Chef of the Week: Malenda Mbonani, Head Chef at Humble Grape Battersea
How long have you worked at your current restaurant?
I am Head Chef at Humble Grape Battersea and have been in this role for 3 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from living with my grandma when I was a kid. She used to essentially cook the same thing every week, and I would try to reinvent how the food looked for myself and my cousins, to make it feel like a different dish.
What do you enjoy most about being a chef?
Having to translate vision into reality, not just for myself but for everyone else who tries my food. Having a thought, making it tangible, taste amazing and leave a lasting impression is the best feeling ever.
Name three ingredients you couldn’t cook without.
Onion, garlic and ginger.
Which piece of kitchen equipment couldn’t you live without?
You would think it would be a Thermomix but a Rational oven is incomparable to none.
What food trends are you spotting at the moment?
During this autumn period in seeing a lot of chefs do a lot of unbelievable things with beetroot. @julescooking and @chefjasonhaward are some of the few that are innovating simple ingredients into unbelievable dishes. I’ve decided to add a beetroot small plate as well that is delicious.
What do you think is a common mistake that lets chefs down?
Not having the mentality to take constructive criticism. Chefs nowadays believe that because of their ample amount of experience they cannot learn anything else, which is a big let down as you never stop learning in the kitchen.
What is your favourite time of year for food, and why?
I love summer. Especially the fruits that come with it; from berries to tomatoes, the list is endless. Fish like seabass, hake, sole and turbot bring a unique flavour profile to any dish. The vibrant colours give every dish an aesthetically pleasing look.
Which of your dishes are you most proud of?
I cannot choose one to be quite honest. I put my heart and soul into every dish I put out, whichever season, from small plate to dessert.
How do you come up with new dishes?
I have a very funny way of creating dishes. Most chefs choose a protein as a focal point, I on the other will hand choose a random element like a puree or even a vegetable or sauce. Then, I think about what I would enjoy that puree with, slowly compiling ingredient after ingredient until it resembles a dish. Most inspirations come from my experience in the kitchen or something I’ve tasted while out for lunch or dinner like South African dishes etc.
Who was your greatest influence?
My grandmother and mother were my biggest inspirations. My mother has been vegan for the past 20 plus years, yet she always prepares beef and chicken to perfection without ever trying the food. I can still taste all my grandmother’s food in my head to this day. That woman is talented.
Tell us three chefs you admire.
My former Sous Chef who is now the Exec Chef of Bazaar Meat in NYC will forever be my sensei. I still live by his teachings 7 years later. A very wise man and an absolutely amazing chef. Jules cooking always innovates cooking every single day. I love Jason Howard’s food as well. Elevating Caribbean food with modern techniques.
What is your favourite cookbook?
That must be Larousse Gastronomique. Maybe it is the French background training I have got but it has never let me down. I’ve started collecting the entire series since 2016. The Flavour Matrix will always be a favourite as well. It has helped me a lot throughout my career.
Who do you think are the chefs to watch over the next few months?
I love what the chefs are doing at Fallow and Andrew Sargent, Sous Chef at Per Se. Beth Adamson (The Borough Chef) makes really good vegetarian food.
What’s been your favourite new restaurant opening of the last year?
Tigermilk, a Latin American joint, has really good food. Soulful, made with love.
