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For many, cooking is a necessity. For Chef Lindelwa Mthembu, it’s a calling, one that grew from family gatherings at home in KwaZulu Natal to a thriving business in Pretoria. At 40 years of age, with her own culinary company and a daughter following in her footsteps, Mthembu is living proof that passion, perseverance and purpose can create the perfect recipe for success.
Raised by her grandmother in Maritzburg, while her mother worked away from home, Mthembu recalls a childhood filled with warmth, love and home-cooked meals.
Says Mthembu: “Cooking was never something I decided on one day, it grew with me, and over a decade of hosting family events it gave me the confidence to turn my passion into a career.
In 2013, she and her husband moved their family of four to Menlyn in Pretoria, where her culinary dreams would eventually take shape. Interestingly, her daughter, also a graduate of Capsicum, has joined her in the kitchen, proving that culinary artistry runs in the family.
Mthembu began her formal culinary training in 2022 at Capsicum’s Pretoria campus, enrolling in the Assistant Chef course: “I had always known about Capsicum from television and when I did my research, I found their programmes were exactly what I was looking for – comprehensive, professional and inspiring.”
She graduated in 2023, ready to take on the fast-paced world of food.
After graduating, Mthembu wasted no time putting her skills to the test, and her first opportunity came from one of her lecturers, who invited her to work at Oko Oko Lifestyle.
“It was the perfect start,” she says. “I began as an assistant chef, but soon I was opening the restaurant in the morning and preparing breakfasts on my own.”
From there, her career took off. She joined What About Us, a company that caters to large-scale events, including VIP lounges at rugby and soccer matches, corporate events and international gatherings.
“It was intense but rewarding and the pressure taught me discipline and teamwork,” she recalls.
Her dedication earned her the title of VIP Lounge Chef Team Leader, a milestone she proudly carries.
Mthembu’s journey continued with Kitchen Kings, where she honed her corporate catering and event management skills under the mentorship of experienced chefs like Chef Kelly Njokweni from Braai Master South Africa.
“Every person I have worked with has had a hand in shaping my craft and business mindset,” she says.
Armed with experience, education and unshakable determination, Mthembu eventually took the big entrepreneurial step and launched her own company – Chef Lindy. What began as a ghost kitchen in her complex has since grown into a respected brand, offering event catering, private chef services and daily meal orders.
“Starting small was necessary. I had limited resources, but I had vision. I used social media to market my food and soon people started ordering daily.”
Her daughter Xolelwa (23), now her first employee, works alongside her as Executive Chef in the business, making it a true family enterprise.
As an entrepreneur, Mthembu wears many hats: planner, chef, marketer and manager.
“My day starts early and ends late. I do everything from preparing menus to running deliveries.”
Despite her busy schedule, she maintains a simple eating routine – usually one or two protein and fibre-rich meals a day and a deep love for vegetables.
Her fridge staples? Dijon mustard, garlic, tomatoes, pickles and milk – each with its special place in her kitchen.
“Garlic is my go-to. It’s flavour and medicine in one,” she says with a smile.
In five years, Mthembu envisions her company expanding into a larger operation with multiple chefs who share her passion and drive.
“I want to create opportunities for others, just like I had when I started,” she says.
Her entrepreneurial spirit is matched by humility and curiosity. “There’s still so much I want to master – like cutting onions properly!” she admits with a laugh.
When asked about her favourite meal, she doesn’t hesitate. “Fish – grilled or deep-fried; it’s my all-time favourite.”
And if she could cook for anyone, her guest list would include President Cyril Ramaphosa; Minister of Defence, Angie Motshekga; Tall Ass Mo and Uncle Waffles and – last but certainly not least, Jamie Oliver, of whom she says: “He’s creative, down-to-earth, and inspiring – everything a chef should be.”
And what would be on the menu that would impress and satisfy her famous guests?
“A fusion of global cuisines with an African twist,” she says.
For Chef Lindelwa Mthembu, success didn’t come on a silver platter, it was earned through resilience, learning and a relentless love for cooking. From a home kitchen in Maritzburg to the bustling culinary scene of Pretoria, her story reminds us that it’s never too late to turn a passion into a purpose.
“People love my food because I put my heart into it,” she says proudly. “When someone enjoys what I’ve made, that’s the best reward. That’s when I know I’m living my dream.”
Want to learn more about culinary careers at Capsicum? Then diarise Capsicum Culinary Studio’s forthcoming Open Day taking place on November 29 from 09h00 to 12h00 at each of the school’s seven campuses located at:
- Boksburg: Unit 6, Bartlett Lake Office Park, Cnr. Leith/Trichardts Road, Boksburg
- Cape Town: 358 Victoria Rd, Salt River, Cape Town
- Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
- Johannesburg: 3 Keyes Ave, Rosebank.
- Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
- Pretoria: Menlyn Square, South Building, 134 Aramist Ave, Waterkloof Glen.
- Ruimsig, Roodepoort: Block D, 144 Peter Road, Ruimsig
Contact Capsicum Culinary Studio on email chef@capsicumcooking.co.za or telephone +27 86 111 2433 .