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla. Combine flour and baking powder; gradually add to creamed
mixture and mix well. Stir in Cake Mix Fruits and cleaned peanuts. Divide
dough into 3 portions.
2. On ungreased baking sheets, shape each portion into a 10×2-in. rectangle.
Bake until lightly browned, 20-25 minutes. Cool for 5 minutes.
3. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices.
Place cut side down on ungreased baking sheets.
Bake until golden brown, 15-20 minutes. Remove to wire racks to cool completely.
Store in an airtight container.
