CHEF’S PROFILE

Chef Jabulani — “You need a lot of discipline and dedication”

Jabulani Makhubele, 45, executive head chef of Protea by Marriott Hotel Johannesburg Wanderers, is driven by ambition and commitment. He has been in the hospitality industry for over 24 years, having established his career at the Protea Hotel Waterfront Centurion.

Jabulani was born in Giyani, a town situated in the north-eastern part of Limpopo province. After school he completed a certificate in cooking. “Growing up in a rural area was not easy,” he said.

While I was in high school, I won a bursary (R700) from a fast-food company. At this stage he told himself that one day he would work in a hotel. “My mother inspired me to become a chef. She was not a professional chef but knew how to mix ingredients,” Jabulani said.

“I started from the bottom, as a cook, then was promoted to a chef de partie, to sous chef and now I am an executive chef,” he said.

Jabulani said: “Two people that have been inspirational to me and helped me along the way are: Mr Meyer, former general manager of Protea Hotel Waterfront Centurion and Chef Allister Esau, former executive chef at Protea by Marriott Hotel Johannesburg Wanderers.”

Before joining Protea by Marriott Hotel Johannesburg Wanderers, he was part of the opening team of the Protea Hotel Fire & Ice by Marriott Melrose Arch.

Jabulani’s goal for the next five years is to travel around Africa and help in the development of upcoming chefs in Africa.

“As an executive chef, I don’t see myself as a boss, but rather a leader. I lead my team by example, and they put their trust in me.”

“I enjoy teaching and motivating upcoming chefs. I also believe in allowing my team to have a say in my kitchen, because I believe this is not a one-man show. I am very fortunate to have a great team around me. Protea Hotel Wanderers is the place to be — come and experience the love from our staff, and our outstanding food and drink.”

After Covid-19, he said the industry lost a lot of experienced and knowledgeable people. Jabulani said this is one of the challenges currently facing the sector.

In terms of trends, Jabulani said guests are more health-conscious and there is a number of people who are becoming vegan and gluten free. “Globally, there is a move toward plant-based foods,” he added.

His advice to PCOs organising a conference and event is: “Provide the dietary requirements on time, so everything can go smoothly.”

Jabulani has been married to Nkhensani for 23 years, they have three children: Hisekelani is 22; Jabu Makhubele is 17 and Hihlurile is 6.

For leisure he enjoys spending time with his family and going back to his village. I also enjoy going to the stadium to watch soccer.

Jabulani’s advice for newcomers is: “It is not an easy job. You need a lot of discipline and dedication. It is a very demanding career. It is also rewarding for those who are passionate about food. You must have the ability to be creative and produce recipes and execute them consistently. You need leadership skills, but most importantly, you must enjoy it.”

What is your signature dish?

Slow-braised beef short ribs; it goes well with red wine, for my guests and sparkling water for me.

What food trends are emerging in the conference industry?

Food is art, guests want to eat with their eyes first. People are leaning towards healthier food choices. Also there seems to be a preference to plated food over buffet options.

What has remained constant in this industry?

The love of food and my love for teaching the chefs of tomorrow.

What is your favourite beverage?

I don’t drink alcohol; so I enjoy my meal with sparkling water.

What is your favourite food?

I’m a meat eater, so please invite me to every one of your braais. I also enjoy Mopani worms (lots of proteins) with sour pap.

What is your great love?

I love my family and my work team.