Windhoek
The culinary aspect of the hospitality industry is a topic not known to some Namibians. To counter the culinary misperception (s) many Namibian may have, New Era’s Tender Reporter, Steven Klukowski engaged Arnold Tanzer, a renowned international chef and one of the judges at the recent Namibian Chef of the Year Competition, to enlighten them more and also share with them his wealth of knowledge and experience.
Can you tell us more about the road you walked to become such a famous personality?
I started my career from the bottom (washing dishes in The Netherlands) 27 years ago and has since then been working in five Continents worldwide. Through hard work, commitment and perseverance, I attained the needed qualifications, experience and skills whereby I am known today a seasoned accredited international chef, WACS certified (highest order) judge at chef competitions and I am also a television producer for Master Chef South Africa and Great South Africa Bake Off.
What aspects of the hospitality industry are you currently involved with?
I am actively involved in the catering business, owning one of the biggest catering establishments (Food on the Move) in Johannesburg. In addition to that I am part of the judges at chef competitions worldwide.
How would you rate aspects of service delivery in the hospitality industry in a Namibian context?
I would rate it generally satisfactory since I have experienced that Namibians are very much hospitable, but believe there are some shortcomings and still room for improvement. The success of any business, to a great extent, depends on it’s degree of service delivery. People involved in this industry should be made to understand that this is not just another job, it is an art in real sense.
What is it that can be done to improve on service delivery in this industry?
Chefs should always remember that their work is an ongoing learning process. They should keep on improving on their skills to deliver world class food to the customers. The younger and unqualified ones should be willing to undergo more training in other related fields like customer care, planning, human relations, to mention but a few to compliment their working experience.
In your view, what is the possibility of introducing a TV programme like Master Chef in Namibia?
These kind of programmes require a lot of financial resources but with the current weak global economy, I feel that this is not viable at this stage.
Why is it (and this was also quite evident at this year’s event) that men are outnumbering women as chefs in most parts of the world?
Yeah, this is the trend worldwide. First of all I should say that to be become a successful chef is quite a physically demanding job. The general perception in the world is that women should stay at home and raise kids as opposed to working in restaurants at night. In addition this is a society driven and anti- social profession whereby one will most probably prepare food in a restaurant on Christmas evening whilst others are celebrating with families.
Why is it that there is such a huge gap in terms of remuneration between a young qualified chef and an old experienced (unqualified) one in Namibia and how can this be addressed?
Like with other industries the trend is to compensate a qualified person for the reason of putting in the effort to get “the papers” as opposed to one having the necessary experience but not required qualification. Employers should invest in their employees by providing them with opportunities to become qualified, master the other aspects apart from preparing food as mentioned before and grow together as a team towards success and prosperity.
What is your view in terms of the international exposure of Namibian chefs?
Not enough is done, this is an aspect that needs to be addressed in Namibia as a matter of high priority. There are a lot of raw talent in Namibia which needs to be developed and recognised through international exposure.
Why is it that junior chefs at times are outshining their superior counterparts?
The main reason for this is that senior chefs at times become too complacent, unwilling to move out of their comfort zones. They furthermore believes to know all, not prepared to constantly practice their skills and learn new ideas, one can [describe] it as a sense of arrogance.
Which aspects do you regard as crucial adhering to as a successful chef?
Neatness, hygiene, passion, assertive attitude, preparing good food, present food in an appealing and attractive manner, willingness to learn from others and also to love people, but the list is endless.
On a final note, what is your message to Namibians involved in the hospitality industry?
Be willing to start from the bottom but do not accept to stay there for life. If you start for instance as a cleaner and still remains there after a year then you are in the wrong industry. Be prepared and willing to undergo training. Regard being a chef as a constant learning process. In conclusion love and respect your customers as well as treating them in a way you want to be treated.