CHEF’S PROFILE

Chef Kabelo Molosiwa finds inspiration everywhere

Kabelo Molosiwa, 28, executive sous chef at Protea Hotel by Marriott® Johannesburg Balalaika Sandton, was born in a small town called Mafikeng in the North West Province.

“I have always expressed a keen interest in the food and dining industry, since my early teens. I enjoyed cooking with my late mom in the kitchen, and I still feel a strong connection with her every time I cook.”

Kabelo said that he started cooking at the age of eleven, after discovering his love for working with food and cooking in middle school. He watched cooking TV shows and would want to replicate and practice what he saw, but could never get it right.

“I never gave up. I began reading whatever I could find that was culinary related and that’s when life started becoming more interesting for me. Working with new ingredients, trying out different techniques and making use of different cooking tools opened my mind to the world of the culinary arts. When I was young, I used to make homemade pizza for my school lunch box — I was the envy of all my peers,” Kabelo said.

He believes what makes his food unique is that he enjoys experimenting with sweet and savoury flavours to create unique tastes and sensations. His favourite meal to prepare is Dombolo — steamed bread and stew; his mother’s favourite dish to prepare for the family, growing up.

“In 2014 I enrolled with the Capital Hotel School and Training Academy and I graduated as a professional chef underwritten by City and Guilds. I have worked my way up in the hospitality industry at some of South Africa’s best hotels namely; Protea Hotel by Marriott OR Tambo, Holiday Inn Sandton and recently part of the opening team for the five-star Capital on Park in Sandton,” Kabelo said.

“There are so many local chefs who inspire me, the list is endless, however, to name just a few; Coovashan Pillay, Jonathan Moreno and Genghis William San Molosiwa, whom I am proud to call my life partner.”

“I enjoy entering competitions such as the Annual SA Potjiekos Competition, Unilever Chef of the Year and Chef Reuben Riffle’s Competition, which I won. I have also walked away with the title of ‘Groups Chef of the Year 2018’ for Capital Hotel Group and won employee of the month at all the above-mentioned hotels,” he added.

He finds his inspiration everywhere and is currently a little obsessed with the ‘farm to table’ movement with fermentation and smoking of ingredients an interesting way to bring unique flavours and new dimensions to his dishes.

Globally, he said: “The trends that are currently taking the world by storm are the plant-based food range; it’s crazy how the world is gravitating towards the health diet or trying to be healthy.”

His goal for the next five years is to run his own coffee shop.

Kabelo said: “What makes my position interesting would be dealing with guests and managing the kitchen team.”

“Covid has been really challenging. The hospitality industry was really knocked with Covid regulations and restrictions,” he added.

“A funny storiy in the industry that I always share is that when I was a student, one of the chefs asked me to chop flour and I chopped for about 30 minutes and, in my mind, I was wondering why he asked me to chop flour? Only later did he tell me it was a prank,” he said.

For leisure, he enjoys travelling and trying different cuisines. He also loves to swim. He said: “I am obsessed with water.”

Kabelo’s advice to those who aspire to be a chef is: “You need to be ready mentally, physically and academically because this industry always feels like you are in a horse race and most importantly, you must always try and be calm in difficult situations.”

In conclusion, Kabelo said: “I look forward to sharing my style and passion for food with all the wonderful guests at the Protea Hotel by Marriott Balalaika Sandton.”

What is your signature dish?

My signature dish has to be the caramel popcorn cheesecake that we are currently serving at our hotel.

What are your favourite ingredients?

They are salt and pepper, which I also try and incorporate in my desserts too.

What is your favourite beverage?

Coffee is my ride-or-die beverage.

What is your pet hate?

My pet hate would be chefs that enjoy being micro-managed.