Introducing Lihle Mahambehlala - Class of 2022
Lihle Mahambehlala / Photo: Kathy Pitout Photography
Lihle Mahambehlala
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
It was the quality education and attention to detail when it comes to everything. Before I came here, I was in the food business, but I felt I needed to be taught the basics instead of always making mistakes. Enrolling here meant that I would get what I needed.
2. What is your reason for choosing a career in the culinary industry?
It feels like a calling. I have tried studying other careers, but my heart always gravitated towards the food industry. I love how creative the industry demands you to be and it always keeps you on your toes. The career is about service and putting your art piece on a plate and watching people enjoy every bit of it and somehow you get so much pleasure from it.
3. What are you hoping to achieve here?
I am hoping to achieve many things such as self-confidence, giving quality work, entrepreneurship, storytelling, building connections. Basically, becoming a well-rounded person in the industry, learning from someone who has walked this journey, and to make KOO, my sponsor, proud.
4. Explain what you are prepared to give of yourself.
I am prepared to give a lot of myself and also to test my strength and go beyond my limits because I have an idea of how the industry can be. Am prepared to be 100 per cent present and to absorb everything like a sponge - and make my own contribution.
5. What is your long-term goal?
My long-term goal changes, slightly, every year. The biggest goal is to start my own culinary academy and have my own string of restaurants. There is a great need for the best culinary schools in Africa that will match up to the world's best, so my dream is to start a culinary academy that will focus on agriculture, molecular gastronomy, African indigenous ingredients and the culinary arts. I believe there is a need for people to start inventing innovative products such as plant-based meat. And I want my school to encourage innovation and food technology, especially in Africa, while promoting sustainability and food security. I am intrigued with the future’s foods. Another dream of mine is to write books that will live beyond my lifetime - and forever. Books that all culinary schools will use as information on indigenous cuisine.
6. In how many years do you hope to achieve this?
This is a big dream - perhaps 15-20 years. Building schools demands a lot of capital and support. And I’ll have to convince people why they should come to my school so, in the upcoming years, I will be building my own name for this dream.
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.
Yes, I am. I am able to deal with stress and high pressure, but I also know that this is an area that I still need to work on. High pressure is part of the industry, and I can get too flustered on the emotional side instead of pushing through. Maybe, being put through the pressure, I will learn better ways of coping with it and become a problem solver.
8. Do you shy away from hard work? Elaborate on your answer.
No, I don't. Obviously, it gets tiring and very hard, but it comes with the career that is my passion. I have been fortunate to have experienced working in the industry and I got a taste of the long hours and the hard work needed. I have worked 18-hour shifts. I love seeing the end product and completing tasks, and after working these long hours I ask myself if this is the career I want - the answer has always been absolutely YES.
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.
I am ready to perform any task related to the course. Before a plate of food goes out to the consumer there is a lot of menial work and preparation that has to be done behind the scenes.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
I am very much aware of this. I’m willing to sacrifice as much as I can, especially now in the early stage of my career, but the goal is to get to a point where I can find the balance to make time for my family because, before everything else, I put my family first. Covid has taken away some friends and some family members and it has made me change perspective in terms of creating balance. When it’s time for my family, I will be there when I can – and I am not sacrificing every bit of myself for the industry because I would not like to have regrets about not spending time with my loved ones. My goal is to sacrifice and work hard now, with the intention of being my own boss and creating an environment where I can find a balance and make time for my family and my business. I understand this will be difficult, but I know it’s possible to find the balance.
11. Who is your favourite international ‘foodie’?
Gordon Ramsay followed by Yotam Ottolenghi, Siba Mtongana and Heston Blumenthal.
12. If food had a personality, what dish would be most like you – and why?
I would be a curry. There are many components to my personality, interests, skills and attributes – just like a curry, and with all that, no matter what, we strive for balance at the end of the day. You can make curry from anything - so there are no limits to me.
13. Where were you born and raised?
I was born in Cape Town and raised in Soweto and Kensington. My family moved a lot.
14. Apart from food what hobbies do you enjoy?
Researching the world’s different tribes because I plan on traveling a lot - and anything fitness intrigues me. I love art galleries and going to markets.
15. What dish do find least inspiring? Explain the reason.
Pork trotters. The meat does not appeal to me - it tastes like fat, and in my opinion, it can only be cooked one way. Boring!
16. Name four celebrities you’d like to have at your dinner table. Explain why.
They are Gordon Ramsay, Marco Pierre White, Fatima Binta Bello and Yotam Ottolenghi.