Chef Zithu cooks up a storm in the States
When the time came to choose a path for tertiary education, there was no hesitation for Zithu
Far from the rural streets of Emmaus in Bergville, Zithulele ‘Zithu’ Siphesihle Hlombe is living his dream as a chef in the United States of America.
The 26-year-old fully-fledged chef, who is also a business owner, has been living and working in Hollister, Missouri, since March this year.
Born and raised in Emmaus, Zithu attended Bergville Primary School before completing his matric at Estcourt High School.
When the time came to choose a path for tertiary education, there was no hesitation for Zithu… He immediately chose Culinary Arts, which he studied at the Johannesburg Culinary & Pastry School.
“I chose this path because I have a passion for the hospitality industry,” said Zithu.
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In 2017, he qualified as a professional chef and the world became his oyster.
Being a professional chef is no easy task, as Zithu explains, “A passion for food and cooking is of primary importance. If you have that, then half your battle is won. The long hours on your feet will be of little consequence when you are behind the stove at your creative best. Dedication and tenacity are essential as well. The culinary industry requires years of training and experience. You will have to begin at the bottom of the ladder and work your way up; there are no shortcuts, so don’t opt for this as a career if you don’t have the tenacity to work long hours on your feet. Then there’s interpersonal and leadership skills, as a chef’s job is not just cooking but also managing a kitchen. You have to be a team player and you must also have the skills to manage the staff and inspire them so they can produce food of the highest quality.”
With this qualification in hand, Zithu began working for some of the big names in the hospitality industry, including Cathedral Peak Hotel, The Nest Drakensberg Mountain and Moyo Zoo Lake. Looking to expand his knowledge and expertise, Zithu opened his own small business called ‘Chef Zithu’ in 2021. Here, he catered for private and corporate functions.
“One of the highlights of my career is when I got the opportunity to cook for the 2022 FIFA World Cup in Qatar and another is when I started my catering business.”
Wanting to spread his wings, Zithu flew to America, where he landed a job as a chef at Big Cedar Lodge in Missouri.
“Working far from home was a challenges, but it’s not my first time coming to America, so it was easier compared to the first time,” he says when asked about adjusting to life in the States.
However, the taste of home is never far away and Zithu says he has introduced some South African flavours in the USA, and is proud to say ‘they enjoyed it!’ Chef Zithu believes he is a testament to the fact that dreams can become a reality.
“Never stop dreaming. Yesterday’s dream can become the reality of tomorrow, and the innovation of the future,” he enthuses.
And we had to ask Chef Zithu for his top tips for home chefs.
“Get the right kitchen tools, a sharp chef’s knife and prep everything,” he advises.
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