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

The post Rustle Up Yummy Dishes Like A Masterchef appeared first on MyKitchen.

After being crowned as the winner of MasterChef SA Season 4, Shawn Godfrey, or the ‘Roasted Dad’, has been hard at work to make an even bigger name for himself in the industry. We caught up with him to hear more about his MasterChef experience and learn more about what’s on the cards for his future.

After bingeing all of the food shows available, Shawn and his wife were watching MasterChef Australia when they saw that the South African version of the beloved cooking show was returning. They decided right then and there to enter the auditions with just a few days before competition entries closed, and as they say, the rest is history! Shawn notes that besides winning the competition, other highlights were meeting SA’s food heroes such as Chefs Mmabatho Molefe, Bertus Basson, Jan Hendrik van der Westhuizen and Kobus van der Merwe. He also mentioned working with Hannerie Visser from Studio H and cookbook author and TV content producer Errieda Du Toit made him feel so fortunate.

How did your story with food start?

I grew up in a home where the door was always open to chaos and it was okay to make a mess. My mom was always happy to include my sister and I when she was cooking and we had so much fun! I got more serious about cooking when I was a young teen. My mom was diagnosed with ME and so my sister and I had to start helping around in the home. I naturally gravitated towards the kitchen. The more I started cooking, the more my parents encouraged it. I’m sure even if it was a bad meal, they would still think that it was the best ever! My most vivid early cooking memory was when I made a beef lasagna for my sister and her friends, and everybody praised it so much that I gained a lot of confidence. And then of course, like many others, lockdown pushed me to experiment with cooking more, as we had to be home all the time. I have always enjoyed trying out new techniques and using new equipment – something that also came through on the show, when I was always the one with the most different types of equipment on my kitchen counter!

We see that you’ve been super busy on social media with some interesting things happening with your brand, The Roasted Dad. what’s next for you?

The Roasted Dad was born out of a deep love for food, travel and family. As a family we like to explore new destinations, where I then seek to find local food suppliers, and use those ingredients to develop new recipes and blog about it. I see it as my mission to develop, promote and hero South African food, its history, suppliers and people who make us unique. During lockdown, I started to experiment with cooking more and shared it on Instagram. Since winning MasterChef, I have gained more followers but the concept of sharing food has stayed the same. I also started an e-commerce range, sold exclusively through my website, and it consists of leather food-related products like aprons for adults and children, oven gloves, and tableware. We are also joining forces with a few local brands that are proudly South African and support a healthy lifestyle that is family-focused such as Pick n Pay and @home. Travelling as a family of five is also on the cards!

What do you love cooking at home for the family? Are your kids interested in food as well?

I rarely make the same dish twice and my kids are very much a part of this process. They love to sit on the counter and will regularly ask for tastings. I do not shield my children from any flavours and we give them the same food that we eat, giving them the opportunity to decide if they like it or not. Since winning MasterChef, I have realised that cooking can be more than just my creative outlet. I have had a lot of fun running a pop-up restaurant and hosting cook-with-me demos at Makers Landing, the V&A Waterfront. Makers Landing was the home of MasterChef South Africa as this is where the challenges were filmed, so it feels like a full circle. 

Words: Fatima Saib
Photography: Niki M Photography

Growing up in Namibia, where the land is parched and the sand dunes burnt red, it’s no surprise that chef David Higgs brought the heat to Joburg’s culinary scene. His Marble is all about food cooked on an open flame

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