A mentor in the making

Chef Leonard Mpe is a chef de partie at Sandton Convention Centre. He cooks and eats by a nose-to-tail ethos, wasting nothing and savouring everything. Having already garnered years of experience in the catering industry he has his sights set on big things. He took some time out of his busy schedule to talk to Full Service about celebrity chefs, cow heads and creating your own opportunities in the food service industry.

A: I never really decided to become a chef. I always saw my older brother going to work in his chef’s uniform. One day I asked him to explain to me what the job entailed. In 2008 he helped me to become a flexible worker at Sandton Sun Hotel. My mentors there were Chef Klaus Beckman and Chef Klaas Segakweng. I fell in love with the chef’s jacket and I guess it was sort of a calling.

A: I am a chef de partie. My role entails overseeing everyone in the hot kitchen as there is no sous chef above me. I report directly to the chef’s office. I make sure all mise en place is sorted for all the chefs and the event order is prioritised. I also do a lot of training of the commis chefs. I work on all food tastings, chef’s tables and all plated VIP menus. I am always busy, there is no time to relax and just do nothing. That is why I love my job here at Sandton Convention Centre!

A: The culinary industry has a big focus lately on TV and online, that means we have very few kitchen secrets left. This has driven chefs to be relevant and know the flavours of the moment in order to keep up with demands from customers. Sustainable food is on trend as is healthy food, low in carbohydrates. Ethnicity is also a new emerging trend - indigenous food of the country or region. Most importantly, food needs to be affordable.

A: My inspiration has its origins in watching other chefs on TV, various cooking programmes and food magazines. I am also inspired by art, what I see around me triggers the way I create my dishes. There are a lot of skilled chefs around me who I learn from everyday and they challenge me to embrace creativity.

A: I love all ingredients. The versatility of each ingredient begs to be explored and incorporated with other flavours. I can safely say though, fresh herbs and salt are at the top of my list of favourites.

A: I would most certainly have been a soccer player. My heart is happy when I play soccer even if it’s just a social game with my friends. I find real peace on the pitch.

A: Yes I do have time to myself. I spend it with family and reading. I especially love food magazines. I love exploring food.

A: I love cooking African cuisine, like trotters and cow head. I really love all offal as well as pap. I am a nose-to-tail enthusiast. I like refining cooking methods and making the food more modern and appealing to the eye.

A: I see myself as an accomplished chef, running my own consultancy, catering and being well respected for my culinary abilities. I also see myself as a mentor to up and coming chefs, I would like to give back to the community and change the life of a young person. On a grander scale, I would love to own a restaurant in my own hotel.

A: You have to love being a chef, be passionate, hardworking and be an entrepreneur too. Not everyone is cut out to be a working chef, some are meant to be entrepreneurs and create employment for others. Be that if you can. Our profession demands a lot from a person and it takes time to be paid what is due to you in skill competence. It therefore needs a lot of patience. Lastly, love the ingredients, your place of work and your customers to whom you sell your experience. Respect everyone around you. To be a chef is like being a doctor, we serve wellbeing on a plate.