Mahle Mihlali Vellem, Executive Sous Chef brings new foodie flair to Carnival City. Picture: Supplied
Mahle Mahlali Vellem shares an inspiring tale about how he became a reputable chef who is now cooking elaborate feasts for thousands of people, impacting knowledge for those who seek to follow suit.
Growing up, Vellem says he would sit on the kitchen counter for hours watching his mother prepare meals, little knowing that her passion would become his.
Chef Mahle, as he is affectionately called, claims that because cooking has always been associated with women, his mother did not initially share his enthusiasm, but once he sat her down, she gave him her complete support.
“At first, when I told her this is what I want to do. Remember, cooking is regarded as a women’s thing, so she did not understand what I wanted at first. But I sat her down and told her that I am very passionate about it. And with more articles coming out, she has been very proud of me. And prayed for more to come.”
The Mthatha-born chef hopes to pass on his enthusiasm to his kids as he broadens his horizons, picks up invaluable culinary experience, and mentors younger employees by teaching them new cooking techniques.
“I am proud to be succeeding on this journey that started with my mother and hope to one day pass my passion for cooking on to my children,” he said.
Vellem enrolled at the HTA School of Culinary Arts, where he was able to hone his craft and obtain a Diploma in Professional Cookery two years later.
The 29-year-old is an Executive Sous Chef at Carnival City & Entertainment World and oversees kitchens in the hotel, casino’s Salon Privé, banqueting, and staff canteen, with three sous chefs reporting to him.
This month, Vellem launched a new menu within Carnival City’s luxurious Salon Privé, which offers Sun’s MVG guests an exclusive sanctuary to play high-end slots games and tables in a chic setting.
“I believe in flavour, so that is always important when I create dishes. There are certain items on the menu that are close to my heart as they remind me of my family, such as the fileto (the filleto is a pasta dish), salmon poke bowl, Korean chicken poke bowl, and smoked salmon and smashed avocado.”
At the hub of Pretoria gaming and entertainment, he worked his way up to sous chef and ran two restaurants under the guidance of chefs Adrian Vaughan, Nonkosi Vellem, and Jaco Truter.
His most recent posting was setting up the restaurant at Sun City’s new luxury Leloko Villas, where he had the opportunity to expand his creative juices. “I had to create the menu from scratch — playing around with flavour profiles and touching places in me that I did not know existed. When I look at the menu, I can proudly say I’ve done well, and I’m pretty sure my mentors would agree that they have done their job — now it’s my time to spread my wings and fly, showcasing what they taught me.”
When asked what he aims to accomplish, he says that one of his goals is to publish his cooking recipes and teach individuals who want to work in the same industry all he knows.
The Star
anita.nkonki@inl.co.za
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