Chronicle Editor
Mbulelo Mpofu recently in Harare
EARLIER this year, the final leg of the 2024 provincial Traditional Cookout Competition was held in Bulawayo, and one young chef stole the show — 26-year-old Kwazinkosi Mthethwa, a rising culinary talent hailing from Bulawayo.
Mthethwa’s impressive performances at both the provincial and national levels cemented his position as one of Zimbabwe’s most promising young chefs.
In the professional chefs’ category, he clinched an impressive second place, following closely behind Nunurai Sigauke of Cresta Churchill Hotel who bagged the top prize. Benevolence Kasambira from Rainbow Hotel rounded out the top three.
Born into a hardworking family, Mthethwa’s passion for cooking blossomed in his early life. He participated in the National Business Case Study Competition in Harare back in 2018, where his team secured a commendable second place.
This early success fuelled his culinary journey, leading him to pursue an apprenticeship programme at Holiday Inn Hotel from 2021 to 2023. The programme equipped him with a National Certificate and a coveted Journeyman Class 1 Chef Card.
Mthethwa’s talent shone in Nyanga at the national competitions, where he captivated the judges with his innovative take on traditional Zimbabwean cuisine. His unique approach to familiar dishes secured him a top spot and garnered the attention of a very special guest — Zimbabwe’s First Lady, Dr Auxillia Mnangagwa. As the visionary behind the competition, the First Lady was present to lend her support to the talented young chefs, and Mthethwa’s exceptional skills undoubtedly left a lasting impression.
“It was a great honour to meet Amai and prepare food for her. Her appreciation of my dishes and the Zimbabwean culinary tradition was truly inspiring. It’s not every day that one gets to see Her Excellency and I will forever cherish that opportunity,” he said.
Chef Mthethwa had the honour of serving a delectable three-course meal to Amai.
The culinary delights included a starter featuring traditional fruits (umnyi, umtshwankela, umviyo), kapenta meatballs, sweet potato snacks, and traditional seeds (sunflower and pumpkin seeds) showcasing the country’s rich culinary heritage.
The main course consisted of sadza rezviyo (isitshwala samabele) with tripe and casings, covo, and rice cakes with peanut butter biltong, accompanied by sweet potato mash with roadrunner chicken. The meal concluded with a unique dessert, isinkwa somfahla, bread made from green mealies.
The First Lady was impressed not only by the flavours but also by the creative presentation, which added an extra layer of elegance to the dining experience.
Chef Mthethwa’s culinary skills and attention to detail truly made the meal a memorable one. For his exploits, he was awarded with a food hamper, a blender, a branded chef jacket, a certificate.
The success of the provincial Amai’s Traditional Cookout competitions paves the way for Zimbabwe to host the prestigious United Nations World Tourism Organisation (UNWTO) Africa Gastronomy extravaganza to be held in Victoria Falls.
UN Tourism is set to host its first Regional Forum on Gastronomy Tourism for Africa, furthering its efforts to establish gastronomy tourism as a pillar for sustainable and inclusive growth across the region.
The Forum will take place in Victoria Falls, Zimbabwe from July 26-28. Hosted under the patronage of the First Lady and co-organised with Basque Culinary Centre, the event aims to harness the transformative power of gastronomy tourism to benefit local communities and territories throughout the African continent.
Mthethwa’s culinary journey began at a young age, when he would watch cooking shows and movies, taking inspiration from renowned chefs like British celebrity chef, and restaurateur, Gordon Ramsay.
After completing his education, he pursued a professional cooking apprenticeship, which honed his skills in creativity and leadership.
“My apprenticeship programme really prepared me for my current role as head chef at Sterling Boutique Lodge in Harare. I learned to be more innovative with my dishes and developed the leadership abilities needed to manage a kitchen,” Mthethwa explained.
Looking ahead, Mthethwa hopes to continue expanding his culinary skills and experience, with aspirations of one day opening his own fine dining restaurant in Zimbabwe. He also aims to share his expertise with the next generation of chefs, eager to contribute to the country’s vibrant and ever-evolving food scene.
“As a young chef, I’m excited to be a part of Zimbabwe’s culinary renaissance. I hope to inspire others with my passion for traditional Zimbabwean dishes, while also introducing new and innovative techniques to the country’s food culture,” he said.
With his impressive achievements and boundless ambition, Chef Mthethwa is undoubtedly a chef to watch in the years to come.
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