Meet Shanice Robson, the 32-year-old sous chef whose journey from cooking phuthu in Greytown to managing Sun City’s pastry kitchen exemplifies excellence and transformation in South Africa’s culinary scene. This rising star is not only crafting innovative dishes but also championing gender parity in professional kitchens.

Robson reveals that her culinary journey began humbly at just 10 years old, when her daily chores included learning to cook phuthu, a crumbly mielie meal pap that was a staple dish base in her home. Inspired by her mother, grandmother, aunts, and older cousins, her passion for cooking was ignited early. By grade 12, she was certain she wanted to pursue a career in hospitality, earning a hospitality award for her achievements.

The sous chef shared that after high school, she took a gap year to work at a law firm and saved money to further her studies. In 2012, she was awarded a bursary through KWV, enabling her to pursue a Diploma in Professional Cookery at the International Hotel School. This opportunity led to placements at a top hotel in Durban and a year-long internship at a resort in New York, further enriching her experience and skill set.

Robson began her career with Sun International in 2017 as a sous chef at Sun City’s Convention Centre, where she assisted in the management of the complex pastry kitchen which supplied the resort with pastries.

She is now an Executive Sous Chef at the Cascades Hotel in Sun City Resort, a position she was promoted to earlier this year.

Robson described her cooking style as highly hands-on, drawing inspiration from various cultures. She added that her family especially loves her signature lamb curry.

“They love the spicy, tender meat infused with Indian aromatic flavours, which reflect my family’s heritage and Durban roots. I gravitate toward creating classic dishes with contemporary touches,” she added.

Robson encouraged young, aspiring chefs to stay passionate in an industry largely dominated by men. As an advocate for female chefs, she actively supports gender parity in the culinary world and represents Sun International’s employment equity drive.

“Cheffing is a tough industry, and you have to work twice as hard to prove your capabilities in a field traditionally dominated by men. There are so many passionate, hardworking, and dedicated women in the culinary industry. I celebrate their work and encourage them to always keep the fire burning,” she said.

Robson shared a three-course recipe with our readers. Each dish serves one, so adjust the ingredient ratios based on your table size.

STARTER: Compressed watermelon

Ingredients

200g Watermelon

50ml Lemon juice

10g Fresh mint

150g Icing sugar

1 Fresh orange

80g Cream cheese

100ml Cream

5g Salt

5g Pepper

30g Cucumber

30g Carrots

2g Edible flowers

Method

Cut watermelon into the desired patterns you would like and place it in a vacuum bag along with chopped mint, freshly squeezed lemon and orange juice and the icing sugar, seal your bag and leave overnight for all the flavours to absorb.

Then you can start making cream cheese mousse in a bowl, scale in your cream cheese add salt and black pepper. Whip your cream to medium peak and once done add to the bowl and mix until all has combined well.

Then make your cucumber and carrot ribbons by placing them on a mandolin or slicer to get thin ribbons.

Now you can start plating your dish the way you desire and be creative with how you place each component.

MAINS: Thyme-infused beef fillet, valvet pomme, seasonal vegetables with red wine jus

Ingredients

280g Beef fillet

5g Salt pepper

3g Fresh thyme

150g Potato

60ml Oil

100g Potato

20g Butter

60ml Cream

20g Baby carrots

20g Broccoli

30g Baby onions

30ml Red wine

5g Garlic cloves

10ml Beef stock

15ml Chicken stock

2g Rosemary

30ml Oil

Method

In a pan, add butter, fresh thyme and garlic cloves and let it heat before adding your beef fillet. Salt and pepper to your desire, cook until medium and let the fillet rest.

Then we move on to our valvet pomme – add in your peeled potatoes, cream butter salt, black pepper, spring of fresh thyme, bring to a boil until soft, then remove from the stove add to the blender and blend while hot until you get a smooth consistency.

Steam baby carrots, broccoli, and baby corn and remove them from the pot of boiling water to sauté in a pan with some oil, salt, and pepper. Char the baby onion, and by then, your vegetables will be ready.

In a small saucepan, add oil, garlic cloves, fresh rosemary, chopped carrots, onions and celery, let cook before adding the beef stock and red one and let it reduce.

Plate and serve.

DESSERT: Vanilla chiffon cake, whipped cream, icing sugar, strawberries

Ingredients

325g Cake flour

10,5g Baking powder

2g Salt

6 Eggs

320g White sugar

8ml Vanilla essence

213ml Oil

300ml Milk

500ml Fresh cream

200g Fresh strawberries

20g Icing sugar

2g Edible flowers

Method

In a mixing bowl, scale all your wet ingredients except the cream and milk

Whip until pale white, before adding all your dry ingredients

Mix for 8 minutes until all has combined

Add in the cake mixture into a desire baking pan, cook for 15-20 minutes

Remove and let cool, while you start preparing the whipped cream.

Cut the sponge into circles or whichever desired shape you would like to make sure they are the same size

Each layer will have whipped cream, cut strawberries, and dusty icing sugar. The top layer will be decorated with edible flowers

The Star

masabata.mkwananzi@inl.co.za