Pastry chef’s childhood fantasies become a reality

Tichaona Phillimon Mugwambanini is passionate about cakes and pastries.

The pastry chef from Diepsloot, 30, works at one of the city’s most popular Italian eateries, Dolci Cafe, and says that while growing up as a child in Zimbabwe, he was fascinated by baking and the magical allure of cakes.

When he made the move from Chinhoyi to Johannesburg, he started working in the scullery at a Fourways hotel. It was the start of his culinary journey.

Tichaona Phillimon Mugwambanini. Picture: Supplied

How did you progress up the ladder?

After showing enthusiasm about food and patisserie, I was promoted to the position of assistant baker by chef Kurt Pieterson in late 2010 at a Parkhurst restaurant.

I worked for him for three years until he left for overseas. I had grown in skill and confidence so that by the time he left, I was an established baker.

I was delighted to join Dolci Cafe 18 months ago. Even though Dolci is essentially an Italian restaurant, chef Jackie Righi-Boyd studied patisserie and then worked in a pastry shop in Italy for four months, and is known for her pastries and specialty cakes.

I was delighted to join the team. While at Dolci, I also studied for my diploma in patisserie at HTA (School of Culinary Art) and graduated earlier this year.

Have you always loved baking?

To be a baker was always my childhood ambition. I was fascinated by the different shapes and sizes of cakes, and always wondered how they were made. Luckily, my childhood fantasies became a reality.

Dolci Della Nonna. Picture: Supplied

What does your job at Dolci entail and what have you learnt?

My day starts at 6.30am when I start preparing a range of pastries for the display fridge and the desserts on the menu. If there are orders for cakes, I may work on that as well.

The Dolci experience has added to my repertoire – I now know something about Italian cuisine, while chef Jackie has taught me new cake recipes and decorations.

What are you most proud of on the menu?

The Dolci Della Nonna – which is chef Jackie’s grandmother’s famous dessert that is comprised of layers of zabaglione, cream, amaretti biscuits, pecan nuts and dark chocolate. I also love the cheesecake and cream horns.

Cream horns. Picture: Supplied

Would you recommend cooking as a career?

People have to eat every day so you’ll always get a job! Quality counts and if you are a good chef, you will be sought after.

What are your three favourites: desserts, pastries and cakes?

Mango sorbet, Dolci Della Nonna and Amarula creme brulee; my best three pastries include cream horns, pecan pie and macaroons and for cakes, it has to be spiced carrot cake, baked cheesecake and chocolate cake.

Getting there

• Dolci Cafe is open for breakfast, lunch and dinner from Monday to Saturday, and for breakfast and lunch on Sundays.
• It is fully licensed and offers an array of top South African and international wines.
• The address is Shop 6, Lancaster Village, 28 Clarence Avenue. Craighall Park.
• For reservations, call: 010-900-2274.

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