18/06/2026
This morning, the Zambia Institute for Tourism and Hospitality Studies (ZITHS) hosted two chefs from the State University of New York SUNY Schenectady County Community College for a culinary exchange program. The event brought together faculty, students, and industry partners. Visiting guests included Dr. Freda Brazle, Chef Kim, Chef Michael, and Dr. Steady Moono, President of SUNY Schenectady.
The ZITHS Executive Director welcomed the chefs warmly, underscoring the institute’s role as the country’s anchor for hospitality and tourism training. She remarked that “collaborations of this nature enrich our students’ learning, strengthen industry partnerships, and showcase Zambia’s cuisine as a vital part of our tourism identity.”
In his remarks, Dr. Chilufya, Director from the Ministry of Tourism, speaking on behalf of the Permanent Secretary, Mr Evans Muhanga, emphasized that Zambia’s tourism is also defined by its culinary heritage. He noted that initiatives such as this exchange “demonstrate how food can serve as a cultural bridge, enriching the visitor experience and positioning Zambia as a destination of flavours.”
The chefs were introduced to ZITHS through a guided tour of the campus, food science lab, and training kitchen, where they interacted with lecturers and students. They experienced Zambia’s culinary heritage firsthand, with traditional dishes such as ifyumbu fya kusashila, chikanda, and katapa featured during the exchange, while also sharing aspects of American indigenous cuisine by way of preparing a New York-style pizza. The highlight of the program was an interactive cooking session, where visiting chefs, faculty, and students worked side by side, blending techniques and traditions in a lively and practical setting.
A special moment of recognition was dedicated to Dr. Steady Moono, whose vision and leadership made the exchange possible. He was honoured with an award celebrating his outstanding contributions to education, his commitment to equity and student success, and his enduring dedication to Zambia.
The morning’s activities highlighted the value of culinary heritage in tourism, showing how food serves as both a cultural bridge and a tourism product. By engaging directly with students, industry partners, and international collaborators, the event strengthened ties, enriched the learning experience, and celebrated Zambia’s cuisine as a vital part of its tourism offering.
