Hot off the set of Masterchef SA. Chef ‘Sims’ Kubeka is living his best life in France
Software engineer turned aspiring chef Simphiwe ‘Sims’ Kubeka stole our hearts as a finalist on Season 4 of MasterChef South Africa.
Soon after the show wrapped, Sims was snapped up to work as an apprentice at Michelin star-rated restaurant JAN in the south of France. Chad January caught up with him to hear more about what it’s like to be living his dream.
Lifechanging career decisions can be tough to make. Many of us are not bold enough to risk leaving the relative security of our day job to follow our dreams. But Chef Simphiwe ‘Sims’ Kubeka took the plunge, accepting the challenge to participate in MasterChef SA. The gamble paid off.
THE ROAD LESS TRAVELLED
‘I always loved cooking as a kid, especially baking,’ shares Sims. ‘So much so, that when I was 16, I imagined I might open my own bakery!’ At a crossroads when he finished school, Sims put his passion aside and went down a traditional path. ‘I grew up thinking I had to follow the money, so I got a practical job.’
At the time, Sims had no idea this decision would one day lead him back to the kitchen. ‘I enjoyed my job as a software engineer. I was working remotely, and managed my time well, which gave me a lot of freedom to create and practice new recipes.’ Finding joy in food again, Sims honed his culinary skills and started using them as a form of expression.
LEAP OF FAITH
‘It was my fiancée, Kayla June Domnakis, who convinced me to stop worrying about money and the practicality of it all,’ says Sims. She recognised his passion for making food and submitted an entry to MasterChef South Africa Season 4 on his behalf.
‘Kayla has been my biggest supporter,’ says Sims. ‘She is the reason I am where I am today.’ Sims’ lightbulb moment came to him on the set of MasterChef SA. ‘Being surrounded by so many passionate cooks opened my eyes to the endless possibilities in the food industry. I gained confidence and realised that this was something I could really do.’
HOME IS WHERE THE HEART IS
For many foodies, the love for food starts at home. Along with culinary influences linked to one’s cultural heritage, our parents and grandparents often subconsciously plant a seed that grows into a passion. ‘Food was always a big thing in my family because it brought everyone together,’ shares Sims. ‘Growing up, Sundays were my favourite because that’s when the best food was prepared. My gogo and I would always bake together.’
To this day, Sims enjoys gathering loved ones together, and around the festive season, he pulls out all the stops. ‘Slow-roasted Karoo leg of lamb, golden potatoes, sweet baby carrots, garlic green beans, beetroot, rice pilaf and buttery corn on the cob.
It’s a feast fit for a king!’ smiles Sims, who often prepares more than one decadent dessert. ‘Peppermint Crisp trifle, a classic cherry Swiss-roll and a traditional malva pudding are some of my favourites,’ he adds. ‘I love sharing my heritage with others in a creative way through my food,’ says Sims. His message is simple: even the most basic or traditional meal can be reimagined without losing the sense of comfort one associates with it.
‘THE FOOD SCENE IN FRANCE IS VAST, AND YOU ARE DEFINITELY SPOILT FOR CHOICE… THE PATRIOT IN ME STILL BELIEVES THAT SOUTH AFRICA HAS BETTER FLAVOURS.’
IF YOU CAN’T STAND THE HEAT…
So many of us were captivated by the crew of contestants on the latest Masterchef SA. Glued to our seats, we rooted for our favourites. ‘Nobody really understands how gruelling some of these challenges are, and how taxing they can be physically, mentally and emotionally,’ explains Sims.
‘You are expected to think up and execute new dishes to impress the judges every day. At the back of your mind, you’re always wondering whether you’ve done enough,’ says Sims, who admits the biggest challenge was overcoming the tumult of emotions associated with being on the show. ‘You become a bundle of nerves, and the fear of failure makes you start doubting yourself,’ he adds.
The experience also had some sensational highlights, from having access to a perfectly-stocked pantry – every chef’s dream – to meeting celebrity chefs and being able to observe them so closely. ‘I’ve admired many of them for years. We learnt so much,’ says Sims. ‘It’s definitely a unique set of circumstances.’
BON VOYAGE
It was acclaimed South African-born chef Jan Hendrik van der Westhuizen, who saw potential in Sims and snatched him up. Sims is currently completing a coveted apprenticeship at Restaurant JAN in Nice, in the south of France. Working in a professional kitchen was an eye opener for him.
‘It’s a totally different league, but I try to keep a positive mindset and rise above every challenge that is thrown my way,’ explains Sims, who knows that every day spent there is making him a better chef. ‘Jan Hendrik has a wealth of knowledge, and he is incredibly inspiring.’
Working closely with the culinary team at JAN has allowed Sims an opportunity to learn new skills and expand his horizon over a short period of time. Being the first ever stagiaire (that’s French for ‘apprentice’) permitted to work on the hot section – where things are baked, fried, steamed or boiled – has been a highlight.
‘The food scene in France is vast, and you are definitely spoilt for choice,’ says Sims who is of the opinion that the French are purists who use refined techniques to create flavours that are powerful yet rather reserved. ‘The patriot in me still believes that South Africa has better flavours,’ laughs Sims.
HERE AND NOW
The transition from software engineer to Masterchef SA finalist to apprentice at JAN has not been easy. But Sims has proven both to himself and countless other South Africans that following your dream and pursuing your passion is not only possible but an important part of self-discovery. ‘Others may not understand your calling but that shouldn’t deter you. If you have a dream, reach for it!’ encourages Sims.
What’s next on the cards for Simphiwe ‘Sims’ Kubeka? ‘I would like to own a restaurant in South Africa and be featured in the Top 50 Best Restaurants,’ says Sims, without hesitation. Watch this space.
IN THE HOT SEAT
1. What’s the one ingredient you can’t live without and why?
Garlic: it’s a must-have aromatic ingredient for every savoury dish.
2. What is your favourite dish to prepare?
My style of cooking combines European techniques with South African flavours to create something truly special. Baking is still my passion and one of my favourite things to make is my Honeybush chiffon cake with a lemon drizzle icing.
3. You’re hosting an intimate dinner. You can invite any three people you like (dead or alive). Who would be sitting at your table?
Pâtissier and MasterChef Australia contestant Adriano Zumbo and Michelin star chefs Dominique Crenn and Marco-Pierre White.
4. What’s your most embarrassing moment in the kitchen?
On episode 12 of MasterChef South Africa, I dropped my cake right at the end of the challenge. It was a terrible moment for me.
5. Tell us one thing most people don’t know about you.
I like to DJ and produce music in my spare time. I am also a collector of antique South African coins.
Photography: Masterchef South Africa, Courtesy Images
