Sometimes, life-changing opportunities arrive in the most unexpected ways.
For Rebeka Kamaturiri, a chef at Etosha Safari Lodge, it came during one of her regular shifts, and now, she has travelled to France for a six-week culinary internship at Le Calabash Culinary Academy.
Kamaturiri’s story began three years ago when a visiting family at the lodge requested a braai and birthday cake for their son. The request came in late, but Kamaturiri rose to the occasion, preparing everything with care before ending her shift.
She had no idea that her quiet professionalism had just changed her life.
The following morning, the guests asked her manager to meet the chef responsible for the meal.
That guest was French culinary school owner and chef Sidney Bond, the co-founder of Le Calabash Culinary Academy. Together with his wife, Alison, he runs the Le Calabash Impact Programme, a transformative initiative that has spent 18 years empowering young chefs from southern Africa and beyond.
When they finally met, the unexpected happened.
“He greeted me, gave me a hug and said: ‘Rebeka, I want to take you to France’,” she says.
At first, it felt impossible to believe.
But even after plans were delayed several times over the years, Kamaturiri held onto hope. That promise has now become reality.
Kamaturiri joined Gondwana Collection in 2015 as a cooking intern after studying hospitality through the Community Skills Development Centres.
Since then, she has steadily worked her way up, eventually becoming a chef.
Alongside her practical experience, she pursued recognition of prior learning qualifications in commercial cookery and is currently completing her level 4 certification.
When the opportunity to travel to France became more concrete, Gondwana Collection supported Kamaturiri by funding French language lessons to help prepare her for the experience.
She completed A1-level French courses and supplemented her learning through the Duolingo app.
For Kamaturiri, who grew up at a small settlement between Omaruru and Otjiwarongo called Kalkfeld, the journey feels surreal.
“This is my first time travelling outside Namibia,” she says.
“I will be seeing the airport for the first time. I feel proud of myself, where I come from, and how far I’ve come,” she says.
Kamaturiri speaks with deep gratitude about the encouragement she has received from her managers and Gondwana Collection leadership throughout the process.
Her story reflects the power of recognising potential, investing in people and creating opportunities that can transform lives.
Over the next six weeks, Kamaturiri will immerse herself in French culinary culture, sharpening her skills and gaining international exposure at one of France’s respected culinary institutions.
And somewhere between the kitchens of Etosha and France, she is showing every young person in Namibia that opportunity can arrive on any plate – if you’re ready to serve something unforgettable.
