Mzansi flavoured culinary festival

In an industry dominated by men, a young South African woman is making her mark.

Chef Nompumelelo Mqwebu hosted a proudly African flavoured culinary experience at Tintswalo at Waterfall Estate. The Mzansi International Culinary Festival is meant to teach chefs from all over the world about African cuisine and, in turn, young African chefs can learn from them about presentation and mixing different flavours.

The affair was attended by some of the culinary world’s greatest, which included world-renowned Christophe Moisond. The Department of Tourism, a partner of the initiative, was represented at the event by the department’s deputy minister, Tokozile Xasa.

“I am proud that I, myself, am flanked by women today while attending an event whereby an SA woman links the country to the world through food,” said Xasa. She said that she hoped Nompumelelo’s initiative would help the country’s hospitality industry grow.

Xasa said her department was in partnership with the festival in order to expose the country for the melting pot of culture and diversity that it is. “When we can eat together, we can talk with each other and [thus] grow to understand each other,” she said.

Lizzie Thivhuwawi, an exhibitor at the festival from Thohoyandou in Limpopo, said it was about time that young Africans learned about the value of their own food. “I started cooking when I was young. My mother taught me,” she said as she pointed to a table of traditional Venda food.

Chef Moisand, who got a taste of tripe, said he was pleased with the culinary experience. “I love the perfumed flavouring,” said the French man, whose interpreter explained that he meant the strong flavour of the meat.

As for the woman of the hour, Mqwebu, she passionately explained her feelings about the culinary world. “I don’t think there is nearly enough participation in the industry by women. South Africa is no different,” Mqwebu said.

She also said that she felt chefs from previously disadvantaged backgrounds were not getting enough support. “Sometimes you find that they haven’t even received training with essential equipment.” Mqwebu said she hoped that the festival would change that as the young chefs from culinary schools from around the country would get to be mentored by world chefs.