IDM collaborates with Chef from Lesotho

IRENE SHONE BG CORRESPONDENT
Thursday, 01 November 2018
IDM collaborates with Chef from Lesotho

Last week’s One Night Affair with Chef Donald in collaboration with Institute of Development Management (IDM) has proved that cooking is an art that needs to be nurtured.In response to the national agenda on Travel and Tourism, IDM has collaborated with the famous Chef Donald of Lesotho to upskill its knowledge on the culinary arts.

The night was filled with food lessons as well as paring food with wine.  The revellers enjoyed the special meals prepared by Chef Donald and other renowned chefs from Botswana, including Botswana Chefs Association. The food and wine tasting affair stimulated everyone’s taste buds as they enjoyed the mouth-watering food that was prepared with a touch of alcohol to give the food a unique flavour.

The purpose of the gathering was to improve the standard of culinary arts in Botswana. IDM Manager, Dr Onalenna Seitio-Kgokgwe said that hospitality and tourism come second after diamonds in the economy of Botswana, therefore they saw it fit to engage the talented Dona@Balos’ service to make sure that their students also benefit from the international skills by Chef Donald.

“In 2020, Hospitality and Tourism in the country remains one of the factors to boost the economy, so we thought that it is about time to build it by infusing knowledge into our students,” Dr Kgokgwe said. She explained that Chef Donald’s complimentary skills prompted them to ask for such a partnership from him.

“We want to professionalise macro cooks as early as now so that our country has something to boast about when it comes to professional cooking in the future,” she said reiterating that they are humbled that Chef Donald has agreed to partner with them.
The content Chef Donald also expressed gratitude towards the collaboration, saying that it means a lot to him and he also looks forward to collaborating with Botswana Chefs Association to embrace cooking in Africa.

The scrumptious food for the night consisted of the three course meal including, the starter of seasonal rocket leaves accompanied with Maluti Trout and Balsamaic Vinegrette, while the main meal composed of Red wine reduction, One Night Affair Lamb Shank served with Lemon and Herb Mashed potatoes and roasted vegetables which gave the food that appetising look, and  the dessert included Poached Pear in red wine reduction served with chantily Cream.

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