Zimbabwe Council for Tourism Achievers’ Awards Event 2018
A total of 19 awards were handed out at the Zimbabwe Council for Tourism Achievers’ Awards event, attended by the Minister of Tourism and Hospitality, Prisca Mupfumira, and about 200 travel and tour operators, government officials and media personalities. The awards were created to reward and recognise effort and achievement by individuals and organisations in support of the travel and tourism sector, primarily during the preceding 12 months.
Wild Horizons are proud winners of the Achievement in Innovation award (jointly awarded to Victoria Falls Carnival, Wild Horizons and Far and Wide Zimbabwe) as well as the President’s Special Award, awarded to Wild Horizons’ Barbara Murasiranwa. Barbara, who chairs the ZCT’s Victoria Falls branch is a “tireless representative of ZCT and of operators in the Victoria Falls area.”
Africa is a nation rich in a diversity of flavour, and as Virginia Woolf so adequately said: “One cannot think well, love well, sleep well, if one has not dined well”. The Elephant Camp is committed to providing guests with a delicious cuisine that celebrates our bounty of fresh local produce, ensuring that every meal is an experience to be remembered and revered.
Dean Jones, Wild Horizons’ Executive Chef, based at The Elephant Camp, recognises that food is more than just a meal, but an art in the most delicious form. He believes that “being a chef is an expression of character, passion, creativity and love”. Dean did his culinary training at Silwood School of Cookery in Cape Town, which is highly acclaimed for its three-year Grande Diploma Course. However, it was while watching his mother prepare sweet and savoury snacks for functions as a young boy that his seeds of passion were sown. He soon recognised food as a way of bringing people together and expressing himself through the different flavour profiles in each meal.
During his culinary training, Dean was taught the fundamentals of French Cooking. Throughout his first year, he mastered the techniques that would come to define, and radiate, through his expertly accomplished dishes. During his second year, Dean spent two months in five different kitchen environments, where he gained valuable experience working at several reputable restaurants, including The Conservatory at The Cellars Hohenourt, Myoga Restaurant at the Vineyard Hotel in Claremont, and The Foodbarn in Noordhoek. Dean’s innovative and creative recipe development and food styling skills can be attributed to his time spent with Abigail Donnelly at the Woolworths Taste Magazine.
In the April of 2016, Dean was selected as a semi-finalist out of tens of thousands of chefs from around the world in a global competition called The San Pellergrino Young Chefs Award. Due to this Global competition, at the age of 30, Dean was recognised as one of the worlds ‘up-and-coming’ young chefs.
If food is the body of good living, then wine is the soul. Under the guidance of Chef Margot Janse at Le Quartier Francais’s The Tasting Room in the beautiful Cape Winelands of Franschhoek, Dean gained valuable knowledge about the process of tasting wine, as well as the winemakers themselves. Dean will introduce and execute decadent Wine & Coffee pairings, as well as High Tea & Champagne pairings that are sure to exhilarate our flow of international clientele. Having been motivated by a variety of multi-talented and well-renown chefs, Dean is now striving to be the type of food connoisseur that future diners and chefs are inspired by.
Dean has a passion for pastry that arose while he spent time in his Ouma’s bakery as a young boy. Through his flaky phyllo pastry, tantalising tarts, and buttery crisp croissants, Dean’s freshly baked menu achieves a wow factor in textures, flavours and presentation. American humorist Erma Brombeck was right when she told the world: “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” It will take a strong-willed person to wave away Dean’s pastry display.
The concept of travelling is infused with the aromas and tastes of each place that we visit, and in order to truly absorb a culture, we need to savour the delicacies that the region has to offer. The meals devised by Dean are well worth travelling for.
Happiness is derived from good food, good music and good wine, all three of which Dean has a well-nurtured passion for. His creativity in the kitchen shapes food artistry that introduces diners to new sensations, cultures and tastes.
“Life is made up of many wonderful, colourful people, and food has a way of bringing cultures, families and friends together. It has the ability to induce nostalgia, calm, healing and peace.” – Dean Jones.
One of the first things to strike you as you arrive at Imbabala Zambezi Safari Lodge is the warmth and friendliness of its guides. One of these guides is Richard Nsinganu.
Richard was born in Harare and from a young age, he developed a love of the bush. His natural tendency towards looking after and entertaining people led him into the tourism industry. His first taste of tourism was when he worked for Imire Game Lodge in the north-east of Zimbabwe as a driver. He recalls that as a driver he watched the guides there taking people for drives and interacting with tourists and he decided that this would be his chosen career. He made the move from Harare to Victoria Falls, the capital of tourism, and he has lived here for 18 years. He has worked as a guide at Imbabala for 5 years. He has had several prestigious mentors in the industry, including Roger Parry from the Victoria Falls Wildlife Trust. Through their teachings and a natural dedication of his own, Richard gained his Learners Guides license. He has continued to amass a wealth of knowledge about all aspects of the bush.
Richard has a deep love of the bush, everything to do with wildlife and is a natural host. A game drive is certainly not just a game drive when you go out with Richard! Nothing is too small or insignificant for him to stop and talk about. He can hold guests spellbound for 15 minutes talking about a termite mound or have you all in stitches while describing a busy squirrel’s thought process. Whether on a cruise or a game drive, Richards’s constant flow of information and innate sense of humor keeps guests enthralled and allows them to take home pieces of information and memories of Africa that will stay with them for life.
Richard is married and is the proud father of 3 delightful daughters. We hope that one day at least one of them will follow in their father’s footsteps and contribute as significantly as Richard has to the tourism industry. Written by Libby White
While sitting in the stunning Lookout Café overlooking the Batoka Gorge, with a salted caramel pretzel milkshake in hand, I was fortunate enough to catch up with Chef Renzo on his annual visit to the Wild Horizons properties . Originally born in Portugal, Chef Renzo moved to South Africa in 1994. He has spent many years working closely with and for several leading hotel chains. His varied experiences have given him different and exciting perspectives on food. He visits the Wild Horizons group annually to work with the in house chefs and to bring in creative new ideas in the menus being offered. In keeping with current trends the Wild Horizons group, incorporating The Elephant Camp, Stanley and Livingstone, Imbabala Zambezi Safari Lodge and the Lookout Café, like to update their menus seasonally with imaginative ideas to celebrate the move from winter into summer.
Chef Renzo stresses that a key component of a menu is the availability of ingredients and at all times there is an emphasis on quality and freshness. He told me that a current food trend at the moment is the use of herbs and this will be a key component in many of the salads gracing Wild Horizons tables. He and the team are always on the lookout for delectable bites with a difference.
Many guests of the Wild Horizons group are often lucky enough to visit at least two of the properties and as such it is important that each lodge boasts its own style of food. In keeping with the Wild Horizons mantra that every dining experience must be different Chef Renzo is planning on implementing a revolving menu at each lodge that will include a buffet, a set menu including at least 3 options and a bush braai out of camp. He plans to make even further use of our unique and glorious African settings on the doorsteps of our lodges.
Of course availability of stock can sometimes hinder the imagination but there is no shortage of fresh salad ingredients in Victoria Falls . Much to the delight of our chefs, local entrepreneur Dave Cooper has started up his own hydroponic vegetable garden within Victoria Falls. Moving away from mass market gardening Dave is growing, with unbelievable success, a wide variety of the more unusual and yet sought after salad ingredients including fancy lettuce, a variety of tomatoes, several varieties of edible flowers and a spectacular array of fresh herbs.
Wild Horizons look forward to spoiling you with our new and creative menus that are welcoming in the summer of 2016. Written by Libby White