East Africa Chef Magazine - 4th Edition

EDITION #04

18-20 OCTOBER 2019 Kshs. 300 • Ushs. 9,000 • Tshs. 6,000 • RWF. 2,200 • World USD 9

Who is who In a Restaurant Kitchen?

Basic Guide to Food Presentation

Chef Emmanuel Executive Sous Chef, Intercontinental Hotel NairobI

KITCHEN ESSENTIALS

CHEF PROFILES

A FAIR KITCHEN

INGREDIENT TIPS

Do you know your cookware?

Real CHEFs REAL SUCCESSES REAl LIFES

Sexual harassment in THE kitchen

FLAVOURING WITH FRESH HERBS

... Perfect Choice

STOCKIST OF ALL FOOD INGREDIENTS  FOOD COLOURS  FOOD ADDITIVES  POWDER FLAVOURS  LIQUID FLAVOURS  HERBS & SPICES  DRY FRUITS We also stock:-

 RAW MATERIALS FOR DETERGENT & COSMETIC  INDUSTRIAL PERFUMES

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EXHIBITION | FORUM| CHEFS’ CHALLENGE | AWARDS THE RIGHT TIME AND place for suppliers and chefs to network and do business

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EastAfricaCHEF

CONTENTS 42

4

EDITOR’S NOTE

3

THE UPDATES

4

FOOD SAFETY

10

KITCHEN STAFF

14

STAFF TRAINING

18

A FAIR KITCHEN

27

KITCHEN ESSENTIALS

28

CHEF PROFILES

36

Chef Godfrey Ouda

36

Chef Emmanuel

40

Chef Emmanuel Aluda

41

Chef Anil Kumar

42

CHEF Jacob Kinyaika

44

CHEF Pius Muigana

46

Chef Cosmas Kituku

48

Chef David Okoth

52

BAKERY AWARDS

56

INGREDIENT TIPS

64

2

EAST AFRICA CHEF MAGAZINE

Chef Emmanuel Executive Sous Chef, Intercontinental Hotel NairobI

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FOOD PRESENTATION

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EDITOR’S NOTE partnership and engagement to enable us go the next mile.

Your continued support has been tremendous and we are humbled and full of gratitude in our hearts that you find this copy enriching and refreshing to your endeavours. We would be more glad to build stronger partnerships with you as we look forward to greater days ahead when our chefs will be celebrated indeed, as chefs in developed markets are.

In the light of this, we are excited that most of the associations of chefs in Africa and beyond, are willing to partner with us. We are thankful to all of you for you willingness to work with the publishing team to ensure we give maximum exposure to this amazing industry.

Still going strong

I

t is that time of the year again when we take stock of our gains, triumphs and conquests as a publication. We are delighted to present you this copy, which is rich in content to build and consolidate the gains made in the commercial kitchen set up.

Indeed its an honour to continue serving you through and through. We have carried some great features of leading chefs in major establishments, and you will find the stories quite remarkable.

Subsequent to that, allow us to inform you that the Chef Magazine will continue to feature stories that help grow the industry, and is therefore seeking your hand of friendship,

CORE TEAM MANAGING EDITOR Oliver Odhiambo: Editor@eachef.com LAYOUT Sam Morara: sam@eachef.com MARKETING TEAM Jeniffer Kananu: jenny@eachef.com Florah Mumbua: florah@eachef.com www.eachef.com Issue 3

As I had mentioned before, we look forward to your support. In whatever way you feel we could improve the outlook and the content of this copy, feel free to communicate to us through the contacts provided so we can get it right. Your thoughts, opinions, constructive criticisms are profoundly appreciated.

Allow us also to inform you, just like we did in the previous edition of this copy, that the next Bakery and Pastry Expo is here with us already. We are congregating at the Sarit Center this May 16 - 18, 2019 to showcase some of the trending products, equipments and services in the industry.

For those who are exhibiting, we wish you a busy weekend full of clientele. For those who are visiting, this perhaps could be the break you have been looking for to enhance your bakery and pastries business. Lets come out in numbers and seek to grow our businesses.

In this copy, you will find vital stories on how to manage your restaurant, how to handle your bakery business coupled with stories on hygiene and more. We wish you well as you read and enjoy this edition.

Oliver Odhiambo

Managing Editor

The East Africa Chef Magazine may not be copied, transmitted or stored in any way electronically or otherwise without the prior and written consent of Infobox Media.

All correspondence to the Editor is assumed to be intended for publication.

No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form by any means without prior written permission of the InfoBox Media.

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EAST AFRICA CHEF MAGAZINE

3

THE UPDATES

African Chefs United

setting pace in the industry For some years now, the African Chefs United has been pushing great agenda to promote African cuisine, dishes and drinks. The giant umbrella body, which is based in South Africa, has been lobbying for the interest of chefs even as its partners with chefs from other parts of the world.

African Chefs United is now making inroads in Kenya, with several chefs having joined so far. African Chefs United is based in South Africa, and is behind HAAPI (Hospitality All African People’s Imbizo) festival.

“HAAPI event indeed aims at bringing the world to Africa and taking Africa to the world and more importantly it is an event that we believe should set the trends and standards within the hospitality industry, following in the footsteps of many events that are held in Europe, America and Asia which have helped set the standards of food and service at very high levels,”

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says Chef David Okoth, a senior member of African Chefs United and who is part of the Kenyan delegation. He is also the Executive Chef of the Eka Hotel, Nairobi.

HAAPI is also a great networking opportunity, ideas are shared, new

ones are developed, food and service standards are improved.

“The result will be improved standards in hospitality and tourism industry in Africa which will in return bench mark us with the rest of the world,” Chef David Okoth says. “When you hear people talk, they mention that Africa is 120 years behind Europe, Asia and America in terms of food and drinks trends, food service, table service and beverage trends. You also

African cuisine is getting coverage and it is stepping onto the world stage. Ingredients have improved as well as quality, presentation and flavors.

EAST AFRICA CHEF MAGAZINE

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MOBILE AND CONTAINERIZED BUSINESS FACILITY SOLUTIONS

SHEFFIELD WILL BE SHOWCASING INNOVATIVE, NEW AGE MOBILE BUSINESS FACILITIES INCLUDING FOOD TRUCKS, CONTAINERIZED RESTAURANTS, FOOD CARTS, TRAILERS, KIOSKS, CONTAINERIZED LAUNDRY AND COLD ROOM.

WE HAVE SOLUTIONS TO SPARK THE INTEREST OF INNOVATIVE ENTREPRENEURS AND GROWTH - DRIVEN BUSINESS OWNERS FOR MORE INFORMATION ABOUT THE EVENT VISIT OUR WEBSITE AND SOCIAL MEDIA PAGES

CONCEPT I DESIGN I SOURCING & FABRICATION I INSTALLATION I TRAINING I SERVICE SHEFFIELD STEEL SYSTEMS LIMITED Off Old Mombasa Road, Opposite Hilton Garden Inn, Before Standard Gauge Railway {SGR} Nairobi, Kenya.

KENYA I UGANDA I

RWANDA

THE UPDATES

often hear statements like ‘this is Africa or may be African time’, and service doesn’t exist. People are proud and not embarrassed to say those words. For the caring Africans, it really hurts. It has led us to take this initiative of creating an event that we believe shall bring about change. This festival is meant to bridge the gap of service and quality between Africa and the rest of the world and close it fast.”

HAAPI Festival is run under the hospices of Culinary Arts Association of South Africa (CAASA) which is a South African non-profitable organization for the hospitality industry and African Chefs United (ACU) which is an African nonprofitable organization.

African Chefs United is now in 24 countries, 18 of which are African. It has helped chefs to be massively exposed to new trends in the world. Junior chefs have also benefited by getting massive exposure and experience from leading chefs from around the world. It is helping shape the way food is done in this era and time.

“We have our fair share of challenges but we keep addressing them from time to time,” says Chef David Okoth. “There are challenges which relate to regulations in different countries, some of which do not give us much room to operate freely.

Most of our members are also very busy and this hampers the effectiveness of the umbrella body.”

But Chef David is happy that the African cuisine has really gotten coverage and is making its great entry onto the world

stage. Ingredients have improved as well as quality, presentation and flavors.

He is also happy that rotational meetings of HAAPI are happening round the continent to continue the exposure, and is very optimistic that in a few years, the organization will be a strong force to reckon with on the world stage.

HAAPI is to help reconfigure the attitudes of African chefs so that they can be more dynamic, hardworking, innovative, full of initiative and bold in their aspersions.

“Here in Africa, attitudinal change is needed. Some of the chefs are not properly trained in the right institutions, and this presents a major barrier to professionalism and the right attitude at the workplace,” says Chef David. “The

mentality about work needs to change.

Chefs in Africa need to understand their career and benchmark with those who are from very advanced hotel industries.”

He says Kenyan chefs for instance, have had the privilege of exposure to markets outside of Africa, and are doing well.

However, there is need to rally around ACU and HAAPI to ensure the agenda to empower chefs can be fully activated.

The organizers are happy to make this happen.

“I’d like to challenge chefs to take this as an important career and build themselves for success in years to come,” Chef David says. “It is never about the money. Work hard and the money will follow you along the way.”

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THE UPDATES

EAST AFRICA

CHEF EXPO 2019

A

s one of the largest in East Africa, Chef Expo offers a one-stop business platform featuring the most extensive line-up of leading HORECA suppliers. It evolved from the highly successful 2018 Chef Forum, it is the top choice for suppliers who are looking to establish their presence or further nurture their business networks with key buyers in East Africa’s fastest growing food and hospitality industry.

East Africa Chef Expo is the only event in the region to bring together all sectors relating to the Chef under one roof. The latest products, services, and technologies will be showcased for the industry, along with a comprehensive and leading-edge networking opportunities that will provide food service operators with the best tools to grow and improve their business.

It is an innovative and targeted concept, with a unique format: three days of networking, demos, chef’s challenges, awards and exhibition with quality products.

This is a unique networking opportunity involving chefs and other experts who are ready to share experience and do business.

CATEGORIES ON SHOW

The East Africa Chefs Summit & Awards will take place alongside the exhibition.

Come and meet 2000 plus professionals from the East Africa culinary landscape, who will gather at the Sarit Expo Centre, Nairobi. Simply put, East Africa Chef Expo is one of the few places owners and operators gather en mass. Plus, meeting with potential customers face-to-face produces more meaningful connections than other sales & marketing tactics.

A true regional hub of culinary art, this event is intended to inform and inspire the new generation of chefs, pastry chefs, restaurant owners, sommeliers, maîtres d’hôtel, sous-chefs, caterers, chocolate makers, professors and students of hospitality schools and hotel-keepers and many others.

WHO SHOULD EXHIBIT? Companies representing product groups servicing the restaurant, food service, and hospitality industry seeking to connect with these establishments in East Africa.

NOW BOOKING Issue 3

WHY EXHIBIT

WHO WILL ATTEND? It is a focused show and is committed to bring more of the right profile of suppliers targeting the CHEF. It is chance to network with key decision makers, buyers and influencers who will be visiting Chef Expo to seek out the latest innovative products and solutions.

Visitors include individuals involved in the running of restaurants, bars and food service operators from Kenya and neighbouring countries looking for the latest products, services and technologies and more.

EAST AFRICA CHEF MAGAZINE

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SUSTAINABILITY CORNER

Diversey unveils new sustainability strategy and 2025 goals

D

iversey’s latest Sustainability Report includes a new ‘Facilitators for Life’ strategy with goals aimed at creating a healthier and safer world for everyone. The new approach will help ensure Diversey addresses key environmental, social and technological opportunities, including reducing greenhouse gas emissions, engaging in ethical business practices and decreasing its packaging footprint by 2025.

“Although it’s been given many names since 1923, sustainability has always been at the core of Diversey,” said Daniel Daggett, Executive Director, Sustainability & CSR, Diversey. “As Facilitators for Life, we must identify ways to care for the environment as well as the people we employ, partner with and serve every day.

We’ve committed to twelve new sustainability goals for Diversey and look forward to executing this strategy to drive progress in the coming years. The goals not only engage all Diversey employees, but will stimulate collaboration with our suppliers and customers to improve environmental stewardship and social responsibility.”

In 2013, Diversey launched a CSV initiative called Soap for Hope.™ The plan - as conceived by Stefan Phang, Diversey’s Director of Sustainability and Corporate Social Responsibility - was to work with the company’s customers in the hospitality sector to repurpose the soap remnants that customers leave behind when they check out of their rooms. Instead of throwing the remnants away, Stefan reasoned, why not create a sort of

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cottage industry that would make new soap out of the old, thereby providing an opportunity to make money to struggling people in low-income areas, improving personal hygiene in those areas, and reducing the impact of discarded soap on landfills.

Diversey also pioneered Linens For Life™, a program to recycle hotels’ used linens to help meet the needs of local communities. Its objectives are threefold: to help with immediate disaster relief efforts; to provide livelihoods to local communities and vulnerable social groups through various recycling initiatives; and to help hotels reduce waste.

To date, Diversey has launched more than 23 Linen For Life projects in a total of 15 cities across Asia, Middle East and Africa. Used linen collected by participating hotels are distributed

by Diversey to non-governmental organisations and local communities to be reused or recycled. Those projects have provided sustainable livelihoods to approximately 700 people.

To create the new sustainability strategy, Diversey reviewed its current footprint, listened to customers, engaged experts and studied frameworks such as the United Nations Sustainable Development Goals (SDGs). The SDGs highlight 17 areas where organisations like Diversey will collaborate to solve global challenges.

The new ‘Facilitators for Life’ strategy consists of these 2025 goals:

EAST AFRICA CHEF MAGAZINE

Improve the Environment: • Reduce energy intensity in operations by 10 per cent • Reduce greenhouse gas emissions intensity in operations by 10 per cent • Reduce waste to landfill in operations by 10 per cent • Reduce water use intensity in operations by 10 per cent Protect & Care for People • Eliminate recordable workplace injuries of Diversey employees • Ensure an ethical supply chain by engaging all suppliers with Diversey’s Supplier Code of Conduct • Ensure ethical business practices by training all employees on Diversey’s Code of Conduct • Improve the lives of people in the communities Diversey serves through Creating Shared Value programs like Soap For Hope™ Innovate Sustainable Solutions • Quantify the sustainability value associated with Diversey products and solutions • Integrate a sustainability scorecard into the innovation process for all new technologies • Reduce Diversey’s packaging footprint and increase the recyclability of plastic packaging • Improve the safety and environmental profile of products through absolute compliance with Diversey’s Responsible Chemistry Policy

www.diversey.com

FOOD SAFETY

How to keep Cholera away from your restaurant

T

he best approach to keeping your reputation intact and your customers coming back for more is to practice proper restaurant food safety in your establishment. Nothing can ruin a restaurant’s reputation faster than negative sanitation and safety reviews. Plus, food safety is imperative for ensuring the health of customers and staff, as well as maximizing the longevity of your fresh foods. Follow these restaurant food safety tips to keep your customers safe and coming back for more of your delicious food.

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EAST AFRICA CHEF MAGAZINE

What Is the Difference Between Food Safety and Food Sanitation?

While both food safety and sanitation are key factors to the overall success of your business, it’s important to understand the difference between the two.

WHAT IS FOOD SAFETY? Food safety refers to the ways in which food is prepared, cooked, chilled, served, and overall handled. It is during these processes that improper food handling or a lack of food knowledge can lead to the spread of dangerous germs, bacteria, and allergens.

WHAT IS FOOD SANITATION Food sanitation refers to the overall cleanliness and maintenance of your kitchen, equipment, or facilities. Keeping your kitchen and equipment clean and properly cared for keeps your customers healthy and kitchen operations running smoothly. Disregarding the cleanliness of your facilities can lead to food contamination, dangerous working environments, failed health inspections, and equipment malfunctions.

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FOOD SAFETY

Restaurant Food Safety Guidelines There are several important factors that contribute to overall food safety success.

Along with developing and implementing a food safety and regulations plan, you can incorporate this information into your trainings and daily practices to ensure your food stays safe for consumption every step of the way.

What is Cross-Contamination?

Cross-contamination occurs when harmful bacteria, allergens, or other micro organisms transfer from one object to another unintentionally. Though often invisible to the human eye, the results of this process can be extremely dangerous or deadly to unsuspecting consumers.

internal temperatures either above or below the danger zone.

service areas are especially susceptible to contamination.

Cold foods should be stored or held at below 41 degrees, while hot foods need to be held 140 degrees or above. As a general rule, these temperature sensitive foods should not stay in the danger zone for more than 2 hours. During this time, dangerous bacteria can grow and spread rapidly.

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Frequently clean and sanitize surfaces including serving utensils, food storage containers, sneeze guards, and counter tops.

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Provide flatware, napkin, and straw dispensers designed to dispense single-use items.

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For added sanitation, provide packets of wrapped flatware to reduce the chance of contamination.

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Assign employees to monitor guests and take corrective action in the event that unsafe practices have occurred.

How Can You Practice Food Safety in Self-Service Areas?

While employees of your restaurant or buffet may have adequate food safety knowledge, it’s safe to assume your patrons will not. Because of this, self-

Raw meat, poultry, seafood, and eggs are often sources of dangerous bacteria, such as salmonella and other contaminants.

Keeping a watchful eye on employees and implementing preventative measures can mean the difference between safe food service and a life-threatening outbreak.

How to Avoid Allergic Reactions

Soybeans

Here are some tips for how to avoid allergic reactions in your food service establishment.

Eggs

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Never prepare an allergen-free meal with the same cutlery used on normal dishes.

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Use designated allergy-safe products in your kitchen.

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Train staff to properly handle allergy requests from patrons.

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Ensure staff members are aware of the “Big 8” common food allergies: milk, fish, soy beans, tree nuts, peanuts, eggs, shellfish, and wheat.

FOOD ALLERGENS:

The Big

8

Fish

Keeping Foods out of the “Danger Zone” The danger zone refers to temperatures between 41 and 135 degrees Fahrenheit.

For time - and temperature - sensitive foods such as meat, poultry, eggs, and dairy, it’s imperative that you keep Issue 3

Milk

Crustacean Shellfish

Peanuts

Safety tips for handling allergens Avoid cross contact with allergens • Wash and sanitize all food contact surfaces

Tree nuts

Wheat

Read Labels SYMPTOMS of Carefully Allergic allergic reactions EAST AFRICA CHEF MAGAZINE A food allergy is an immune system response to a particular food.

Symptoms may include:

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There is no room for error when working with allergens. Trace amounts of allergens can cause allergic reactions.

FOOD SAFETY

Restaurant Food Sanitation Guidelines Another important way to keep your operation running smoothly is to ensure your equipment and kitchen are properly cleaned and cared for. Keep the following in mind when it comes to keeping your establishment safe for employees and customers.

in which you can prevent them from invading your space. You must clean and sanitize surfaces regularly to prevent pests from inhabiting them. These crucial areas include dining and food prep areas, storage areas, trash cans, and floor drains.

Pest Control for Your Commercial Kitchen

Utilize Proper Sanitation Techniques

Pests including mice, cockroaches, ants, and flies not only stir up fear in guests, but they can spread harmful diseases to the food in your kitchen. They can carry and transmit diseases including Salmonella and Listeria or contaminate food and liquids. Having rodents or insects present in your establishment could not only turn off your customers, but it could also cause you to fail a health inspection.

It’s important to educate yourself and your employees on what pests are most prevalent in your area and the ways

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Sanitizing and cleaning all surfaces, including prep areas, cutting boards, and equipment, should be an important part of your food safety regimen. This process removes food residue, dirt, and invisible germs from surfaces that may come in contact with food. Create and implement sanitation procedures for employees to follow on a daily, weekly, or monthly basis. The following is one example of a simple procedure to use in your establishment that can help keep your work surfaces sanitary. nn

First, scrape and clear the area of debris or leftover food.

EAST AFRICA CHEF MAGAZINE

nn

Next, clean the surface with hot soapy water.

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To avoid chemical contamination, rinse the surface with water and a clean cloth.

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Clean the area with a sanitizing wipe or other professional sanitizer.

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Allow the area to air dry.

Aside from sanitizing products, heat can be used on things like flatware to effectively sanitize. For this, however, it’s recommended you soak the items you are sanitizing in water that’s at least 171 degrees Fahrenheit for a minimum of 30 seconds. Or, you can run items through a high-temperature dishwasher, as long as they are dishwasher safe. Additionally, other common chemical sanitizers include chlorine, iodine, and quaternary ammonium compounds.

Keep your restaurant’s reputation intact and reduce the spread of food-borne illnesses by practicing good food safety habits.

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KITCHEN STAFF

Who Does What In a Restaurant Kitchen?

L

et’s learn the difference between the various chef titles and the tasks those chefs perform in a bustling restaurant kitchen.

BACKGROUND ON CHEF TITLES The different chef titles emerged in the 19th century with the creation of the French Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every kitchen operates under the French Brigade System, and some positions in the system may be combined depending on the size of the restaurant. However, it has provided a basic outline that restaurant owners can refer to when setting up their kitchen hierarchy and stations.

TYPES OF CHEFS Chefs will generally hold the higher ranked positions in a kitchen.

Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation.

Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef.

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MANAGERIAL CHEFS In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the restaurant’s overall success. The following roles are listed in descending order.

Sous Chef (Second Chef, Under Chef) nn

Primary Task: Team management

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There can be more than one in a kitchen depending on the size of the establishment.

nn

They oversee the details of each dish and oversee the food lines.

nn

They are the second in command and will run the kitchen in the executive chef’s absence.

They will usually train newly hired chefs and cooks.

Chef-Owner (Group Chef) nn

Primary Task: Business management

nn

There is only one per kitchen.

nn

They are responsible for running the establishment as a whole.

nn

nn

They will often work on menu engineering.

Senior Chef (Chef de Partie, Station Chef)

Executive Chef (Chef de Cuisine, Head Chef) nn

Primary Task: Kitchen management

nn

There is only one per kitchen, leading to high competition for the role.

nn

They oversee daily operations, kitchen costs, food preparation, and menu planning.

nn

They will often create most of the new recipes and dishes for the menu.

EAST AFRICA CHEF MAGAZINE

nn

Primary Task: Station management

nn

There can more than one in a kitchen.

nn

They are in charge of specific stations in the kitchen.

nn

They are usually specialist on a certain portion of the menu and will ensure that high-quality food leaves their station.

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KITCHEN STAFF

SPECIALIZED CHEFS A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field.

Pastry Chef (Patissier)

nn

They may also be responsible for acquiring the seafood used in an establishment from a local market or non-local vendor.

Vegetable Chef (Entremetier)

nn

Primary Task: Prepare pastries, breads, and desserts

nn

nn

They may be in charge of the whole dessert menu.

Primary Task: Prepare and cook vegetables and starches

nn

nn

The position usually requires extensive specialized training.

They may also be responsible for some soups and egg dishes.

Meat Chef (Rotisseur, Roast Chef)

nn

Depending on the establishment, this position can be equivalent to executive chef.

Sauce Chef (Saucier, Saute Chef) nn

Primary Task: Choose and prepare sauces and gravies for all meal types

nn

They may also prepare soups and stews.

nn

This is mainly a position found in locations that serve French cuisine.

Fish Chef (Poissonier) nn

Primary Task: Prepare and cook seafood

Issue 3

nn

nn

Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods They may also be in charge of obtaining the meat from local suppliers and retailers.

Pantry Chef (Garde Manger) nn

Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings

nn

They will also be responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may include

carved and molded ice or fruits.

Fry Chef (Friturier) nn

Primary Task: Cook foods that need to be fried

nn

They are mainly needed in fast food establishments.

Grill Chef (Grillardin) nn

Primary Task: Cook foods that need to be grilled

nn

They will generally grill meats and sometimes vegetables.

Butcher Chef (Boucher) nn

Primary Task: Prepare cuts of meat for other station chefs to cook

nn

They are mainly needed in larger establishments to keep up with the demand.

EAST AFRICA CHEF MAGAZINE

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KITCHEN STAFF

COOKS Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized chefs. They are more likely to cook by following recipes given to them and flow between the different cook positions as needed. may be overwhelmed at their stations.

Line Cook (Commis) nn

Primary Task: Cooking where needed and completing an assortment of kitchen tasks

nn

They will learn different cooking styles from the specialized chefs in the kitchen.

nn

They are usually still in culinary school and getting experience through the position.

nn

They may be required to do miscellaneous tasks like plating dishes, taking orders, or cutting vegetables.

Prep Cook (Kitchen Porter, Kitchen Hand, Kitchen Assistant)

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CHEF BOOK 2020

nn

Primary Task: Responsible for daily food prep and kitchen tasks

nn

Their responsibilities revolve around kitchen basics like chopping ingredients, properly labeling containers in storage, and cleaning countertops.

Relief Cook (Chef de Tourant, Roundsman, Swing Cook)

nn

Primary Task: Fills in wherever needed

nn

They will assist chefs that

Short Order Cook nn

Primary Task: Prepare quick and simple meals

nn

They are responsible for clearing as many order tickets as quickly as possible without sacrificing the quality of the meal. They mainly focus on making foods like sandwiches and salads.

Working in a commercial kitchen can be fast-paced in terms of daily tasks and upward mobility. Various chef and cook positions are needed to keep a restaurant running smoothly and the hierarchy can look very different from kitchen to kitchen.

There are even more restaurant positions and jobs than listed above for the whole establishment to succeed. It is important to keep in mind that becoming a chef requires years of training. Work your way from the bottom up through the different jobs available, find an area you can specialize in, and pursue it with gusto.

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EAST AFRICA CHEF MAGAZINE

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STAFF TRAINING

A Basic Guide to Food Presentation

I

f you own a food service business, you know that food plating and presentation are central to keeping guests happy as they experience your restaurant. However, plating is often overlooked by chefs who are either too busy or more concerned

with the taste of their dishes. People eat with their eyes, and creative and thoughtful plating enhances both the look and taste of your food. Focusing on presentation also allows chefs to showcase their creations and demonstrate to guests that they’re

getting their money’s worth. While there aren’t any hard and fast rules when it comes to “correct” plating, there are several important concepts to keep in mind as you prepare and present your restaurant’s delicious culinary creations.

Chef Emmanuel Executive Sous Chef, Intercontinental Hotel NairobI

THINGS TO REMEMBER BEFORE YOU BEGIN PLATING FOOD Before you begin preparing your dish, you should consider the kind of cuisine you’re serving. Are you making a hearty steak dinner, or are you preparing a delicate side dish or appetizer? You can’t start building your plate until all of your

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flavours are finalized, so it’s wise to have your ingredients prepared before you begin the actual plating process.

Additionally, you’ll want to consider portion sizes before you begin plating.

EAST AFRICA CHEF MAGAZINE

To do so, focus on balancing your protein, carbohydrate, and vegetable to create a nutritionally balanced meal.

Ultimately, carefully placed ingredients create art, but presentation should never overshadow taste.

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STAFF TRAINING

GUIDELINES FOR PLATING FOOD For tips and tricks on how to create a beautiful plate, consider the steps below:

1. Choose the Perfect Plate Selecting the right plate for your meal is key to attractive food presentation. Here are some things to keep in mind: Choose the right plate. One way to conceptualize plating is to think of yourself as an artist, the plate as your canvas, and the food as your medium.

Choose the right size plate. Choose your plate wisely by making sure it’s big enough to allow your food to stand out, but small enough that your portions don’t look too small.

Choose a complementary plate colour. The colour of your plate is also significant. White plates are popular because they create high contrast and provide a neutral background for your colourful creations. Utilize white space by thinking of the rim as your frame, and consider using the rule of thirds to highlight your plate’s focal point(s). When applied to cooking, the rule of thirds prescribes placing the focal point of your dish to either the left or right side of the plate, rather than the centre.

2. Placing Your Ingredients Here are a few of the most important aspects to consider as you build your dish:

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Plate with a clock in mind. As you begin plating your ingredients, picture the face of a clock. From the diner’s point of view, your protein should be between 3 and 9, your starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.

nn

Use moist ingredients as your base. Another rule of thumb is to plate moist or runny ingredients first, as they tend to move during delivery if they aren’t held down by other foods. One way to anchor runny ingredients is by placing other foods on top of them. For example, you can angle sliced meat or vegetables against purées and mashed vegetables.

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Serve odd amounts of food. If you’re serving small foods like shrimp, scallops, or bite-sized appetizers, always give guests odd quantities. Serving 7 brussels sprouts instead of 6 creates more visual appeal, and diners will also perceive that they’re getting more food.

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Place food to create flavour bites. Essentially, flavour bites are forkfuls of food that combine all of the ingredients in your dish into one bite. Creating flavour bites is the perfect accompaniment to creative plating as it pleases both the eye and the taste buds.

nn

Don’t overcrowd your plate. Be sure to never overcrowd your canvas, and keep it simple by focusing on one ingredient - usually the protein. Finding a focal point also ensures that the accompanying ingredients will play a complementary, supporting role.

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STAFF TRAINING

3. Pay Attention to the Details As you plate your dish, you’ll also want to pay attention to the details: nn

Think about colour and contrast. One of the best-kept secrets to beautiful plating is paying close attention to the details. While your focus will obviously be on the protein, considering how the other elements of the plate create colour and contrast is also very important.

nn

You can create a beautiful background for your plate by adding green vegetables or brightly coloured fruits as accent points. Similarly, try to pair ingredients with complementary colours as this will further enhance your dish’s visual appeal.

nn

Create height on your plate. Another way to catch your guests’ eyes is to utilize the power of height. While compactly stacking ingredients isn’t as popular as it was 5-10 years ago, creating a tall plate can go a long way towards enhancing visual appeal.

nn

You can also balance out taller ingredients by leaning long, flat items against them. For example, you can plate your steak on top of polenta and lean asparagus spears against them at a 45-degree angle.

nn

Use texture to enhance your dish. Finally, don’t forget about texture. Contrasting a smooth vegetable puree with crunchy onion straws or topping a steak with crumbled blue cheese creates appealing texture combinations that are classic in high-end cuisine.

4. Design and Create with Sauces Once you’ve plated your main ingredients, you’re ready to top your dish with delicious sauces. Don’t just pour the sauce carelessly all over the plate, though. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Then, use them to enhance your plate.

One way to do this is to create accent dots on one side of your plate (while considering the rule of thirds) or by lightly drizzling sauce over the main ingredients so guests get a little bit of sauce in every bite.

5. Use Garnishes Purposefully In the past, chefs casually threw a piece of kale and an orange slice onto every plate as it left their kitchen. However, these garnishes didn’t add anything exciting to the dish, and few guests even ate them in the first place. Here are a few examples of smart garnishes and how to incorporate them: Choose edible garnishes. As you finish plating, remember that garnishes must be related to the dish and should always be edible. Ultimately, they’re designed to enhance and complement the flavors of the entree you’ve created, not distract from them.

Place garnishes purposefully. Similarly, never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully in order to add color or texture. Also, avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and anything with a strong odor. Lastly, make sure your garnishes are quick and easy to apply, so food still goes out piping hot.

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EAST AFRICA CHEF MAGAZINE

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STAFF TRAINING

TOOLS OF TRADE Having the proper food presentation and plating tools is essential to highquality plating. Here are a few items you should be sure to purchase if you don’t already own them:

Decorating Brushes As one of the most important products in any chef’s toolkit, decorating brushes have a variety of applications.

You can use them for both detailed line work and broad strokes as you apply sauces, or when plating purées and coulis beneath meat or vegetables.

Garnishing Kits Garnishing kits come with everything you need to garnish all of your signature dishes, including plating wedges, tongs, squeeze bottles, and brushes.

Molds Molds are also very important when plating food. By cutting ingredients to a specific shape and size, you’ll provide visual appeal and keep your plate tidy. Ring molds also help you develop height and structure when stacking ingredients.

Plating and Precision Tongs Last but not least, you’ll want to have precision tongs on

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EAST AFRICA CHEF MAGAZINE

hand for placing garnishes or small, delicate foods. Many tongs also feature microserrations for improved grip and stability.

Plating Wedges Plating wedges come pre-cut with flat, round, or pointed edges and are perfect for smearing sauces and other soft ingredients into designs on your plate.

Shavers Shavers work well when shaving or grating chocolate, hard cheeses, or soft vegetables on top of your finished creations.

Spoons You’ll also want to have a variety of spoons on hand.

Saucier spoons help you drag smears of sauce across your plate, and you can also choose a utensil with a tapered bowl that’s perfect for drizzling and pouring.

Additionally, slotted spoons quickly separate solids from liquids as you complete your presentation.

Squeeze Bottles Squeeze bottles are ideal when applying sauces or aiolis to your finished plate.

Many of these items come with adjustable, precision control tips that allow you to apply the perfect amount of product.

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STAFF TRAINING

EXAMPLES OF PLATING STYLES Here are examples of three popular plating styles: classic, free form, and landscape. To demonstrate them, we used filet mignon, potato puree, carrots, a demi-glace, a pea puree, a lima bean and pea blend, thyme, and fried leeks.

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Classic Plating

Classic Plating

1. Pipe the potato puree onto the plate using a pastry bag.

2. Place the carrots next to the puree using precision tongs.

3. Garnish the carrots with thyme using precision tongs.

4. Plate the steak using precision tongs.

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EAST AFRICA CHEF MAGAZINE

5. Garnish the steak with fried leeks using precision tongs.

6. Drizzle the demi-glace around the plate using a spouted saucier.

7. Wipe the edges of the plate with a clean towel.

8. Finished classic plate.

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STAFF TRAINING

Free Form Plating

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Free Form Plating

1. Pipe dots of potato puree onto the plate using a pastry bag.

2. Slice the steak into three pieces using a chef’s knife.

3. Plate the pieces of steak using precision tongs.

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4. Place the lima bean and pea blend around the plate using a spoon.

5. Plate the carrots using precision tongs.

6. Place dots of pea puree around the plate using a large squeeze bottle.

7. Place dots of the demi-glace around the plate using a small squeeze bottle.

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8. Garnish the plate with fried leeks using precision tongs.

9. Wipe the edges of the plate with a clean towel.

10. Finished free form plate.

EAST AFRICA CHEF MAGAZINE

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STAFF TRAINING

Landscape Plating 1

2 Landscape Plating 1. Place dots of pea puree around the plate using a large squeeze bottle.

2. Paint the pea puree onto the plate using a brush.

3

4

3. Pipe the potato puree onto the plate using a pastry bag.

4. Plate the carrots using precision tongs.

5. Lean the steak against the puree and carrots using precision tongs.

6. Place the lima bean and pea blend around the plate using a spoon.

5

6

7. Drizzle the demi-glace around the plate using a spouted saucier.

8. Garnish the steak with fried leeks using precision tongs.

9. Wipe the edges of the plate with a clean towel.

10. Finished landscape plate.

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EAST AFRICA CHEF MAGAZINE

Whether you own a fine dining establishment, upscale restaurant, or eclectic cafe, thoughtful and attentive plating is sure to improve customers’ impressions of your business. An awareness of food presentation also allows you to demonstrate your chefs’ skills to customers and helps you highlight all of your restaurant’s delicious offerings. With an awareness of these basic principles, techniques, and tools, you’re sure to enhance your business’ plating and increase sales.

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A FAIR KITCHEN

Sexual harassment in professional kitchen

By Charles ORIDO

I

n this article, we seek to highlight the reasons behind the dwindling number of women chefs in the executive positions in professional kitchens in Kenya. Sexual harassment at the workplace features prominently as a barrier to women chefs’ career progression in the hospitality industry.

The purpose of this story is to present sexual harassment in a professional kitchen with focus on the Kenyan hospitality industry. We did a study, and hereby present detailed discussion on the forms of sexual harassment and probable reasons why sexual harassment thrives in the Kenyan hospitality industry as reported by the Kenyan chefs in the study.

This study took place in Kenya with chefs from Nairobi. The study used qualitative methodology where through structured interviews, 15 chefs shared stories of women chefs’ challenges based on their experiences in the Kenyan hospitality.

An African feminism theory was employed to contextualize hence provide better understanding of the challenges that women chefs face in the Kenyan hospitality industry. Using purposive sampling techniques, the study identified 10 Kenyan women chefs and Kenyan five male chefs working in the Kenyan hospitality industry for the study. The purpose was to draw strands from stories Issue 3

of both the women chefs and male chefs.

Data was analyzed to make meaning of the stories as presented by participants.

Women chefs reported sexual harassment to be a norm in the industry sometimes starting as early as students report on stations for internships. The forms included sexual harassment as an expectation, as coercion, as a form of physical violence, as sexual chats, as innuendos with bad jokes intended to weigh the victims down.

Despite this, the study also found that societal orientations contributed to the thriving of sexual harassment cases in professional kitchen environment. The legislative framework also contributed to status quo on issues sexual harassment as victims are discouraged to report cases in fear that no legal action is instituted after all.

This study contributes to literature on sexual harassment in the hospitality industry with interest into the professional kitchen normally considered back of the house. As evident in the

stories, despite male executive chefs acknowledging women chefs being sexually harassed, male chefs fail to implement policies to mitigate sexual harassment in professional kitchens.

The effects of sexual harassment are detrimental and could lead to psychological as well as physiological disorders. As a result, women chefs either choose to quit their profession when they are sexually harassed.

Currently, women chefs are violated against as well as punished due to inaction on sexual predators.

The study suggests formulation and implementation of organizational policies to create awareness on issues of sexual harassment so that victims have a platform to be heard when they report cases and violators or sexual offenders get punished.

The writer is a Senior Lecturer at the Kenya Utalii College Nairobi.

Masters of International Hospitality Management, Honours (First Class) Auckland University of Technology, New Zealand, BA Hospitality Management, University of Nairobi, Kenya Email: chaloridoh@gmail.com or corido@utalii.ac.ke

EAST AFRICA CHEF MAGAZINE

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KITCHEN

ESSENTIALS

Do you know your cookware?

With so many options, shopping for cookware can be confusing. From what cookware material to use for searing, roasting, frying, braising, and more to which types of skillets, baking pans, and casserole dishes to invest in, here is the low down on how to stock any kitchen like a pro.

CAST IRON Safe for:

Good for:

Stove top, oven, broiler, grill, and direct fire.

Searing, stove-to-oven recipes, baking, roasting, and frying.

Pros:

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Once hot, it stays hot, which is important when searing meat.

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Extremely versatile; can be used to cook in any medium, from stove top to fire pit.

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Can use any type of utensil; metal utensils will not scrape the surface.

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Durable and inexpensive.

nn

Naturally non-stick if seasoned properly.

Cons:

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Doesn’t heat very evenly.

The best way to ensure an evenly heated pan is to pre-heat it for about 10 minutes, rotating it a quarter-turn every few minutes. Can also preheat cast iron in a hot oven for 20 to 30 minutes.

Safe for:

Good for:

Stove top and oven.

Stew and chilli, braising, and baking bread.

Pros

Can rust, chip, and crack easily if it is not properly cared for. Follow instructions on how to season the pan, and there will be no issues.

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Non-reactive coating allows for long, slow cooking of acidic and alkaline foods.

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Doesn’t require seasoning.

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Reactive – does not take well to acidic foods.

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Heavy.

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Takes effort to clean and maintain.

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How to clean it: After cooling, clean cast iron gently with a bit of soap and water. Gently remove any stuck-on food with a plastic scrub sponge. Do not use steel wool, as this will ruin the seasoning.

Immediately dry the pan. After each use, re-season: Place the clean pan over a burner on high. Heat until residual water dries up. Add a teaspoon or two of vegetable oil and rub it around the cooking surface using a paper towel. Heat until the oil starts to smoke. Once smoking, take the pan off the burner and rub the oil around once more. Let the pan cool, and store.

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ENAMELED CAST IRON

EAST AFRICA CHEF MAGAZINE

Cons:

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Does not have a nonstick coating and, unlike regular cast iron, cannot develop non-stick characteristics through seasoning.

Excellent heat conduction and retention.

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Enamelled cast iron is very heavy, which can make for tough handling.

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Very durable and cooks well over high heat.

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More expensive than traditional cast iron.

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Visually appealing and comes in many different colours to match any kitchen.

How to clean it: Soap and water should do the trick. For tough spots, soak the pot with some soap and water, and gently rub it away with a plastic scrub brush. Do not use steel wool or other abrasive cleaners or tools. Most often, enamelled cast iron is dishwasher safe. However, repeated dishwasher use can wear away at the coating. eachef.com

KITCHEN ESSENTIALS

STAINLESS STEEL

CARBON STEEL

Stainless steel is non-reactive, durable, dishwasher-safe, and resistant to rust, corrosion, scratching, and denting. It’s also pretty easy on the eyes. However, on its own, stainless steel is a terrible heat conductor. The key to finding good stainlesssteel cookware is to pick a model that has a core of another type of metal that conducts heat more effectively – most often aluminium or copper.

Think of carbon steel pans as a cross between cast iron and stainless steel. They are typically about half the cost of stainless steel and twice the price of cast iron.6 Like cast iron, carbon steel pans need to be seasoned and get better with age. They should never be left sitting in water or put in the dishwasher.

Safe for:

Good for:

Stove, oven, broiler.

Searing, sautéing, braising, and making sauces.

Pros:

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Non-reactive.

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Durable.

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Less expensive than other options, such as copper.

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Dishwasher-safe.

Cons:

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Good for:

Stove top, oven, broiler.

Omelets, meats, vegetables, layer cakes, loaf breads, cakes.

Pros:

Cons:

Poor heat conductivity relative to other materials unless reinforced with aluminium or copper.

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Naturally somewhat non- nn stick.

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Lighter than cast iron, but offers many of the same characteristics.

Can be expensive, especially with copper core.

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Reacts quickly to temperature changes and can withstand high heat.

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Lighter than cast iron (but slightly heavier than aluminium, stainless steel, and copper).

How to clean it: Gently scrub with soap and water. When faced with tough burnt-on stains or debris, try this method: Fill the burned pot with water and boil for 15-20 minutes. Once loosened, scrape up stuck-on spots with a wooden spoon. Pour out the water, and wash the pot as normal.

Build your culinary collection with new pots and pans. Learn more about the convenience of non-stick pans or stainless steel pots before you buy.

Issue 3

Use on:

Requires regular seasoning and can develop rust if not properly seasoned and maintained.7

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Can be reactive with acidic and alkaline foods, but this should not be an issue if the pan is properly cared for and seasoned.

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Retains less heat than cast iron.

nn

Excellent heat conductor. nn

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Durable and affordable.

Susceptible to rust and corrosion, which can be reduced with proper care.

How to clean it: Like cast iron, don’t place carbon steel in the dishwasher, and don’t leave it to sit in the sink with water or soap. Instead, gently wash with soap and water, and scrub any stuck-on spots with a plastic scrub brush or sponge. Dry completely, and re-season according to manufacturer directions.

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KITCHEN ESSENTIALS

COPPER

ALUMINIUM

Safe for:

Good for:

Safe for:

Good for:

Stove top, oven, broiler.

Copper pots and pans can be used for most jobs, though they don’t react well to high heat. Try boiling, steaming, sautéing, or braising.

Stove top, oven.

Depending on the type of pan, eggs, fish, searing, sautéing.

Pros:

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Of all the cookware materials, copper is the best heat conductor. It heats food evenly and adjusts to temperature changes quickly.

Does not require much pre-heating since copper heats very quickly.

Cons:

Pros:

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Excellent thermal conductivity.

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Very expensive.

nn

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Does not work on induction cooktops.10

Lightweight and affordable.

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Requires regular polishing to maintain shine.

Scratch-resistant and strong.

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A better heat conductor than stainless steel.

This is a benefit both for cooking foods on the stove top and for achieving more evenly baked items in the oven.

How to clean it: Wash with soap and water, and scrub with a gentle plastic brush. Do not use steel wool or abrasive cleaners. Over time, the copper outside of the pan will age, or patina. While some prefer this aged look, it’s also easy to polish away with a copper cookware cleaner or a number of homemade remedies.

Cons:

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Regular anodized aluminium will not work on induction burners. However, many manufacturers make aluminium cookware specifically outfitted to work on induction stove tops (make sure to double check before purchasing).

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May not be the best for sweet baked goods, as dark-coloured metals can cause over browning if not watched closely.

How to clean it: Anodized aluminium can be cleaned much like stainless steel – soap and water, a plastic scrub brush for tough spots, and no harsh cleaners or steel wool. Most anodized aluminium will be dishwasher safe, but check with the manufacturer to be sure.

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EAST AFRICA CHEF MAGAZINE

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KITCHEN ESSENTIALS

NON-STICK

GLASS

Safe for:

Good for:

Stove top. Some non-stick pans are also oven-safe up to a certain temperature; check with the manufacturer to be safe.

Non-stick pans are ideal for items that stick easily, such as eggs, delicate fish, and crepes.

Pros:

nn nn

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Allows cooking with less fat.

Many eco-friendly options allow for nonstick coatings that won’t break down over high heat and may be safer.

Depending on pan material, can be a great heat conductor (look for anodized aluminium or stainless steel with an aluminium or copper base).

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Non-reactive and nonporous.

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Delicate foods such as fish or eggs won’t stick to the pan or break apart

Cons:

nn

nn

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Must use plastic (nylon, silicone) or wooden utensils; metal utensils will scratch the non-stick coating.

Can’t withstand super high heat. Non-stick coatings can break down at high heat, so keep non-stick pans at medium-high heat or below.

Non-stick coating can have a short lifespan depending on the brand and how long it’s cared for.

How to wash it Do not use steel wool or any other abrasive cleaners on non-stick pans. Soap, water, and a soft sponge should clean up most messes. Remove any stubborn spots with a plastic scrub brush. Most non-stick pans are dishwasher safe, but check with the manufacturer to be sure. Regardless of the instructions, repeated dish washing can wear down the lining over time.

Issue 3

Glass baking dishes are versatile and make a great addition to any kitchen. Glass is non-reactive and conducts heat very well, which allows for great browning. While this is a desirable feature for savoury casseroles where the browning of cheese or noodles is key or for pies where browning the crust is important, sugar-heavy dishes can over-caramelize in glass baking dishes. Glass baking dishes also work just fine for roasting vegetables or meats.

Safe for:

Good for:

Oven.

Casseroles, cobblers, bread puddings, and pies.

Pros:

Cons:

nn

Non-reactive, so you can nn cook anything in them and store food right in the pan without worrying nn about developing off flavours or colours.

nn

Great heat conductor.

nn

Less expensive than ceramic.

Not safe for broiling.

High temperatures may cause glass to shatter.

Can conduct heat too well for sweet items and may cause sugar to burn.

How to clean it: Glass is pretty resilient, so feel free to soak dirty pans and scrub away at tough spots with a plastic scrub brush or sponge. The one thing that can ruin a glass dish is heat shock.

Let dishes cool completely before running under cool water.

Glass bakeware is also dishwasher safe.

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KITCHEN ESSENTIALS

CERAMIC Safe for:

Good for:

Oven.

Casseroles, pies, and gratins.

Pros:

nn

Non-reactive, so it is good for acidic foods such as tomatoes.

nn

Heats slowly to prevent over-browning.

nn

Dishes look pretty.

nn

Food can also be served in baking dish.

nn

Smooth glaze is almost non-stick.

Cons:

nn

Can over-brown sweet items.

nn

Can break more easily than other cookware.

nn

Chips easily.

How to clean it: For extra-dirty ceramic dishes, wait for dish to cool. Soak with water and soap until residue releases from pan. Scrub stuckon spots with a plastic brush or sponge. Most ceramic is also dishwasher safe.

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EAST AFRICA CHEF MAGAZINE

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KITCHEN ESSENTIALS

SILICONE Safe for:

Pros:

Cons:

Oven.

nn

Prevents sticking.

nn

Poor heat conductor.

Good for:

nn

Usually easy to remove baked items from the mould. However, edges and corners can sometimes get stuck.

nn

nn

Dishwasher safe. However, a trip through the dishwasher alone may not remove all of the residue from the mould.

Baked goods tend not to brown well; this can be good or bad, depending on the recipe.

nn

Can be frustrating to clean.

While nothing really sticks to the silicone, there is always a slight film left, which can be hard to completely remove.

Light-coloured cakes, breads, and muffins where sticking is an issue.

How to clean it: Soap, water, and a soft sponge should do the trick. Silicone baking nn moulds are also dishwasher safe.

Great for homes with limited storage space, as they can be folded up and tucked away.

COOKWARE ANATOMY

Issue 3

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Belgian baking products for Bakeries, Patisseries and Chocolatiers.

CHEF PROFILE

CHEF PROFILE

Chef Godfrey Ouda Executive Chef, Sarova Stanley, Nairobi my early days because it was something running in the family, but my life was destined for other things.”

He recalls coming from a family of boys.

His mother felt it was perhaps a fair deal to ensure Ouda and his brothers had a fair share of domestic chores in the absence of girls in the family. They did all chores in turns, including cooking, which later became an area of interest Ouda would fall in love with.

One day though, his life would change dramatically. He was fresh from school and had opted to try his hand at several odd jobs he could find. In the middle of that entire dilemma, a friend introduced him to a restaurant and asked him to consider the kitchen and see if it was something he could handle. Luckily, his friend introduced him to some chefs who were more than friendly and welcoming.

They asked him to come along, and offered him a trial engagement.

T

he name Godfrey Ouda evokes plenty of enthusiasm and reverence, especially among peers in the Hotel industry in Kenya. But it isn’t just about the name. There is an awe-inspiring story behind this man, who has moved ground and water for the Sarova Stanley Hotel in recent years.

Chef Godfrey Ouda is a household name today. Most chefs have either heard about his outstanding exploits, or have passed through his hands in their onward journey to fulfill their dreams in the very reputable career in the commercial kitchen.

When our team met him for an interview, his humility alone was mind boggling.

He has achieved so much, yet he is so down-to-earth, soft spoken and very

36

friendly. You’d think he doesn’t hold forte at The Stanley. He is a man who has served dignitaries from all walks of life.

Heads of State, ministers, government delegations, foreign diplomats and so forth, have had the privilege of a meal crafted by his experienced hand. But his story didn’t begin at The Sarova Stanley.

“I have had a long journey in my career as a Chef,” he quips. “As a matter of fact, I could have ended up a technician in

EAST AFRICA CHEF MAGAZINE

“Since I was good in writing, I was quickly deployed to help with re-writing and re-crafting the menus in that particular restaurant, an assignment I did gladly and with exceptional results,” Chef Ouda says.

He didn’t know his journey had just begun. But his interest in the kitchen grew, and he decided it wasn’t a loss to try his hand at this magnetic craft.

With help from chefs and relatives, he enrolled for a Food Production & Stewardship course at the Utalii College. It didn’t take long, and Ouda found himself at Rasoi Restaurant on Parliament Road. His career as a chef had just commenced.

It is now 32 years since that day he eachef.com

CHEF PROFILE

stepped into Rasoi Restaurant, and the journey has been one of conquest, triumphs, failures, challenges and setbacks – but which journey has been truly punctuated by distinguished success.

He was to later work at the Thaba Restaurant. He also worked at the Horseman Restaurant, Karen; Chavalier Restaurant, Muthaiga; Casino Hotel, Museum Hill; Fairview Hotel; Kibo Palace, Tanzania; and eventually, he arrived at the Sarova Stanley 11 years ago.

His greatest inspiration, which has seen him rise through the ranks, was a German at the Horseman Restaurant in Karen who made him the establishment’s chef at the age of 28, which is a rare occurrence in the industry. Later on, a significant turnaround happened to him at Fairview Hotel where he was picked by then manager, Mark Abbema, to be the Executive Chef. That was a turning point he recalls to date.

Up top, the General Manager of The Sarova Stanley has been a strong bedrock and a pillar of strength he relies on because of his leadership, honesty, focus and vision of the establishment.

He has ensured the working environment is conducive and friendly to Chef Ouda and his team, which has only meant that they enjoy their work to the fullest.

But being at the top, as Chef Ouda has found out, comes with its fair share of challenges. He has had to deal with major issues in regards to staffing, quality of food prepared, guest

complaints, and handling big events where the number of patrons to be served is sizably huge. Some of the royal, presidential and governmental functions are quite a challenge. He has had to deliver without blemish. The guests must always be happy at the end of the day by the service offered. And Chef Ouda has delivered on that front, which is why The Stanley still is an establishment of choice for most dignitaries from around the world.

“One day in 2012, we had been contracted to serve the president of

“I couldn’t tell what they saw in me then,” he says. “But I believe they could see that I had the potential to become one of the best in the industry. They pointed me towards the right direction and challenged me to go after this gigantic dream.”

When finally he landed the opportunity at the Sarova Stanley as the Executive Chef, he met yet another man from whom he drew a lot of inspiration.

Cuisine Orator, Shailender Singh was a remarkable gentleman who opted to hold his hand and teach him about the best of cuisines around the world.

“He was my greatest inspiration to date,” he remarks thoughtfully and with a broad smile. “That man helped me rise to the very top, a feat I wouldn’t have accomplished if he didn’t inspire and push me to get up there. But I’m happy that at every stage of my career, I kept meeting people who have in one way or the other been instrumental in shaping my destiny as a chef. I owe them plenty of gratitude.”

Issue 3

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CHEF PROFILE

CHEF PROFILE

Kenya in a major function he held in Moyale,” he says. “The logistics and planning alone was a nightmare, and the place where the function was being held didn’t have the benefit of supplies.

The journey there was a three-day grind on a very bad road. We had to work with a dicey arrangement, but I’m glad we delivered. That is one moment I remember with nostalgia because if reminds me how this job can be demanding and challenging at times.”

The outside catering unit has also served similar presidential events in Lamu, Marsabit, Mwingi, Kakamega, Kisii and other outlying areas, and the challenges will always remain the same. Chef Ouda has learnt over time to be well prepared in order to succeed on such occasions.

His biggest achievement has been to see many chefs, stewards and cooks train under him and end up with good placements and lucrative contracts both locally and abroad. He revels in the fact that he has trained his staff so well in all areas, so much so that they can serve a team of up to 7,000 people at a go.

“My joy also is the knowledge of the fact that in my absence, my team can work effectively to deliver,” he says. “I have trained them thoroughly and very well over the years. I’m proud of each and every single one of them, and that is what gives me ultimate joy.”

Chef Ouda is known as a very highly organized, focused visionary who plans for all events and the cooking in an

orderly manner. His mantra is often to see quality in the quantity served at all times.

“For sure, this would not have been possible if I didn’t have the full support of my dear wife and children,” he says. “I owe my family everything, for allowing me to succeed even when it looked difficult in their eyes. They are my heroes and heroines every day.”

There are so many Awards he has won individually and collectively while serving at The Sorova Stanley, including the Chef’s Delight Awards 2012 – Quality Service; Chef’s Delight Awards 2014 – Professionalism Award, Fine Dining; and numerous competitions for chefs around the world. But serving the presidents of this country remains very high on his list of remarkable achievements.

For new comers, Chef Ouda challenges that they need patience, industriousness, and calmness in order to achieve their goals. “Nobody is employed as an executive chef,” he says. “You climb up the ladder one moment at a time. The position needs experience in operations, administration, management, and one must have proper exposure and knowledge to matters relating to the kitchen.”

Other factors at play include recruitment of staff, management, planning, training of staff on cooking and many more.

One can therefore not just come out of college and become an executive chef.

Just like other professional careers, one

EMPLOYEE OF THE YEAR AT ELEWANA AFRIKA Every end of the year, like any other company that appreciates its employees for their performance beyond expectation, hard work, determination and above all teamwork, Elewana Afrika - which is a hotel and lodges chain in East Africa - motivates its employees by awarding them.

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needs to have the patience to climb up the ladder.

“Chefs are well paid. Even at entry level, they earn good money that is not sometimes the privilege of many others who are in other different careers,” he says. “This is a rewarding career, but one must grow in it.”

As our interview draws to a close, we realize Chef Ouda is a name that may not be leaving the memories of many in the industry soon. Though he might retire at some juncture, he promises us that he would be running a food establishment when that time comes so we can continue to enjoy the good food he prepares. But it may perhaps be a specialty restaurant, he believes. It is the experience he has gained over the years that he hopes to transfer to his establishment someday.

He is thankful to the management of The Sarova Stanley which has truly stood out as professionals. They have given him the opportunity to become who is today, and to that end, he commends them strongly.

“I have enjoyed working here at The Sarova Stanley, and I look forward to enjoy more years here if the opportunity allows,” he says. “In this industry, honesty and integrity plays a major role, and I would urge upcoming chefs to take this seriously. With patience, they will get to the top, but they must learn from those who have gone ahead of them for therein lies the secret to success in this industry.”

In 2019, the Awarding was conducted in January, and it involved all of the Elewana Afrika’s facilities.

Thomas Ndegwa who is a Chef De Partie at The luxurious Loisaba tented camp in Laikipia emerged tops. Kudos to Thomas as he scales higher heights in his career as a chef.

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The Force behind Popular MOBILE & CONTAINERIZED Kitchens in Kenya Sheffield Africa offers an innovative twist of using cargo spaces as mobile business facilities. Not with an aim to transport people, but rather to transport food and hygiene solutions closer to the people.

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Sheffields’ expertise lies in turning these often underused spaces into innovative, income generating facilities. Thanks to the quality of equipment that Sheffield uses, these commercial facilities stand the test of time.

Some of the notable facilities fabricated by Sheffield include Nairobi’s popular gourmet burger food truck and trendy containerized restaurant, Mama Rocks and Java’s express outlets and outdoor coffee trailer.

The commercial kitchen solution provider re-engineers the cargo area in mid-size trucks and trailers into mini kitchens; as well as push carts and bicycles into mini snack shops.

Whether you are looking to add outside catering to your existing restaurant, or to start one, mobile kitchens would make a lucrative solution. One of the many advantages of a mobile facility is its use as a moving billboard, since it will always attract attention. Mobile kitchens are an innovative concept of running a food business.

Sheffield Africa will host an Open House exhibition at their premises on June 19th to 22nd this year. On show will be innovative, fully equipped mobile and containerized kitchens that cater to the innovative entrepreneur and growth-driven business owners ideas.

Among the containerized and mobile concepts on display will be Food Trucks, Grill Trailers, Bar Trailers, Pasta & Ice Cream Carts, Containerized Restaurants, Coffee Trailers, Containerized Laundromats and several indoor restaurant concepts.

In the fully equipped mobile commercial kitchens there will be appliances comprising different types of grills, fryers and food processors.

Further, the containerized restaurant will include a wash up, prep and servery area with dining space.

The Open house event will feature a live demo on how to operate the cooking equipment in the mobile and containerized kitchens.

Sheffield also offers containerized Laundromats; a laundry shop in a shipping container fitted with coin operated washers and dryers.

One of the Laundromats they have fabricated is KCB‘s foundation for youth seeking entrepreneurship sources. Another is a containerized dishwasher unit for the Ministry Of Defense among other custom design solutions.

Sheffield will be showcasing these solutions in their Open House event happening on the 19th-22nd June 2019, where participants will get to experience live demos of all their containerized and mobile business

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POP UP Containerized restaurant

MOBILE Mama Rocks Gourmet Burger Food Truck

IN NUMBERS Over 8000 kitchen installations across Africa. More than 1000 training demo sessions. 200 innovative concepts including containerised & mobile solutions.

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Sheffield is driven by innovative ideas like mobile and containerized business solutions.

As a partner to the creative entrepreneurs, hotels and laundry businesses, they grow by challenging themselves to come up with new concepts which enables their clients’ to explore and expand their boundaries.

Find out more: www.sheffieldafrica.com / Call +254 713 777 111 / Email: info@sheffieldafrica.com

Chef Emmanuel

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Chef Emmanuel Aluda Executive Sous Chef, Intercontinental Hotel, NairobI Awards •

1st Runners up Best continental Restaurant in a hotel by Chefs Delight in 2013

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Silver medalist in sun gold sun rice Super chef pro in 2012

•

Gold medalist Chocolate competition, riding for the disabled in 2011

my ‘aha’ moment was at 11 when I was regularly preparing family meals which I really enjoyed and the food was always appreciated.

Best advice you ever got?

Working hard is not good enough. Work smart.

Bio

What’s the strangest thing you’ve ever eaten?

I joined the industry 15yrs ago as an apprentice fresh from high school.

Frog legs

My passion and drive for culinary arts were natured and realized during that time as an apprentice.

Wheat flour

I have worked in a few hotels here in Kenya and in Uganda. I have been to Ghana and Dubai in my culinary quest.

Did you go to culinary school? If so, where?

No I haven’t.

What restaurants have you worked at?

Norfolk hotel, Fairview Hotel, The Stanley, Riders lounge in Uganda, Karen Country Club and now InterContinental Nairobi

What was your first job in food?

Chef Apprentice

When you were a kid, what did you want to be when you grew up?

A chef

What’s your favourite thing about being a chef?

Doing what I love. It is my passion and my life.

Did you have an “aha” moment when you knew you wanted to be a chef?

Having started cooking at an early age, Issue 3

What’s your favourite ingredient?

What’s your favourite tool in the kitchen?

Knives

What is your favourite thing to do when you’re not cooking?

Bonding with my sons

What would you like to do before you get too old to do it?

Have a molecular gastronomy restaurant

How do you deal with kitchen pressure?

Who would you like to cook for?

Gail Simmons and any other critic of her caliber

What was the hardest thing for you to learn? Or is there something you just can’t get right?

In the Indian kitchen, placing naan bread in a tandoori oven was a nightmare. I just could never stand the intense heat.

Is there some little something you do for your family to make up for the time you’re not with them?

Yes, spending quality time together and preparing scrumptious meals for them is something I treasure deeply.

How did becoming a chef change your life? Your direction.

I became more focused, having a dream fulfilled and a sense of accomplishment to boot.

What has been the highlight of your career so far?

Staying calm and composed

This far I have come, it has been by the grace of God. Only He deserves all the credit for what I have become.

Tell us a funny story from the kitchen.

What is your goal? Your own restaurant if you don’t have one?

In my first competition as a commis chef, after preparing my three course menu of three plates each, I believed I had gunned it down! All the plates had been served to the judges and they seemed pretty much impressed. That’s when I realized my master piece, the starter, which was a mango carousel; I had served it without removing the food ring.

This left the judges wondering how to consume it!

Yes, where I can do molecular gastronomy

Who would you like to meet?

COOKING TIP: Adding lemon juice to “bleach” -tone down turmeric deep colour

Chef Heston Blumenthol EAST AFRICA CHEF MAGAZINE

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CHEF PROFILE

CHEF PROFILE

Chef Anil Kumar Executive Chef, Best Western Plus Meridian Hotel, Nairobi

My Favourite thing about being a chef is the privilege to serve good food to guests while infusing different ingredients to get something fantastic to the table.

Did you have an “aha” moment when you knew you wanted to be a chef?

Yes I did. At the time I was about to go for my graduation, I knew my childhood dream had come true. I had helped my mom in the kitchen for years, and now being crowned to take on the world with a career in the kitchen was a moment I can’t forget for the rest of my life.

Best advice you ever got?

The best advice I got from one of my seniors, and which I remember to date was the essence of using the best ingredients for a quality product at the end of the day; something which would delight the customer who ultimately takes the food.

Restaurant/hotel currently working in?

What restaurants have you worked at?

What’s the strangest thing you’ve ever eaten?

Best Western Plus Meridian Hotel as Executive Chef

I have worked with Taj group, Royal orchid group, The Ambassador group, Ramee group, Fortune group of hotels.

An Octopus! You can only imagine what that sounded like.

Awards Yes. Best restaurant tiger trail 2012

Commis Chef

Bio (very short) I have 15 years’ experience. I have worked in India and Dubai.

Did you go to culinary school? If so, where?

Yes, I did my culinary studies in India

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What was your first job in food?

When you were a kid, what did you want to be when you grew up?

What’s your favourite ingredient?

Garlic and Ginger

What’s your favourite tool in the kitchen?

Knife

I wanted to be an Army officer. But then the kitchen happened.

What is your favourite thing to do when you’re not cooking?

What’s your favourite thing about being a chef?

Listening to good music

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What would you like to do before you get too old to do it?

expression on my boss’ face was classic!

Who would you like to meet?

I want to open my own Restaurant

Chef Gordon Ramsay

How do you deal with kitchen pressure?

Who would you like to cook for?

Mr. Amitabh Bachchan, a Bollywood Actor

For sure, there is a lot of pressure in kitchen. But if one plans well then there won’t be a problem. Planning is very important and essential for smooth operations and delivery of the end product.

What was the hardest thing for you to learn? Or is there something you just can’t get right?

Tell us a funny story from the kitchen.

I may not have many awkward and funny stories about my experiences in the kitchen, but I Remember an incidence where I wanted to do a Mutter Paneer.

Instead I ended up with a different version of the same. I Made a Peas Puree, which was green in color; and made gravy from that, and added cottage cheese cubes to the dish. When I took it to my boss, I saw the horror written on his face and I knew I had messed up pretty bad. When I think of that incident, I laugh a lot. It just made my day. And the

How did becoming a chef change your life? Your direction.

The change is tremendous. Your social life is affected. Sometimes you don’t have family time. And the hardest part is that you have to stand for long hours as you prepare food. But, heck, if it puts food on my table, and I’m passionate about it, I don’t mind the discomfort of these occurrences.

The hardest for me still remains the delivery of a speech in front of a fully packed crowd, or a fully filled auditorium.

The chills and the fear is legendary. One more thing I can’t get right is how to iron my own clothes. It’s a bit strange but I’m at a loss. How do people do these things?

What has been the highlight of your career so far?

Is there some little something you do for your family to make up for the time you’re not with them?

What is your goal? Your own restaurant if you don’t have one?

Whenever I get free time, I prepare my family fantastic dishes. I also teach them how to prepare different cuisines. It is also important for me to take them out on tours from time to time so that we can relax, bond and refresh. I love my family dearly.

In 2012, the restaurant I was managing was voted Best Restaurant because of our unique menu, which had been curated by me.

Yes, as I mentioned earlier, it is my dream to open a restaurant for which I am getting my skills sharpened further as I continue on this great journey as a chef. I know it will come in handy when finally I have to dig in.

CHEF ANIL KUMAR RECIPE CARD

Grilled Tiger Prawns

DIFFICULTY: Beginner / OK for Most Advanced | SERVINGS 2 | TIME TO PREPARE: 20 min | TIME TO COOK: 10 min | TOOLS & UTENSILS: Knife, cutting board and hot plate

INGREDIENTS 40 ml - Olive oil

1/2 tsp - Crushed black pepper

02 No. - Lemon

01 tsp - English mustard

01 tsp - Chopped garlic

1/2 tsp - Salt (to taste)

01 tsp - Cajun seasoning

08 No. - King prawns (Peeled)

PREPARATION

1. Take a bowl and put olive oil lemon juice, chopped garlic, Cajun seasoning, salt & black pepper and whisk it properly.

2. Take the marinade and mix with prawns.

3. After marinade the prawns keep in refrigerator for 3 hours.

4. Take marinade prawns and put on the skewer’s 5. Make sure you’re your Hot plate temperature is medium high.

6. Arrange prawn skewers on the hot plate and cook it nicely.

Issue 3

Side vegetables broccoli, cauliflower, carrots, beans, snow peas, cherry tomatoes.

COOKING TIP:

For a dish with raw onions, soak them in cold water first to reduce their pungency.

The cold water draws out the sulfates, making the onion more tolerable.

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Email: jkinyaika@gmail.com

CHEF Jacob Kinyaika Executive Chef, Alba Hotel, Meru Bio I started this career in 1992 after school as a casual at The Intercontinental hotel where I developed the interest and set out on my journey right then. Due to my desire and interest to succeed, I worked in all departments. After six years, I joined the Kenya Utalii College for two years where I graduated after completing my course in Food Production. I went back to intercontinental hotel where I was received and worked there for some time. Other places I have worked in include; •

2008 Jan – 2009: Radisson Blu Deira Creek Hotel Dubai

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2009 Oct – 2010 June: Al Maha Desert Resort Dubai UAE, Senior Chef De Partie Fine Dining.

•

Sous Chef at Crowne Plaza Nairobi, June 2010 – August 2013.

Did you go to culinary school? If so, where?

Kenya Utalii College for two years between 1998 and 2000

What restaurants have you worked at?

Have not worked in a restaurant, but I have managed restaurants within a hotel. For instance, I managed the Baraza restaurant at Crown plaza Nairobi, English Pub at Radisson Blu and Deira creek in Dubai.

What was your first job in food?

My first job was at the Intercontinental Hotel back in 1993. I was assigned and stationed at Entrementier, in which I was charged with making vegetables, peeling potato, onions and so on.

When you were a kid, what did you want to be when you grew up?

I actually wanted to join the military

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though this never happened. I tried once to get myself into the list of recruits but flopped. I gave up and chose to take my focus elsewhere.

What’s your favourite thing about being a chef?

since I was not used to working whilst standing for more than 12 hours but it ended up being fun all the same. I knew there and then that I was meant to be a chef.

Best advice you ever got?

I like seeing guests enjoying what I have made for them. When they offer commendation and appreciation, I’m delighted indeed.

Kitchen organization and Kitchen planning are the key components for success in the kitchen. I carry that advice with me every day.

Did you have an “aha” moment when you knew you wanted to be a chef?

What’s the strangest thing you’ve ever eaten?

I really enjoyed being in white uniform, meeting different people including a certain white Chef whom I admired a lot.

It was fun, though very tiring at times,

As a Chef there is no strange food I encounter. When a Chef prepares a menu, he or she should be able to taste and certify it’s prepared correctly as desired.

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CHEF PROFILE

What’s your favourite ingredient?

I love to rosemary, thyme and garlic.

What’s your favourite tool in the kitchen?

Off course a sharp knife and Mandolin for standard cuts

What is your favourite thing to do when you’re not cooking?

I like reading and doing research on new recipes and market trends.

What would you like to do before you get too old to do it?

I would love to set my own business and see it grow.

always stay on toes, thinking very fast and generating quick decisions and action. Arguments and shouting matches will never solve problems in a busy kitchen.

Who would you like to cook for?

I have no one in particular but generally I would say all clients who come and patronize the hotel are important to me.

I’d love to serve everyone with the same measure of dignity, humility and joy.

What was the hardest thing for you to learn? Or is there something you just can’t get right?

How do you deal with kitchen pressure?

I don’t have anything I can lay a finger on right now. I think I have learnt pretty well and I grasp what I need to know without too much trouble.

Pressure in the kitchens will never end.

I believe the best way to handle it is to

Is there some little something you do for your family to make up for the

time you’re not with them?

I cook for them different dishes. It’s even easier for me now because two of my sons are fully trained Chefs who are busy in the market place.

How did becoming a chef change your life? Your direction?

Quite a lot changed. I have little time with family and friends. It terms of social setting, it is not one of the best careers.

But I love it and I don’t have a lot to complain about.

What is your goal? Your own restaurant if you don’t have one?

I hope to have my own restaurant someday and pass the knowledge to young people who are passionate about this career.

CHEF JACOB KINYAIKA RECIPE CARD

Pan-Fried Red snapper

with parsley potato and Balsamic butter DIFFICULTY: Beginner / OK for Most Advanced | SERVINGS: 1 | TIME TO PREPARE: 20 MINUTES | TIME TO COOK: 20 Minutes

INGREDIENTS 180 gram Red snapper fillet

50 gram Tomato concasse

140 gram Potatoes (Turned)

60 ml Balsamic vinegar

80 gram Spinach

50 gram Butter unsalted

80 gram Carrots

1 Chives ,thyme ,dill and parsley

tbsp gram lemon

Salt and pepper

50 ml Olive oil

PREPARATION

1. Marinate the fish with lemon juice olive oil and herbs and keep aside.

2. Wash potatoes and turn them to oval shape and boil them until cooked through.

3. Heat butter in a pan until light brown and fry the fish fillets both sides.

4. Chop onions finely, garlic 5. Heat a medium pan, melt the butter, Issue 3

and serve hot.

8. Garnish with lemon crown and fresh Marjoram.

then add the olive oil and chopped onion and garlic. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is cooked.

6. Whisk butter into reduced balsamic vinegar to make this unctuous sauce you can drizzle over any hot veggies or meats.

7. Remove the potatoes from the oven, toss with parsley, season to taste,

9. Plate food as shown in the picture.

10. And serve immediate

COOKING TIP:

Start boiling potatoes in cold water this will allow even cooking.

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CHEF PROFILE

CHEF PROFILE

CHEF Pius Muigana

[EDITED] CHEF PIUS MUIGANA - PARKINN BY RADDISON - Google Docs

Executive chef, ParkInn by Radisson Hotel in UAE, Café Moka in UAE, Diani Reef, Fairview and the following hotels as an Executive Chef; Southern Palms, Laico Regency, Fairmont, Panari, Savannah BBQ in Muscat, Oman, Oak Smoke House In Al Khobar, Saudi Arabia.

What was your first job in food?

Commis 1 at the Garde manger section

When you were a kid, what did you want to be when you grew up?

Always wanted and dreamt of being a DJ

What’s your favourite thing about being a chef?

The fact that I’m able to tour the world sampling different cuisines

Best advice you ever got?

Not to let anything in my past or present hinder or stop me from focussing on the future

What’s the strangest thing you’ve ever eaten?

Frog legs and escargot

Bio Chef Pius has worked in a total of 10 five-star hotels and a 7-star hotel as well both locally and abroad In Abu Dhabi, United Arab Emirates, Oman and Saudi Arabia.

He is result oriented, hands on, customer focused, team player and a good leader with excellent interpersonal and communication skills both to the internal and external customers.

He has wide, extensive and elaborate experience in pre-opening, customer service, banquet operations, cooking, event management, food safety, revenue

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analysis, cuisine, sanitation, food & beverage, menu costing, HACCP, menu engineering, guest service management among others.

He has a total of 24 years of rich and vast experience in the culinary field having worked in six 5-star establishments in the capacity of an Executive chef.

Did you go to culinary school? If so, where?

Yes, in Kenya Utalii College

What restaurants have you worked at?

I have worked at Hemingways, Watamu, The Sarova Stanley, Emirates Palace

EAST AFRICA CHEF MAGAZINE

What’s your favourite ingredient?

I would say my ‘can’t do without’ ingredient in the kitchen is salt

What’s your favourite tool in the kitchen?

My chefs set of knives

What is your favourite thing to do when you’re not cooking?

Go on a road trip with my amazing family

What would you like to do before you get too old to do it?

Go on a world-wide cruise with my family

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[EDITED] CHEF PIUS MUIGANA - PARKINN BY RADDISON - Google Docs

CHEF PROFILE

have no regrets. I love what I do by the day

How do you deal with kitchen pressure?

What has been the highlight of your career so far?

By constantly focussing on my goals

Who would you like to meet?

Wolfgang Puck

Who would you like to cook for?

Lebron James

What was the hardest thing for you to learn? Or is there something you just can’t get right?

The thing that was quite challenging for me was opening live Oysters Is there some little something you do for your family to make up for the time you’re not with them?

Whenever I’m free I always treat my family and take them out on holidays to make up for my crazy schedules

How did becoming a chef change your life? Your direction.

It made me to what I am right now and I

https://docs.google.com/document/d/1f5cZaNFYkZ2fLDJVXwm-kJgaPUnC-CptgUGgf7gbJG0/edit#

Issue 3

While at Emirate Palace hotel which is a 7-star hotel in Abu Dhabi, United Arab Emirates, I was privileged to cook for the late king of pop Michael Jackson, Jamie Fox, the entire Bayern Munich team, then the Brazilian Football Team, Van Damme, Bill Clinton among other international celebrities, including all the heads of states of the GCC region during the GCC summit

What is your goal? Your own restaurant if you don’t have one?

My goal is to be the first chef to own a Michelin star restaurant in Kenya

6/8

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CHEF PROFILE

CHEF PROFILE

Chef Cosmas Kituku Executive Chef, Crowne Plaza, Nairobi Chef Cosmas Kituku is a man of many accolades, a chef who is so well travelled around the world, but one whose story is that of hard work, relentless focus and sacrifice that has seen him become one of the household names in the Hotel industry in Africa.

After many years out there, he now runs the Crowne Plaza Kitchen in Nairobi, and has endeared himself to many because of his charisma, positive energy and knowledge in the area of cuisine. He says it all boils down to the experience he has gathered over the years. But where did it all begin for him?

In 1986, after he had cleared school, he got the chance of a life time to study Food Production at the Hammersmith & Fulham College in London. His greatest obstacle was his father, who all along wanted him to study Engineering.

Well, his sister (Rose), was on hand to help him navigate this tough bend. “I had interacted with chefs in Mombasa for quite a while, and I had developed a passion for a career in the kitchen. The chef’s hat (toque) was always on my mind. I kept dreaming of wearing it one day. My sister knew this and decided she would fight for me. She went ahead and convinced my father I was traveling to study Engineering in England. That’s how I managed to take off.”

By 1989, he was through with his course, and the issue concerning his father’s protests had already been dealt with.

The Intercontinental London Park Lane, England, was his first stop.

“It was during my time there that I met Mahmud Jan Mohamed, who is the current MD of the Serena Group of Hotels, at a competition of Hotels at the World Travel Market,” Chef Cosmas recalls. “He gave me his business card and requested to see me the moment I returned to Kenya.”

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CHEF PROFILE But because he was responsible for educating his siblings then, Chef Cosmas was forced to stay in England for some time to ensure to that end, he would fulfill an important responsibility.

Something happened in 1992 during winter, and Cosmas was left with no choice but to consider a move back home. He fell terribly sick out of frost bite, and felt he had had enough of the cold weather in England.

He packed his bags and took the next flight to Nairobi. In no time, he had landed and went straight to Serena Mombasa to look for Mahmud Jan Mohamed.

“Well, I didn’t meet Jan,” he says.

“Instead, I was interviewed by the HR and given a job right away as the Chef De Partie. Later, I was promoted to be a Sous Chef. All that while, I didn’t meet with Jan Mohamed.”

Three years later in 1995, the Grand Regency was opened in the heart of the City of Nairobi, and Cosmas found himself in Nairobi. He worked at the Grand Regency for a short while, but Serena Group came calling again, and he went to help open a chain of hotels in Tanzania and Zanzibar. He stayed in the Zanzibar Serena as the Executive Chef until 1999 when he decided to go back to school in England to advance himself in studies.

At that time, he had already met Jan Mohamed who was more than glad to support his studies in England, but Cosmas declined the offer because he had already catered for his fees. Jan asked that he should keep Serena in mind when his course ended, and he was more than happy to do so.

to take up a role in the Serena Group, which he accepted. He traveled back to Kenya and was reengaged as a Pastries Chef, with the responsibility of training all the new recruits at the hotel. It was a demanding role indeed. It frustrated him a little, but later on as he was journeying to town, he walked into Panafric Hotel on Valley Road, and was surprised that Sarova Whitesands Hotel was looking for a chef. He decided to try his luck and was taken, and immediately resigned and moved to Mombasa on this new assignment.

“I stayed on for two years, and like the old adage goes, East and West, home is best,” Cosmas says in the midst of soft laughter. “Serena Group came calling again with an improved contract, and I was immediately posted to Maputo, Mozambique to open Polana Serena.

I became the Executive Chef upon assumption of duty. And it’s here that I began discovering myself and the strengths I possessed as a leader in the commercial kitchen.”

Challenges of language barrier prompted him to learn Portuguese, which he did very well and after a year, was well versed in. The Portuguese cuisine was very complex too, and required lots of learning. But he eventually hacked it and became a favourite of many in Maputo.

Seven years later, he was moved to Victoria Serena Resort, Uganda, where he worked for five years. He had to employ local women to cook Ugandan food in the most traditional of ways, and it really worked magic. The locals loved every bit of it. Victoria Serena Resort became a huge hit. Cosmas believes that his

“Upon arrival in London, he went straight to his former college, Hammersmith & Fulham College, and enrolled for a course in Pastry and Bakery. In the meantime, he got a job as a chef at The Hilton, London, where he worked as he studied. For four years, he braved the cold weather in England again.

Incidentally, one more time, he met Jan Mohamed at the World Travel Market at the end of the four years. Jan asked him Issue 3

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CHEF PROFILE experience in Mozambique and Uganda really built him because he learnt a lot which changed his way of doing things as a Chef.

“It influenced me to think about organic food, and why we all need to see the need to go organic,” he says. “It is healthy and safe. I believe the world would be a better place if we did organic food only. I hope to do a TV show in the future on organic food.”

In 2014, he left Uganda for West Africa to work for a Hotel brand known as Meridian Hotels. One was in Freetown, Sierra Leone, another in Abuja, Nigeria, and one in Accra, Ghana. He worked in a rotation formula, going to each of the hotels in turns.

The reception in West Africa was cold.

As a foreigner, he didn’t enjoy his stay there because the locals were a little indifferent to people from other countries. But Cosmas did his work and enjoyed his stay after learning their diverse cuisine, which most of the times consisted of smoked food and very hot pepper.

It was after this adventure that an opening at the Crowne Plaza in Nairobi emerged, and Cosmas took it with both hands. He joined as an Executive

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Chef and has since become one of the most celebrated chefs in East Africa.

Within two years, Crowne Plaza has been voted the best Business Hotel in 2017, and also the best Franchise of the Intercontinental Hotels in Africa, Middle East and Asia.

He is ever grateful that he has seen many chefs rise after going through his hands in training. It is his joy to train more. “I’d never have come this far without my family and the support they give me. It is tremendous and incredible. And I love my family so much.”

It’s here that Cosmas is at home.

Everything is as he would like it to be.

Everyone is supportive, hardworking and very professional. That has been the hallmark of Crowne Plaza.

To have worked in difficult environments like Mozambique, Nigeria, Ghana and Sierra Leone are some of his main highlights. Those adventures rank top in his achievements to date. To bring Polana Serena in Maputo from nothing to something, is also something he is very proud of.

“If you look at my journey, I have traveled a lot,” he says. “I’d challenge young men and women in this career to travel and gain exposure and experience.

It will help them get the best from the industry and deploy the same at their preferred stations. Understand different cuisines, cultures and cooking. It will help a lot in this journey.”

EAST AFRICA CHEF MAGAZINE

As a parting shot, Chef Cosmas says it’s time we did away with junk food. Real natural food will save this generation from sickness and terrible health challenges. If we can go organic, it will redeem our future.

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Chef David Okoth Executive Chef, Eka Hotel, Nairobi

C

hef David Okoth is a very well-spoken man. You wouldn’t think he runs affairs at a prestigious Eka Hotel along Mombasa Road, Nairobi. But such is his warmth and humility, a man who carries himself with enthusiasm and a visible gentlemanly attitude to boot.

Apart from running Eka Hotel’s budding kitchen, he is also a founder member of the Africa Chefs United, an umbrella body for chefs in Africa whose headquarters are in South Africa.

“Having interacted with my brother who studied in Utalii, I got interested in this career at a young age,” he says.

“Visiting my brother in Utalii was always a pleasure because the food cooked there was excellent. It actually was a great catalyst for me to think about this career.”

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the best. I ended up being picked as a Commis Chef in 1994 as a result, and that was the beginning of my career.”

In the foregoing, I went to college to study Clearing and Forwarding. I quit midway because it didn’t feel right. I wasn’t what I was looking for.

Immediately thereafter, my brother referred me to the Norfolk Hotel where new recruits were being interviewed. I took my chances and got a placement in the kitchen.

Chef David, as he is fondly known, rose to the rank of a Senior Chef De Parte by the year 1999 when it was decided at management level that he, together with a couple other chefs should be sent abroad for further exposure. Chef David landed a placement which was organized

by Eamon Mullan at the RAFFLES Hotel in Singapore where he stayed for two years to earn vital experience.

“For nine months, I got the best training from Eamon Mullan, who is a celebrity chef in East Africa today. He supervised me and helped me to shape up to be

Soon, Mullan moved him to Edinburg in Scotland to get further experience at The Glen Eagles Hotel. Life was truly enjoyable there and opportunities began

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CHEF PROFILE

to come thick and fast. It didn’t take long. Two years down the line, Chef David decided to move to Simpsons Restaurant in Kenilworth, outside London. Unfortunately, he was now on his own. Mullan wasn’t in the picture at this juncture and neither was Norfolk Hotel management.

He worked there for a year and then got connected to a friend in Dubai by the name Timothy Kairu who organized for him to get an opportunity at the Hilton Abu Dhabi. He didn’t even take a year there. Mullan asked him to come back to Norfolk and he obliged. He was quickly posted to Savoy Hotel in London where he worked till 2009, and was transferred to Fairmont Heliopolis in Egypt.

In 2010, he moved to Kampala and

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worked for nine months in charge of some four restaurants. It was from that engagement that he got the chance to join Eka Hotel, and has since built a reputable brand here.

“I am happy that we began from scratch, but now see how the Hotel has grown. The management has been very professional and supportive and the owners of the Hotel had done a tremendous job to ensure we rise to respectable status in the market,” he says. “My joy has been the recruitment of young people who have taken this job seriously and are running the flag high, that this is a rewarding career indeed.”

He says the greatest challenge that Africa Hotels have is the limitation in terms of cuisines and ingredients.

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CHEF PROFILE Whereas in Europe there are all sorts of ingredients, we suffer that deficiency a lot here in Africa. Some investors have failed many establishments for failing to support the kitchen staff to ensure good food is served to customers. He says any hotel brand growth mostly depends on the kind of food cooked.

“I also would like to challenge my contemporaries to work hard and to stay focused. The money will come as a reward. If it becomes the objective in the onset, you will not reach your destination as you may have hoped. This is the bitter truth for chefs today,” he says.

Chef David has had remarkable achievements which include the following; He has opened many restaurants and hotels on behalf of the owners and has watched many of them grow into renowned entities across the world. Eka Hotel is just one of the examples.

on his passion more than the money; which is to serve and to make good food for patrons. It is never about the money, he says. It is always about the growth of a career, in this case, a career as a chef.

He has also recruited and trained many chefs who have become a successful breed throughout their careers and placements around the world.

His biggest supporters and those who inspire him the most are always around the corner somewhere.

He’s happy that his motivation is not on money, which has meant he has focused

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“My wife and family are the best gift I have as I do this work. My brother George who encouraged me to take the course is

EAST AFRICA CHEF MAGAZINE

also very important in my journey to the top. Mr. Peter Njori, who is my former MD here at EKA has really played a great role in propping me up.”

Last but not least, Chef David had some very kind words for Eamon Mullan.

“He’s been a fortress and a rock. When I needed someone to help me climb up to the top, he’s the one who provided me with the experience, knowledge and training, to get here. I’m happy and grateful indeed.”

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BAKERY AWARDS

What prompted the formation of KBIA? How did it all begin?

The baking industry has been rapidly growing over the years, and Bakers play a huge role in making every celebration or occasion complete and a success. It was about time we put Kenyan and East African bakers as a whole on the map, and set a stage whereby the best in the region and industry are recognized for their amazing edible works of art. This is our “Oscars awards” and only the best make it to the top. For anyone looking for a chance to shine on our platform, they have to work hard and raise the bar with each piece they put out to the public.

What do KBIA organizers seek to achieve in the long run with these Awards? What is the objective of the outfit?

We want to set standards in Africa and create a platform whereby East Africans are a force to be reckoned with

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internationally. The objective is to give Africa a chance to rub shoulders with international artists. We hope to be the go-to platform for bakers to be noticed and their works appreciated worldwide.

During the inaugural edition, what were the main challenges you encountered in trying to put together the event?

Our biggest challenge was sponsorship.

It was very difficult to convince sponsors to support a first time event. Many said they couldn’t take the risk of putting their money in a first time event. They wanted to sit back and observe first, with promises of getting on board for the 2nd edition. We wondered if no one was willing to support the first edition, how are we to get the event off the ground before we even think of the second edition? Luckily a few sponsors agreed to support us and that’s how we ended up with a successful world class event.

EAST AFRICA CHEF MAGAZINE

We shocked many with what we could achieve with the little help we got. Even before the dust settled, we were already planning the next event. We even have a theme in mind already. We’re hoping many more sponsors will be on board with our vision.

Who has been your greatest inspiration to run with this project?

How would you enumerate their contribution towards this cause?

I’m not sure if it’s selfish to say that I’ve been my own inspiration for this project? But yes, I gathered inspiration from my own win during the Kenya wedding awards 2018. I was the winner in the Wedding Cake Company of the Year 2018 category, beating some very heavy players in the field. For the first time, a baker was recognized on a huge platform and I wanted other bakers to share that same feeling of success and achievement. I needed to create a unique

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BAKERY AWARDS

platform that will not only showcase bakers but also give bakers a moment in the spotlight. As the founder and CEO of Kenya Baking Industry Awards, I’m fully hands on, on every little detail from start to end. This is my baby and intend to see it through all the levels my team and I can get it to. The sky is not even the limit.

What would you consider to be the greatest achievements of the first edition of the event? And what lessons did you learn along the way?

The greatest achievement for the first edition would be that we created an event that was applauded as a world class event. Even our sponsors from UAE commented that the event was more than they thought it would be. They said this was on an international level. For a first time event, something I have never ever done, I have never planned or set up an event on this level of class and glamour, we even shocked ourselves at how much we achieved with the limited resources. We put up such an amazing event that we are now shaking in our boots on how to top this for the 2nd edition.

We learnt that people can shock you.

The people we least expected help from came through for us. And we’re forever grateful. We learnt that when you bow down to your God and pray from deep within your heart, He will listen. As I said in my speech during the awards, when one door closes, God opens several windows.

How does this event benefit the baking industry? Who are the key beneficiaries in the long run?

Kenya baking industry benefits anyone and everyone in the industry. From the smallest home bakers to the professional and commercial bakers, suppliers of ingredients and equipment and also the end user clients. Bakers get the much needed recognition that they deserve and the suppliers, manufacturers, and clients get all the best of the best bakers under one roof. If you’re a supplier of baking products, the platform brings you closer to your target market. For the clients looking for the best to make their occasions successful, where else do you get a chance to talk one on one with your favorite cake artists all at once? There has never been a platform that brings together all these people under one roof.

It’s a rare opportunity!

Do you have any CSR activities related to the event?

Kenya baking industry awards is affiliated with the #OneBagOneFamily campaign. Apart from recognizing people in the baking industry, we needed to come up with an event that will fund

this project. Partial proceeds goes into this campaign. #OneBagOneFamily is a feeding program that provides food for the less privileged in slum areas and orphans for one whole week for 100 or more homes every month. We pack bags of food that caters for an average of five people in one household for over 100 families each month. Each bag contains food items that can create a meal menu for each day for one whole week. So not only am I the founder and CEO of KBIA, but I’m also the founder and CEO of Touch a soul Foundation, an NGO that created the #OneBagOneFamily campaign under the same umbrella.

Where do you see this event in the next 10 years?

Only God knows where we will all be in the next 10 years, but what I can say for now is, The sky is not even the limit.

Any parting shot?

We need all the support we can get. Now that we’ve raised the bar so high, we will need more sponsors to come on board to make the 2nd edition bigger and better.

For the bakers, use this year to create amazing pieces of your art, you’re the main reason KBIA exists!

Do you intend to be holding the event annually?

Yes of course, Kenya Baking Industry Awards is an annual event, God willing.

What would you tell everyone who participated to make the event successful?

I would tell them to keep supporting KBIA. We would not be here without the love and support from our bakers, sponsors, well wishers and fans. We all need each other in one way or the other.

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BAKERY AWARDS

KENYA BAKING INDUSTRY AWARDS 2019

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BAKERY AWARDS

EAST AFRICA BAKER OF THE YEAR 2019 - JOYBELLS

Issue 3

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BAKERY AWARDS

WINNER OF BEST TASTING CAKES UGANDA 2019- KAMPALA CAKERY

WINNER OF BEST TASTING CAKES KENYA 2019 - ELIKI (represented by KUI)

WINNER OF BAKING PRODUCTS SUPPLIER OF THE YEAR 2019 EASY BAKE SUPPLIES

WINNER OF COCA-COLA CAKE ARTIST OF THE YEAR 2019 - ARABESQUE DELIGHTS

WINNER OF BAKER OF THE YEAR MOMBASA & BAKER OF THE YEAR KENYA 2019 MARIAM’S CAKES & BAKES

WINNER OF BAKER OF THE YEAR NAIROBI 2019 - TEHILLAH CAKES & CATERERS

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BAKERY AWARDS

WINNER BAKER OF THE YEAR KISUMU 2019 - BHAVNIK’S CAKES

WINNER OF WEDDING CAKE ARTIST OF THE YEAR & BEST DISPLAY CAKE OF THE YEAR 2019 - CAKE COUTURE

WINNER OF NOVELTY BAKER OF THE YEAR RINA’S HOUSE

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WINNER OF PASTRIES & DESSERTS OF THE YEAR 2019 - CAKE HEARTS

WINNER OF PARTY TREATS OF THE YEAR 2019 AND BAKER OF THE YEAR NAKURU - CAKES BAKES AND DESSERTS

WINNER OF ONLINE BAKING GROUP OF THE YEAR 2019 - THE BAKERS CLUB

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BAKERY AWARDS

WINNER OF BREAD BAKERY OF THE YEAR 2019CARREFOUR (THE HUB)

Winner of MOST CREATIVE BAKER OF THE YEAR 2019 KBIA ALMASI CAKE ART

WINNER OF BAKING SCHOOL/TEACHER OF THE YEAR & CAKE HOUSE OF THE YEAR 2019 - EMILY SAKWA & LYLISA CAKE HOUSE

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WINNER OF CAKE ARTIST OF THE YEAR (UGANDA) 2019- CAKE N’ CAKEY

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WINNER OF HOME BAKER OF THE YEAR 2019 ABOUD AMAL

WINNER OF HEALTHY BAKER OF THE YEAR 2019 - BROWN CAKES

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BAKERY AWARDS

TITLE SPONSORS: PRISTINE BAKING SOLUTIONS

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East Africa Chef Expo is the only event in the region to bring together all sectors relating to the Chef under one roof. The latest products, services, and technologies will be showcased for the industry, along with a comprehensive and leadingedge networking opportunities that will provide foodservice operators with the best tools to grow and improve their business.

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INGREDIENT TIPS

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FLAVOURING WITH

FRESH HERBS

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Fresh herbs add flavor and freshness to any meal.

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INGREDIENT TIPS

Let Your senses come alive

CHIRAG AFRICA LTD P.O.Box 26393-00504 Nairobi,Kenya.Tel: +254 (772) 781010 Fax:+254 (20) 553333 Wireless:+254(20)2301777 Mobile:+254(729) 356346 E-mail: info@chirag.co.ke Issue 3

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INGREDIENT TIPS

How to Store Fresh Herbs 1. “PLANTING” METHOD •

Trim the base of the stems with scissors or a knife

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Fill a jar (an old condiment jar works great) about ⅓ to halfway with cold water

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Place the cut stems into the water

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Cover the jar with a plastic bag

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Secure with a rubber band at the base of jar to enclose the bag around the jar

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Place the “planted” herb in the fridge or leave it out on the countertop depending on the herb

2. TOWEL METHOD •

Wrap the herbs in a damp paper towel

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Put the wrapped herbs in a Ziploc bag

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Place the herbs in the fridge

If you’d like to use fresh herbs instead of dried herbs in a recipe, add 3-4 times more fresh herbs than the recipe calls for and add it in at the end.

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