Chef Shamiso is cooking up dreams in five-star style

For as long as she can remember, Shamiso Kadzinga has found joy in the rhythmic sizzle of a pan, the aroma of fresh herbs, and the magic of transforming simple ingredients into something extraordinary. Today, that childhood passion has blossomed into a promising culinary career – one defined by hard work, courage, and a love for food that refuses to fade.

At just 29, the Strand-based chef is making waves in the professional kitchen. Within a month of completing the Professional Chefs Programme at Capsicum Culinary Studio, Kadzinga landed a job at the prestigious Erinvale Estate Hotel and Spa in Somerset West. Not long after, her dedication earned her a swift promotion to demi chef de partie, a testament to both her talent and tenacity.

“The fact is that the most fulfilling careers are often born not from a straight path but from a burning passion that cannot be ignored, and I am proof of this,” she reflects. “I have loved cooking since childhood and started cooking for my family at the age of eight.”

Answering the call of the kitchen

Though her early academic pursuits took her in a different direction – she holds a BA in international relations from Unisa – Kadzinga’s heart was always in the kitchen. “The call of the kitchen was too strong to ignore,” she says, recalling the moment she swapped textbooks for chef’s knives. It’s a decision she has “not regretted for an instant.”

At Erinvale, Kadzinga thrives on the creative challenges of the culinary world, from crafting new dishes to accommodating dietary requirements like lactose intolerance, gluten-free, vegan, and vegetarian options. “I believe these challenges make the art of cooking even more compelling,” she says.

Her curiosity and drive have seen her master all three main kitchen sections – cold, hot, and pastry – though she admits the pastry section holds a special place in her heart. “I take pride in my skill within the pastry section where I am currently working, although there is much I still need to learn,” she says.

Her current goals include mastering menu planning, improving organisation and time management, and learning how to maintain structure in the kitchen, essential skills for the day she fulfils her dream of running her own restaurant.

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International dreams

That dream stretches far beyond South Africa. “My goal is to go overseas to study further and explore diverse international cuisines, gaining hands-on experience and expanding my understanding of global culinary techniques and traditions,” Kadzinga explains.

“I would then like to return home to establish my own restaurant that would reflect a fusion of the skills and flavours I have learned.”

But it’s not just about personal achievement. “Beyond running a successful establishment, I am passionate about sharing my knowledge with the younger generation,” she adds. “I want to encourage them to pursue their culinary dreams and inspire them to follow their passion for food and creativity.”

When she’s not perfecting pastries or plating elegant dishes, Kadzinga enjoys the simple pleasures of home life with her husband and daughter.

Her fridge essentials? Yoghurt, mushrooms, cream, lettuce, and feta. Her dream dinner guests include some of her culinary heroes, such as Peter Tempelhoff, Siba Mtongana, Reuben Riffel, and others, whom she’d treat to a menu blending Southern African heritage with French and Italian flair.

Kadzinga shares a starter recipe perfect for our summer:

Red wine poached pear with fried sesame goat cheese

Served with a balsamic reduction and roasted walnuts

Serves 2 as a starter

Ingredients

For the sesame goat cheese

• 100g goat cheese
• 50g cream cheese
• fresh herbs such as thyme & rosemary
• 1 tsp honey 
• Salt and pepper to taste

For the red wine-poached pear

• 2 firm pears
• 2 cups red wine (merlot/cabernet sauvignon)
• ½ cup sugar
• 1 cinnamon stick  
• 2 whole cloves
• 1 strip of orange peel
• ½ teaspoon vanilla extract 

For the dressing

• 2 tbs balsamic vinegar 
• 1 tbs honey 
• 1 tbsn olive oil 
• Pinch of salt & pepper
• Extras
• Rocket
• Toasted walnuts, crushed

Method

1. Peel the pears, leaving the stems on, remove the seeds with a corer, and cut a small slice off the bottom of each pear so they stand upright while poaching.
2. Cook the wine mixture in a saucepan by combining the red wine, sugar, cinnamon stick, cloves, vanilla extract and orange peels. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Add the pears to the wine mixture. The pears must be mostly submerged, but you can spoon some of the wine over them if needed.
4. Cover the saucepan and simmer gently for 20-25 minutes or until tender when pierced with a fork. Once the pears are done, remove them from the saucepan and set them aside.
5. Increase the heat to medium-high and let the mixture boil until syrupy. Strain and set aside to cool.

For the goat cheese: In a bowl, mix the goat cheese, honey, thyme, cream cheese, salt and black pepper until smooth. Take teaspoon amounts and roll into a ball, then roll into sesame seeds and deep fry until golden. Remove from oil and drain on a paper towel.

To serve: Place a pear on each plate. Scatter rocket alongside the pear and top with fried cheese balls and toasted walnuts. Mix the balsamic vinegar, honey, olive oil, salt and pepper and drizzle over the pears.

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