Chef Wandile Mabaso is a culinary artist with over a decade of experience. His cooking journey started at a very tender age in Soweto where he used to catch pigeons and cook them.
Speaking to Sunday World this week, he said being raised by a single mother he had to grow fast. That meant cooking a lot as well and by the age of 13 he was cooking Sunday meals for family.
“When I finished high school I had to decide what I wanted to do. I chose to cook because it was not that popular back in the day. I settled for a hotel degree and after that I ended up doing my internship in Venice,” said Mabaso.
Mabaso who has managed to take his culinary skills globally said he believes his career has a 360-degree dimension, meaning it is exactly where it started and it belongs.
“Being from Soweto, I think by nature I was already a global person. It was quite fitting for me to take my craft globally although it took a bit of time.”
New restaurant shaking up Jozi
Mabaso is the owner of Les Créatifs Restaurant, which is shaking up the Johannesburg food scene with its unique offerings.
The restaurant offers an experiential form of dining that takes guests on an exciting gastronomic journey.
Mabaso has partnered with Johnnie Walker Blue Label and has curated a menu to complement the umami notes of the whisky. He said he is not easily driven to partnerships so he takes time to make such decisions.
“After a few months, I felt we were the perfect fit because I think we are aligned in work ethic and growth. The brand is really driving the culture of creativity and seeing how far they can push the boundaries.”
Having been a chef for 17 years he said he has had many achievements and challenges. He said one of the highlights was being mentored by chefs who really care about your future.
“Reaching New York City is also a highlight. I never thought I would cook there, never mind living there for five years and being appointed as a sous chef in my 20s. Having won over 15 accolades in the last two years counts among some of my highlights.”
He shared that some of the challenges he has encountered are the long hours and the violence in the kitchen while he was still starting out as a chef.
“Having to come back home to start from scratch, being not known or recognised. Going through Covid-19 was also a loss for my career and I try to use my lows as a learning curve.”
