Chef Rebeka Returns Home with a Renewed Culinary Vision

From France with inspiration, Gondwana recently celebrated chef Rebeka Kamaturiri as she took on the opportunity of a lifetime – traveling to France to further her culinary education at the renowned Le Calabash Culinary Academy.

Today she returns to Namibia with more than just a certificate.

She comes back with new ideas, new techniques and even more enthusiasm for sharing what she’s learned.

For Kamaturiri, the experience was about far more than learning new recipes. It was about seeing how food begins long before it reaches the plate.

The biggest thing she brought home was the importance of fresh, local, grown ingredients.

In France she toured fruit and vegetable farms and witnessed the close relationship between farmers and chefs.

Fresh herbs, vegetables and quality produce formed the foundation of almost every meal, meaning very little seasoning was needed beyond salt and pepper.

“It was amazing to see how much flavour came from the ingredients themselves,” she says.

“They don’t rely on lots of spices because everything is so fresh.”

The visit also opened her eyes to how local agriculture supports the country’s restaurants.

France produces much of its own fruit, vegetables, butter and cheese, creating a reliable supply of quality ingredients.

Kamaturiri believes Namibia has enormous potential to strengthen this connection between local farmers and the hospitality industry.

“We have land and the people,” she says. “If we can grow more of our own produce, it will make a big difference for our kitchens.”

One dish she hasn’t stopped talking about is a beautifully creamy potato mash.

While it may sound simple, its rich flavour and silky texture quickly made it one of her favourite culinary discoveries during her time in France.

“It was something I’d never tasted before,” she says. “I can’t wait to recreate it and share it with the team.”

Back at Gondwana, Kamaturiri is already thinking about how to pass on what she learned.

She wants to introduce her team to new knife skills, modern cooking techniques and a greater appreciation for fresh, seasonal ingredients.

For her, the trip was never just about personal growth – it was about bringing that knowledge home.

“I want the whole team to benefit from this experience,” she says. “The more we learn together, the better we become.”

She also understands that Namibian chefs face challenges their European counterparts often don’t.

One of the biggest hurdles for many kitchens, particularly in more remote areas, is still sourcing reliable, quality ingredients.

But she believes those challenges should inspire innovation, not limit it. Kamaturiri’s journey began with simple home-cooked meals.

“I loved making pap and wors, or chicken and potato salad,” she recalls with a smile. “That’s where my passion started. I didn’t know then where cooking would take me.”

Today, that passion has carried her from the kitchens of Etosha Safari Lodge to France and back again.

While the journey has added international experience to her résumé, Kamaturiri believes its greatest value lies in what comes next.

Her goal is to help develop young Namibian chefs, encourage them to keep learning and show them that opportunities like this are possible.
Her advice to anyone wanting to work in hospitality is simple: Be humble, work hard and ask questions all the time.

Kamaturiri’s final destination was never France.

It was another chapter in a journey that she hopes will inspire many more Namibian chefs to dream a little bigger – and that those dreams can come true.

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