WINDHOEK, 18 September 2026 - Speaker of the National Assembly Saara Kuugongelwa-Amadhila pictured during the opening of the Joint Women Parliamentary Caucus (Photo: Contributed)

WINDHOEK, 18 September 2026 - A person using a cellphone. (Photo: Molly Weyulu) NAMPA

WINDHOEK, 16 September 2026 - Minister of Gender Equality and Child Welfare, Emma Kantema, pictured during the reception to celebrate the 77th anniversary of the founding of the People's Republic of China at the Chinese Embassy in Windhoek. (Photo by: Hesron Kapanga) NAMPA

WINDHOEK, 16 September 2026 - Minister of Gender Equality and Child Welfare, Emma Kantema, pictured during the reception to celebrate the 77th anniversary of the founding of the People's Republic of China at the Chinese Embassy in Windhoek. (Photo by: Hesron Kapanga) NAMPA

WINDHOEK, 18 September 2026 - Dr Senorita Polster-Quayson, Acting Chief Medical Officer at the Windhoek Central Hospital; Revonia Job, Sponsorship and Social Impact Manager at FirstRand Namibia; and Dr Fenny Shadika, Paediatric and Congenital Cardiologist in the Head of Department at the Ministry of Health and Social Services. (Photo: Contributed)

WINDHOEK, 18 September 2026 - The Dr AB May Cancer Care Centre at the Windhoek Central Hospital. (Photo by: Chelva Wells) NAMPA

WINDHOEK, 18 September 2026 - The Dr AB May Cancer Care Centre at the Windhoek Central Hospital. (Photo by: Chelva Wells) NAMPA

WINDHOEK, 17 September 2026 - Prime Minister Elijah Ngurare paid a surprise visit to the Sam Nujoma Stadium to familiarise himself with the renovation work. (Photo: Hesron Kapanga) NAMPA

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen poses for a photo at a training base in Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen makes bread based on his training plan at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen looks at an installation related to bakery at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 30, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen makes bread based on his training plan at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen exercises at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 30, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen makes bread based on his training plan at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen (C) makes bread based on his training plan at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)

(260919) -- SUZHOU, Sept. 19, 2026 (Xinhua) -- Hou Jinchen checks the condition of baguette at Suzhou Wuzhong Technician College in Suzhou, east China's Jiangsu Province, Aug. 27, 2026. Born in 2005, Hou Jinchen studies culinary arts at Suzhou Wuzhong Technician College. He began learning to bake at the age of 12, and his passion for it has grown ever since. From shaping dough to baking and decorating bread, Hou follows a rigorous training routine. He practices the same techniques over and over to build muscle memory, carefully recording changes in temperature and ingredient quantities during each session and constantly refining the details. Outside training, he also visits local bakeries to learn from working bakers. He believes they have a better understanding of consumer preferences, which gives him insights that training focused solely on competitions may not always provide. His efforts have earned him both gold and bronze medals in national vocational skills competitions, and he was later selected for the national team. The 21-year-old is now preparing for the upcoming WorldSkills Competition in Shanghai. Among all the competition tasks, Hou devotes particular attention to artistic bread design. From sketching ideas to making molds and baking the final pieces, the process requires repeated adjustments. He sometimes uses 3D-printed molds and plans to incorporate more Chinese elements into his competition pieces in Shanghai. For Hou, baking is not just a technical skill, but also a pursuit of craftsmanship. He hopes to showcase the skills and dedication of young Chinese bakers on the international stage. "I can't imagine leaving the baking industry," Hou said. "In the future, I hope to become a coach and pass on what I have learned to younger bakers." (Xinhua/Li Bo)