EMALAHLENI – In a remarkable tale of resilience and determination, 38-year-old chef Bongani Mahlalela from Ezinambeni Extension 14 in Emalahleni has defied the odds by transforming his career trajectory from facing unemployment to mastering the art of culinary excellence. Initially, cooking was not Mahlalela’s envisioned path; however, circumstances led him to discover his hidden talent and passion for creating delectable dishes. After losing his job as a Bulk Vehicle Operator in the petroleum industry, Mahlalela found himself at a crossroads, where he decided to leverage his culinary skills as a means of livelihood.
“Truly speaking, it wasn’t my dream, but after losing my job as a Bulk Vehicle Operator in the petroleum field, I had no choice but to unpack my culinary skills and put them to good use.”
His journey serves as a testament to the unwavering spirit and adaptability that can lead individuals to unexpected success. Even after losing his job, he attempted to pursue his dream of completing his law degree at the University of South Africa (UNISA), but he had to drop out of university due to financial difficulties. Afterward, he proceeded to study petrochemical health and safety from Occupational Health and Safety SAMTREC, originally intended for mining.
“I cook whatever the client desires and am also very good with braai. The best dish I can make is my fall-off-the-bone lamb shank with creamy mashed potatoes and asparagus,” he expressed.
“Healthy eating prolongs one’s life. A good chef is made by passion, precision, and, of course, tasty food,” he said.
He further mentioned that once his business grows, he wants to hire more young chefs. “Yes, I definitely do. I always hire different young people whenever I’m hired for catering, and the dream is to groom more teens since we all know the challenges we face. They are easily distracted because of the unavailability of sporting facilities and skills development programs, so it’s up to people like me to take the initiative in grooming the young ones, especially in the kitchen.”
“I’m still in the process of opening my own eating place, still searching for a suitable place that will accommodate everyone, from African cuisine and gourmet food to spitbraai buffet,” he said.
“For now, they can find my food by orders since I haven’t opened an eatery, and just yesterday we launched burgers and fries on the menu, and the response was quite surprising, especially at the cooperates and schools,” he added.
