WHILE there are undoubtedly traits that set the best talents apart from one another, most chefs share similar qualities that help them hone and perfect their craft, so as to please their customers.

As Chef Thapelo Khobatha of Maputsoe, Leribe puts it, since the culinary profession is so difficult to break into, learners are going to need certain characteristics if they hope to find themselves on the top of their game someday.
The 30-year-old professional cook is a hospitality management graduate from Sedibeng College FET in Sebokeng, South Africa. Currently, he manages a large kitchen at the Brothers of Sacred Heart; of the Roman Catholic Church (RCC) mission in Leribe. Among other famous places, he has worked as a chef at the Mahlakapesi Quest House in Hlotse.

He also cooks on appointments at weddings, funerals and other social gatherings.

"My mother was a great cook who always inspired me. I learnt from her that a cook needs to get out of the comfort zone just a little bit and try some new things every day, because cooking is all about creativity," he says.
"Presentation is equally important in the world of dining, which is something that you should also allow, to ensure that your bold personality sticks out. The daily challenges of a chef allow for an almost everlasting stream of creative possibilities to consider.”

This unmarried Leribe-born chef grew up like any other boy in his neighbourhood, attending school at Sacred Heart High and playing soccer. The only exception was he spent more time helping his mother in the kitchen.

He describes Lintle Phakisi, a renowned local chef working at the State House as his mentor who has help shape his career.

He says the best chefs in the world play a pivotal role in the success of their respective brands, hotels and restaurants.

This is why he is working on establishing an exceptional personal catering company.
Commenting on the difference between a cook and a chef, he says: “You might liken cooking to both science and art working together, simultaneously. There are fine tuned skills required for inspired cooking, but it is the applications of these techniques that make impressive dishes. Food must taste as good as it looks. Like many other best chefs, I allow my personality and creativity to shine through in every dish that I create, something that should also be considered.”
From his experience, working in large kitchens can be challenging. He says being a chef requires a lot of hard work and determination.
"Chefs work longer hours than most professionals, so having a deep rooted passion for the craft is essential to their success.
“The same desire is going to push you to continue honing your skills and improving, seeking out new techniques and recipes to stay on top of the ever-changing trends,” he says.

He goes on to say: “Don't be a lone wolf. You are never going to be alone in the kitchen. You will find that there are always going to be many helpers from the very first day to the last. Every day you will rub shoulders with prep cooks, chefs de partie, boulangers, potagers, sous chefs, executive chefs and many more. Your ability to work and adapt is an added advantage but it can make or break your rise to the top.