Carl Joshua Ncube’s VISION FOR ZIMBABWE’S GASTRONOMY

Comedian, celebrity chef, and entrepreneur Carl Joshua Ncube made history in August 2024 when he was appointed the UN Tourism Special Ambassador for Gastronomy at the inaugural UN Tourism First Regional Forum on Gastronomy for Africa. The forum, held in VicFalls, was attended by high-level dignitaries, including the UN Tourism Secretary General and the First Ladies of several African nations.

Ncube was honoured alongside three other chefs representing different regions of Africa: Chef Yohanis Gebreyesus from Ethiopia, Chef Adenike Adefila from Nigeria, and Chef Mounir El Arem from Tunisia. The award was a well-deserved recognition for Ncube’s significant contributions to the tourism industry of Zimbabwe and Africa, both as a chef, comedian, and entrepreneur.

A Passion for Zimbabwean Cuisine
“This is such an amazing opportunity and is just the position I have needed to amplify the work we have been doing over the last 15 years,” said Carl Joshua Ncube, CEO of Rural BnB and Rural Expo 2024. “

This basically means I have the opportunity to interact with important stakeholders on the future of Zimbabwean food which means the government, corporations, and NGO sector.” Following his appointment, leading corporates, such as Schweppes Zimbabwe Limited, showered Ncube with congratulatory messages. Schweppes praised Ncube’s incredible work in promoting Zimbabwean cuisines, especially his famous Mazoe Chicken dish.

A Vision for African Gastronomy Ncube’s new role has given him the authority to create an innovative blueprint for African food experiences. He aims to continue curating more on Zimbabwean and African cuisine, amplifying his collaborative work across Africa on the food agenda.

“So, before this UN Tourism Designation I had been working on redesigning our perspective on the concept of what Sadza is,” he said. “It’s so funny that my current mandate is to rethink everything regarding what we eat why we eat it and what other potentials do our traditional ingredients have.”

Inspired by the First Lady Dr Auxillia Mnangag-wa’s efforts to promote local ingredients and dishes, Ncube wrote his Chikafu series of books. He believes that the involvement of leaders is crucial for the development of food culture. Promoting Zimbabwean Cuisine Globally

Ncube plans to leverage his new platform to promote Zimbabwean cuisine on the global stage. His internationally recognized comedy career has already made him known to many people who are aware of his passion for tourism and food.

He is actively working to develop the gastronomy sector in Zimbabwe through festivals, television shows, cookbooks, culinary academies, and more traditional inspired cuisines in the tourism sector.

Technology and Innovation in Gastronomy
Ncube sees a significant role for technology and innovation in the growth of Zimbabwe’s gastronomy industry. As part of the Innovation Hub at the University of Zimbabwe, he believes in the potential of streamlining innovations in food production, processing, equipment, cooking, plating, and exporting.
His video titled “Zimbabwe’s Exotic Meats” on TikTok has over 3.2 million views and has attracted numerous clients for his rural tourism business and filmmakers interested in trying his alternative recipes.

The Future of Gastronomy in Zimbabwe
Ncube envisions a future where Zimbabwe’s gastronomy sector is more focused on innovation and collaboration. He believes that his new designation will help to bring other sectors into the conversation and promote the use of local ingredients and indigenous systems of agriculture.
Ncube will be engaging in presentations during the Rural Expo, sharing his findings, lectures, speeches, and workshops conducted since he began his rural journey pre-COVID. He will also be discussing his Unofficial Book of Sadza, inspired by a documentary he did with the Embassy of Switzerland.

A Bright Future for Zimbabwean Gastronomy
With his passion, expertise, and global platform, Carl Joshua Ncube is poised to play a significant role in shaping the future of gastronomy in Zimbabwe. His efforts to promote local cuisine, foster innovation, and contribute to sustainable tourism will undoubtedly have a lasting impact on the country’s culinary landscape.

From: Destination ZW 12