In the high-performance kitchens of Time Square in Pretoria, excellence is not accidental. It is orchestrated. It is disciplined. And increasingly, it is led by women.
As International Women’s Day approaches on Sunday, 8 March 2026, Time Square shines a spotlight on three culinary leaders redefining what authority, mentorship and collective strength look like behind the pass: Executive Chef Nonkosi Vellem, Executive Sous Chef Carmen Mokate Paulse, and Pastry Sous Chef Cynthia Bombe.
Together, they are not only shaping menus — they are shaping culture.
Executive Chef Nonkosi Vellem: From Humble Beginnings to Visionary Leadership
“When women empower women, the whole team rises (Imbokodo),” says Vellem.
Her journey into hospitality began with humility — as a cleaner. It was there that she built the work ethic and deep respect for the kitchen environment that would carry her forward. Through perseverance, continuous self-development and unwavering passion, she climbed the ranks to executive leadership.
Vellem refined her pastry technique at the South African Chef Academy, earning a Diploma in Pastry. She is currently pursuing a Higher Certificate in Hospitality Management to strengthen her operational and leadership expertise.
Her leadership style is rooted in discipline, authenticity and mentorship. Calm under pressure, she creates a kitchen environment grounded in learning and respect.
Among her inspirations is Zola Nene, judge on MasterChef South Africa. Vellem admires Nene’s journey of determination, her commitment to her roots and her rise from humble beginnings.
“She reminds me that it doesn’t matter where you start — what matters is your passion and your drive,” Vellem says.
Another role model is Jenny Morris, known as The Giggling Gourmet — the first South African chef to host her own Food Network show. Morris’s self-taught beginnings and joyful leadership style resonate deeply with Vellem’s own philosophy.
Yet some of Vellem’s greatest inspiration comes from closer to home — her grandmother. Memories of rooster brood, umbhako (baked bread) and moerkoffie brewed over a fire shaped her early understanding of food as connection. “Her baking was never just about food; it was about bringing family together,” she recalls.
Promoted to executive chef just five months ago, Vellem’s vision extends beyond titles. She aims to build a kitchen culture that empowers young women entering the industry while refining her leadership and developing innovative menus that elevate the dining experience at Time Square.
“For me, being a chef is not just about cooking,” she says. “It’s about growth, resilience, sisterhood and pride.”
Executive Sous Chef Carmen Mokate Paulse: Power with Compassion
For Mokate Paulse, inspiration first came from her former executive chef Georgina Hill — the first woman executive she worked with. Later, watching Siba Mtongana build a global culinary presence reinforced a powerful truth: South African women can lead with both authority and heart.
“Our kitchen runs on teamwork,” she explains. “Positive energy and constant learning keep us sharp, especially during peak service.”
Her early culinary memories are rooted in her grandmother’s farm kitchen, cooking over wood-fire stoves. Food, she learned, was never just sustenance — it was care, culture and conversation.
As a leader, Mokate Paulse ensures her chefs are seen and heard. She shares opportunities, rotates stations to expand skills, and puts her team forward for events, tastings and media engagements. Leadership, for her, is about visibility and growth — not individual spotlight.
Her long-term ambition includes stepping into stronger leadership positions, expanding into consulting, and developing sustainability standards that outlast any single menu.
Her advice to young women: work hard, stay patient and never doubt yourself.
Pastry Sous Chef Cynthia Bombe: Excellence with Global Vision
Seven years at Time Square have shaped Cynthia Bombe into one of the country’s standout pastry talents. In 2025, she was crowned Lancewood Pastry Chef of the Year at the 13th Inter-Hotel Challenge, a national event celebrating excellence, innovation and collaboration in hospitality. She also won Pastry Champion of the Year in 2023.
Among her inspirations is Dora Sitole, the accomplished food writer, stylist and classically trained Cordon Bleu chef whose recipes first entered Bombe’s home through magazines her mother bought.
Her mother, Francinah Bombe, remains her greatest personal inspiration — a woman who once dreamed of becoming a chef but never had the opportunity. Today, Bombe carries that dream forward.
In the kitchen, she strengthens culture by actively recognising excellence. High performers are nominated for Sun International’s internal Sun Stars awards, reinforcing a culture of appreciation and morale.
Bombe encourages young women to cultivate discipline and resilience early. The industry demands long hours and sacrifice, she says — the glamour often seen on television is only a fraction of the journey.
Looking ahead, she envisions expanding internationally to gain broader global exposure, while also establishing herself as a food writer and contributing within a culinary school environment to mentor the next generation.
A Legacy Beyond the Pass
At Time Square, these women are not simply running kitchens. They are building legacies rooted in mentorship, resilience and transformation.
In a space historically dominated by men, they prove that leadership is not about volume — it is about vision. It is about lifting others. It is about ensuring that when one woman rises, she brings the brigade with her.
This International Women’s Day, their message is clear: when women lead, kitchens rise.
