‘Knowledge does not have a limit’ for The Maslow Sandton’s new Executive Sous Chef
Thokozane Shongwe, the son of a butcher, knows his way around meat and is helping to develop a new menu that includes meat cooked on an open flame
The Maslow Sandton’s new Executive Sous Chef, Thokozane Shongwe, has honed his craft in several hotel kitchens across Johannesburg for the past twenty years, combining this training with a blend of formal education and competition exposure.
Shongwe, 38, is no stranger to the world of food. “I grew up in the butchery trade; my father was a butcher in Tembisa and I was dissecting entire carcasses from the age of 15.” This early immersion in meat processing, combined with a hands-on kitchen start as a sculler in a hotel kitchen after matric, laid the foundation for his career. He completed a professional cookery qualification through a learnership, and a City and Guild qualification from the HTA School of Culinary Art.
“I was introduced to competitions at an early age, and it developed my confidence. It has always been a journey of learning, making decisions – maybe some wrong, but all contributing to making me who I am today.”
He describes his style of cuisine as Afro-fusion, merging African flavours with traditional cooking techniques such as French influences, to create innovative dishes. “My signature dish, pap n vleis, is an ostrich steak herb-crusted with pap arancini, chakalaka purée, and a spinach cream.” At home with his children, Shongwe makes various pastas, from carbonara to chicken, exposing his children to different flavours to develop their palates.
Formerly an Executive Chef at a three-star hotel in Johannesburg, Shongwe has cooked for famous people including a former president of South Africa, the King of Swaziland and musicians Pharrell Williams, Ne-Yo.
Having learnt from great chefs during his career such as Siyabulela Kobo, Junior Culinary team coach for the SA Chefs Association, who showed Shongwe the potential of what food could be; and the former president of the SA Chef Association, James Khoza, who showed humbleness in leadership in spite of all he has achieved, he laments the new generation of chefs. “There is currently a shortage of chefs coming into the industry, and people don’t want to work hard to hone their skills. It takes time, yet today’s younger generation are not patient and willing to work the lines to develop their crafts. The shortage of chefs also means these youngsters are often put into positions they are not ready for.”
As a result, Shongwe places great importance on nurturing his team and is focused on developing The Maslow’s chefs from entry-level to senior-level to their best ability, while running a kitchen that adheres to the highest hygiene standards. “I stay motivated by knowing that knowledge doesn’t have a limit – you can always improve yourself. My end goal is to be the best version of a chef, passing on knowledge to the next generation.”
Together with The Maslow’s Executive Chef Ofentse Morake, Shongwe is focused on developing a new menu for the first quarter of 2025, with emphasis on meat cooked on an open flame “for smoky, wood-fired flavours that are both colourful and light on the palate”.
“I love the adrenalin and rush of being in service, and the fulfilment on people’s faces when they are enjoying their food.”
When he’s not in the kitchen, Shongwe enjoys reading books and spending time with his kids.
Shongwe is enthusiastic about his new role as part of The Maslow’s kitchen team, which is responsible for conferencing, special events including weddings and baby showers, the renowned buffet breakfast, in-room dining as well as the Lacuna Bistro and Bar.
“I’m really enjoying working with my new brigade. I feel at home, and we’re working together to achieve something exceptional.”
RECIPE: Herb Crusted Ostrich Fillet
INGREDIENTS:
Ostrich fillet
· Ostrich fillet 200g
· Panko breadcrumbs 50g
· Butter soft 25 g
· Parsley 10g
· Rosemary 10g
· Thyme 10g
Red wine jus
· Beef bones 100g
· Celery 50g
· Leeks 50
· Carrots 50g
· Onion 50g
· Bay leaves 2each
· Thyme10g
· Rosemary 10g
· Tomato paste. 50g
· De Grendel merlot 2021 Red wine 250ml
Pap Arancini
· Maize meal 100g
· Feta cheese 20g
· Panko breadcrumbs 50g
· Egg 1each
· Flour 50g
· Cooking oil 100ml
Sautéed Spinach
· Baby spinach 80g
· Garlic glove 5g
· Butter 5g
Chakalaka Puree
· Carrots 30g
· Mixed peppers 30g
· Onion 20g
· Garlic 5g
· Ginger 5g
· Cumin 5g
· Cajun 5g
· Baked beans 20g
METHOD:
Ostrich Fillet
· Pat dry the fillet, and season with salt and pepper.
· In a pan, grill the steak using butter, garlic and Thyme.
· Set aside to rest.
Herb Crust
· Fine chop the herbs and mix them with Panko breadcrumbs.
· Melt the butter and mix with the breadcrumbs and herbs, to create the crust.
· Place crust on top of the cooked fillet.
Red Wine Jus
· Roast the beef bones until very dark.
· In a pot, sautéed the mire poux (onion, celery, leeks and carrots).
· Add tomato paste on the mire poux and cook until black, add the cooked boned.
· Add the 150 ml red wine to deglaze the pot; add water and aromatics. Allow the pot to simmer until it reaches a gel-like consistency. Strain and keep the liquid.
· Reduce the remaining red wine, add the stock and reduce until the back of the spoon is coated.
Pap Arancini
· In a pot of boiling water, add maize meal and stir to achieve pap consistency.
· Make the pap into a ball shape, add feta cheese in the centre of the ball.
· To crumb the ball, roll the ball in flour, roll in egg wash and roll in the panko crumbs.
· In a different pot, bring cooking oil to 165°C and place the ball in the oil for cooking, continuously turning until gold and brown.
Baby spinach
· Wash through the spinach leaves.
· In a pan, sautéed the spinach with butter and garlic, season to taste.
Chakalaka
· In a pan, sautéed the onion, garlic, ginger, and cumin seeds. When soft, add the mixed peppers and grated carrots. Cook until soft, then add the chilli and let the spices blend.
· Add beans and cook for an extra 20 minutes. Place in a blender with butter and blend until smooth.
Plate your components and serve.