BEHIND THE APRON
with Ayabonga Gope @ aya _ thecookdude
Chef Aya, known locally as‘ The Cook Dude,’ blends his Eastern Cape township roots with fine-dining flair. From cooking rice at age five to serving bespoke meals for high-profile clients, he champions African-flavoured storytelling on every plate.
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What motivated your journey into the culinary world, and was there a particular moment you realised this was your calling? Honestly, I didn’ t know anything about the profession until I was in high school. Yes, I grew up around pots cooking in bushes, using a coffee tin and tin fish tins. It was only in standard 8( grade 10) when my mother asked me what I wanted to do after high school. I honestly had no idea, so I just told her I didn’ t know. She then suggested I try cooking. To my surprise, I laughed at her because I couldn’ t understand why someone would go to school to learn to cook. I really think I became a chef because I had a mother who paid close attention to everything I did.
You became a household name as a Top Chef South Africa finalist. What was that experience like behind the scenes? The experience on Top Chef was surreal for me. First, I have never in a million years thought I’ d be on TV; I had resigned myself to how my life would be until I retire— always behind the scenes, just cooking without anyone knowing me. The experience on Top Chef truly made me a better chef by boosting my confidence and reminding me that no one is perfect.
Have you ever faced a“ disaster” in the kitchen that taught you something useful? Yes, I had a disaster in the kitchen during my first episode of Top Chef. At 22 minutes into the challenge, someone knocked my pan to the floor, and I had to start again with 8 minutes remaining. I managed to finish and I wasn’ t sent home. The lesson was to not leave my pan handle hanging out.
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When cooking for international clients, what is your approach to introducing them to South African flavours while ensuring the menu remains familiar and indulgent? This one is my favourite because there’ s no strategy at all. My food is mainly South African flavours blending with the world. I might be making a French onion soup and then serve it with chakalaka bread. We are such a diverse country, and I always tell people to make the most of that.
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What’ s one ingredient or dish you believe is underrated and deserves more appreciation? There’ s a lot, but I discovered sorghum a few years ago. I grew up knowing sorghum only for umqombothi( African beer) and porridge. You can make salads with it, popcorn, vegetarian stews, etc.
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You’ ve worked with various brands; how do you decide whom to collaborate with, and which values are most important to you in these partnerships? For me, it’ s about the vision and direction I have for myself and my brand. I often associate my brand with class and luxury. When I am approached by a brand, it’ s very important to understand their main goal and their target audience because you want to align with them but stay genuine.
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If you weren’ t a chef, what would you be doing? If I weren’ t a Chef, honestly, I’ d still excel and succeed in anything I put my mind to. I’ ve never been a child who simply dreams; as I mentioned earlier, my mother chose this path for me. I’ m a very spiritual person and I always feel like I’ m here to serve.
essentialflavours. co. za • Summer 2025 / 26 | 55