Online Reporter
Rutendo Nyeve, Victoria Falls Reporter
CHEFS in the resort city of Victoria Falls are crucial to the destination’s appeal, crafting exceptional cuisine that fuses local flavours like isitshwala/sadza and game meat with international dishes for diverse tourists.
They significantly boost culinary tourism through unique experiences such as Boma feasts and bush dinners, while also bolstering the local economy by sourcing ingredients and creating jobs. By creating memorable dining experiences, chefs enhance Victoria Falls’ adventure and luxury offerings, making food central to the city’s cultural and tourism identity.
This focus was evident on the first day of the Victoria Falls Food and Wine Festival, which began yesterday with an electrifying cook-out competition showcasing culinary teams’ hygiene, precision, and creativity.
Competitors demonstrated exceptional discipline — from handwashing and sanitising workstations to wearing gloves and hairnets — ensuring the highest hygiene standards. Each team displayed impressive knife techniques, from fine juliennes and brunoise to expert deboning and filleting.
One team stood out with their synchronised chopping, moving in perfect rhythm as they diced onions, minced garlic, and sliced herbs with military precision. Another team impressed with their speed and consistency, producing uniformly cut vegetables.
Judges paid close attention to safety, grip, and efficiency, nodding in approval at the competitors’ mastery.
Teams were tasked with crafting a three-course menu for two, balancing flavours, textures, and presentation. Team leaders narrated their thought processes to the judges, explaining their seasonal ingredient choices and cooking techniques.
The judging panel, featuring esteemed chefs from the South African Chefs Association (SACA) and the Zimbabwe Chefs Association (ZCA), moved from station to station, observing every detail.
Chef Paul Muranda (Executive Chef, Victoria Falls Hotel) and Chef Charles Musiringofa (Executive Chef, Monomotapa Hotel) represented Zimbabwe on the judging panel.
President of the Zimbabwe Chefs Association and Executive Chef at Elephant Hills, Chef Brighton Nekatambe, ensured the competition ran seamlessly.
In an interview with Zimpapers, Chef Nekatambe said the three-day event would feature various competitions, beginning with the skills challenge.
“We have participants from Bulawayo Polytechnic School of Hospitality and Tourism, students from the Cresta Group of Hotels, and Fine and Dine Culinary School from Harare. It’s a schools challenge where they’ve been tasked with preparing a three-course meal using a mystery basket of ingredients.
“The objective is to showcase their skills and what they’re learning from their respective institutions. We’re evaluating their objectivity, knowledge, and how they apply what they’ve learnt,” said Chef Nekatambe.
Earlier in the day, chefs held an educational session dubbed Chef Info.
“We had a butcher demonstrating how to dissect different types of meat from the hind-quarter, teaching the students how to cut meat properly,” said Chef Nekatambe.
Turning to the festival itself, Chef Nekatambe highlighted its importance in keeping pace with evolving culinary trends.
“The food and wine festival reflects current trends. It’s essential for chefs to be able to prepare a variety of dishes and pair them with different wines,” he said.
He said that the event also serves to promote Zimbabwe as a brand and a growing tourism destination.
“This festival is about putting Zimbabwe on the map, showcasing the depth of our culinary talent and the richness of our cuisine,” said Chef Nekatambe.
He concluded by affirming the ZCA’s commitment to promoting African cuisine, enhancing the skills of upcoming chefs, and strengthening the country’s hospitality industry.
— @nyeve14.
