Taboka Tshuma, Sunday Life Reporter
AT just 26 years of age, Andile Mabindie Ncube has made her mark as a respected chef and is poised to further solidify her reputation with the upcoming release of a cookbook – Flavours of Life that reflects her journey in Zimbabwe’s vibrant culinary scene.
Growing up in Gwanda, Ncube discovered her passion for cooking at an early age while assisting her mother, a food vendor, in preparing meals for her bustling street business.
As she started to foster her own love for cuisine, Ncube enrolled at Precious Life Foundation, where she spent a year refining her culinary skills before securing an internship at African Bush Camps in Mana Pools, ultimately rising to the position of trainee chef.
“Helping my mother cook food that she was selling was something I loved and sometimes I’ll just try out new recipes. The compliments that we would get from our customers after buying the food gave me the courage to continue working hard and putting in more effort so that one day my dreams of being a professional cook can come to life,” she shared in an interview with Sunday Life.
After six years at African Bush Camps, Ncube moved to Amalinda Safari Collection in Hwange, a career move that proved pivotal.
During her time there, Ncube was exposed to a diverse range of global cuisines and recognised the significant impact that food can have on people’s lives and health.
“My creativity in the kitchen knows no bounds and I try new recipes and ingredients while meeting people with different diets. This sparked my interest in publishing my new cookbook – Flavours of Life focusing on food for people with special diets because I have realised they are often not accommodated in the culinary world. This will also encourage other young chefs like me to explore specific varieties of foods,” she said.
For Ncube, every day presents a learning opportunity. As she interacts with people from various backgrounds, her culinary insights grow—many of which stem from connections made on social media.
“To those who want to become chefs, never stop learning, be patient, pay attention and seize opportunities around you. The best chefs make the most of every task or experience,” she advised.
Despite facing challenges as a young chef trying to carve her niche in a competitive environment, Ncube emphasises the importance of consistency and authenticity.
In her own words, “The way to go is to remain true to yourself.”