Four energetic chefs from the Menasie Canteen at Boksburg Correctional Services recently took part in the Unilever Food Solutions Chef of the Year competition in Durban.
Elizabeth Lesufi, Makhosazana Tshabalala, Prudence Mabuse and Lazarus Boshomane jokingly call themselves the Fabulous Four.
They took part in a category called ‘Team of Four’ for chefs from the catering industry.
Their dream to participate in such a competition began in 2016 when they attended the food expo at the Gallagher Convention Centre to learn about the latest trends in the food industry.
“Unilever was one of the exhibitors at the expo. As the competition drew near we received an email alerting us to it. We decided to enter because we had nothing to lose,” Lesufi said.
“We were given three hours to make sure that we collect all the ingredients, cook and present the food. We had to think of a menu on the spot from the ingredients available.
“There were many products from different brands, but the rule was that we needed to have 10 Unilever products from which to create our menu.”
Tshabalala said for a starter they prepared a prawn cocktail. The main meal was stuffed chicken breasts with seasonal veggies and for dessert they made a nutty jelly chocolate mousse.
The team didn’t win, but they were awarded certificates of appreciation for their exceptional cooking skills.
The youngest member of the team, Mabuse, who works in the food and administration department, said the experience was amazing.
“I enjoyed myself even though we didn’t get a chance to go to the beach, but it was worth it. There were professional chefs who cooked before us and it was very inspiring to see them at work.
“We had a chance to network with professional chefs and we will share the skills that we acquired with the inmates who assist us daily in the kitchen.”
Boshomane, who is one of the oldest members of the team, and who has served in the food department for 20 years, said what keeps the team united is respect and communication.
“If you don’t have respect for one another and there’s no communication among you, then nothing productive will come from that team.
“What keeps us grounded in our job is that we have a passion for what we are doing and we learn from each other.
“If you are doing something you don’t like, chances are you not going to produce the best out of that, even if it’s food.
“If your food is cooked with love, people will enjoy that food because it will be presentable and tasty,” he said.
Boshomane, who is also the thorn among the roses in the team, said he had no choice but to learn how to cook because all his siblings were boys.
Lesufi holds a BTech in Food Services while Boshomane holds a catering level six certificate.
Tshabalala and Mabuse said they don’t have formal qualifications in the food industry, but have always loved cooking.
The quartet, who works from 7am to 3pm, said they cook for officials and the public every day.
“I think one of the reasons why people love our food is the uniqueness of our dishes, taste and affordability,” Tshabalala said.
The team said they have catered for the SABC, Ekurhuleni Imbizo, Ministerial Team Committee (DCS), the national inmates’ graduation, end-of-year functions for companies, weddings and more.
Two of the challenges they face are the long hours and the lack of resources.
They enjoy spinach, butternut, beef stew and fish.
The chefs encouraged people who love to cook to read many books and watch cooking shows.
“We have learnt that food is an art and it is important to modernise and improvise in various dishes,” they said.
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