Our Man Crush Monday!

Today I am bringing you our Man Crush Monday as promised – A man who knows his way around the kitchen and on top of that was bold enough to leave a career in property valuation to follow his passion and become a professional chef.

Read through so that you can get a glimpse of his journey and get a few recipes while you are at it.

Xitshembiso ‘Bilooza’ Shibambu is our Man Crush Monday!

Follow him on twitter @Shibambu and on Instagram @chef_shibambu

1.   Why cook? A man cooking and so passionate about it.... it is simply refreshing.

Since I could remember I was always in love with the kitchen - helping out with my mom whenever she would be preparing a meal, and also when she was not around especially the times when I and my sister were staying with my dad; I'd always experiment in the kitchen creating different dishes for dad and my sister. Also, dad liked cooking as well so it would be a team effort and it was always fun; I basically grew up cooking.

Come to think of it - after high school I did not go study culinary arts - I did a diploma in property valuation at the University of Johannesburg, even back then I'd always cook and entertain friends with my dishes and they kept on asking me why not go study culinary arts and become a chef, but I was focused on finishing my diploma, after finishing and practicing for a year I noticed I wasn't enjoying what I was doing so I eventually took the leap of faith to go and pursue my passion which is cooking – I sat down my parents and explained to them, and surprisingly they were very supportive.

I then enrolled at a culinary school and qualified as a professional chef and from there - I never looked back and with no regrets as I enjoy every moment when I'm in the kitchen.

Rumour has it that I was born clutching a wooden spoon – because creating culinary magnificence was something I was born to do…So I cook therefore I am.

2. When did you realize that you were passionate enough about cooking so much that you are now making a living out of it?

I always loved cooking but I never paid attention that it was my passion I'd just think of it as a hobby, but then after working for a while in the property industry and not enjoying it I finally thought about it and I asked myself what exactly was I doing with my life. Then I remembered the saying " your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do." 

And from there I quit my job and followed my passion and since then it's been pure bliss doesn't even feel like work at times because I followed my passion.

3.  And to become a chef what should a person study? How did you do it?

I studied culinary arts at Olive chef school in Bloemfontein specializing in classical culinary arts, it's a two-year course first year involving theory and for practical weekends we would do functions ranging from weddings, private functions, birthdays etc.

In our second year, we were placed in a five-star hotel, restaurant or game lodge to do our in-service training, and I was blessed to have done my in-service training at one of South Africa's top five game lodges - Sabi Sabi Earth lodge in the Kruger National Park.

After training, we went back to school and wrote our city and guilds exam and our cooking practical which was a seven-course meal – and when all goes well you were then a qualified chef.

The world then became my oyster!

4. What kind of events do you do? Do you consider yourself an entrepreneur?

I do private functions such as birthdays, baby showers, dinners, and deliveries. For the moment or should I say for the next months or so I'll be traveling - I will be working and learning more cuisines around the world because as of next month I'll be starting with the United States of America in Florida, then the Middle East and finally end off in Europe.

And oh yes I do definitely consider myself as an entrepreneur when I come back home I'm planning on opening a chain of restaurants and an events company and one day I also wish to open my own chef school so I can help others pursue  their culinary dreams.

5. A few recipes you love for all the ladies out there? And do you have any tips we must use when we do our thing in the kitchen?

There is an endless amount of cooking techniques one should know, but let's just start with the basics.

Master these 12, and I’ll definitely be coming over for dinner.

You don't have to be a short-order cook to create meals in a hurry, but you can learn some culinary wisdom from those who can prepare hundreds of meals in a single day.

Follow these short-order steps to make healthy meals easy.

Tip 1: Relax, put on some music and pour yourself a cup of tea. A composed cook is a more efficient one.

Tip 2: Read the recipe through ahead of time so you know everything that’s going to happen. Take a minute to imagine doing the steps.

Tip 3: Lay out your prepared ingredients in bowls. Having everything at your fingertips means the dish will come together faster. Cutting an onion before you start to cook is actually a time-saver; cutting it after the cooking has already begun wastes time - you have to take the skillet off the heat, then heat it back up when you’re done the chopping. That being said, remember that quick cooking is about getting maximal results in minimal time. So, for instance, if a recipe calls for cooking an ingredient first, make use of that cooking time to get other prep work done.

Tip 4: Room-temperature vegetables cook faster than cold ones. While we don’t advocate letting meat, poultry, fish or dairy sit out, we do let our vegetables come to room temperature so they will sear quickly, cook evenly and blend more readily with other ingredients.

 Tip 5: Substitute carefully. Although some substitutions seem obvious, they can be tricky business. A ruined dish is a waste of time. See The Well-Stocked Pantry.

Tip 6: Measure accurately. Nothing wrecks a quick-cooking sauté like a double portion of flour or an overdose of salt.

Tip 7: Work in a bigger bowl than you think you need. Ever seen someone try to make tuna salad for four in a cereal bowl? Get out the big bowls—you’ll avoid a mess on the counter, and you won’t have to transfer contents to bigger bowls once they become unwieldy.

Tip 8: Do messy work in the sink. Stir batters, coatings and spice mixtures in bowls set in the sink. Spills are simply washed down the drain.

Tip 9: Turn up the heat. While you shouldn’t sauté onions in butter over high heat (the butter solids will burn and the onions will then stick and scorch), you also shouldn’t do so over low (the onions will just wilt and turn greasy). Don’t be afraid of higher temperatures—within reason. If you’re minding the skillet, the ingredients will not burn.

Tip 10: Always have towels and oven mitts at the ready. And make sure they are dry. Wet mitts conduct heat right to your hands.

 Tip 11: Clean up as you cook. Put things in the dishwasher while you’re waiting for the onions to soften, or wash the cutting boards and mixing bowls while you’re waiting for the tomato sauce to come to a simmer. Always put each tool back in the same place—so you will know exactly where to find it next time. Aim to start and finish with a clean kitchen. (Don’t be afraid to recruit help from the ranks of those who will be eating what you cook.)

Tip 12: A watched pot always boils. Pay attention to the dish as it cooks; don’t just set a timer and leave it. All timing guidelines are just that: guidelines, not laws. Pay more attention to visual and olfactory cues.

My three favorite recipes of all time:

1. Pear and Gorgonzola Soup Recipe

Ingredients 6 x Soft Pears (Peeled and deseeded ) 250gr x Creamy Gorgonzola cheese 400ml x Fresh Cream 600ml x Water 100gr Butter 1 x Bouquet Garni 5gr x Salt

Bouquet Garni Thyme Onion Bay leaves Garlic Whole Cloves Whole Black Peppercorns Cinnamon Stick

Method: Put everything in a pot and simmer on a medium heat, stir occasionally not to let it burns at the bottom or sides. Cook, until Pears are nice and soft, Let it cool for 15 minutes and then blend it on a medium speed until smooth, pass it through a sieve just to take out any lumps.

To Serve Warm up soup and add Crispy Croutons on top. (Could also be garnished with a few chives)

2. Grilled Chili lime chicken fajita salad

INGREDIENTS Marinade/Dressing: * 3 tablespoons olive oil * 100ml (just over ⅓ cup) freshly squeezed lime juice * 2 tablespoons fresh chopped cilantro/coriander * 2 cloves garlic, crushed * 1 teaspoon brown sugar * ¾ teaspoon red chili flakes (adjust to your preference of spice) * ½ teaspoon ground Cumin * 1 teaspoon salt Salad: * 4 chicken thigh fillets, skin removed (no bone) * ½ yellow capsicum/bell pepper, deseeded and sliced * ½ red capsicum/bell pepper, deseeded and sliced * ½ an onion, sliced * 5 cups cos lettuce leaves washed and dried * 2 avocados, sliced * Extra coriander leaves to garnish * Sour cream (optional) to serve

INSTRUCTIONS 1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. 2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once the chicken is cooked, set aside and allow to rest. 3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. 4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

3. No-churn Roasted strawberry ice cream

Ingredients * Strawberries - 1lb (about 20 medium size berries) * Condensed milk - 1 14oz. can * Heavy whipping cream - 2cups

Instructions 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Hull and pat dry the strawberries. Place them in a layer on the baking sheet. 3. Bake for 20 minutes, then remove from the oven and using the back of a spatula, flatten the berries to release their juices. Return the pan to the oven and bake for 8~10 minutes more until the berries are very soft and the juice thickens. Remove from the oven and cool. 4. Take about ¼cup of the condensed milk along with the roasted strawberries and blend into a smooth mixture. 5. In a large mixing bowl, combine the remaining condensed milk and the smooth strawberry mixture. Mix well to combine. 6. Using a hand mixer or a stand mixer, whip the heavy cream until slightly stiff peaks form. 7. Add the whipped cream to the strawberry mixture and gently fold it in until only a few white streaks remain. 8. Transfer into freezer safe container (s) and freeze for at least 4 hours before serving.

6. As your last words - what advice would you give to a grade 12 student before they head out to the university? What advice would you give especially to a girl?

If you aspire to be the next Rachael Ray or Giada (that is, Giada De Laurentiis, but she needs no surname), your dream can become a reality with some hard work, great kitchen skills and drive to succeed.

Step 1: Find your niche - The first step in becoming a successful female chef is finding your cooking niche. Do you prefer baking, grilling, creating ethnic foods or making specialty dishes? To find the answer, be willing to explore and try new things. If you're able to travel and learn about other cultures, do it as often as possible. Once you've found your niche, perfect it. Become a master of your specialty.

Step 2: Get a formal education whether you're looking to open up your own restaurant or be a head chef at one that already exists, a formal education is necessary. Find a culinary school in your area and enroll in some classes. If you have the talent and an education to back it up, the road to success will be that much easier.

Step 3: Be willing to start at the bottom - A businessman isn't hired on as a CEO right away, and a chef won't be running the line immediately, either. Be willing to start at the bottom and work your way up. Prove yourself, go out of your way to help others and look up to those above you for guidance and mentorship. After you've gotten some experience under your belt, you'll be able to seek the higher positions.

Helpful tips to becoming a successful female chef - make compromises.

Working in a restaurant requires long hours and late nights. Successful chefs have to make sacrifices in their personal life in order to do what they love career-wise.

 Be creative.

Chefs very rarely complain of boredom.

Constantly be willing to create new dishes and make your current ones better. Believe in yourself. Keep a positive attitude and believe in your culinary skills.

You are the only person who can reach your goals and make your dreams a reality.

This interview was conducted through Facebook exchanges between myself and our awesome chef - Many thanks to you for agreeing to this. What I find fascinating is how we may sometimes study towards something only to find that our passion lies elsewhere - one should not be afraid to change their mind and pursue a thing they love instead!

And I give most of the credit for this article to our Crush - he on this particular post did most of the writing.

Stay Queening Ladies - Every day with Dee.