From mops to management aptly describes the sizzling success of Bay-born Mthobeli Ndaleni who went from a kitchen cleaner in the city to chef in the US.
Known for his infectious smile and humble character, Ndaleni has added another ingredient to his praiseworthy career as he moved from being a junior sous chef at Radisson Blu in Port Elizabeth to a line cook – a chef in charge of a particular kitchen station – at the platinum-level golf estate, The Club at Admirals Cove, in Florida.
Despite the 26-year-old’s high-spirited demeanour, things have not always been peachy for the former Wells Estate resident.
Ndaleni started working at the Radisson as a kitchen porter and worked his way up the ladder by enrolling at the Christina Martin Culinary Arts Studio in Plettenberg Bay, courtesy of Radisson Blu.
Ndaleni’s online CV earned him an invite for an interview with the luxurious golf estate, after which he landed the job.
“My dream has been to travel the world since I began working in the hospitality industry. So I grabbed the opportunity to start in the US and then another opportunity in Dubaiwith both hands.
“I arrived in the US on October 21 and I have already been working at the country club for three weeks.
“For the first two days, I was nervous, but after that, I began rolling in and got used to the work,” Ndaleni said.
“Being in the kitchen is something that I enjoy, so I am thoroughly enjoying every moment while I am cooking here.”
Ndaleni said the experience has allowed him to meet people from different places and experiment with different types of food, as well as flavours.
However, he maintains that his all-time favourite dessert is still plain panna cotta.
“Here they maintain a very high standard and I work in a high-pressured environment with top-class culinary chefs who are very knowledgeable when it comes to food,” he said.
Although he says he has his hands full serving more than 400 guests, he relishes every moment and appreciates each compliment he receives from patrons.
“The chefs here challenge me daily. Every day I have to create a new dish for the special of the day,” Ndaleni said.
“I enjoy it so much because I get to experience preparing different food and if I have to say so myself, they love my food.”
Ndaleni has aspirations of coming back to SA after travelling the world.
He said he would love to open his own restaurant in SA, training and hiring young people from disadvantaged backgrounds.
“I do not plan on staying in the US for long,” he said.
“In my travels I want to gain as much experience as possible so that I can give back by opening a restaurant similar to Mugg & Bean with an added international flavour.
“I was never one of those who went to university, but I never gave up. I want the youth to know that if one thing does not work out, then they must not be afraid to try something else which might open doors for them.”