From Kitchen Porter to Pastry Chef “Chef Mthobeli” in Plett

From Kitchen Porter to Pastry Chef Mthobeli Ndaleni’s Sweet Journey in Plettenberg Bay

When aspiring chef Mthobeli Ndaleni initially arrived in Plettenberg Bay, indulgent pastries and homemade ice cream were not part of his culinary world. This was back in 2016, and while Ndaleni, formerly a kitchen assistant from Nelson Mandela Bay’s KwaZakhele township, possessed remarkable talent, baking was not within his skill set.
However, this changed when he stepped into the Christina Martin Culinary Art Studio in Harkerville.

The studio introduced him to a realm of pastries, bread, and cakes. Ndaleni immediately recognized the significance of quality ingredients presented in small portions with a touch of creativity and innovation. Little did he know that this month-long experience at Plett’s culinary finishing school would shape his future path.

Radiance in the Sunshine State

Upon his return to his station at the Radisson Blu hotel in Gqeberha, Ndaleni put together an online resume that caught the attention of The Club in Admirals Cove, located in the sunny state of Florida, USA. Watching his American dream unfold felt surreal.

It was almost poetic that a man nicknamed “Sunshine” for his modest demeanor and warm smile secured a job in the Sunshine State.

At The Club and later at Chicago Lake Golf Club, Ndaleni found himself collaborating with renowned chef Francisco and catering for American basketball and golf elites. Unfortunately, his journey was cut short by the outbreak of Covid-19. Upon returning home, he resumed his culinary journey at the Radisson. Last month, this 33-year-old father of two proudly claimed the title of Best Chef at NMB’s fifth annual Hospitality Awards & Gala.

Influence from Plett

However, his time in Plett and its neighboring towns left an indelible mark. This opportunity was made possible with the help of his colleagues.

“The way Plett’s chefs prepared seafood was exhilarating, but the most fascinating aspect was their approach to baking,” he reminisced. “I knew nothing about baking until I attended the Studio. It felt like a scientific exploration.”

His apprenticeship in town also introduced him to the delicate craft of crafting ice cream, notably at Plett’s iconic Ice Palazzo on Main Street.

He cherished his experience in the Garden Route. “During weekends, we frequented food markets to showcase our pastries. My instructor would take me to various restaurants and food vendors for exploration.”

All of this was a piece of the puzzle that led to his present achievements. Ndaleni firmly believes that attitude and determination are vital ingredients in the culinary realm—much like cinnamon and sugar atop a proudly South African pancake.

Time to Give Back

Long ago, these qualities emboldened him to express to the Radisson’s executive chef that his days of clearing tables were behind him; he aspired to follow in the chef’s footsteps.

After spending considerable time in the United States, it’s no surprise that he was influenced by its diverse flavors. American-style barbecue and Mexican cuisine held a special place in his heart. Nevertheless, his signature creation, grilled scallops with vegetable ragout, available at the hotel, embodies his culinary identity.

Importantly, he never forgets the role played by mentors, including those he encountered at the Culinary Art Studio, in shaping his career. Now, he recognizes the need to pass on the torch. “I am obligated to guide the next generation of chefs and express gratitude for the contributions of others. Always maintain respect and dedication to your goals. Stay focused and let food be your canvas.”

Source: Plett News