Three Wise Chefs proving that when women lead, kitchens rise

Time Square marks International Women’s Day with strength, sisterhood and leadership

At Time Square in Pretoria, the rhythm of service is powered by precision, pressure and powerful teamwork and at the helm are women who lead with discipline, creativity and collective strength. Executive Chef Nonkosi Vellem, Executive Sous Chef Carmen Mokate Paulse and Pastry Sous Chef Cynthia Bombe are not only shaping menus, they are shaping culture. Together, they are redefining what leadership looks like in a high performance kitchen, grounded in mentorship, mutual respect and an unwavering belief that when women support one another, the whole brigade rises.

As International Women’s Day approaches on Sunday, 8 March 2026, we step into their world, one built on sisterhood, resilience and the daily pursuit of excellence.

“When woman empower women, the whole team rises (Imbokodo),” says Vellem.

Executive Chef, Nonkosi Vellem

Vellem is a driven and accomplished culinary professional whose journey reflects resilience, passion, and an unwavering commitment to excellence. “I began my career in hospitality with great humility, starting as a cleaner – a role that laid the foundation for my strong work ethic and deep appreciation for every layer of the kitchen environment. Through dedication and continuous self development, I worked my way up the culinary ladder to become an executive chef,” she says.

Vellem’s formal culinary training includes studies at the South African Chef Academy, where she earned a Diploma in Pastry, refining her technique and creativity in the art of baking and dessert creation.

“Determined to grow my leadership and business skills, I am currently pursuing a Higher Certificate in Hospitality Management, expanding my understanding of operations, management, and guest experience.”

With a leadership style rooted in discipline, authenticity, and mentorship, Vellem leads with calm confidence, guiding her team to uphold high standards while fostering an environment of learning and respect.

“My journey from humble beginnings to executive leadership inspires those around me and showcases what is possible through perseverance and passion,” she says.

“Today, I continue to build my culinary legacy at Time Square, where I lead with vision, creativity, and an unshakable commitment to culinary excellence.”

Turning to the women who have inspired her, Vellem names MasterChef South Africa judge Zola Nene, whose journey she recognises as similar to her own: she changed her path when she realised her passion; she worked her way up with determination; she stayed true to her roots; and she turned humble beginnings into a powerful culinary legacy.

“Her story gives me strength on days when the pressure is high,” says Vellem. “She reminds me that it doesn’t matter where you start – what matters is your passion, your drive, and the fire you carry inside you. Like her, I aim to lead with heart. Like her, I want to uplift, and like her, I want my journey to inspire someone else who is starting at the very bottom, wondering if they, too, can rise.”

Jenny Morris aka The Giggling Gourmet, is another role model. Her rise to becoming the first South African chef to host her own Food Network show is a testament to her courage and hard work.

Through her books, radio shows, teaching, and her warm personality, she has become a beloved culinary figure across Europe, the Middle East, and Africa. “What moves me most is that Jenny is self taught, proving that passion can be the greatest qualification of all,” says Vellem.

“Her leadership – grounded in equality, joy, and harmony in the kitchen – reflects the kind of chef I strive to be. Like Jenny, I did not start at the top. Her story reminds me that humble beginnings can grow into extraordinary destinies.”

Morris inspires Vellem to lead with heart, honour her heritage, and believe that her story, too, can make an impact.

“I am also inspired by the women chefs at Time Square. Seeing women lead sections, mentor others, and support one another everyday motivates me to grow, stay confident, and uplift other women in the kitchen.

“These women inspire me because they prove that success is not only about skill, but also about courage, consistency and empowering others along the way."

It’s seems it’s always the family matriarchs who inspire new generations of chefs, no matter what gender. “My grandmother I have beautiful memories of sitting by the fire while she baked her tasty – and our favourite – rooster brood and umbhako (baked bread),” recalls Vellem. “The smell of the freshly baked bread and filter coffee (moerkoffie) filling the house with warmth and comfort is something I will never forget.

“Her baking was never just about food; it was bringing family together. She taught me that baking and cooking requires precision, passion and heart. Seeing how happy her baking made everyone made me realise that I wanted to create the same feeling for others one day. My grandmother’s kitchen was where my dream of becoming a chef – pastry chef to be specific – first began.”

Vellem ensures she creates a safe and a positive working environment where everyone heard and valued, and she encourages the female members in particular through support and respect.

“In the kitchen pressure can be high, so offering encouragement, checking in one another and celebrating small wins makes a big difference,” she says. “I also believe in sharing knowledge. Empowerment comes from growth, and when we help each other improve, we all become stronger as a team. Recognising someone’s hard work and giving credit where its due boost confident and motivates them to push forward.

To young women considering a career in the kitchen, Vellum’s advice is to believe in yourself and never let anyone make you feel like you don’t belong. “The culinary industry can be challenging and demanding, but it is also rewarding and full of opportunities. Be prepared to work hard, stay disciplined and remain open to learning every single day,” she says. “Growth in the kitchen comes from consistency, patience and resilience. Surround yourself with mentors and other women who uplift and support you.”

Staying passionate is important; cooking is not just a job. It is an art, a skill and a way to bring people together. “There is a space for you in this industry. Be bold, be confident and never underestimate your strength,” says Vellem.

“In a kitchen like ours, no one succeeds alone. The growth, the pressure and the wins are shared,” she says. During busy functions and events, the pressure is high, but when everything comes together perfectly, the feeling of accomplishment is unmatched. “It pushes me to become stronger, faster and more confident in my skills. Being a chef allows me to create moments for people. Whether it’s a wedding or a corporate function or a special celebration, knowing my work contributes to someone’s memorable experience makes all the hard work worthwhile.

“For me being a chef is not just about cooking, it about growth, resilience, sisterhood and pride in what I do every day.”

Having been promoted to executive chef just five months ago, Vellem sees herself growing beyond just holding that title to becoming a respected culinary leader and the mentor in the industry.

“Stepping into this role at Time Square, my goal is to continue refining my leadership skills, strengthening my team and building a kitchen culture that empowers especially young woman entering the industry.

Vellem envisions developing innovative menus, and elevating dining experience. In the next decade, she wants her legacy to be greater than food: “It must be about impact through leadership, empowerment and transformation in the culinary space. Growth for me means continuous learning, inspiring others, and setting new standards of professionalism and creativity in the kitchen.”

Carmen Mokate-Paulse, Executive Sous Chef

First and foremost, Mokate-Paulse is inspired by her former executive chef Georgina Hill as she was the first exec she worked with in the industry. Then she came across chef Siba Mtongana while she was still cooking in her kitchen at home, showing a chef can lead, create, and build a global brand.

“Both women reminded me in that a predominantly male industry, South African women can be both powerful and compassionate leaders in the culinary world. Their confidence and hard work and ability to stay true to their roots motivate me to keep growing as a chef.”

Being creative every day and working with the most amazing ingredients that you sometimes cannot afford at home are benefits of her job, as well as making guests happy through food.

“Our kitchen runs on teamwork. Positive energy and constant learning keep us sharp, especially during peak service,” she says. “Ensuring that you can make someone's day in every single service, and watching a chef you trained exceed in life are the best feelings ever.”

Mokate-Paulse’s early food memories are of her grandmother. "She cooked with intention – food she produced was never just a plate of food. It was care, culture, and conversation. She involved me in everything and she taught me that precision and love are not opposites. That is when the passion started – from the wood fire stoves on the farm. 

Sharing skills and giving her team opportunities to learn new stations, and reminding them to believe in their own talent, are all aspects of Mokate-Paulse’s leadership skills. “I make sure they feel heard, valued, and confident in the kitchen. I put my chefs forward for events, tastings, and media opportunities so achievements is seen not just done by one person.”

Mokate-Paulse also wants to mentor sous chefs to become stronger leaders in their current roles. For herself, her goal is to grow in the business and in her role, which in turn will help her guide young chefs and to lead a kitchen that will inspire others. “I hope I can step into a stronger leadership position, to have consulting capacity and to develop sustainability standards that outlast any single menu,” she says.

Work hard, stay patient and do not doubt yourself – ever – Mokate-Paulse advises young women contemplating a career in the kitchen. "Never be afraid to take charge of your kitchen and you will carry your passion far.”

Cynthia Bombe, Pastry Sous Chef

Bombe, who has been at Time Square in Pretoria for seven years, was crowned Lancewood Pastry Chef Of The Year at the 13th Inter-Hotel Challenge 2025. The annual national event celebrates excellence, innovation, and collaboration in hospitality.

This, and winning Pastry Champion of the Year in 2023, are two of Bombe’s proudest accomplishments in her stellar career.

“Dora Sitole has been a great inspiration in my culinary journey,” says Bombe. “She is an accomplished food writer, food stylist, recipe developer, and a classically trained Cordon Bleu chef. Before I pursued a career as a chef, my mother would buy magazines featuring her recipes, and we would spend time together trying them out in our kitchen. Her recipes were exceptional, and those moments not only shaped my passion for cooking but also deepened my admiration for her work.”

Her mother, Francinah Bombe, has been a profound source of inspiration in her life. “We share countless cherished memories created through baking and cooking together,” she says. “Although she once dreamed of becoming a chef herself, she did not have the opportunity to pursue it. Her unwavering support and encouragement have been the driving force behind my journey, and I carry her passion with me every step of the way.”

As part of strengthening that culture of collective excellence, Bombe makes it a priority to recognise and celebrate the achievements of her team. She actively nominates high performers for Sun International’s internal Sun Stars awards, ensuring their hard work and dedication receive the acknowledgement they deserve. “When a team member performs exceptionally well, I formally nominate them for Sun Stars so their hard work and dedication receive the acknowledgment they deserve. This not only boosts morale but also reinforces a culture of appreciation and excellence within the team,” she says.

Bombe has some advice to young women aspiring to become chefs: cultivate discipline and resilience from the very beginning. The culinary industry demands hard work, long hours, and unwavering commitment, she says. “What is often portrayed on television and social media may highlight the glamour, but the true journey begins in the kitchen, where success is built through dedication, perseverance, and, at times, sweat and sacrifice.”

One of the most rewarding aspects of being a chef is the opportunity to travel and explore the world. The culinary profession opens doors to diverse international career opportunities, many of which offer competitive remuneration beyond South Africa.

“Additionally, working with a variety of cuisines not only broadens technical expertise but also deepens one’s understanding and appreciation of different cultures,” says Bombe, who envisions expanding her career by doing exactly this – internationally exploring opportunities beyond South Africa and gaining broader global exposure within the culinary industry.

“I also aspire to establish myself as a food writer and to contribute to a culinary school environment, where I can share the knowledge, skills, and experience I have acquired with the next generation of aspiring chefs,” she says.

At Time Square, these women are not only running kitchens — they are building legacies, one service at a time.

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