Cooking with his grandmother from a young age is what inspired Thabile Mlonyeni to pursue a career in chef’s whites, but it was his flair for baking which led to him specialising in pastries.
Today, the father of three is the pastry chef at Table Bay hotel in Cape Town, where he is responsible for creating the delicate treats served at high tea.
His lecturers at False Bay College could see Mlonyeni’s potential, calling him out for his passion and creativity. One of his signature dishes is a Turkish delight cheesecake, a winner whenever it is on Table Bay’s dessert menu.
“Guests at our high tea can expect something different, such as raspberry profiteroles and mirror glazed mini desserts,” Mlonyeni said.
“But when I am at home with my kids, who are 11, six and three, I keep it simple, making them pancakes served with ice cream.” He also takes birthday cake orders from his community, baking at home on his days off. “One dessert which can be challenging is macarons, because if you over or under mix, they do not turn out perfectly.”
Mlonyeni is constantly implementing new dessert ideas, together with his food hero, Table Bay’s executive chef Wesli Jacobs,
- “Bringing joy to our customers through food is what makes our jobs worthwhile.”
