Nomusa Khwela’s journey into the culinary world began in childhood, fuelled by a curiosity about the art of cooking.
“Growing up, I was fascinated by my mother’s exceptional cooking skills. Eventually, this curiosity about the ingredients she used, and how they were combined, ignited my passion for the culinary arts,” said the 49-year-old Sibaya Casino & Entertainment Kingdom Chef de Partie.
Khwela pursued her culinary education at ML Sultan Hotel School, now known as Durban University of Technology. During her studies, she began working at the Durban ICC, and upon completing her education, remained there full-time until 2003. In 2004, she joined Sibaya Casino as a Commis Chef. With 20 years of experience at Sibaya Casino, she earned a promotion to her current position as chef de partie in 2010. As a Chef De Partie, Khwela is responsible for supervising the junior team to prepare dishes to the requirements as set by the Sous Chef or Executive Sous Chef.
Khwela’s signature dish is: Grilled Lamb Chops, locally sourced from the Midlands, served with creamy crushed potatoes and roasted vegetables. The choice of lamb chops as her signature dish speaks to Khwela’s deep understanding of traditional culinary techniques combined with a modern touch. Her culinary philosophy is centered around teamwork, as she advises aspiring chefs, “You cannot become a great chef if you do not have a great team.”
As a Chef de Partie, my journey has taught me that the kitchen is where passion and hard work come together. To women considering a career in this industry: embrace the challenges and trust in your abilities. The culinary world is demanding but deeply rewarding.
If you’re stepping into this field, know there’s space for you at the table. Seek mentors and build a strong support network. I’ve had the privilege of mentoring young women in our learnership program and seeing them grow is one of the most fulfilling parts of my job. Let’s continue to uplift and empower each other.”
If you love cooking, give Nomusa’s mouthwatering lamb recipe a try—it’s as easy to make as it is delicious. Your taste buds are in for a real treat! Recipe below:
Ingredients:
- 200g Lamb chops
- 50g Crushed garlic
- 30g Rosemary, finely chopped
- 10g Paprika
- Salt and pepper, to taste
- 100g Baby potatoes
- 10g Parsley, finely chopped
- 20g Knob of butter
- 20ml Olive oil
- 10g Spring onion, finely sliced
- 30g Carrots, julienned
- 30g Green beans, top and tail them
- 30g Cauliflower, chop into bite sizes
- 30g Broccoli, chop into bite sizes
- 20g Cocktail tomatoes, chop them in half
- 30g Fresh Cream
- 200ml Red wine or stock
Method:
- Season the chops, place in a bowl, and add garlic, rosemary, paprika, olive oil, and salt. Leave to marinate.
- Blanch your potatoes until soft, gently crush them with a potato masher or fork, and then set them aside.
- Wash and peel the vegetables if needed, trimming off any ends and rough spots. Cut the carrots, green beans, cauliflower, broccoli, and cocktail tomatoes and blanch them.
- On a high heat with your frying pan and add olive oil and butter, toss the vegetables for 2 minutes season with salt, and pepper.
- In a hot saucepan, add butter, olive oil and garlic. Sauté, then add the crushed potatoes. Sprinkle with spring onions, parsley, salt, and pepper to taste, and finish with fresh cream.
- Grill your chops in the pan to preserve the meat juices with olive oil, then deglaze with red wine or vegetable stock to make a gravy for the meat.
- To deglaze a pan, add the red wine or stock to the hot pan, scraping the browned bits from the bottom. Simmer until the liquid reduces to finish the sauce.
- Plate the crushed potatoes as a base on each plate, place the grilled vegetables on top and then the grilled chops.
- Drizzle the sauce over the chops, vegetables, and potatoes.
- Garnish the plate with the cocktail tomatoes and sprinkle the spring onion on top of the chops and serve immediately.
