Unhinged Love

CHAPTER 51

Post launch hype is always the best. Photos and videos were posted and a lot of people got to see our farm and are now interested in hosting events there. Some even want to host team buildings but that’s an idea for the next team meeting. Events like team buildings need a lot of admin, it is not something to be taken lightly. We have to do research before, then we will plan which events are we comfortable with hosting now and which events are going to be placed into consideration.

I have just arrived to the interview venue in Cape Town and I am very excited about it. Nerves are definitely there but it just feels like an exam which I already know most answers to. A videographer from Richards Bay who owns Khaba Studios, compiled a video showcasing a lot of my work and it is amazing. A true work of art. I don’t even need to talk much. My work speaks for itself. There is also a photobook portfolio if I don’t get the opportunity to show them the video. But I will definitely post the video after this interview.

Mnguni wanted to come with me but he had other commitments. He is a father, after all, so his kids will always come first. His ex-wife decided to take a trip overseas. Now he is going to look after the kids until she comes back. Meaning I can’t just drop by unannounced at his place unless I want to introduce myself to them. I am definitely not ready for that.

But the man did book me a suite into the One & Only Hotel. I have heard how expensive that place is but I didn’t even ask about the costs. My man can handle them. My suite though, yoh. I don’t wanna leave. I wish I can stay here forever. It has literally everything you need and after my interview, I am definitely going to visit their Spa, which is considered the best in South Africa. Mnguni booked my room for three nights and he said he might extend the stay if I want to or if the situation with MasterChef compels me to.

“Chef Hle?” A woman calls out as she approaches the lobby. I stand up and she smiles at me. “You are finally here. Such a pleasure to meet you. I am Natasha.”
We shake hands. “I am also happy to be here. Thank you for the opportunity by the way.”
“Let’s walk while we talk, shall we?” she says, leading the way to the elevators. I follow her. “We do keep up with our cast or potential cast day to day lives. We saw that you recently acquired a farm that used to supply your fresh produce. That is a strong move. Congratulations.”

I smile. “Thank you.” We enter the elevator and she presses 2. “How is the interview process here?” I ask because I am very curious.
“You don’t have to worry yourself about anything. They pick the most skilled chefs, people who really know their way around the kitchen. So, they don’t ask many questions. Theory is nothing in this world. They just want to see what you can do.”
I nod. That means they will want to watch the video. Great. I am ready for that. We get off on the 2nd floor and walk to a room which I assume is the boardroom. It has a long table with a few chairs in it. There are already five people seated.

“Good morning, Panel. This is Chef Hlengiwe Mabuyakhulu.” The girl is white but she just pronounced my name so fluently. Damn girl. “Chef, this is the panel. You will know their names as time goes by.” Some of them chuckle. Amongst the panel is the famous Siba Mtongana and Bertus Basson. I know them because they are very famous in our world. Their work is remarkable and they are very inspiring. Siba Mtongana is famous for her show, Siba’s Table and Bertus is known mostly for being a head chef at Overture in Stellenbosch. Since I am here, I will visit that restaurant before I leave.

“Good morning, Chef Hle. You may take a seat.” One of the panel members indicates and I smile as I sit down. “I am Siziwe Batoyi. I am a part of the behind-the-scenes crew here at MasterChef and I am probably the only person in this room who doesn’t know their way around the kitchen.” The others laugh while I chuckle. “Now we understand this is the most boring question but tell us more about yourself.”

I smile. “I am Hlengiwe Mabuyakhulu, as you already know. I am 27 years old. I live in Esikhawini, a township near Richards Bay or Empangeni which is in KZN. I am a nutritionist and a chef. I love nature and I nearly became a vegetarian at some point in my life.” They all laugh. These people seem very free spirited.

“What inspired you to enter this field? We know it is one of the best professions in the world that can take you places, but what drove you to it?” Chef Siba asks.
“I was a troublesome kid growing up. Troublesome in a sense that I made the kitchen my playground. I was very curious. I wonder how I never got burned by water or porridge because wow.” They laugh. “But I was cautious most part of it. Mom saw that I was always there when she was cooking, so she ended up asking me to be her assistant and boy was I glad. She taught me a lot of things, by the time I reached the pre-teen stage, I knew a lot about cooking. We also used to watch a lot of cooking shows and competitions. She passed on soon as I became a teenager and there was a time when I couldn’t enter the kitchen for a whole year, until I faced my fears and ripped the band aid after a few months. I used cooking as a tool to heal from that and when I was in high school, I already knew what I wanted to be growing up.”

“That is such a very inspiring story, Chef.” Bertus remarks. “Now we know that you have a restaurant which you opened this year but Healthy Eats has been around for a while. Tell us about the challenges you faced with a business like that and how you kept yourself grounded and pushed through against all odds.”

I take a deep breath. “There are so many chefs in the world, some of them aren’t employed but they are qualified. I thought to myself before I even went to varsity, that do I want to be just another chef who cooks incredible food or do I want to be a one-of-a-kind chef who makes extraordinary healthy but delicious dishes? That’s what made me become a nutritionist. I know a lot about diets and I know a way to manipulate them into being fun, affordable and maintainable. At first, I started with dealing with people who had straight diets. That gave me an opportunity to raise funds to open my first container. As time went by, I raised enough funds to get the equipment I needed. The devil was not happy about that because a few weeks after I opened my first spot, thieves came in and stole most of the equipment I worked with. I was discouraged for a full month until I had a meeting with my inner self and asked myself that if I give up now because of a minor obstacle, is that the type of person I want my future kids to look up to? The answer was no and that’s how I dealt with most challenges from there on. I put my imaginary kids as a motivator and it kept me going.”

“I love that. I love that very much.” One of the guys say. “I am Kaleb Ocean by the way. I am one of the directors of the shows. You are very young and yet you have accomplished so much in life. I am actually inspired. Now, last question.” I guess my internal frown shows because he chuckles. “Talking is overrated. So, if you were to be casted, how do you plan on balancing your work life and this competition?”

“I have a very capable team that work tirelessly to make sure that runs smoothly. I can even leave for a whole year and have no worries about my restaurant being taken care of. But that’s my first born, so checking up on it every now and then has become a norm to me.”

He nods. “Can we see your work?” I nod and hand the USB to Natasha together with the photobook.
“Now on to your practical part of the interview, we need you to create a three-course meal for us. Starters, main course and dessert. You are one of the unique chefs, so we want something you would create for your vegetarian or vegan customers but something you know that people who love meat would also enjoy. We are giving you two hours. After you are done with each dish, you serve us and continue with the others. Only after the dessert will we determine if you are a good candidate for this. Now, wow us, chef.” Siba states and I am a bit nervous about this. I didn’t expect this part of the interview but I am a chef, I even cook in my sleep, so this is nothing.

Someone in chef uniform comes and leads me outside. We head to a room with double doors and the moment the doors open, it’s like I am in heaven. There is a huge kitchen filled with anything and everything you need. But there is a camera crew. The chef who was accompanying me hands me an apron and cap.

“There is your timer, chef.” She points at a huge clock in the wall. “The minute you change, it starts counting down. Good luck, chef. You got this.” she goes to sit on one of the benches.

I wanna video call someone, my man or Nqobile or my brother and tell them that I am about to cook in a dream kitchen but I don’t have time for that. I quickly change. I already have in mind what I will be doing. For starters I will be serving smoky vegan mushroom and walnut-stuffed portobellos. I hope they will enjoy it. I ask the chef with me if anyone is allergic to nuts and luckily no one is. I am done with the starter in 30 minutes and go serve it.

“That was fast, chef.” Chef Bertus comments and I chuckle.
“In front of you is smoky vegan mushroom and walnut-stuffed portobellos. Enjoy.” I smile and head out.

For the main, I prepare a crispy sesame tempeh bowl. I have prepared this dish maybe 5 times and I know it is one of the best. When I am done, I serve and the chefs seem impressed by the presentation. The camera crew is here and they are moving with me everywhere. It is a bit distracting but it is something I should get used to should I be casted. Then I get on to my dessert. It is a vegan sticky toffee pear pudding. Being a restaurateur means you learn the basics of platting. It should always be on point and great content worthy.

When I finally serve the dessert, I take a deep breath. That was nerve wrecking but I also loved the adrenaline that came with it. It reminded me of really being in the kitchen and being part of the rush hours and events. Being in the centre of it all and really experiencing the joys of being a chef. I finally get a chance to sit down and drink water. I don’t even have the energy to take out my phone. I think I will chat to people after I have heard the verdict.

“Chef, they are ready for you.” The lady chef states, standing at the door. I think I might have taken a little nap because I am startled by her voice. I smile and stand up. I head back to the boardroom and sit down.

“Chef Hle, you have definitely schooled us today. We didn’t know we could enjoy vegan food like we did. Your food included flavour, texture, even your platting was on point. If there is anything we could fault you in, that would be it wasn’t enough. But overall, we loved everything you presented. Which is why we would like to offer you the last spot in the competition. It is really true that we save the best for last.” Kaleb remarks and I am so shocked by this. yes, I had faith in myself but I need some time to process this.

“Thank you so much for this opportunity.” I stand up and shake their hands.
“Natasha will give you all the information you need to know and we will see you soon.” Siziwe states before I head out. I thank them once again and walk out with Natasha.

Fuck, this is the biggest door I could ever open in my career. Being part of MasterChef will automatically open many doors for me even if I don’t win. Whichever ancestor that works overtime, I am grateful for it. God is good all the time. I can’t wait to call my brother and tell him I will be on national TV. What a blast.