Sharing The Squared Experience with two dynamic female chefs

Lehabe (25) and Nhlapo (22), both graduates from Capsicum Culinary Studio’s Pretoria campus, are founders of the recently established The Squared Experience, a private fine dining company that has been making waves in the capital city. 

The two women became instant friends when they started studying at Capsicum in 2018 and spent all their free time discussing and planning a business that they could run together after they graduated. 

Says Lehabe: “I already had a background in the industry, starting my career as a Commis Chef at ASH Restaurant in Cape Town (which later became Riverine Rabbit), but I wanted to seal the deal with a qualification to further myself and get more knowledge and experience.”

For Nhlapo, who had worked in various kitchens during her school holidays, enrolling at Capsicum was a spur of the moment decision, suggested by her father since she loved cooking and because the course was affordable. 

Both women completed their Diploma in Food Preparation & Cooking at as well as a wine tasting certificate and admit that, although it was hard work, they enjoyed every moment of it, especially since their Capsicum mentor “Chef Eoin Shiell is the best lecturer a student could ask for”.

After graduating, Lehabe and Nhlapo, both fans of fine dining and molecular gastronomy, set their plans in motion and started The Squared Experience, offering a private fine dining service to individuals and companies keen to impress their guests with a gastronomic experience.

“Our motto is: ‘When food meets the plate, it creates a sound that dances on the palate’, so we try and offer something uniquely delicious that will not only be enjoyed there and then but also talked about weeks afterwards,” explains Lehabe.

Starters include Burrata Caprese Salad (burrata sphere, tomato jam, basil tuile, dehydrated onions, tomato skins and balsamic dressing) a Lemon & Herb Chicken for mains (herb pasta, chicken, poultry crackling, lemon chilli butter aioli and ginger foam) and a Rooibos & Lavender Creme Brûlée to round things off (served with rooibos caviar, a thyme sugar disc, dehydrated orange slices and honey crumble).

So what is it like working together?

“It's amazing,” says Lehabe, “Somehow we always have the same thoughts when it comes to the food and the plating of it. We bring different strengths to the table which always works out and we are both perfectionists in our craft. We are always willing to learn more and try out new things and we are both business oriented which is really useful.”

If there are any differences in the two women it may be in their personal tastes so we put a few questions to them separately to see what they came up with:

What three things are always in your fridge at home?

Lehabe: Micro herbs, chicken, tomatoes.

Nhlapo: Fresh herbs, garlic and bacon

If you had to prepare a meal for five people what would it be and who would you invite?

Lehabe: I’d make mogodu (tripe), pig trotters and chicken feet and turn it into a fine dining meal, something the guests wouldn’t expect. I want to put South African food on the map and get it well known and appreciated, just as is the case with French, Italian or Asian cuisine. As far as guests go, I would invite Chef Eoin Shiell (although he would dislike the tripe), Chef Ash Heeger, Chef Luke Dale Roberts, Chef JT Mulry and Chef Vusi Ndlovu. 

Nhlapo: I would make my black and blue dessert which has a squid ink espuma sponge, a black sesame tile, black salt and blue lavender ice cream with a blueberry crème patisserie, and I'd share it with Heston Blumenthal, Gordon Ramsay, Rihanna, Kylie Jenner and Kim Kardashian West.

What do you not like to eat?

Lehabe: I don't like beetroot and pumpkin. I know they are great vegetables but they're not for me. I am also allergic to some nuts, especially hazelnuts.

Nhlapo: I am not a big fan of coconut.

But while there certainly are a few things that set them apart, the relationship between the two women is as real and as strong as ever and recently Lehabe and Nhlapo got engaged and plan to tie the knot soon. No doubt they'll have more than a hand in the catering for their big day, but one thing is certain, the guests are going to have a meal that will be talked about for years to come!