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Late on a Friday night， almost midnight in fact， 10 chefs from around the world touched down in a torrential downpour in Guiyang， capital of Guizhou Province in southwest China， to begin their week-long exhibition showcasing their countries’ famous cuisines to the locals of China. The chefs， carefully handpicked， were part of the 2015 Guiyang Global Food Carnival spanning from June 27 to July 4.
Despite the thunderous rain， the group was immediately whisked off to the exhibition site to check out the venue and ensure they had the necessary equipment for the week ahead. They were met by an impressive site. There were over 50 stalls altogether， each one headlined with different types of food from around China and the world. A 4-meter wide red carpet ran in between these stalls lined up on either side. At the right end of the walkway were the international booths representing the United States， United Kingdom， Columbia， Venezuela， Russia， Brazil， Mauritius， Zambia and Zimbabwe.
Opportunity knocks
Zimbabwean chef Tinotenda Kadozora （Tino）， despite feeling tired and his feet drenched， was optimistic about the week and showcasing his food to the Chinese. “In Zimbabwe we rarely get opportunities like this to let so many people try our food，” he told ChinAfrica. “Therefore， having the opportunity to do this in China， I’m really looking forward to [it].”
The opening day arrived and so did the sun. Across the road from the food carnival was the world-renowned Midi Music Festival， which lasted the same duration as the carnival， and from 11 a.m. to 5 p.m. each day， an array of Chinese rock stars took to the stage to blast out their hits to a hungry crowd of fans. After each set the crowd would venture over to the food carnival to replenish their energy with delicious delights from around the world.
Mazimba Mazimba from Zambia， selling his country’s famous seasoned chicken barbeque skewers， was able to get a clear idea of what the Chinese prefer to eat. “Upon arrival in China， the first clear distinction you will notice between Chinese and African food is that most Chinese foods are served with a lot of chilli while African foods are not，” he told ChinAfrica. “Secondly， most Chinese foods are served as a mixture， for example rice， chicken and greens are mixed together， whereas with African food these are served separately.”
The first day， despite big crowds and pleasant weather， wasn’t too successful for Tino and Mazimba as they felt the locals were unfamiliar with their food. “On the first day， only a few people came to buy my food as they were still familiarizing [themselves] with the place where we were showcasing and cooking our food，” said Tino. “A few people were surprised to see an African chef for the first time in their life and that could have made them curious to have African food. From the second day onward， it was a nice flow of selling as they were interested to buy out of love and willingness to know about African food and culture.” Celebrity chefs
As the days went by， the crowds became more and more attracted to the international booths. Locals would flock around Tino’s stall as he prepared his famous Zimbabwean beef sausage， taking countless photos of his food and of Tino himself. Tino and Mazimba became minor celebrities. Many customers had never met Africans before and were very excited to talk to them and learn about their culture and food.
“I was taken aback at how friendly and inquisitive the Chinese are，” Tino said， adding， “I’ve never had people wanting to have a picture with me before； it was a surreal experience， but a welcoming one.”
Mazimba， who echoed these thoughts， believes food can play an important role in bringing Chinese and Africans close， “As we know， Chinese cherish their meals. If Africans take an interest in knowing China’s culture， in which food plays an integral part， the Chinese will be very flattered. [This] will definitely bring the two peoples together.”
Scenic delights
The international chefs were given a day off during the week to rest and recuperate. That day， they were given a guided tour of the Huangguoshu Waterfall in neighboring Anshun City. The waterfall is the largest in Asia， 74 meters high and 81 meters wide， and its charms are a natural tourist-drawing card. Hospitable ethnic groups add a human touch.
“It’s one of the most beautiful images I’ve even seen. To get the chance to come so close to this wonder makes me feel so happy，” said Tino， as he gazed at the landmark. “China is such a truly spectacular country！ I hope to spend more time here cooking and visiting magical places such as this.”
At the end of the exhibition， both Tino and Mazimba had time to reflect on what had been a truly memorable experience. “I hope there are more exhibitions like this in the future，” Mazimba said.“Not only does it teach us about the Chinese and the food they enjoy， but it also enlightens the Chinese about the world outside， and especially about Africa.”
Despite the thunderous rain， the group was immediately whisked off to the exhibition site to check out the venue and ensure they had the necessary equipment for the week ahead. They were met by an impressive site. There were over 50 stalls altogether， each one headlined with different types of food from around China and the world. A 4-meter wide red carpet ran in between these stalls lined up on either side. At the right end of the walkway were the international booths representing the United States， United Kingdom， Columbia， Venezuela， Russia， Brazil， Mauritius， Zambia and Zimbabwe.
Opportunity knocks
Zimbabwean chef Tinotenda Kadozora （Tino）， despite feeling tired and his feet drenched， was optimistic about the week and showcasing his food to the Chinese. “In Zimbabwe we rarely get opportunities like this to let so many people try our food，” he told ChinAfrica. “Therefore， having the opportunity to do this in China， I’m really looking forward to [it].”
The opening day arrived and so did the sun. Across the road from the food carnival was the world-renowned Midi Music Festival， which lasted the same duration as the carnival， and from 11 a.m. to 5 p.m. each day， an array of Chinese rock stars took to the stage to blast out their hits to a hungry crowd of fans. After each set the crowd would venture over to the food carnival to replenish their energy with delicious delights from around the world.
Mazimba Mazimba from Zambia， selling his country’s famous seasoned chicken barbeque skewers， was able to get a clear idea of what the Chinese prefer to eat. “Upon arrival in China， the first clear distinction you will notice between Chinese and African food is that most Chinese foods are served with a lot of chilli while African foods are not，” he told ChinAfrica. “Secondly， most Chinese foods are served as a mixture， for example rice， chicken and greens are mixed together， whereas with African food these are served separately.”
The first day， despite big crowds and pleasant weather， wasn’t too successful for Tino and Mazimba as they felt the locals were unfamiliar with their food. “On the first day， only a few people came to buy my food as they were still familiarizing [themselves] with the place where we were showcasing and cooking our food，” said Tino. “A few people were surprised to see an African chef for the first time in their life and that could have made them curious to have African food. From the second day onward， it was a nice flow of selling as they were interested to buy out of love and willingness to know about African food and culture.” Celebrity chefs
As the days went by， the crowds became more and more attracted to the international booths. Locals would flock around Tino’s stall as he prepared his famous Zimbabwean beef sausage， taking countless photos of his food and of Tino himself. Tino and Mazimba became minor celebrities. Many customers had never met Africans before and were very excited to talk to them and learn about their culture and food.
“I was taken aback at how friendly and inquisitive the Chinese are，” Tino said， adding， “I’ve never had people wanting to have a picture with me before； it was a surreal experience， but a welcoming one.”
Mazimba， who echoed these thoughts， believes food can play an important role in bringing Chinese and Africans close， “As we know， Chinese cherish their meals. If Africans take an interest in knowing China’s culture， in which food plays an integral part， the Chinese will be very flattered. [This] will definitely bring the two peoples together.”
Scenic delights
The international chefs were given a day off during the week to rest and recuperate. That day， they were given a guided tour of the Huangguoshu Waterfall in neighboring Anshun City. The waterfall is the largest in Asia， 74 meters high and 81 meters wide， and its charms are a natural tourist-drawing card. Hospitable ethnic groups add a human touch.
“It’s one of the most beautiful images I’ve even seen. To get the chance to come so close to this wonder makes me feel so happy，” said Tino， as he gazed at the landmark. “China is such a truly spectacular country！ I hope to spend more time here cooking and visiting magical places such as this.”
At the end of the exhibition， both Tino and Mazimba had time to reflect on what had been a truly memorable experience. “I hope there are more exhibitions like this in the future，” Mazimba said.“Not only does it teach us about the Chinese and the food they enjoy， but it also enlightens the Chinese about the world outside， and especially about Africa.”