Chef Karabo, affectionately known as “Chef in Black,” is the dynamic founder of the All Black Group, a conglomerate encompassing several brands and businesses, including her renowned private chef service “Chef in Black” and the innovative food truck business “Gourmet Tours.”
Inspired by pioneering female chefs like the multi-award-winning Siba Mtongana and celebrity chef Lorna Maseko, Chef Karabo has carved out a unique space in the culinary world. Her journey as a private chef transcends the creation of amazing food and working with renowned brands.
Chef Karabo honed her skills in hospitality management and professional cookery through her studies at the International Hotel School, earning qualifications from the Confederation of Tourism and Hospitality (CTH). Her career is further distinguished by invaluable industry experience gained from working at leading hotels such as Radisson Blu Gautrain and Hilton Hotels.
We had the pleasure of asking Chef Karabo a few questions about her inspiring journey and culinary expertise. Here’s what she had to share:
What challenges and highlights have you encountered in your career as a Private Chef?
In the culinary industry, challenges are plentiful, especially when working directly with clients. Each new client brings unique demands, but the beauty lies in learning to overcome and manage these challenges over time. Some of the daily hurdles I face include:
Ingredient Sourcing: Sometimes, sourcing ingredients requested by clients can be difficult, especially if they are out of season.
Long Hours: Being a chef means working long and unusual hours, which can be challenging and often requires sacrificing social life and hobbies.
Despite these challenges, the highlights make it all worthwhile. Seeing every plate come back clean and having clients return or continue to work with me is incredibly rewarding—it confirms that I am delivering a great experience. One of the biggest highlights of my career has been working with some of South Africa’s most renowned brands, such as Robertsons, Eskort, McCain, Flora, Inna Paarman’s, and Jimmy’s Sauce. Additionally, being featured in various newspapers, magazines, radio stations, and TV platforms has been an honour and a testament to my dedication and hard work.
What piece of advice can you share with current or prospective students?
To current and prospective students, I would say:
Prioritize Experience Over Money: When starting out, focus more on gaining experience than on making money. Travel the world if you can and gain as much kitchen experience as possible. In this industry, your experience is your greatest asset and something no one can take away from you.
Own Your Mistakes: Mistakes happen in the kitchen. Own them and learn from them. Handle bad situations with honesty, grace, and humility.
Take Culinary Risks: Don’t be afraid to take culinary risks or experiment with new flavours. Never limit yourself.
By embracing these principles, you can navigate the challenges of the culinary world and find immense satisfaction in your journey.
We extend our heartfelt gratitude to Chef Karabo for sharing her invaluable experiences and wisdom. To read more about Chef Karabo and her remarkable journey in the culinary world, please check out the links below:
Chef n Guests – Karabo Mojapelo
