Promising young chef talent brings enthusiasm to Meropa’s kitchens
Hospitality is like a relay race, you’re always passing the baton on
Young and full of ambition, Katleho Malete, is eager to grow in his new role as Meropa Casino & Entertainment World’s new junior sous chef.
The 26-year-old, who was born in Gauteng but grew up in Polokwane, has always enjoyed being in the kitchen. “From a young age, I liked sitting on the counter watching my aunt cook traditional dishes. My mom is also a great cook and her chicken breyani is an absolute hit,” Malete said. “This is how my passion for cooking grew into a career.”
Today Malete holds a professional cookery and culinary arts qualification and a trade chef qualification from the Limpopo Chef’s Academy. “I first worked at Meropa during my practical training, and came back as a commi chef in 2022, before being promoted to chef de partie.”
In his new role as junior sous chef, Malete has 40 people reporting to him and is responsible for daily operations including the books. “I report to our Executive Chef, Riaan van Eyk, and under him, I want to learn more about the costing side, to help the business run efficiently.” With self-discipline, Malete said he is also strict with his staff and is serious about helping them to improve. With a food philosophy of “You see one, you teach one,” Malete likens the industry to a relay race. “You’re always passing the baton on,” he said.
“While Meropa Casino & Entertainment World is the heartbeat of Limpopo, we in the kitchens are the heartbeat of the property – because no matter what you do on site, you have to eat, and eat well you shall do.”
One of his career highlights was working at a five-star Johannesburg hotel during his training in 2019, where he said his fine dining skills really levelled up. “My special skills include creatively plating food in a way which is different from the norm. My top three ingredients are garlic, as it evolves the flavour and profile of a dish; red onion for its unique sweet taste; and sirloin steak for its perfect tenderness when perfectly cooked.” Like most chefs, he cannot operate in a kitchen without his large chef’s knife, sharpened to perfection.
Malete’s food mentors are Van Eyk and his wife Claudia who was Meropa’s Executive Chef during his training. “Magdalene Thobejane runs a catering company in Polokwane and taught me everything I needed to know about banqueting when I worked for her,” he said.
“I love producing elegant food with different textures and flavours combined; it is both satisfying for me and the guest who is indulging in the dish. As a chef you have to prepare food with love, making sure whatever you do is perfect and taking note of the finer details like balancing flavouring and seasoning.”
When Malete eats out, you’ll find him trying a steak or seafood dish. He also researches food trends in the industry to see what other establishments are doing to remain relevant in the food industry.
“One of the signature dishes year-round on Meropa’s Marimba Restaurant’s menu is the red wine braised oxtail, which is absolutely delicious. I prepared it for a function recently and customers were raving about it.” At home, when he finds time to take over in front of the stove for his mother, it is dishes such as pasta or making his own breads.
In his leisure time, Malete enjoys being a lazy couch potato and watching cooking shows and Netflix. “When you spend up to 16 hours a day on your feet, you just want to relax when you get home.”
Chocolate cake with buttercream and berry compote
Serves 12.
INGREDIENTS
Cherry compote
- Frozen cherries 500g
- Granulated sugar 150g
- Lemon juice 60ml
- Vanilla essence 1 teaspoon
Cake sponge
- Unsalted butter 225g
- Sugar 225g
- Eggs 4 large
- Cold espresso coffee 60ml
- Cake Flour 275g
- Vanilla essence 1 teaspoon
- Cocoa powder 60g
- Baking powder 1 teaspoon
- Salt ¼ teaspoon
Ganache
- Unsalted butter 50g
- Dark chocolate 100g
- Cream 50ml
- Granulated sugar 50g
METHOD
- Preheat the oven to 180⁰C
- Line two 23cm cake tins
Cherry compote:
- Place all ingredients in a medium-sized saucepan. Bring it to a boil and then simmer for 20 minutes or until the sauce is nice and thick.
Cake batter:
- Grab a large bowl and add the butter and sugar. Whisk until light and fluffy, then mix in the eggs, one at a time.
- Add the coffee and vanilla, gently fold in the flour, cocoa powder, baking powder, and pinch of salt.
- Divide equally between the two cake tins and bake for 25-30 minutes until a skewer test comes out clean.
- Cool in the tin for 5 minutes. Then turn out and allow to completely cool.
Buttercream:
- Beat the butter with the icing sugar and granulated sugar. Add vanilla and beat again.
- Cover with cling film and set aside.
Ganache:
- Melt butter and chocolate in a bowl over a pan of simmering water. Add sugar until dissolved. Take the bowl off the heat and cool for 5 minutes. Stir in the cream and beat until smooth.
- Spread the buttercream over the top of one of the cakes. Top with the cherry compote then place the second cake on top.
- Spread over the chocolate ganache and leave to set for 1 hour before serving.
Article Courtesy of www.corporateimage.co.za
