Chef Tshepi Manyathela
Service Description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and cleans your kitchen before leaving. All you have to do is to relax and enjoy a culinary experience.
About The Chef
Chef Tshepi best known as Babychef, was born and raised in Johannesburg. Growing up cooking for my mom made me realize how much I love to cook and wanted to become a chef.
After my culinary studies, I got an opportunity to work with some of South African best chefs who introduced me to different kind of food diversity, which helped me to understand how to work with best and sensitive ingredients.
I worked at some of the best establishments the likes of Marion on Nicol Hotel, Sheraton Hotel, Keivits Kroon Hotel, Kleinkaap Boutique hotel, Sandibe Safari Lodge (Botswana), Esiweni Safari Lodge (KZN), Epicure Restaurant by Chef Coco, I was also a private chef for Dr. Mathews Phosa(former general treasure minister of ANC). Under headchef position, I opened two establishments likes of Lapassant Restaurant and Kream Restaurant(Monte Casino). I was also fortunate to cook for people like Mr. Dominic Sewela(CEO of Barloworld), Former President Jacob Zuma, and Former Minister Trevor Manual.
Later I left to work in the USA where I jump from one state to another to learn more about food culture, I worked in places like Florida, New York City, New Jersey, and Boston.
I then come back home after 6years and started my own private catering company called Food Graffiti. The company is focused on science cooking best known as Molecular Gastronomy, and the aim is to tell the story behind everything that inspired me during my learning and traveling experience. My food is not just food its a book and each chapter has an important place in my heart, through that the company got an opportunity to cook for big events and clients like Mercedes-Benz, Absa, Louis Vuitton, Basetsana Khumalo, Dr. Shadi Motlana, Minister of Tourism Lindiwe Sisulu and many more.
Location:
Pretoria
Cuisine Type:
French-inspired, with molecular gastronomy technique and South African flair.
The Menu price includes:
• Your chef traveling fee (If the venue
• falls within the chef working areas)
• The cooking of all the dishes
• The entire service
• The cleaning
Menus
MENU 1: R850 pp (excl. vat)
Booking requirement: 10 people minimum
Small Bites
Cream Cheese Rolled With Tomato, Seaweed Caviar.
Marinated Water Melon, Smoked Salmon Mousse, Salmon Roe.
Vegetable Tartlet
Beef Tarter In A Homemade Cone
Chicken Liver Cherry
Beef Croquettes With Onion Jam
Oyster Topped With Lemon Foam, Pearls
Big Bites
Beef Tacos, Topped With Chakalaka
BBQ Pulled Pork Bow Bun With Slaw
Mini Wors Dog
Bowl Display
Classic Spaghetti Beef Bolognaise
Mac & Cheese
Chicken Curry & Rice
Dessert
Chef Choice Assorted Dessert Display
MENU 2: R950 pp (excl. vat)
Booking requirement: 6 people minimum
FOUR COURSE
COZY HEARTY WINTER DELITE
1ST COURSE
Soup
Bone Marrow Broth With Sugar Beans And Fat cooks
2ND COURSE
Warm Salad
Butternut, Beetroot, Baby Carrots, Spinach, Goat Cheese, Caramelized Orange.
3RD COURSE
Serve Family Style
Comfort Chicken Or Beef Curry
Steam Bread, Herbed Rice, Creamy Spinach, Sweet Potato & Potato Fondant, Chef's Choice Salad.
4TH COURSE
Coconut Rice Pudding
Classic Vanilla Custard, Banana Tuile, Strawberry Fluid Gel, Apricot Yogurt.
MENU 3: R1500 pp (excl. vat)
Booking requirement: 6 people minimum
WELCOME TO ASIA THE WORLD OF EXCEPTIONAL FLAVORS AND SKILLS.
1ST COURSE
Welcoming
Assorted Sushi Display
Miami Roll
California Roll
Spicy Tuna Roll
Smoked Salmon Nigiri
2ND COURSE
Confit Pulled Duck Bow Bun
BBQ Duck, Pickled Asian Slaw, Cilantro, Sriracha Mayo.
3RD COURSE
Poke Bowl
Spicy Tuna, Sticky Rice, Edamame, Cucumber, Slaw, Eal Sauce, Spicy Mayo.
4TH COURSE
Pork Belly Ramen
Chicken Broth, Rice Noodle, Mushroom, Scallion, Cilantro, Egg, Bok choy, Dumpling.
Sesami Oil
5TH COURSE
Dessert
Mango, Coconut & Sake Sago Pudding
Topped With Fresh Berries, Mango Foam.
MENU 4: R1550 pp (excl. vat)
Booking requirement: 6 people minimum
WHERE THERE IS LOVE, THERE IS LIFE. DATE NIGHT & LOVE MOMENT.
Bread Course Chefs Choice
Basil Pesto Butter & Tomato Butter
Delectable
Creamy Spinach Terrine
Cream Cheese, Seaweed Caviar, Olive Crumble.
Digestible
Burrata Salad
Peach, Beet, Nartjie, Cherry Tomato, Balsamic Pearls.
Pallet Cleanser
Lemon Sorbet
Delightful
Salmon Or Tuna Tataki (Served Slightly Raw)
Orange Jel, Avocado Cream, Cucumber Tagliatelle, Dill Consomme.
Little Bit Genius
Seared Duck Breast
Apple, Cauliflower Caramel, Cranberry Pudding, Asparagus.
Scrumptious
Crusted Lamb Loin
Potato Doughnut, Peas Salad, Rosemary Jus.
Remarkable
Pliable Chocolate Ganache
Mango Pudding, Hazelnut Sponge, Coconut Snow, Tuile.
Please Note:
1. To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 20% surcharge fee for bookings made in less than 48 hours.
2. The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
3. A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).
Copyright © {year} Chef & Guests
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