Introducing Lungelo Mbele - Class of 2022
Lungelo Mbele / Photo: Kathy Pitout Photography
Lungelo Mbele
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I have seen Chef’s past students and those who go on to open businesses, and I fell in love with how diverse they all are. This motivated me to want to enrol at Jackie Cameron School of Food & Wine because I believe that if Chef is able to produce such diverse students, she is the most perfect person to assist me in being able to channel my culinary goals.
2. What is your reason for choosing a career in the culinary industry?
My love of food. I have always believed that food is one of my love languages. Making food for people is how I show my love for them. Therefore, a career in the culinary industry allows me to do what I enjoy the most. It is being in the kitchen while spreading love to people through my craft. I am also a very creative person and culinary arts is just another way for me to demonstrate the artist in me.
3. What are you hoping to achieve here?
I am hoping to gain skills that will equip me for a variety of culinary environments. And show my sponsor, KOO, that I can do it.
4. Explain what you are prepared to give of yourself.
I am prepared to give my time and extra time.
5. What is your long-term goal?
It is for me to be a ‘brand’. I want to work with the World Food Programme to help bring active change in our world. I want to work with the government to help improve South African school lunches. I want to own at least three restaurants that have different themes that express the artistic side of me. I also want to have a cooking show. My biggest goal is being present for all the things I want to achieve - not to work to a point where I am just doing - and to be able to soak up every moment and live in the now.
6. In how many years do you hope to achieve this?
I would like to achieve or start achieving these goals in the next 10 years.
7. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
Pressure is good. Even though it is going to be hard, it is needed because it is a true reflection of the industry. I am someone who has never run away from pressure. From primary school I have been in leadership positions and in all my high school years I had a leadership role. I have been part of team sports such as netball, hockey and soccer. I have been part of clubs such as the Durban Youth Council, the debating team, and I have also participated at Toastmasters, and I’ve done a leadership course. I have done all this while keeping up with my academic studies - and my matric results are testament to that. In the little time we spent in contact classes at university I was my Law Module student representative.
8. Do you shy away from hard work? Elaborate on your answer.
I do not. I have been preparing Christmas dinner at home since I was 15 years old. Being able to cater for about 15 people at that age shows that I am not one to shy away from hard work.
9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.
Yes, I am willing to perform all tasks because all of them are preparing me for the culinary industry. I believe Chef would not ask us to perform a task if she did not find it to be beneficial.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, I am aware. I am okay with it because, all along, I knew it was part of the hospitality industry. It, however, is difficult to wrap one’s mind around the fact that sometimes one may have to miss important events such as birthdays, because of work.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
Samp. It’s versatile, warm, traditional. It can be served at a 5-star restaurant at the same time it’s a dish that feels like home. I am what a specific moment needs me to be - therefore I am versatile, I can adapt. I am kind and caring and I want everyone who comes across me to feel seen, heard and understood. I am also a firm believer in tradition and the importance of recognising it, in order to reach my full potential.
13. Where were you born and raised?
In Durban, KwaZulu-Natal
14. Apart from food what hobbies do you enjoy?
I enjoy reading, journaling, drawing, exploring culture and trying new experiences.
15. What dish do find least inspiring? Explain the reason.
Mac ‘n Cheese. It lacks creativity and it is over-hyped.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Siba Mtongana – she is a mother and a very successful woman. It is always great to see a woman being able to celebrate her maternal side while also succeeding career wise. So, I would have her just to celebrate her.
Martha Stewart – because she is able to step into everything with confidence and to be in every space and own it.
Snoop Dogg – just to have his chilled spirit.
Oprah Winfrey – to get tips on being an all-rounder.