Introducing Kamohelo Mokhele - Class of 2022
Kamohelo Mokhele / Photo: Kathy Pitout Photography
Kamohelo Mokhele
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
The educational approach used at Jackie Cameron School of Food & Wine would give me a wide range of specialisation in the culinary field and a lot of practical skills that I would need. The programme offered would give me a unique opportunity towards achieving my dream. I am gaining a whole lot of essential knowledge, as well as a ton of valuable experience.
2. What is your reason for choosing a career in the culinary industry?
I have always had a passion for food and for being in the kitchen. I was introduced to the aesthetics of cooking by my grandmother, especially in confectionary. My focus is to become a hot-kitchen chef as well as a pastry chef. And I am grateful to my sponsor, KOO, for this opportunity to pursue my dream.
3. What are you hoping to achieve here?
To gain enough knowledge and skill that if I were to be asked to do any job, in any kitchen, I would not be fazed.
4. Explain what you are prepared to give of yourself.
The culinary field requires me to give my all, all the time. I am prepared to give all that is required of me.
5. What is your long-term goal?
To be one of South Africa’s Michelin Star chefs and to open a restaurant, with authentic South African cuisine, in New Zealand and in New York City.
6. In how many years do you hope to achieve this?
In the next 10 to 15 years.
7. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
I do my best to meet every challenge I am faced with. I react to the situation and not the stress. I handle the pressure in the kitchen by maintaining a calm head and not losing my cool amid what seems to be chaos.
8. Do you shy away from hard work? Elaborate on your answer.
I do not. Achieving anything in life requires perseverance and hard work. There are never any shortcuts to success, but working hard, with determination and the desire to achieve, will result in success being greater.
9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.
Yes, you have to start from the bottom and work your way up the success ladder. Every small act counts and interlinks in the kitchen. No matter how ‘menial’ the task, helping at every station in the kitchen is important.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
If my success means that I must work when guests ‘play’, then so be it. I will work whenever and wherever I am needed.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
Double Chocolate fudge. I am friendly, sweet, inviting, full of sugar - sometimes too much for others to handle. You can never get enough of me - you’ll keep coming back.
13. Where were you born and raised?
In Rocklands, Bloemfontein in the Free State.
14. Apart from food what hobbies do you enjoy?
Meditation, and watching cricket and rugby
15. What dish do find least inspiring? Explain the reason.
A bowl of oats. It is mush and disgusting. You try to disguise the mush with sugar, spices and fruit but the abomination will never be saved.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Gordon Ramsay, J’Something, Gino D'Acampo, Fred Sirieix