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Charmaine Lehabe is living proof that, armed with a Diploma in Food Preparation and Cooking from Capsicum Culinary Studio, the world is your oyster and there to be explored and enjoyed.
The 29-year old chef, born and raised in Pretoria has, since graduating in 2019, travelled the world, living and working in the US and UK, with in-between periods spent back home as a caterer, a private chef and a food consultant.
We caught up with Lehabe on the phone from Scotland to find out where it all began and what her plans for the future involve.
When and how did your interest in food and cooking start?
“My interest in food was passed down to me from my grandmother from when I was a child. Growing up, wherever we were or whatever we were doing, there was always food involved. Dishes that she would not only make for everyone, but ones she would also teach me how to make; showing me how to make a batch of biscuits or how to knead dough and create delicious scones or bread. I always really enjoyed those times in the kitchen with her, but I guess I only started realising I was good at cooking and baking when I was 19 and my friends at university would tell me I should be a chef. After some convincing I finally took their advice and went to work as a Commis Chef at ASH Restaurant in Cape Town, which later became Riverine Rabbit. But I wanted to seal the deal with a qualification to further myself and get more knowledge and experience, so in 2018 I enrolled at Capsicum’s Pretoria campus.
Tell us about your journey from graduation to where you are now.
After graduating in 2019, I was offered a six month placement at a 4-star hotel in Massachusetts in the US, followed by five months at a 5-star Marriott hotel in Arizona. It was while I was there that Covid hit, so I had to return to home and wait it out until lockdown restrictions were lifted. Once we were allowed to get out and about and people were able to mix more freely, I teamed up with a fellow Capsicum alumnus, Thandeka Nhlapo, and together we started a private fine dining service called The Squared Experience. That lasted three years during which time I also worked as a food consultant and chef at Adega in Bedfordview and a full time private chef to several upmarket clients. In 2022 I went back to the US and did a four month stint at a golf resort before returning home and resuming my private chef duties. Then last year I was offered a position in Scotland where I am now.
What does your position entail?
I am currently a Senior Chef de Partie at Angus Hotel, a boutique establishment in Blairgowrie, Scotland, working directly under the Head Chef as his second-in-command. My job entails making sure all the mise en place is done; that I’m on the pass during dinner service; responsible for all the sections and keeping up the standards of hygiene and consistency in the food that we put out. I also do orders for any ingredients needed in the kitchen and I am part of the menu planning processes in the hotel’s restaurant.
Describe a typical 24-hour day.
I wake up at around 9:30am so that I can get ready to be at work at 11:30am. I live across the street from work, which is very convenient. While I’m getting ready I always update my social media. When I arrive at work I make myself something to eat – usually a sandwich, a salad or some chicken nuggets – so that I can nibble in-between prepping for dinner service or any private dinner groups who have a different menu to the restaurant menu. My typical work shift is 10 hours, and I usually take an hour break at 5pm, before returning for dinner service. When the dinner service is over I make myself some grilled chicken and mash or rice for dinner, help clean the kitchen and leave work by 10pm. When I get home I catch up with friends and family on the phone.
What do you do on your days off?
I like to explore Scotland and go to new restaurants that I haven’t been to before. I like doing things for the first time; it gives me great joy. I also make TikTok videos, spend time talking to my friends and family and, when in the mood, play games on my PS5.
Where do you see yourself in five years’ time?
Building my own wine brand, which will be the house wine options to a few restaurants. I’d also like I have a 20-seater intimate seating, 10-course tasting menu restaurant (that may be in 10 year’s although). Over the next five years I also want to travel more and then settle down and enjoy a family life. Further down the line I’d like to be a Head Chef, then retire and focus on being a consultant and menu planner for up-and-coming restaurants.
And now for a few fun quickfire questions …