The Sunday Mail
Theseus Shambare
FROM a tender age, rising Epworth-based chef Davies Chigodora had set his sights on cooking as a career.
It was a unique path, which was unpopular even among his peers at the time.
Although he was good at science subjects during his high school days, Davies opted to follow his passion for culinary.
“During my school days in Epworth, I used to represent my school in science and technology exhibitions. This made my parents support me and encourage me to be a scientist one day,” he told The Sunday Mail Online recently.
The former Muguta Secondary School student recalls when some of his former classmates laughed at him for choosing to take up cooking as a career.
“It was one of those days when we were at school and the teacher asked what we would like to do when we grew up.
“As expected from science class, everyone would stand up to say they want to be a doctor or an architect,” he said.
Chigodora’s passion was on the stovetop.
“The passion was so intense that during my childhood, when my peers would go to play soccer or other physical games, I would be experimenting with flavors and spices in the kitchen.
“I had a strong sense of what I wanted to do with my life, and I set my sights on becoming a chef,” he said.
During my free time, Chigodora said he would be watching cooking shows on television.
After completing his Ordinary Levels, he went straight to study for a diploma in hotel and catering, and then another one in food science.
He is studying to become an executive cook, which is a managerial level in the food industry.
“After completing my first diploma in hotel and catering, I started to offer free services during church functions, and helped other established chefs at their events.
“I eventually got employed by a popular local hotel, but as the Government’s drive is to create employers, I quit my job and started my own thing,” he said.
Chef Davies, as he is affectionately known, now offers dial and delivery services to his customers, who are mainly interested in his pies, samoosas, spring rolls, sausage rolls and other types of snacks.
His clientele has grown beyond Epworth, with Hatfield, Msasa Park and Queensdale suburbs now part of his key markets.
“The business is going on well. I am no longer dependent on anyone, and there is a possibility that I can make at least US$400 from an event, and even more if I get hired by established corporates,” he said.
“I offer catering services for business meetings, weddings, parties, luncheons, and even funerals.
“I am targeting to own a mobile shop, which I will brand with my name and make an established company nationwide.”
The 28-year-old chef dreams of leaving an indelible mark in the industry.
He has already started offering cooking and baking lessons to upcoming chefs.
“Currently, many companies are calling me to teach their staff members. So, on top of making money out of cooking and baking, I am now making money through trainings,” he said.
According to Davies, the support from his parents, despite him having abandoned their expected career path, has been unwavering.
He believes that society is slowly accepting that the ‘kitchen’ is not a preserve for women.
X @TheseusShambare
