Taking Namibian cuisine overseas
Being in the culinary industry for more than 12 years, chef Gerson Varela shows no sign of taking his foot off the gas pedal.
Gerson realised cooking was his calling while he was still in high school and cooking with his uncle who was a chef. He says this helped shape him to follow his dream and become a member of the Chefs’ Association. He studied at the Silver Spoon Hospitality Academy in Windhoek.
His first time as a chef, he made potjiekos, which is a famous style of cooking that dates back to the 1500s and epitomises South African cuisine made in a three-legged pot. Gerson, who is head of the Young Chefs’ Academy, is set to fly to the United States to indulge in American food and culture. “I’ve got to know everything about the Namibian culture, and this is the time for me to go out of the country so that I can learn more of international cuisine.”
He plans to take Namibian culture and present it to American chefs. “Look at the fatcake? Lovely crust on the outside and it is nice and fluffy on the inside, so that is what I’m going to showcase. They are known for beef jerky but we have biltong, so that is something to also introduce them to.”
Gerson plans to learn as much as he can on his travels and to make sure he brings back the knowledge to share with his young chefs.
Apart from cooking he enjoys socialising, researching new trends in the culinary industry and meeting new people as that is one of the best ways to learn different cultures.
Gerson’s message to young people is: “Never give up, be humble and you'll never know everything and every day is a learning curve.”
Gerson realised cooking was his calling while he was still in high school and cooking with his uncle who was a chef. He says this helped shape him to follow his dream and become a member of the Chefs’ Association. He studied at the Silver Spoon Hospitality Academy in Windhoek.
His first time as a chef, he made potjiekos, which is a famous style of cooking that dates back to the 1500s and epitomises South African cuisine made in a three-legged pot. Gerson, who is head of the Young Chefs’ Academy, is set to fly to the United States to indulge in American food and culture. “I’ve got to know everything about the Namibian culture, and this is the time for me to go out of the country so that I can learn more of international cuisine.”
He plans to take Namibian culture and present it to American chefs. “Look at the fatcake? Lovely crust on the outside and it is nice and fluffy on the inside, so that is what I’m going to showcase. They are known for beef jerky but we have biltong, so that is something to also introduce them to.”
Gerson plans to learn as much as he can on his travels and to make sure he brings back the knowledge to share with his young chefs.
Apart from cooking he enjoys socialising, researching new trends in the culinary industry and meeting new people as that is one of the best ways to learn different cultures.
Gerson’s message to young people is: “Never give up, be humble and you'll never know everything and every day is a learning curve.”
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