“A recipe has no soul. You as the cook must bring soul to the recipe.” These words of wisdom ring true for Kimberley commis chef Itumeleng Mabille.
“Cooking is a process – with just the simplest ingredients food can be memorable,” he says.
Mabille was born and raised in the Diamond City. After matriculating from the Kimberley Technical High School in 2018, Mabille attended the International Hotel School in Cape Town where he completed his qualifications in professional cookery and patisserie.
In the six months since he has graduated, he managed to secure a job as a commis chef at the Protea Hotel by Marriot in his home town.
RECIPE: Creamy butter chicken curry on the menu
Cooking with heart and soul
Food For Mzansi got to know the young chef, who hopes to one day taste food from across the globe.
What was the inspiration behind your journey?
It goes back to watching all these cooking shows and reading all these books at home. I think that is where my passion came from, I loved cooking. My inspiration also comes from the people back home, like my mother, Lucia, who is a really, really good cook and was the driving force for me to become who am I and do what I do now.
Opting for a course in the culinary arts is still something that is almost considered taboo in some black communities. How did your parents react?
When I told my mom she was happy for me and did not even think twice about supporting the whole dream. As for my dad, Douglas, he was a bit skeptical. He was like, “Really Itu? You want to do that?”. But now the support he gives me has been amazing.
What are some of your most cherished kitchen memories?
Sunday seven colours are when my mom would be in her best form in that kitchen – she would cook up a storm. When I was at [culinary] school in Cape Town, I would just think to myself, damn I miss her cooking.
“School had a big impact on me too. I learned so much in my training that if I was giving an opportunity to go back, I wouldn’t even think twice.”
Chef Itumeleng Mabille
I really went into it with an open heart. I loved learning about cuisine from all over the world, and loved the British cuisine. I have also been inspired by African cuisine and have gained an appreciation for it. And the African cuisine lessons my mom and family are giving me, it is beautiful.
I have even started adding my own little twist to it. I am trying to learn as much as I can for as long as I can to perfect my craft.
What is a dish you can absolutely not live without?
Pasta. Any pasta dish is amazing, and it is easy to make. You can do so many things with pasta and you can get so creative with it.
If not pasta, I love baking. I bake so much at home when I am free, I can take my own time and do my own thing.
RECIPE: Creamy butter chicken curry on the menu
What are some challenges or limitations you have experienced as a young black chef so fresh in the game?
Things change every day during service. There is always something new and you need to learn to adapt.
What are some of the biggest lessons that the professional kitchen has taught you?
To trust the process, that is the most important lesson for me. Even from the start I tried it out at home; I knew I was going to be a chef, because I trusted the process. Even through all the negativity and hurdles that makes me question the path, I just trust the process.
One of my biggest blessings is having a job. Another big moment for me also came in 2020. I did well at school, and we had this competition with different culinary schools. We had to bake bread, [and] I came third.
It was tough competition, and competing with all those good culinary schools made me feel good.
RECIPE: Creamy butter chicken curry on the menu
Any advice for other chefs?
Ingredients are king, cook with the best ingredients you can get. Even if it is a simple tomato, get the best one you can get. Any good ingredient elevates your dish.
Eat as much as you can so you can understand different flavours and the different tastes of food. Even things you have never eaten, eat them so that you know what it tastes like.
Always be confident with what you have produced.
What are three ingredients you can always find in your home kitchen?
I can’t live without my aromatics like herbs, onion and garlic.
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