All Recipes
Chef Ketsia Mutendji shares her dream of running an all female catering company with a difference, as well as one of her recipes, a chocolate and banana loaf. The twenty-six-year-old is living proof that a qualification in food can unlock an array of opportunities in the culinary and gastronomic sector.
This Randburg resident has worked as a private chef, gone the entrepreneurial route and opened her own small business, worked in a Parkhurst restaurant and gained experience in a five-star US ski resort. Mutendji is currently employed at a catering company as a chef and menu designer.
In five years’ time, Mutendji sees herself owning an all female led catering company which combines food and entertainment to create a once in a lifetime culinary experience.
Mutendji has been honing her skills and gaining valuable experience since she graduated a few years ago from Capsicum Culinary Studio’s Rosebank campus with a diploma in food preparation and cooking.
“After Capsicum, which certainly prepared me well for a career in the culinary industry, I landed my first job as a private chef for a family of six and travelled with them for a year. COVID-19 hit and the hospitality industry took a huge knock, leaving me and numerous chefs unemployed. So in the midst of the pandemic, I started a small ‘heat and eat’ meals business. It grew quickly and I found myself creating pre-packed meals for office parks and companies who were in need of catering services,” says Mutendji.
After lockdown ended, Mutendji joined Coppa in Parkhurst as a chef de partie.
“Thanks to the wonderful Executive Chef Mirlene Souza I developed a deep passion for creating dishes and designing menus.
“I was then given the life-changing opportunity to work in the prestigious five-star ski resort Montage Deer Valley in Utah in the US.”
Mutendji started work as a line cook but soon caught the attention of Executive Sous Chef Kemar Durfield, who later had her helping with menu development and the resort’s seasonal menu for the year. On her return to South Africa, she joined Executive Chef Johan Harley at JEM Catering and was recently promoted to a menu designer and functions chef.
She was part of the team who cooked for SA Tourism and a group of visiting international journalists at the debut of The Mzansi Food & Drink Show (MF&DS).
“We were afforded a wonderful opportunity to collaborate with the MF&DS to create a dining experience like no other. With the guidance of Executive Chef Johan, we curated a seven course meal that we interpreted as a seasonal and cultural food journey, where we managed to create a menu that took diners from sea to land, hot to cold and spicy to sweet. I was able to debut a special course I had created – a twist on the classic duck à l’orange. My take was a sous vide duck breast, finished off roasted in a pan and flambéed until the skin was golden brown and crispy, served with a carrot and orange puree, grilled orange segments and an orange tuile.”
She says her favourite cuisine is French: “This might sound clichéd but French cuisine is at the base of all my dishes. From there I explore new flavours or give the dish a modern twist.”
Growing up, Mutendji watched Jamie Oliver and Siba Mtongana on TV. “I loved the simplicity of ingredients they used in their style of cooking and their rustic approach. I also discovered New Zealand chef Monica Galetti and have followed her journey in the culinary field ever since.”
JAG Communications asked the Chef some questions:
Name five things always in your fridge or pantry:
Tomato paste, salt, paprika, garlic and oil
What would be your last meal?
A double cheese burger with Emmental, caramelised onions, garlic aioli and twice fried fries.
Is there anything you do not eat?
Truffles! This is the only ingredient I can’t seem to grow accustomed to.
If you had to cook dinner for five famous people, who would they be and what would you make them?
Melinda French Gates, Viola Davis, Michelle Obama, Issa Rae and Monica Galetti. I would cook them a favourite childhood meal my mom made for me with a bit of a culinary flare. It’s roasted cassava root puree with pan grilled seabass, spicy crispy skin, paprika mango coulis and glazed carrots.
Favourite celebrity cook?
Social media sensation Chef Jules Wiringa has made a name for himself in the culinary world with his cooking videos.
What are three latest food trends?
Alternative milk substitutes, speciality mushrooms as a meat replacement and natural sweeteners.
Social media handles:
Instagram: @kechentotable
Chocolate and Banana Loaf
Ingredients
3 ripe bananas
½ cup melted butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ cup milk
1tsp vanilla
1tsp baking powder
1tsp baking soda
1 ½ cup flour
¼ tsp salt
Method
Pre-heat oven to 175°C. Mash the bananas in a bowl with a fork then add the sugar, eggs, vanilla and milk and whisk till combined. Add the flour, baking powder, baking soda, salt and chocolate chip and mix until combined. Be careful not to overmix the batter. Pour into a greased loaf pan and bake for 40-50 minutes. When ready, remove from oven and let it cool for 10 minutes in the pan before removing it and allowing to cool for a further 10 minutes on a wire rack. Serve garnished with fresh berries and a cream cheese drizzle.
