Chef says caterers undervalued in Namibia

Windhoek-based freelance chef Idhogela Patrick says professional chefs remain undervalued in Namibia’s event industry, arguing that catering is often treated as a minor service despite being central to major events.

Born at Elim in the Omusati region, Patrick (32) recently declined a N$1 500 offer to cater for a wedding, saying the payment did not reflect the scale of the work involved. He says catering is essential to the success of any gathering and should be valued.

“Can you imagine a wedding without a chef? I can say chefs make an event, regardless of what event it is,” Patrick says.

He notes that many freelance chefs operate independently and must cover multiple costs, including transport, assistants and ingredients. He adds that this often results in professionals accepting work that does not fairly compensate their time and effort.

“In many cases, chefs who are self-employed are underpaid although chef compensation varies depending on the setting, experience, and location,” he says.

Patrick estimates that catering a wedding requires significantly more resources than many clients realise, saying a standard fee of about N$10 000 is needed to cover preparation and labour.

His interest in cooking began in childhood at Elim, where family meals played an important social role. He later pursued formal experience in Windhoek, where he developed technical skills in professional kitchens.

“I began my culinary journey at a hotel in Windhoek, where I developed a strong foundation in classical cooking techniques,” he says.

Patrick says family encouragement helped shape his career, particularly his grandmother, who was both a supporter and a critic of his early efforts.

“The first person to taste a meal I prepared was my grandmother,” he says.

Patrick describes freelance catering as varied work that combines practical and administrative responsibilities. Planning menus, sourcing ingredients and preparing meals form part of a routine that changes with each event.

“Days are not the same, which is one of the things I love about freelancing,” he says.

However, he says irregular income remains one of the biggest challenges facing independent chefs, particularly those working alone.

“The unpredictability can be challenging, especially when it comes to securing consistent work and managing all aspects of the business alone,” he says.

Patrick says understanding clients’ expectations is essential to producing successful events and meeting different dietary needs.

“I start every client relationship with a detailed consultation to understand their vision, preferences, and any dietary restrictions,” he says.

Looking ahead, he hopes to establish a permanent base for his work.

“I am working towards owning a small local restaurant in my neighbourhood,” he says.

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