Chef turns up the heat
Whether it’s a ladies’ cocktail lunch, Valentine’s dinner or canapé’s paired with wine, Sibaya Casino and Entertainment Kingdom’s new executive chef Zakhele Ndlozi has the heat under control in the kitchen.
Although Ndlozi began his official journey into hospitality after high school, studying hospitality management at Central Johannesburg College and food preparation and culinary arts at Capsicum Culinary Studio, it was his mother, Sibongile, who inspired him from a young age.
“I remember eating plain cooked rice, which was the first dish she would cook before the others were ready. I still enjoy a bowl of plain rice to this day – the building block of a delicious meal,” he said.
Growing up between Alberton and Soweto, Ndlozi cherishes the memory of the smell of freshly baked banana loaf permeating the home while watching TV with friends.
Today, the former contestant of The Taste Master SA season 3 has risen through the ranks at Sun International after starting as a chef de partie 2016 at The Maslow in Sandton and as a specialist Asian chef working at Time Square Casino in Pretoria a year later.
Some of his career highlights include personally preparing sushi for celebrity chef Siya Mtongana, who now has her restaurant at The Table Bay, and TV presenter Bonang Matheba.
“I have been inspired and mentored by Chef Adrian Vaughan, complex executive chef at Time Square who is originally from the UK and has vast experience in fine dining having trained under Gordon Ramsay. His knowledge and experience overflows with passion and a zest of precision, discipline, and restraint.”
“In 2015, I crossed paths with chef Eric Manykau, an expert in Japanese cuisine, particularly sushi, when he was head chef at The Maslow Sandton’s sushi bar. I had the privilege of acquiring skills that demanded rigorous training. Guided by Manykau, I succeeded in delivering dishes that were thoroughly enjoyed by our guests.”
Ndlozi lives by the food philosophy that “the same boiling water that makes rice soft can also overcook it”, and everything in life is about balance.
Some of his favourite ingredients are pepper, miso paste, and potatoes.
“Pepper is one of the pillars of the beginning or finishing of a dish flavour - it is a hidden superhero that needs to shine front row. It is surprising to think that fermented soybeans can bring such unique flavour profile of Umami being sweet, sour salty and bitter. Whether adding it to a sweet dish or savoury, miso paste packs a punch for the ideal balance in a dish. Potatoes are one of the most versatile ingredients – you can do so many things with them, from boiled to deep-fried, sautéed, roasted, pureed even extracted for starch and made into powder. Potatoes are a blank canvas for the imagination, and I find pleasure in exploring the avenues they can lead to.”
His most essential kitchen tool is a whisk, “to ensure my sauces and mash have a smooth texture and consistency”, and a sharp chef's knife, to ensure each cut and slice is made with precision.
When it comes to equipment, Ndlozi says, “You have not lived until you experience the efficiency of a blast chiller, which chills hot baked goods within seconds and makes perfect moulded desserts”.
He enjoys using the temperature-controlled blending precision of the Thermomixer which helps to save time.
Ndolozi says he can be a picky eater when it comes to sushi but adores a thin-crust, wood-fired pizza layered with avocado and fresh coriander.
“I enjoy preparing meals for my family, especially during our shared vacations. I often hear playful remarks like, ‘You've inherited my cooking abilities; the teacher has become the student’”.
Ndolozi enjoys making ‘Imana’ – a secret family recipe featuring grated mixed vegetable fritters, deep-fried to delightful crispiness on the outside and irresistibly soft at the centre.
“This vegetarian delight has become a family favourite; once you've experienced it, you'll find little need to eat anything else. As a South African steeped in the culture of Ubuntu, I am a chef who believes in greeting each customer and ensuring their food is of the best quality. It is ingrained in me to do everything to the best of my ability the first time around, and keep the momentum, and I hope our diners at Sibaya will enjoy the meals we present to them,” he said.
