Introducing Langelihle Mnikathi - Class of 2025
Langelihle Mnikathi / Portrait Photo: Kathy Pitout Photography
Q&A WITH Langelihle Mnikathi
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
It was in pursuit of a childhood dream of becoming a qualified Chef. When I heard about Jackie Cameron’s culinary school during a career day, held at my high school, I knew that I had to make this school my next home. It has a maximum intake of 15 students per year, so students get individualised attention, and we can have regular and intimate communication with Chef Jackie. This provides us with better academic and emotional support.
2. What are you hoping to achieve here?
I’m hoping to add my name to the extensive list of Jackie Cameron School of Food & Wine graduates when I complete the 18-month programme. By completing this course, I will be laying the foundation for my career. I’m hoping to learn how to cook certain ingredients with wine. I’m hoping to challenge myself - and embrace all the challenges ahead.
3. Explain what you are prepared to give of yourself.
I’m prepared to give my absolute best effort everyday even on my worst days. I understand that a job well done often requires going beyond the standard hours or expected effort. I’m prepared to show up every day and do what is expected of me and to pick myself up every time when I fail - and to push myself. I’m prepared to keep learning and to push myself to improve.
4. What is your long-term goal?
I want to work on a game farm and enjoy the outdoors. I also hope to be able to create a brand for myself and work as a private chef. With the help of my cousin who is familiar with social media, I believe I would be able to achieve my goal.
5. In how many years do you hope to achieve this?
I hope to achieve this goal in two to three years. I believe within this time I would have gained fundamental experience and have established myself in the industry and I would have a better understanding in terms of what culinary field works for me.
6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.
I am aware. I understand that that this extensive chef course is for my benefit and Chef Jackie always emphasises the importance of speed. I cope with pressure by simply doing what I must do and focusing on my work regardless of the circumstances. For me getting to the finish line is the most important.
7. Do you shy away from hard work? Elaborate on your answer.
No, I don’t. Every day - in all that I do - I put in my 100% and I even go above and beyond to ensure that I do things properly. I understand that working hard can get me far and I believe in building good habits that can be sustainable in my career.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
I’m more than willing because I believe I’m deeply committed to hard work and reliability. When I take on a task, I don’t leave it unfinished. My approach is based on staying until it’s done correctly - and consistently learning.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes. As Chef Jackie always says, “It’s a tough industry that you have all chosen” - and I agree - but the love of cooking exceeds everything.
10. Who is your favourite international foodie?
My favourite international foodie is Adejoké Bakare. She is a self-taught chef from Nigeria but based in the UK. She is the founder and head chef of Chishuru, which means ‘eat silently’. It refers to the silence that falls over the table when the food is so good nobody wants to talk. She recently made history as the first African female Michelin Star Chef in the UK. Her restaurant puts African food on the map and shows that African food has the same value as other recognised cuisines.
11. If food had a personality what dish would be most like you - and why?
As an introvert, I’m very quiet and I draw strength from silence. I would say macaroni and cheese. A simple, plain but comforting meal.
12. Where were you born and raised?
In Pietermaritzburg but now I live in Durban.
13. Apart from food, what hobbies do you enjoy?
I enjoy reading people’s memoirs and watching crime investigation shows, as well as political and current affairs issues.
14. What dish do you find least inspiring? Explain your reason.
It’s a Sunday lunch style family dish that we call ‘seven colours’. It’s uninspiring because I’m served it at my aunt’s house, our house, friends’ houses, cousins’ houses - and there’s so much going on, on one plate.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Chef Adejoke Bakore. She’s inspiring and it would be an honour having her at my dinner table. She continues to pave the way for upcoming chefs.
Chef Wandile Mabaso. He is the founder and head chef at Les Créatifs Restaurant in Sandton. He won Chef of the Year award at Luxe Restaurant Awards. Chef Wandile is known for infusing South African flavours into his French fine-dining creations and he has worked in top restaurants across the globe. Seeing someone who looks like me - and comes from the same background as I do - is a true testimony that your background doesn’t determine your future.
Chef Jan Hendrik Van Der Westhuizen, the first South African Chef to earn a Michelin Star. I would love to have him at my table because I have been following him and I enjoy what he does and what he continues to do.
Trevor Noah. I recently read his memoir entitled ‘Born a Crime’. It’s beautifully written and helps you to immerse yourself into a new perspective that really existed. Having him at my dinner table would help me gain a deeper understanding of his work and to understand his writing process.