Passion Meets Purpose: In Conversation with Bitten Studio's Chef Mantis

From spending time with Mantis Shabane, the founder of Bitten Studio, one can't help but feel the oozing gift she holds in her hands and heart. The mother of two beautiful boys spends most of her days chasing deadlines and making sure her clients' tables look beautiful and that the lovely gaze is equally met by tantalising plated flavours, colors and textures which have them asking for seconds. Simply put, she is the personification of "Passion Meets Purpose".

Born and raised in the KwaZulu-Natal province of South Africa, Mantis finds her inspiration from culinary legends across the globe who have made notable names for themselves over the years.

I had an opportunity to catch up with the talented chef and she shared some important nuggets any food enthusiast can take home.

How long have you been cooking?

I have been cooking for basically all my life. I come from a family of passionate cooks but professionally, I have been cooking for about 8 years.

What has been your most memorable moment in catering?

I do a lot of weddings, anniversaries, and unveilings; things that are meaningful, special moments in people's lives. One that I can really point out that was mind-blowing to me was serving dessert hanging from a crane in the sky. That was by far one of the wildest and craziest things that I have done.

What is your earliest food memory?

I won't lie, it's not a positive one (chuckles). My grandmother used to make this peanut and fish stew which I didn't like. She was from Maputo and it [the stew] stuck with me forever. It would make me cringe.

When did you know you wanted to be a Chef?

I knew that I wanted to be a chef when I was struggling in corporate. I was in corporate for about 10 years, in the motor industry. I really loved what I was doing at some point and I was really good at it but I just reached a ceiling and I felt like I was a bit stuck until my mum suggested that I try doing what I'm really good at, that I had been doing on the side as my main this. So, I left my job and decided to do culinary school and that's how I ended up where I am at the moment.

What are your current food ventures and events you are catering for?

I am working on a lot right now, I do a lot of food styling for TV adverts, movies, and production companies like Netflix. This is a new avenue I am enjoying a lot. I am also working on personal projects like pop-up restaurants in my backyard; something that we call 'Chilled days on 2nd'. We host some friends and like-minded artists. We cook, drink and be merry and I get to explore outside the 'brief' format.

Based on your experience what’s the next big thing in the food industry?

I think the next big thing in the industry is health. We are kind of moving away from conventional french cuisine which is how we are trained in the formal educational environment. It tends to be on the gluttonous, creamy, saucy and heavy side. I am finding that a lot of the new grains and plant-based cooking with the blowing up of Ottolenghi, who is an inspiration in my life – people are leaning into this type of cuisine. Most chefs and caterers are starting to work this way.

Any words of advice for someone who is considering getting into the food industry?

It's important for you to get some sort of certification, education, or a course that can teach you about the fundamentals of professional cookery. Secondly, find a mentor, someone who has been doing this for a while because it is not as easy as it looks. It gets complicated in terms of the business side of it, costing and how to carry yourself as a chef. Thirdly, time is important. If you are not a person who can keep time then you will be in trouble. You need to honor time in this industry.

In what way is your craft an art form?

We tap into every sense. The scents and visuals need to be aesthetically pleasing. There is a lot of composition when it comes to plating and food styling which is on the rise right now. Every brief is a canvas. Every plate is a canvas, so when you present it to someone it has to be visually stimulating and appease the senses in every way. It is very much an art form.

"Every brief is a canvas. Every plate is a canvas..."

What is your dream kitchen collaboration?

I would love to cook with Ottolenghi, oh my gosh. Ottolenghi is big into vegan and vegetarian. Dietetics is my life's work; it is something I would like to do before I get to my deathbed *chuckles*. I love his work and how he plates his vegetables. I love how he translates something as simple as an aubergine into a work of art. Locally, I would love to collaborate with Jozi Kitchen and Love and Karma; responsible cooks who cook with a conscience. I would also love to take part in the Ultimate Braai Master!

Is Plant-based eating the new 'in thing'?

• 0%Yes, we are showing our guts some love!
• 0%No, it's a passing trend...

“This interview has been edited and condensed.”