Shanice Robson’s journey into the culinary world began at just 10 years old when daily chores included learning to cook Phutu, a staple dish in her home.
Inspired by her mother, grandmother, aunties, and older cousins, Robson’s passion for cooking was ignited early, and by Grade 12, she knew she wanted to pursue a career in hospitality, earning the hospitality award for her achievements.
Today the dynamic 32-year-old culinary talent from Greytown, KwaZulu-Natal serves as the Executive Sous Chef at the Cascades Hotel in Sun City Resort, a position she was promoted to earlier this year, but her journey to getting where she is today was not always an easy one.
After high school, Robson took a gap year working at a law firm to save money for further studies. “I did not enjoy it – my heart was in the kitchen, but I did what I had to do,” she said. In 2012, she was awarded a bursary through KWV, which allowed her to study towards a Diploma in Professional Cookery at the International Hotel School. Once complete, this led to placements at a top hotel in Durban and a year-long internship at a resort in New York, enriching her experience and skill set. She also holds multiple certificates in patisserie from the Chocolate Academy of South Africa, and recently completed a business leadership course with Wits Digital Campus.
Robson began her career with Sun International in 2017 as a Sous Chef at Sun City’s Convention Centre, where she assisted in the management of the complex pastry kitchen which supplied the resort with pastries.
Mother to a three-year-old son who adores her cupcakes, Robson is always implored to make her signature lamb curry for the older members of her family. “They love the spicy, tender meat of the dish which has Indian aromatic flavours that speak to my family heritage and Durban roots.” She describes her style of cooking as very hands-on, and said she looks to different cultures for inspiration. “I lean towards creating classic dishes with contemporary touches.”
Passionate about gender parity in the culinary world, Robson is an advocate for female chefs and represents Sun International’s employment equity drive. “Cheffing is a tough industry, and you have to work twice as hard to prove your capabilities in a field traditionally dominated by men,” she explains. “There are so many passionate, hardworking, and dedicated women in the culinary industry. I celebrate their work and encourage them to always keep the fire burning.
Robson lives by the motivational quote, “The mind is your passport to accomplishing your dreams,” which fuels her perseverance and commitment to her craft. She is in her second year of a Food and Beverage Management Operations Diploma through the International Hotel School and looks forward to moving around Sun City’s various hotels and culinary departments to gain more experience in the years to come.
In her spare time, Robson enjoys spending time with family, reading books, baking and listening to music.
Here is a three-course recipe designed by Robson to impress a loved one or family. Each dish serves one, so increase ingredient ratios according to your table size.
STARTER: Compressed watermelon
Ingredients
200g Watermelon
50ml Lemon juice
10g Fresh mint
150g Icing sugar
1 Fresh orange
80g Cream cheese
100ml Cream
5g Salt
5g Pepper
30g Cucumber
30g Carrots
2g Edible flowers
Method
Cut watermelon into the desired patterns you would like and place it in a vacuum bag along with chopped mint, freshly squeezed lemon and orange juice and the icing sugar, seal your bag and leave overnight for all the flavours to absorb.
Then you can start making cream cheese mousse in a bowl, scale in your cream cheese add salt and black pepper. Whip your cream to medium peak and once done add to the bowl and mix until all has combined well.
Then make your cucumber and carrot ribbons by placing them on a mandolin or slicer to get thin ribbons.
Now you can start plating your dish the way you desire and be creative with how you place each component.
MAINS: Thyme-infused beef fillet, valvet pomme, seasonal vegetables with red wine jus
Ingredients
280g Beef fillet
5g Salt pepper
3g Fresh thyme
150g Potato
60ml Oil
100g Potato
20g Butter
60ml Cream
20g Baby carrots
20g Broccoli
30g Baby onions
30ml Red wine
5g Garlic cloves
10ml Beef stock
15ml Chicken stock
2g Rosemary
30ml Oil
Method
In a pan, add butter, fresh thyme and garlic cloves and let it heat before adding your beef fillet. Salt and pepper to your desire, cook until medium and let the fillet rest.
Then we move on to our valvet pomme – add in your peeled potatoes, cream butter salt, black pepper, spring of fresh thyme, bring to a boil until soft, then remove from the stove add to the blender and blend while hot until you get a smooth consistency.
Steam baby carrots, broccoli, and baby corn and remove them from the pot of boiling water to sauté in a pan with some oil, salt, and pepper. Char the baby onion, and by then, your vegetables will be ready.
In a small saucepan, add oil, garlic cloves, fresh rosemary, chopped carrots, onions and celery, let cook before adding the beef stock and red one and let it reduce.
Plate and serve.
DESSERT: Vanilla chiffon cake, whipped cream, icing sugar, strawberries
Ingredients
325g Cake flour
10,5g Baking powder
2g Salt
6 Eggs
320g White sugar
8ml Vanilla essence
213ml Oil
300ml Milk
500ml Fresh cream
200g Fresh strawberries
20g Icing sugar
2g Edible flowers
Method
In a mixing bowl, scale all your wet ingredients except the cream and milk
Whip until pale white, before adding all your dry ingredients
Mix for 8 minutes until all has combined
Add in the cake mixture into a desire baking pan, cook for 15-20 minutes
Remove and let cool, while you start preparing the whipped cream.
Cut the sponge into circles or whichever desired shape you would like to make sure they are the same size
Each layer will have whipped cream, cut strawberries, and dusty icing sugar. The top layer will be decorated with edible flowers
