"Let's introduce you to Chef Nqobile, popularly known as Chef Wubsy! With her certification as a chef and a diploma in patisserie, she brings a wealth of culinary expertise to the table."
AFN Tell us about yourself!
Chef Nqobile Hi My name is Nqobile Manqele known as Chef Wubsy. I come from Richards Bay, Kzn but I am now based in Johannesburg.
After matric, I pursued my diploma in cooking and food prep and a diploma in Patisserie through Capsicum Studio Culinary art, the PE branch.
I started cooking at the age of 11 years old and that was right after my mother passed on. The first dish that I prepared and my family complimented me on was Cottage Pie which was my mother's signature dish. From then I told myself I was going to be a Chef.
AFN Why do you cook?
Chef Nqobile I cook because food is the only language I understand and I don't think there is anything else that I love on this earth other than being in the kitchen. When I am in the kitchen, I am in my element. I just feel so free because I can do anything with food. playing around with different flavors and trying out new dishes. To me, cooking really gives me that endorphin.
AFN What is your favorite memory in the kitchen?
Chef Nqobile Memory of my late mother, when it comes to cooking, she was a beast. Growing up I always love to watch her cook.
AFN What is your biggest cooking fail?
Chef Nqobile I think it would be a sunny-side-up egg, I know right? who knew eggs would be this difficult to cook?
AFN What kitchen equipment do you use more and can’t do without?
Chef Nqobile I can’t do without my tongs.
AFN What are your favorite foods to cook and why?
Chef Nqobile My favourite foods to cook would be traditional food and seafood.
My late Dad got me hooked on Seafood and he happened to be a foodie so whatever he would try, he would make sure his kids try it as well. Seafood cooks faster.
Traditional food for me just hits home and I think everyone can agree with me. I love the smell of traditional food nje.
I remember coming back home from school and it was raining, I found my mother cooking uLusu(Tripe) and it just felt so warm in the house that you just know that it's homey.
AFN What would you like to share with our audience?
Chef Nqobile I would like to share this quote from Shauna Niequist "I think preparing food and feeding people brings me nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way, that feeding ourselves is a way of honoring ourselves and fragility."
AFN How can your fans reach you on social media?
They can follow me on;
- IG: Chef_Wubsy
- Tiktok: Chef_Wubsy
So lekker seeing Chef Wubsy get recognized! Finding proper South African style baking out here in LA is nearly impossible, I end up having to make my own melktert using Trader Joe's crusts that just don't hit the same. Would love to see if she does a modern refined take on Hertzoggies.
Chale, Trader Joe's crust will never work for proper melktert, it needs that rich sweet shortcrust made with real butter, paa. Herh, adapting our food abroad is not easy! But I really hope Chef Wubsy hears you on those Hertzoggies oo, that coconut and jam combo deserves the spotlight.
Seeing a black woman with a full patisserie diploma doing high end pastry work is top tier sha. I wonder if Chef Wubsy ever experiments with West African ingredients like plantain flour or tiger nut for her tart crusts, French techniques with our local stuff always turns out mad.
It is always hard finding proper French-style patisserie that does not rely heavily on gelatin or alcohol extracts in the mousses and fruit tarts. I really hope Chef Wubsy features some halal-certified options on her menus o, her choux pastry work looks so delicate.
I didn't realize how strong the patisserie culture was in South Africa until reading about Chef Wubsy. Does her work lean more toward strict classical French methods, or is she blending in regional fruits like marula or baobab into her pastry cream?