Kilimanjaro National Park, Kilimanjaro Region, Tanzania, has the highest free-standing mountain in the world at a whopping 5 895m.
Six chefs of the South African Chefs Association reached the summit on 16 August at about 6am. Randburg resident and chef Heinz Brunner said, “We took on the challenge and managed to raise R200 000 to feed disadvantaged communities in South Africa. For all of us, it was a once in a lifetime experience.”
The five other chefs that participated in the climb were, Martin Kobald, Glynn Sinclair, Manfred Reinhart, Jeff Schueremans and Fritz Flatscher. In preparation for the climb the chefs had to have extensive training. “My regime involved one and a half gruelling hours in the gym. I had to walk on the treadmill carrying 12kg of stones to prepare my body for the treacherous trip.”
Every weekend the group spent several hours hiking. The other aspect of their success was that the six have been friends and team-mates in competitions for more than 20 years. “We know each other and this challenge gave us the wonderful opportunity to strengthen our bond and understand each other even better.”
The choice of route up the mountain was on the advice of Sean Disney of Adventure Dynamics who suggested they choose a more challenging route because of the scenery and the lower level of ‘traffic’ than on the easier route.
The chefs had to take along their tents as the challenging route did not have any huts located next to the path. “People say climbing mount Kilimanjaro is like a walk in the park. It’s not, it’s tough but worth it,” concluded Brunner.
