Thando Manyoni: how a school project sparked her journey to becoming a private chef
Thando Manyoni's gastronomic journey began in the unassuming setting of her Grade 9 classroom at Randpark High School in Johannesburg.
Tasked with a technology project that would introduce her to the joy of cooking, she chose to prepare a red velvet cake.
The beaming smiles and enthusiastic feedback from her classmates sparked an unexpected passion for food that would lead her to Cape Town’s bustling culinary scene.
At just 25 years old, Manyoni is now a private chef based in Wynberg, Cape Town, armed with a diploma from Capsicum Culinary Studio’s Advanced Professional Chef Programme, which she proudly attained in 2022.
Her journey through the culinary world has been anything but boring, marked by creativity, ambition and a relentless pursuit of excellence.
“My journey started while I was still studying,” Manyoni recalls. During her second year, while focusing on patisserie, she seized an opportunity that would help propel her toward her culinary dreams.
Obtaining a position at a bakery in Observatory was a significant move, as it placed her on the vibrant Cape Town food scene despite pursuing her education in Joburg.
Fuelled by her aspirations in food media and product development, Manyoni soon found herself at Woolworths, where she successfully created and developed two meal kits during her internship.
“It was a thrilling experience to see my ideas come to life on store shelves,” Manyoni reflects.
Her exposure didn’t stop there. Upon returning to complete her studies, Manyoni was invited to assist on a cookbook shoot for Mokgadi Itsweng’s “Veggelicious” cookbook, marking her first foray into the delicate realms of food styling and photography.
These opportunities cemented her desire to carve out a niche in the food industry.
In a bold move, she entered SABC 2's baking competition, “The Taste Master SA”, and reached the finals.
“I didn’t win, but being a runner-up lit another fire in me to keep going,” Manyoni shares.
Following the competition, she capitalised on her visibility by reaching out to the production team, facilitating her entry into the world of food media as she became involved in various shows as a food stylist, recipe writer and resident chef.
Three years later, Manyoni freelances as a private chef while developing plans for her own cooking show, a goal seemingly within reach for such a dynamic and gifted individual.
“I love the creativity that comes with cooking and wish to share that with others,” she affirms.
In a quickfire round, Manyoni reveals a few personal insights into her culinary preferences and practices.
Her specialities include pastry and vegetable dishes, though she humorously admits to mastering the art of cooking rice.
Her fridge is a staple of butter, milk, eggs, hot sauce, and chickpeas, while her ultimate comfort food remains her mother’s curry with dombolo.
Despite her culinary prowess, she has a surprising aversion to eating fresh fruit, preferring them blended into smoothies or desserts due to a texture issue.
When asked about cooking for five famous individuals, Manyoni doesn’t hesitate. She would whip up canapés for Afrobeats artist Tems, waffles and ice cream for Uncle Waffles and a lobster dish for hip-hop artist Nasty C, among others.
Her culinary inspirations include esteemed chefs Zola Nene, The Lazy Makoti, and Jenny Morris, and she maintains a particular fondness for the “Veggelicious” cookbook, which has undoubtedly influenced her approach to food.