Cooking up a storm in Texas
Mabija following his culinary dream in US
Wandile Mabija, 24, has joined a throng of South Africantrained chefs who are going places and making an impact in other parts of the world.
After graduating from Capsicum Culinary Studio in Port Elizabeth in June last year, the Mthatha-born young man was snatched up by The Fairmont Austin Hotel in Austin, Texas, where he now works as a chef.
The 37-storey Fairmont is the largest and second-tallest hotel in Texas with over 1 000 rooms.
Who has been the greatest inspiration in your life?
My loving mother. I am where I am today because she made sure I follow my dreams and become what I want to be.
Describe your best moment in your career as a chef?
When I got the job at the Fairmont Austin Hotel through an agency in South Africa called OVC; that helped me a lot and made sure everything went as planned.
How did you develop a passion for cooking?
I have always loved to cook. I started from a young age, though my passion for cooking really exploded when I visited the Capsicum Culinary Studio in Port Elizabeth. After seeing all those students cooking and enjoying what they were doing, it got to me because every time I cooked I felt so excited. So, I decided right there and then that this is what I wanted to do.
How difficult has it been to adjust to a new culture overseas?
It has really been a culture shock, to be honest, because South Africa and America are very different when it comes to culture and most things. It has been a challenging and great experience.
What would you consider as the best dish you have ever prepared so far?
So far, the squid rigatoni. It is squid ink pasta with octopus.
Which celebrity have you cooked for?
I haven’t cooked for any yet.
What is your favourite wine and dish pairing?
I love steak a lot. For my wine and dish paring, it would have to be cabernet sauvignon.
What is your advice to someone who wants to become a top chef?
If you love cooking and you don’t feel like you’re working when you’re cooking, then go for it.
Also, remember that being a chef is not as easy as they make it out to be on television. If you want to become a chef you have to work hard and be ready to compromise.
The funniest moment you have experienced so far?
This happened while I was still an intern. My chef told me to first count the grains of rice one by one before cooking it.
What would you consider as the attributes of a good chef?
Respect, staying focused, willing to learn, keeping ahead, awake and ready to work hard, and loving what you do.
Being so far from home, do you sometimes crave a South African meal?
Yes, a lot of time. I miss amadombolo (dumpling) and beef stew.
Are your dishes fused with African cuisine?
No, they are not.
Where do you see yourself in five years’ time?
I want to have travelled as much as I can and learn as much as I can to help me achieve my end goal of one day opening my own restaurant that will also help donate and care for the less fortunate.
What is your philosophy about life?
Believe in yourself and keep going.