Adventure and opportunity for discovery in India with YCO

Aspiring master chef Eliasaph Chipare, a student at SAHTC, the Hospitality School in Harare, and her mentor Chef Tendai Nyakakweto are in India, attending the biggest congregation of young chefs on the planet, and competing in the Young Chefs Olympiad 2023.
At the opening ceremony last Sunday in Delhi, flag-bearing contestants from over 50 different countries marched proudly across the stage, to applause from hundreds of invited guests and celebrity chefs.

Eliasaph Chipere with hotelier Paul Matamisa at a farewell lunch before the Young Chefs Olympiad

Watching the event on Youtube, I caught a glimpse of Eliasaph, Tendai and the national flag of Zimbabwe, the final team to be introduced.
The first round of the competition took place over Monday and Tuesday, with competitors being split into groups and competing in either Delhi, Bangalore, Pune, Hyderabad or Goa.

Following the first round, all competitors and mentors will meet in Kolkata for the next stage of the Olympiad, when ten leading competitors will compete in the Grand Final.

Zimbabwe has been taking part in the Young Chefs Olympiad (YCO) since its inception in 2015, when Tadiwa Tendayi, now a private chef in Dubai, was a contestant. Organised by IIHM (International Institute of Hotel Management) in conjunction with IHC (International Hospitality Council in London), YCO has become a multicultural celebration of food and culinary excellence across the world. Chef Ron Scott, principal advisor for the competition, spoke by video link from Scotland, describing YCO as ‘an adventure and an opportunity for discovery’, as well as an opportunity for learning new culinary skills while making lifelong friends.

Held on a virtual platform in 2021 and 2022 owing to the Covid-19 epidemic, contestants this year can now experience at first hand the culture of India – a country of 28 states and 28 cuisines.

Chef Tendai Nyakakweto, who trains students at the Hospitality School to international standards, and commis chef Eliasaph, were guests of honour at a farewell luncheon prepared by first and second year students at the Hospitality School last week.

With a nod to the cuisine of India and its sophisticated and subtle use of spices, the trainee chefs prepared a starter featuring crisp and crunchy vegetable samosas with a mildly spiced pea and potato filling.
A fruity chutney and fresh Iceberg lettuce salad were served on the side.
The cooks played it safe once again with a delicately flavoured chicken curry served with sliced banana and desiccated coconut, a style popular at the time of the British Raj in India.

Pairing well with this gentle curry was a fresh and lively Simonsig Chenin Blanc with a fruity flavour.
It was also the perfect wine to enjoy with friends and associates hotelier Paul Matamisa and Executive Chef Clayton Mpofu, guests at our table.
Eliasaph, who studied for some time at Westridge High School in Ganges road, Ridgeview, is no stranger to Indian food.

While admitting that she can ‘only handle mild chilli’, she’s looking forward to experiencing Indian cuisine, and ‘learning from their flavour combinations and food style’. Discussing favourite foods, Eliasaph says ‘ traditional Zimbabwean food is the best I’ve had’.
The delicate flavours of maguru nematumbu (beef tripe and intestines stew) make this her favourite dish.

Belonging to Generation Z, post-millenials who will take the lead in years to come, Eliasaph is concerned about preserving the environment for the future, and promoting sustainability, the theme of YCO 2023. Showcasing the benefits of traditional small grains in Zimbabwe such as millet, sorghum and rapoko she has created a number of delicious dishes, and is particularly proud of her latest piece de resistance – a roasted cauliflower and millet gratin.

Proud to represent Zimbabwe, and SAHTC in the prestigious Young Chefs Olympiad, Eliasaph acknowledged the support she has received from her fellow students, her teachers and the Hospitality School in a farewell speech. We wish Eliasaph and her mentor Chef Tendai the best of luck and great success in the competition.
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