User talk:Wilfredm

Wilfred Mtshali an Executive Head Chef for Browns Of Rivonia, Wilfred work local and International as Executive Chef.

WILFRED MTSHALI MOTIVATIONAL LETTER GROUP EXECUTIVE CHEF – SABI SABI BUSH LODGE I grew up in a rural community of South Africa, known as the North-West Province. I was raised by his Grandmother, who used to get up at 04h00 every morning to prepare food and ensure I got to school on time. This is where his love for food was instilled, as my Grandmother taught me how to use spices and herbs to enhance food. One of their favourite dishes was a typical African staple dish “mealiepap” (soft maize meal porridge) and on receiving a compliment from his Granny, he knew he had perfected this dish. I have an illustrious and interesting career, to where he now oversees the 5-star kitchen at Sabi Sabi Bush Lodge, as Executive Chef. I have been involved in many initiatives – from presenting a number of TV cooking shows in South Africa, to presenting South African fare internationally. He was also a judge at the prestigious Bailliage de Johannesburg- Jeunes Chef Competition for Chaine des Rotisseurs. Not only has he accomplished much over the span of his career, but managed to find time and has published three cooking books. Some of his most notable experiences have included entertaining the taste buds of the late Nelson Mandela during his Presidential Inauguration, and this also included cooking for former President, Thabo Mbeki as well as former US President Bill Clinton. Other celebrities that Chef Wilfred has had the pleasure of cooking for include Tina Turner, Morgan Freeman, Michael Jackson, Clint Eastwood, Sting, Whitney Houston, King Zwelithini, Miss South Africa, Miss World, The Spice Girls, Prince Harry and various other celebrities, VIP’s and dignitaries from around the globe. He has also assisted in various openings – and cooking in - of some of South Africa’s most well-known establishments. Wilfred is, however, a philanthropist at heart. During his time at Sabi Sabi he is a regular visitor to Sabi Sabi’s neighbouring community, and had noticed youngsters with culinary abilities, and decided to something about this potential “lost” talent. Since 2015, support and opportunities have been provided to underprivileged youngsters from these communities, aspiring to be cooks. Following interviews with suitable candidates, each member is then registered with the South African Chefs Association (SACA), who offer additional training and practical experience for the students when they are not learning the fundamentals of cooking from Me. The duration of the training programme is one year, with the possibility of employment in one of the Sabi Sabi kitchens upon successfully completing their studies. I have an innate love of all food and is always experimenting and creating culinary delights for guests, from all over the world who visit Sabi Sabi. My philosophy is quite simple – “Keep It Cooking”. He always tells his students, that this discipline is hard work and long hours – but if you persist, you will be successful.