Image: Supplied
If you’ve wondered ever wondered when and how eateries decide on their menus, I have the answer for you. Menu development is an integral part of an eating establishments business practice. The menu must show and uphold the restaurant’s standard, be profitable, sustainable and brand aligned.
So, a lot of research and work goes into developing a menu. Something that Mthatha-born Executive Sous Chef, Mahle Mihlali Vellem, knows very well. He’s developed a few menus the most recent at Carnival City’s luxurious Salon Privé.
In the Q&A below, he speaks on menu development, career milestones and what he hopes to achieve in the future.
What makes up a menu?
“What makes up a menu are the following key components: food categories, descriptions and ingredients, pricing strategies, dietary and allergy information.”
What qualifies a chef to become a menu developer?
“A chef can be considered to be a menu developer based on proven experiences, strong knowledge of culinary techniques and flavour profiles, the ability to create menus that cater to diverse dietary needs and excellent organisational skills.”
What are the steps that you go through when developing a menu?
“Here are the steps you need to follow when creating a menu: determine your concept, understand your team and kitchen limitations, determine your sourcing, research the menu, build out recipes, taste, set food cost and price, train your staff, ensure the menu conveys the food properly and set up a customer feedback loop.”
How do you conduct your research for the different dishes that you make?
“I conduct research on the dishes I make based on the different places that I’ve travelled and different restaurants I have been to. One also needs to understand the target market and the area in which you are currently situated, what it is that people want and how they want it. Lastly, I will touch base with the clientele.”
At what age did you create your first menu from scratch? How did you feel once you saw customers ordering from it?
“When I created my first menu, I was 28 years old, and when customers started ordering from it, it was the best feeling ever. It was like watching your baby take their first step or on your child’s first day at school; it was just an unbelievable yet very beautiful feeling.”
What is your best loved dish?
“Herb crusted lamb rack, pomme puree, onion pearls, tender stem broccoli, rainbow carrots with a red wine jus.”
Do you think the area people are in influences the way they appreciate food?
“No, because they know what they want and they believe.”
What flavours do the people who frequent Salon Privé gravitate towards?
“We have a diverse clientele in the Salon Privé who have a very good pallet, so they believe in good food and comfort food, such as curries and pasta, and they love their steak. Some prefer snacks, such as chicken tenders, riblets, nuggets and so forth.”
What is the lesson that has stuck with you thus far in your culinary journey?
“You are only as good (a chef) as your last dish, and if you claim to be a good chef, your last dish was good. Also, there is no such thing as a stupid question – food and flavours are constantly evolving, so you learn every day.”
What are you looking forward to in your career?
“I am excited about my career aspirations, which include becoming a published author, making a lasting impact on future generations, allowing people to connect my face with my name and work, and eventually starting my own food consulting agency.”
Chef Vellem has worked at Sun International’s Time Square in Pretoria. He also worked at Sun City’s new luxury Leloko Villas, where he set up the restaurant. He developed the menu for that particular restaurant from scratch.
A Dish and A Bev 
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