Chef Siphamandla Shawn Manqunyana’s culinary career is on the up-and-up.
The 32-year-old Gqeberha resident was a winner last year of a Capsicum Culinary Studio (CCS) bursary, one of 21 which the school gave away as part of its 21st anniversary celebrations. Manqunyana so impressed those at CCS that he now works as an assistant chef at the Gqeberha campus while at the same time completing his studies. And, as if that wasn’t enough, he also continues to run his own successful catering company which is called SphasCookOut.
Manqunyana’s love of and interest in food and cooking started at a young age.
“I was around my grandmother a lot. She was a woman who loved cooking because she found it relaxing and therapeutic. She would often tell me that the kitchen was her happy place. Seeing her so elated gave me a keen interest in cooking and I loved the idea of mixing different ingredients together to make a delicious meal,” he says.
After matric, Manqunyana studied and qualified in travel and tourism and worked in the industry until Covid came along, lockdown followed and he was made redundant.
“What at first I thought was a disaster, turned out to be a blessing in disguise, as it allowed me to embrace my cooking passion,” he says.
“With nothing to lose and everything to gain, I took a leap and launched a catering company to fulfil my love of food and cooking. I am completing Capsicum’s Foundational Cookery Programme and am now doing my practical training at Doppio Zero at the Boardwalk Mall. It was always my dream to go back to school and harness my skills in the kitchen as well as learn new ways of cooking delicious and nutritional meals for my family as well as clients and friends.
“After graduation, I plan on using all that I’ll have learned to grow as a chef, food content creator and food stylist. I would also like to use my skills and talent to take my business to the next level, and in five years’ time I hope to be running my own fully operational kitchen as well as fit in some overseas travel so I can experience different cuisines and continue to upskill myself.”
Before we let him go, we asked Manqunyana a few quick fire fun questions:
If you had to cook dinner for five famous people, who would they be and what would you make them?
Siba Mtongana, Jamie Oliver, Pete Goffe-Wood, Ollie Swart and Moses Moloi, all talented chefs in their own right. I would prepare umleqwa (hardbody chicken) and ibhobola (maize porridge), both of which remind me of home.
Do you have a favourite kitchen utensil?
It is a toss-up between my air fryer and my non-stick pan.
Who is your favourite celebrity chef?
The wonderful Zanele van Zyl (Cooking with Zanele). Do you know that she is also a Capsicum alumnus?
Chef Manqunyana’s Sweet Potato, Couscous and Rocket Salad
Ingredients
800g sweet potatoes, sliced (you can leave skin on)
¼ cup extra virgin olive oil
½ cup couscous
½ cup boiling water
2 cups wild rocket
1 cup cherry tomatoes, halved
½ red onion thinly sliced
½ cup crumbled feta cheese
1 avocado, cubed
2 to 3 kiwi fruit, sliced
Sea salt and ground black pepper
For the Honey-Lemon Dressing
2 tablespoons honey
5 tablespoons lemon juice
1 clove garlic, minced (optional)
1 teaspoon Dijon Mustard
½ cup extra virgin olive oil
Sea salt and ground black pepper to taste
Method
Preheat oven to 180°C. Line a large baking tray with baking paper. Slice the sweet potato and toss with extra virgin olive oil and a big pinch of salt and pepper. Place them in a single layer on the baking tray and bake for 30-45 minutes, tossing halfway, until the potatoes are soft, caramelised and slightly charred. Set aside to cool. Put the couscous in a bowl and just cover with boiling water. Cover with a tight fitting lid and let it sit until the couscous has absorbed all the liquid (5-10 minutes). Uncover and fluff using a fork. Set aside to cool. To make the dressing, combine the honey, lemon juice, garlic, Dijon mustard, olive oil and a pinch of salt and pepper in a small bowl and whisk to combine. To assemble, use a large platter and spread the rocket in an even layer on the bottom. Layer the roasted sweet potato and couscous on top. Scatter on the sliced cherry tomatoes, sliced red onion, crumbled feta cheese, cubed avocado and sliced kiwi fruit. Drizzle with the dressing and serve immediately.
Social media handles
- Facebook: capsicumcooking
- Instagram: capsicumcooking
- TikTok: @capsicumculinarystudio
- YouTube: Capsicumcooking
- Linked In: capsicum-culinary-studio
- Facebook: @Sphascookout
- Instagram: @sphascookout
- TikTok: @Sphascookout