From sculler to executive chef – Sam Ramokoka’s tale is almost as good
as his luscious oxtail. His goal – to make people happy with his exquisite food!
With a booming voice and a hearty laugh – both important elements for a kitchen he says – Sam Ramokoka has climbed the culinary ladder to become the head honcho in the Cradle Boutique Hotel restaurant kitchen.
His first step into the culinary world started many moons ago. Helping his mom, who used to cook for a Scripture Union campsite, prepare simple meals like soup and mac and cheese. Serving up to 80 kids per meal.
“I loved helping out in the kitchen. I used to observe everyone as they were preparing the meals, stealing with my eyes. So that when I was asked to do something, I’d know exactly how to do it.
“Minestrone soup was the first meal I prepared on my own and I’ll never forget waiting eagerly for the campers to try it. When I saw how they were smiling as they enjoyed my food, it awakened something inside me. It was such a defining moment for me – realising I can make others smile with my food!”
Although he went on to study mechanical engineering after school, he quit because his heart just wasn’t in it. His true passion being – you guessed it – food! His parents, who funded his studies, were not pleased. Refusing to invest in his delicious venture, Sam had to pave his own path to make his dream career a reality.
And so, without any skills or experience, Sam kicked off his culinary journey as a sculler at Mount Grace Hotel and Spa, doing all the jobs the chefs didn’t like. You know, doing the dishes, peeling potatoes and cutting onions.
“I knew what I wanted and I was willing to start at the bottom and take the necessary steps to get there. Although I was just a sculler, I was curious. So, when my station was all cleaned up, I would observe the chefs, asking loads of questions. My goal was to learn at least four or five new things every day.”
Realising this is what he wants to do for the rest of his life, Sam knew he needed the qualifications to level up. And, with a little help from the hotel and a solid support system, he got it! It wasn’t long before his experience would lead him to Le Franschhoek Hotel in Cape Town – the biggest step in his career.
During his seven years at the hotel, Sam went from chef de partie up to junior sous chef. A growth spurt for which he will remain ever thankful.
“At this point, I wasn’t just cooking. Such a position requires people-, management- and admin skills, as well as a lot of discipline. Let’s just say I learnt a lot about myself during this time, haha.”
Little did he know his journey would take him full circle, back to Mount Grace where it all started. They had opened up a new restaurant – Rambling Vine – where Sam was appointed senior – and later executive – sous chef. During his tenure the restaurant had been on the top five list on Eat Out for four years – Sam also being the master mind behind the menu at the time.
From there, he moved to the kitchens of Protea Hotel Manor as executive chef, after which he joined the Cradle family.
“Look around you,” he says, gesturing to the vista from the restaurant balcony that takes in a languorous morning with a loping giraffe and grazing zebra in the distance.
“The Cradle is a very beautiful place to work. We take our ecotourism very seriously. I leave Midrand in terrible traffic – and by the time I turn into the hotel, my breathing has slowed and I am happier, calmer.”
Having many recipes in the kitchen, this culinary guru lives by two life recipes.
“I am a firm believer in the five P’s. Proper planning prevents poor performance. Just as in the kitchen, you have to be prepared in life too. If you plan properly, there’s no way you can go wrong.”
“And secondly, don’t take life too seriously. We live in a very complicated world, and if you give everything the power to upset you, you’ll never be happy. So, if you can let go and just be happy, life is going to be easy.”
When Sam isn’t in the kitchen, he can be found spending quality time with his family – his wife Motshepo, 14-year-old daughter Kathlego, 10-year-old son Neo and two-year-old daughter Wandile.
“It’s simple. I love my family. I love what I do. And, I absolutely love being here – where humankind began. I am truly a lucky man.”
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Sam’s famous slow roasted duck
Any chef worth their salt should have a signature dish. Sam shares the recipe for his – slow cooked duck leg.
You’ll need: 3 duck legs; 3 tsp tamarind puree; 2 tsp soy; 3 tsp honey; 1 tsp sesame oil; 1 spring onion (finely chopped); 1 cucumber; 150g rice noodles; 1 chilli (finely chopped); salt; pepper
To make: Pre-heat oven to 180°C.
Dry the duck skin with absorbent paper, pierce the skin and season both sides of the duck with a little salt.
Place duck on a baking tray and place in the oven for between 1 hour and 15 minutes, and 1 hour and 30 minutes, until tender. Check the tenderness with a skewer or the tip of a sharp knife.
While the duck is cooking prepare the glaze. Put the tamarind, honey, soy and half the sesame oil in a bowl and mix well.
Baste the duck leg with the glaze approximately 30 minutes before the end of its cooking time. Repeat this a few times over the last half an hour.
Cook the rice noodles as per instructions, drain and set aside.
Peel the cucumber lengthwise and place in a bowl. Add a dash of sesame oil and a little salt. Mix well.
When you are ready to serve, quickly fry off the rice noodles with the spring onion, a little salt and pepper and any remaining sesame oil. Place the duck, cucumber, noodles, chilli and any remaining glaze onto a platter and enjoy this lovely dish to share.
No power? No problem!
We all know the frustration that comes along with having to prepare a meal without electricity. Here’s Sam’s take on a quick, healthy and hearty no-cook meal:
You’ll need: 200g smoked salmon; 1 baby red cabbage; 1 carrot; 2 cucumbers (shredded); 250g cocktail tomatoes; 3-4 pak choi (sliced); 125ml french vinaigrette dressing; 125ml mayonnaise; 1 lemon; salt; pepper
To make: In a large bowl toss together salad ingredients. Drizzle with french vinaigrette. Squeeze lemon over the salad and add salt and pepper to taste.
Compiled by: ALANICKA LOTRIET.
