Online Reporter
Youth Interactive Reporter
Aspiring young chefs showcased incredible talent, reassuring veterans in the industry that the future of Zimbabwe’s culinary arts is bright.
The Harare Club Hotel buzzed with excitement recently as it hosted the inaugural Zimbabwe Young Chefs Culinary Schools Competition and Expo.
The event drew scores of students, food enthusiasts, and industry professionals from different institutions, highlighting the nation’s budding culinary talent. Participants ranged from seasoned culinary students to ambitious high scholars.
Twelve institutions competed for top honours, but the spotlight shone brightly on Wise Owl School—a team of high school students who defied expectations by securing eighth place among established culinary academies. Their performance was a testament to the event’s inclusive spirit, proving that passion and creativity can rival formal training.
Among the adjudicators was Chef Chris Gonzo, a pioneering black Zimbabwean chef whose inspiring words resonated deeply with the competitors. In his address, he emphasized the timeless values of perseverance and pride in one’s craft:
“I still have the same spirit that I had when I was 19 years old in the kitchen,” he said.
“I still have the same passion, and I tell you, for you to succeed, you must have that passion. You must be patient, you must be proud of what you are doing, and no one will stop you from succeeding. Thank you very much to the convener of this event. I hope she’s going to come up with more of these events.”
Chef Gonzo noted that the young participants showed great potential, which could be tapped and further developed. After rigorous judging, the top three institutions emerged victorious: Management Training Bureau took first place, followed by Perfect Culinary College in second place, and Christ Hospitality Training College in third.
The competition not only highlighted Zimbabwe’s culinary potential but also reinforced the importance of nurturing young talent through such platforms. Organizers hinted at plans to expand the event, with hopes of attracting even more participants in future editions.
“Next up is Bulawayo, then Mutare, before we go on to have competitions in every province, building up to a national final,” said event strategist Farai Chakabuda.
“We are calling on those who want to partner or sponsor us to make these events successful as we groom the future of Zimbabwe’s culinary arts”.
The weekend’s event was held with sponsorship from KwaTerry, who donated ingredients to participants.
With the success of this inaugural event, Zimbabwe’s culinary scene is poised for growth, blending tradition with innovation.
As Chef Gonzo’s words echoed through the venue, it was clear that the next generation of chefs is ready to carve its own path—one dish at a time
