In today's chef spotlight, we get to hear Pam's culinary journey, how she went from cooking to win over her in-laws to becoming a renowned chef.
AFN Tell us about yourself!
Pam the Chef Wife I'm Phathisiwe Khumalo, affectionately known as Pam. I hail from the quaint village of Umzimkhulu, specifically from the nurturing community of Kwa Deda. As the youngest daughter in my family, I grew up surrounded by warmth and love.
Early in life, after entering into marriage, I embarked on a culinary journey to win the hearts of my in-laws, igniting a deep passion for the art of cooking. Driven by this newfound love, I decided to pursue formal culinary education.
I enrolled at Capsicum Culinary School, where I dedicated myself to mastering the culinary arts. In 2021, I proudly earned my diploma (QCTO), marking my official qualification as a chef. Today, I am a skilled and passionate chef, blending tradition with innovation and creating flavors that tell stories.
AFN Why do you cook?
Pam the Chef Wife I find immense joy in cooking because, for me, it's not just a chore, but a therapeutic experience. It's a unique form of self-expression where I can communicate my emotions and creativity through food. Each dish I create is a canvas, allowing me to blend flavors and textures, much like painting a masterpiece. Cooking is my way of speaking to the world, and the kitchen is my sanctuary where I find peace and fulfillment.
AFN What is your favorite memory in the kitchen?
Pam the Chef Wife The times I spent with my mum, aunt, and grandma in the kitchen. Priceless, but those shaped and molded my love for cooking, creating, and remodifying recipes. Saturday dinners as a teen meant I got to experiment with 'newfound' ingredients. There was so much joy and intrigue in these moments.
AFN What is your biggest cooking fail?
Pam the Chef Wife I once had a cooking mishap that I can't help but chuckle about now. I was attempting to impress my in-laws, and in my enthusiasm, I cooked a dish with raw cabbage. Needless to say, it didn't turn out as planned.
My in-laws couldn't even take a bite, and I was left utterly embarrassed. But looking back, it's a funny story that reminds me of the importance of learning from my mistakes and not being afraid to experiment in the kitchen. We all have our moments, and that one definitely taught me a valuable lesson.
AFN What kitchen equipment do you use more and can’t do without?
Pam the Chef Wife My indispensable cooking companion is my blender. It's not just an appliance; it's the key to creating smooth sauces, velvety soups, and indulgent smoothies. Whether I'm blending up fresh ingredients for a hearty soup or crafting a refreshing fruit blend, my blender is the unsung hero that adds a touch of magic to my culinary creations.
AFN What are your favorite foods to cook and why?
Pam the Chef Wife Cooking South African cuisine holds a special place in my heart; it's not just about the flavors, but the memories it brings. Each dish, especially the beloved uJeqe (steambread), reconnects me to my roots and keeps me close to the cherished moments shared with my late grandmother.
Working with flour in any form is my forte, allowing me to craft traditional delicacies that not only taste like home but also carry the warmth of family traditions.
AFN What would you like to share with our audience?
Pam the Chef Wife Sharing the love of cooking and emphasizing the value of preparing meals for oneself is a beautiful endeavor. By promoting the joy of creating dishes from scratch, you not only encourage a healthier lifestyle but also empower others to be conscious of what they consume. It's a beautiful way to promote self-care and a genuine appreciation for the nourishing power of homemade meals.
AFN How can your fans reach you on social media?
For more cooking delights and updates, you can follow Chef Wife on Instagram @Cooking_with_chefwife and Facebook @Pam Mavilakazi Khumalo. You can also explore Chef Wife's world of flavors and recipes on my website: www.chefwife.co.za .
that story about her mother-in-law testing her skills made me laugh abeg. My husband's family did the exact same thing to me with egusi! Takes serious grit to go from domestic inspection to running a top kitchen. Is she ever doing a London pop up? Rye Lane market carries most of the dried ingredients now so she would do well here.
Going from cooking under that fierce in-law scrutiny to becoming a renowned chef is big inspiration. Out here in Baltimore it is such a struggle to get decent white maize meal or proper braai spices without paying crazy shipping, so seeing someone elevate southern African heritage food to this level gives me joy sha.
The part about cooking to win over her in-laws hit me sha. That pressure is universal whether you are in Lagos or Bulawayo! Try finding proper samp and sugar beans here in Manchester though, even the shop near Wythenshawe runs out so fast. I wonder if Chef Pam had to do wild substitutions when she first started out.
Cooking for in-laws for the first time can give person high blood pressure no be small thing! My own wife had to make pounded yam for my aunts in Ibadan and they watched her like exam invigilators. Chef Pam turning that kind of anxiety into a whole culinary career is pure grace o.
Herh, in-laws and food chale! If the soup does not suit them they will talk till next year oo. But you did not mention if Chef Pam still cooks those same traditional Ndebele dishes like isitshwala at her current restaurant, or if she completely modernised the menu paa?