MEET INTERNATIONAL CHEF WHO IS PLAYING A UNIQUE ROLE IN THE MODELING INDUSTRY
The name Takudzwa Hove or Taku Hove is known as the name of one of the most talented Zimbabwean Chef,model and a guesthouse manager. Takudzwa Hove tells us more about his multi-talented jobs and how he manages his time.In addition we find out how he is prepared to represent his country in an international platform Mister Model Mediterranean Global
Q:Can you introduce yourself to us and the readers ?A:My name is Taku Hove, I’m a guesthouse manager and model. I was born in Zimbabwe but grew up travelling Southern Africa which is where I found my love for Tourism and Hospitality as well as languages of which I speak about 5 (French, Portuguese, Spanish, Shona and English).
Q:You will be representing the country during Mister Model Mediterranean Global what does it mean to you as a Zimbabwean?
A:Representing my country on the international pageantry scale is something that is a huge huge honour because growing up, although the adventure of travelling and living in different countries was nice, there was always that element of “belonging” that evaded me for so many years. I didn’t always feel accepted or it took time for me to be accepted, but this opportunity of going to represent Zimbabwe and what we are all about has kind of given me a new identity because It has given me the chance to re-learn what it actually means to be Zimbabwean given that I’d left the country long time ago.
Q:To those who don’t know you aside from being a model you are also a chef.Among the two professionals which came first ?
A:In terms of what came first, my hospitality professional came before the modelling one. I literally started modelling during the Covid-19 pandemic. Because I was working at a lot of high end events in South Africa, there were a lot of top quality pictures taken and my friend told me she thought I would flourish in modelling and so when the pandemic started and I moved back to Zimbabwe, I thought it would be the perfect opportunity to start.
Q:And how do you balance the two ?
A: With the demands of Hospitality, it’s kind of hard to balance it with my modelling life. However I try to do shoots at any given opportunity I can get especially during my off days.
Q:What is your favourite dish?
A:In terms of my favourite dish, it’s Dombolo and stew. During my time in South Africa, my friend as well as the mother of another friend and my chef mentor (Chef Nti) introduced me to 3 different variations of a dish I’ve never had before and it was really amazing to see and taste African Steamed bread as a main starch to a dinner or a lunch. It was one of the first things I cooked for my family when I moved back to Zimbabwe and now they also can’t get enough of it. I ended up sound my own variation of it which involves dried kapenta (matemba)
Q:Can you provide methods of how to prepare the dish ?
A:For the Dough:
– 2 cups self-rising flour
– 3 tbsp chopped parsley
– ¼ tsp salt
– 1 cup Kefalos Double Cream Plain Yoghurt
For the Stew:
– 3 tbsp oil
– 1 chopped onion
– 2 cloves of garlic, crushed or minces
– 2 chopped tomatoes
– 2 tsp curry powder
– 2 cups Dried Kapenta
– 1 cup tomato puree
Method:
– Soak the Kapenta in hot water and start making your dough.
– Stir self-rising flour, parsley, and a pinch of salt in a large bowl.
– Stir in the cup of yoghurt into the mixture to form a dough. Knead dough on a floured surface until soft and smooth.
– Divide the dough into 8 ad roll into evenly sized balls.
– Leave to rest and start with your stew.
– Heat oil in a large pot and fry onions and garlic until soft and translucent.
– Stir in the curry powder and fry until fragrant.
– Add chopped tomatoes.
– Strain the Kapenta and add into the pot.
– Add a cup of tomato puree.
– Mix well and add salt and pepper to taste.
– Place dumpling balls on top of stew in a circular formation and close on a low heat for about 25 min.
– Plate some stew with a dumpling into a bowl and sprinkle fresh parsley.
Q:Do models have a certain diet to keep themselves in shape and healthy?
A: I do believe a diet is important in terms of staying in shape and being healthy but something even more important is exercise. That not only makes the body look good but also helps the mind feel good. Especially with the fluctuation of the cost of goods today, there are certain training methods that can alleviate the need for a strict diet.
Q:Who is your inspiration as a model ?
A:My modelling inspiration comes from,Hector Bellerin. He’s a footballer and he loves what he does but it has not stopped him from pursuing other passions and it’s evident as he has walked at some of the most famous Fashion weeks (Paris, Milan, New York and London Fashion week) and collaborating with some of the most famous fashion brands (Louis Vuitton, Burberry, H&M and 424)
Q:Which pageants are you planning to take part in ?
A:Before my age becomes a problem, I’d like to compete in almost any and all pageants I can. Mr. Supranational, Mr. Zimbabwe, Mr. Africa International, Mr. International, Mr. Tourism International you name it.
Q:Any words to those who want to be models and to represent the country International?
A: To anyone out there wanting to be a model, I first advise to get some sort of training or research. I’ve never done things blindly, I need to know what I’m getting myself into so that I know if it is actually something meant for me. There are lots of platforms and agencies in our country that can help you learn more about this career path and also it will show that you’re actually serious about doing this. Secondly, know that it won’t be easy in the beginning, there are already the “favourites” of brands and everything but if you keep your head down and keep working you’ll get there. And lastly be yourself and have fun, since starting this journey I’ve watched a lot of pageants online and a few in person but the main thing I see people doing is smiling so there’s no reason for you not to enjoy yourself because the opportunity of networking and travelling the world is there if you want it..
Godswill Mpofu Ruba
WORLD OF FASHION & MODELLING 