3 minute read
Passionate about ‘Terror-fic’ food
Terror Lekopa
AFTER COMPLETING MATRIC at Boitumelo Secondary School, Lekopa enrolled in a Retail Travel diploma at the Jeppe College of Commerce and Computer Studies. From October 2012 to February 2013, he worked as a trainee at the Riviera on Vaal Hotel and Country Club, where he gained his initial experience as a waiter. He then took part in a learnership through CATHSSETA as a trainee and earned a National Certificate in Professional Cookery. In June 2014, after working at Orion Hotels, The Devonshire, Lekopa began his employment at The Saxon Hotel, until early 2018.
Q: Please give us some background about how, when and why you decided to become a chef.
Lekopa: When I was growing up, I had three aunts who were cooks and they were great bakers as well. I think I take after them. I knew from high school that I wanted to be a chef and create memories through food. You might forget about the details of a past event, but people will always remember the food they were served.
Q: Outline the role of a sous-chef and what an average day looks like for you.
Lekopa: Taking charge of the kitchen in the absence of the executive chef. Making sure that stock is always within budget. Training other chefs and running the pass to make sure each plate that goes out of the kitchen is always a masterpiece and tastes magnificent – this is an uncompromising standard guests at InterContinental Sandton Johannesburg Towers expect.
Q: What did it feel like to win the Unilever Junior Chef Of The Year award?
Lekopa: Gosh, how do I explain this? I still can’t find the right words but it was such a blissful and blessed moment. Everyone who was competing worked hard to get there and I was the one who came out victorious. It was just amazing. It was the happiest moment, one that I will forever cherish. It opened up opportunities for me and I am so proud to work at InterContinental Sandton Johannesburg Towers now.
Q: Were you confident that you could take the title? What was your biggest challenge during the competition?
Lekopa: I had confidence but nerves always get the better of me. I managed to stay calm at all times and made sure that I was on time. I had practiced a lot before the competition and I think that gave me confidence and all my hard work paid off.
Q: What dining trends are you noticing? What ingredients are becoming popular and are sought after by diners?
Lekopa: I’ve noticed that chefs are bringing back the classics in the most modern way imaginable, yet all the basics are still there, which is truly amazing. I think more and more chefs are starting to use truffles in their dishes. I love them myself.
Q: What do you think you’d be doing if you weren’t a chef?
Lekopa: I’d be a food photographer and food stylist. Anything that involves being close to food creatively.
Q: Do you have any free time as a sous-chef and if so, what do you like to do when you’re not working?
Lekopa: I love my sleep, so I know half of one of my days off is reserved for sleeping. Then I would go out with mates and try out new local spots that serve great food but there has to be meat on the menu!
Q: What kinds of food do you like to eat if you’re cooking for yourself or your friends and family?
Lekopa: Lamb curry and dumplings. The best.
Q: What advice do you have for young people who want to get into the culinary industry?
Lekopa: Always believe in yourself and know that you are your own competition. You will fall along the way and drop the towel. I would suggest that you pick up the very same towel and wipe your face because it’s only going to get better. Believe you are destined for greatness. Never be afraid of failure, that’s how we learn.
