When you meet Thandeka Mazibuko, her calm confidence immediately stands out. Yet behind that quiet composure lies an incredible journey of determination, growth, and passion for the art of cooking.
Thandeka joined Champagne Castle Hotel back in 2014, not in the kitchen, but as a relief worker in the hotel shop. Her love for cooking, however, quickly drew her toward the heat and hum of the kitchen.
We sat down with Thandeka to learn more about her journey, her inspirations, and what life is really like behind the scenes in the kitchen.
Tell us a little about your journey at Champagne Castle Hotel.
Thandeka:
I started working at Champagne Castle Hotel in 2014 as a relief in the hotel shop, where Rosie works now. Chef Imran, who was the Head Chef then, gave me the opportunity to join the kitchen because he saw that I loved cooking and had potential. I started as a cook, learning professional cooking, which is very different from home cooking! Over the years, I’ve grown into my role, and now I’m preparing to become Senior Sous Chef next month.
Who have you learned the most from during your time here?
Thandeka:
Chef Imran, without a doubt. He’s the one who gave me a chance and taught me most of what I know today. He was my inspiration, he believed in me, mentored me, and encouraged me to dream big. He always said, “You can be a cook now, but one day you might have your own restaurant.”
What inspired you to move from working in the shop to cooking in the kitchen?
Thandeka:
I’ve always loved cooking. From a young age, my family knew it was my passion. I love experimenting with flavours, combining ingredients, and trying new things, it just makes me happy.
What does a typical day in the kitchen look like for you?
Thandeka:
I start work at 6am, because breakfast begins at 7. We only have an hour to get everything ready, so it’s quite busy. After breakfast, we clear and prepare for lunch. Between 10 and 12, we make sure lunch is ready by 12:30. Then after lunch, we start preparing for dinner. It’s a full day of planning, cooking, and making sure every guest is happy.
Which service is the most challenging — breakfast, lunch, or dinner?
Thandeka:
Lunch! Definitely lunch. It’s the busiest time, especially with the terrace menu and orders coming in constantly.
As a Sous Chef, what does your job involve?
Thandeka:
I help the Head Chef with menus and orders, and I make sure everything runs smoothly in the kitchen. If the chef isn’t there, I handle any issues that come up. I’d say I’m second in charge.
What will change for you when you become Senior Sous Chef?
Thandeka:
Not much will change, really. It’s mostly a new title, I’ll continue doing what I’ve been doing.
What do you enjoy most about working in the kitchen?
Thandeka:
The creativity! I love that we get to work with diverse ingredients and cuisines. We can try new recipes, explore new trends, and keep learning. I also love the challenge of big events, like weddings. It pushes you to do your best.
Do you have a favourite dish to prepare for guests?
Thandeka:
Oh yes, mutton biryani. It’s hearty, full of flavour, and has so many ingredients that must all work together perfectly. When you get it right, it’s the best feeling.
What dishes do guests most often compliment you on?
Thandeka:
Definitely the prawn curry! Guests love it, we always have to make sure we’ve got extra ready. I also make a good fish curry, but the prawn curry is the most popular.
How do you stay calm when things get stressful in the kitchen?
Thandeka:
You have to stay calm and composed. Prioritise tasks, delegate, and communicate clearly with your team. I try not to lose my temper. If I feel frustrated (which doesn’t happen often), I’ll step into the storeroom for a moment to cool off, and then come back ready to carry on. You can’t let your team see you break down; they need you to stay steady.
What’s been the biggest challenge in your career so far?
Thandeka:
Managing staff, especially when introducing change. Some people don’t like trying new things or new recipes. It can be difficult to get everyone on board, especially those who’ve been in the kitchen for 20 or 30 years. But times change, and we all need to grow together.
What do you enjoy doing when you’re not at work?
Thandeka:
I love spending time with my family, I have two children, a boy who’s 18 and a girl who’s 14. We enjoy cooking together. I’m teaching my daughter how to make a proper meal, not just cook to eat, but to cook well.
Tell us something surprising about you.
Thandeka:
People are always surprised to hear that I’m a vegetarian! I can cook the best meat dishes, prawn curry, biryani, roasts, but I don’t eat meat myself. I actually developed a meat allergy when I was a child. I grew up not eating meat. Just grilling lamb chops used to give me a rash!
What’s your favourite meal at home?
Thandeka:
My mother’s beans. She makes the best beans I’ve ever tasted, no one can make them like her. I don’t know her secret recipe; she just says she cooks them like everyone else, but hers definitiely taste different.
What are your dreams and goals for the future?
Thandeka:
Right now, I’m finishing my Hospitality and Catering Management course. I’ll write my final exam next month and graduate in January. Somewhere in the future I can see myself starting my own business. I like the sound of ‘Thandeka’s Kitchen’. I’ve always wanted to create something of my own.
And finally, what do you hope guests feel when they eat your food?
Thandeka:
I hope our food creates memorable experiences. I want guests to enjoy what we make so much that they’ll remember it, and come back to Champagne Castle Hotel again.
You’ll find Thandeka and her team working behind the scenes each day, creating the flavours and experiences that make Champagne Castle Hotel meals so memorable.
Next time you visit, take a moment to enjoy her biryani or famous prawn curry, and know that every dish is made with passion, pride, and a dash of love from the heart of the Central Drakensberg.