Sundaymail Editor
Veronica Gwaze
While most people understand the importance of separating work from personal life, doing so is often easier said than done.
But one of the country’s leading chefs has a unique predicament.
David Lupenga, who is currently employed at a local five-star hotel as an executive chef, has for the past 22 years had a life that literally revolves around the kitchen.
The 41-year-old either spends his day at the hotel’s kitchen or at his home kitchen.
At home, he perfects his professional craft by preparing sumptuous meals for his family.
And he unsurprisingly carries kitchen etiquette everywhere.
Either at home or at work, each time he cooks, he always makes sure he has his apron and chef’s hat on.
Lupenga’s responsibilities as a professional, husband and father makes it hard for him to distinguish between his work and social life.
“It is difficult to take him out of the kitchen. He loves to cook and experiment; sometimes he also watches cooking channels on TV and then tries them out,” said his wife Margaret Mahachi.
His love for the kitchen has landed him an enviable role as the international culinary adviser vice director for Southern Africa Countries Chef’s Associations.
He is Zimbabwe’s culinary team coach under Zimbabwe Chefs Association.
And just recently, he was appointed as national guest chef on a panel that will select local cooks to represent Zimbabwe at this year’s Culinary Expo Podium to be held in Dubai.
But, how did he venture into a field that is often associated with women?
Initially, the former Dalny Secondary School sciences student’s dream was to become a scientist.
“In 1999, just after completing my Ordinary Level, I saw a Kadoma Hotel and Conference Centre recruitment advert in a local newspaper and decided to apply,” said the soft-spoken chef.
“I had limited knowledge about the kitchen back then but I still decided to give it a shot as a kitchen porter just to pass time while pondering on my next move in the science field. However, I did not realise this was the beginning of a new chapter in my life.”
His parents were, however, not amused by their son’s “new-found love” for the kitchen.
They tried to talk him out of it, but it was to no avail.
“The pressure was just too much and I almost gave up, but one of my superiors who had faith in my talent urged me on.”
In 2001, he enrolled for a two-year Rainbow Tourism Group apprenticeship under Bulawayo Rainbow Hotel.
Upon graduating as a professional chef, he moved back to Kadoma Hotel where he assumed the role of commis chef and subsequently rose through the ranks to become supervisory chef.
He ultimately became chef de partie in 2004.
“By then, my parents had seen the light and were now fully behind me. However, it is in the community that I still faced some challenges. It took time for them to understand but I refused to let their negative judgments deter me,” he said.
The following year, he moved back to Bulawayo Rainbow Hotel. Later, he relocated to Victoria Falls Safari Lodge, where he worked for a short time before being transferred to Imbabala Lodge at Kazungula Border as head chef.
However, by 2007 he found himself in Harare as a head chef at 360 Degrees Restaurant in Borrowdale’s Sam Levy Village.
While there, he got an offer to work at Crowne Plaza Hotel as a sous-chef and within a year, he was promoted three times to the position of executive sous-chef.
It was during that time that he tied the knot. Having worked around the kitchen for long, it was tough for Lupenga to get used to having his wife cook for him.
“I was used to eating takeaways or cooking for myself, so I had to adjust in all aspects, give her space and get used to her dishes,” he recalls.
“When you are a passionate chef, you find yourself commenting, recommending and sometimes critiquing every dish, so I had to learn to draw the line.”
But as he worked towards getting used to married life, the veteran chef never took his eyes off the ball. He entered various cooking competitions. Lupenga was successively crowned Zimbabwe chef of the year in live cooking competitions under ZAS (Zimbabwe Agricultural Society) in 2012 and 2013.
With his wife’s encouragement, he participated in the second season of the 2016 “Battle of the Chefs” cooking competition.
The show opened fresh avenues for him and eventually landed him a post as executive sous-chef at Meikles Hotel.
He was later promoted to the rank of executive chef, a position he currently holds.
“The role is demanding, which makes it tough balancing work and family. The work requires dedication, commitment and attention to detail. Sometimes I start a shift at six in the morning and finish around midnight. This is difficult considering I have a wife and three children who also need my attention,” he said.
However, a responsible father never abrogates his responsibilities for any reason.
” . . . to make up, during my off days I do all the cooking at home, wash the dishes and clean the kitchen, and it just feels normal because my life is in the kitchen and I love and can do anything for my family.”
Lupenga said he loves traditional food and enjoys his wife’s cooking despite his vast experience. He has more than 10 accolades under his belt from at least 20 cooking competitions across the globe.
He is part of Zimbabwe Progressive Culinary team set to introduce the latest trends of gastronomy under the banner ”Progressive Zim-fusion Cuisine”.
The team will embark on a drive meant to enlighten rural and urban communities on the latest trend of healthy dishes and promote homemade food with a high-level standard in terms of preparation and presentation.
“With Covid-19, chefs are now a critical group of people in terms of diet, so we are infusing our menus with a higher percentage of locally cultivated natural ingredients that help boost the immune system,” he said.
“We are progressing to become dieticians/ nutritionists, whereby we are cooking our locavore, therapy food, which is robust in flavour, taste and palatable with a hint of health benefits as we strive to combat Covid-19 through food.”
Online Reporter