Born in Alice, Eastern Cape, Nonkosi “Nonny” Vellem’s culinary journey began at The Table Bay Hotel in Cape Town, where she discovered her passion for pastry while working as a cleaner.
She is now executive sous chef at Time Square, for banqueting – including hot, cold and pastry sections.
“My journey into the culinary world was sparked by a passion for creativity, precision and bringing people together through food,” she says. “Working as a cleaner at the Table Bay between 2007 and 2009, I was exposed to the inner workings of a professional kitchen and I was drawn to it.”
- There, her duties included seeing the high tea set up everyday (the best high tea, she says) that led me to the right direction. “I fell in love with pastry from then. I had no experience whatsoever; I then did cross-training in the pastry kitchen for six months, after which I moved to the kitchen permanently.”
Noting her work excellence, the hotel sent Vellem to the South African Chefs Academy (SACA), where she qualified with a diploma in pastry.
Dedicated and passionate, Vellem further honed her skills at Protea Hotels and The Maslow Hotel in Sandton. “My career path has taken me from pastry to managing large-scale functions and events, including the Miss SA and Basketball League Africa International,” she says. “I am part of the esteemed team at Time Square, where I continue to excel and innovate under the mentorship of Adrian Vaughan, Group Executive Chef of Sun International. Our team hosted Time Square’s inaugural food festival, Appetite Fest, under his leadership in 2019.
Here, Vellem’s typical day includes ensuring all the functions are out on time, food quality and presentation are on point, ordering stock, and dealing with clients and suppliers.
“With my expertise, creativity, and dedication, I am a force to be reckoned with in the culinary world,” says Vellem.
By way of example, working with international chefs from MasterChef Australia is the highlight of Vellem’s career thus far. She also competed in the sixth season of the popular local reality cooking competition show, Ultimate Braai Master. With her friend and fellow Sun International chef, Wenzi Mandiwana, they were known as “Sexy Chefs”, showcasing their skills over flames and coals.
“It was the adventure of a life time as we travelled the whole of South Africa seeing other provinces that I’ve never been to before,” says Nonkosi.
When it comes to her favourite dessert, Nonkosi says milk tart is what she will choose over and over. “Also jelly and custard—typical pastry chef, right?,” she laughs.
“I sometimes shock myself with my creations. For instance, one time I did my own take on a Magnum for a chefs’ table and it was the highlight of the night. Another one was milk tart mousse with cherry compôte…the best, even if I say so myself!”
When asked for advice for other women starting out in the cheffing world, or those thinking about a career in the industry, Vellem says: ““Believe in your flavours, trust your instincts, and never stop learning”.
“As a woman in the culinary world, you’ll bring a unique perspective and creativity to the kitchen. Don’t be intimidated by challenges – use them as opportunities to grow and innovate. Surround yourself with supportive people, stay passionate about your craft, and always remember that your voice and style are worth sharing. Own your kitchen, own your success.”
As a mother of three who often works gruelling 15-hour shifts, relaxation is high on Vellem’s list of what to do when off duty. But a chef never really rests; she also works on creating new recipes and devising interesting new cocktails.
One of those drinks will be the perfect glass to raise in a toast to all the hardworking chefs this Women’s Month.
With a winter chill still lingering in the air, Vellem shares her “go to” comforting lamb shank recipe, served with creamy colcannon mash, which for those who don’t know is a hearty blend of potatoes and cabbage or kale.
RECIPE: Lamb shank served with calcannon mash potatoes
- Prep time: 20 minutes
- Cook time: 3 hours
- Feeds: 8 people
For the dry rub:
- 4 teaspoons dry herbs
- 1 teaspoon paprika
- 3 teaspoon salt
- 1 teaspoon ground pepper
Lamb Shank:
- 8 lamb shanks
- 5 tablespoons extra virgin olive oil
- 4 onions
- 3 celery ribs, chopped
- 3 large carrots peeled and cut into large piece
- 2 cups red wine
- 4 cups broth (veg stock)
- 2 can peeled tomatoes
- 4 springs fresh thyme
- 2 springs fresh rosemary
Calcannon mash potatoes:
- 1kg baby potatoes
- 300g Chinese cabbage (normal cabbage)
- 100g kale or spinach
- 100g butter
- Salt & pepper to taste
Method:
- Preheat the oven to 140 degrees. In a small bowl, add all the spice mix ingredients and mix to combine.
- Pat the lamb shanks dry and season with the spice mix on all sides. In a large pot, heat olive oil over medium-high heat, brown the lamb shanks on all sides (about 10 min or so)
- Transfer lamb shanks to a large tray or bowl. Carefully, dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
- Now add the onions, celery, and carrots to the pot. Sauté for 5 – 10 min on medium-high heat or until the vegetables gain some colour.
- Add the broth, tomatoes, thyme, and rosemary. Sprinkle a little salt and pepper.
- Return lamb shanks back to the pot and boil for 10 min. Turn off the heat.
- Cover the pot and transfer to the oven at 140 degrees heated oven.
- Cook in the oven for 3 hours or more (check periodically in case you need to add more liquid.
- Serve and enjoy!
