My Career

THIS week, Walter Kariko (WK) chats to chef Immanuel Kambata, better known as Chef Kambata (CK), about his passion for cooking.

WK: Who is Immanuel Kambata outside of work?

CK: I am a curious young man from Ongwediva who always wants to learn more and be the best. Coming from a family that raised me to be humble, respectful and hard-working, I am very passionate about gastronomy, which led me to start The Chef Namibia, where we specialise in fine dining experiences, wedding catering and conferences.

WK: Tell us about your background and how you became a chef.

CK: It all started in my grandmother’s kitchen, where I would help my late aunt, who owned a catering company called Tyapula Catering, with her daily duties. My family then started calling me chef. Things started getting interesting when my aunt asked me if I was interested in enrolling in the Wolwedans Desert Academy, a vocational training centre in the heart of the NamibRand Nature Reserve. I got accepted and never looked back.

WK: What inspired you to pursue a career in cooking?

CK: The culture and passion. It’s amazing how food brings people together. Cooking is like an art and when you cook for people, it’s like telling them about yourself and where you come from. That’s why it’s very personal for me.

WK: Which traditional Namibian dishes do you think everyone should try?

CK: Definitely, without a doubt oshingali (mashed beans) with omahangu pap drizzled with ondjove (marula oil). It’s the best.
WK: Could you share a story about the cultural significance of your favourite Namibian dish?

CK: So basically, oshingali is a traditional puree popular in Oshiwambo cultures in the northern central regions. The dish consists of white beans, which you peel before cooking. The cooking process requires you to soak the beans in water and then cook them on an open fire.

WK: How do you incorporate modern culinary techniques in traditional Namibian recipes?

CK: First, you have to understand the traditional techniques used for a dish and the flavour profile. Most of the time there are only minor adjustments needed. Lastly, the plating technique helps present the dish and make it stand out.

WK: How do you stay creative and inspired in the kitchen?

CK: I love keeping myself informed of modern trends and what’s going on in the culinary world. Constantly being on the World Association of Chefs’ social media page is one way, and trying new dishes with local ingredients is another.

WK: What are some challenges you face as a chef in Namibia?

CK: I have not really had any challenges besides missing out on family events. The other thing is that you must have a lot of experience if you want to work in big establishments. To be an executive chef comes with a lot of responsibilities, and it’s no walk in the park to get here.

WK: How do you see Namibian cuisine evolving in the future?

CK: Namibian cuisine has a lot of potential and we have a lot of talent in the country. I see Namibian cuisine evolving into fine dining dishes that will mostly cater for tourists who want to try our cuisine, whether it’s traditional or international.

WK: Did you have any mentors or significant influences on your culinary journey?

CK: Yes, of course. Advice wise – my uncle Frans. I am fortunate to have worked with some of the best chefs in the country. Chef David Thomas has been one of my mentors on this culinary journey.

WK: What advice would you give aspiring chefs in Namibia?

CK: Find a mentor and be like a sponge, learn as much as you can. Try to create a cooking style that suits you. Lastly, be passionate because it will help you overcome the heat in the kitchen. And never be afraid to fail.

WK: Which chefs do you admire?

CK: Chefs Marco Pierre White, Gordon Ramsey and Alain Ducasse have achieved quite a lot in their time.

WK: What do you like to read?

CK: I like reading cookbooks, motivational books and books on strategy.