East Africa Chef Magazine - 5th Edition

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CHEF PROFILES

FOOD SAFETY

CHEF EVENT

What it takes to become a Chef

Real CHEFs REAL SUCCESSES REAl LIFES

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BAKERY EXPO GROWS BIGGER AND BETTER EDITION #05

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CONTENTS

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BAKERY EXPO GROWS BIGGER AND BETTER

DRESS CODE FOR YOUR RESTAURANT

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WHAT LOOK FOR WHEN BUYING A COMMERCIAL RANGE

44 Chef Archie EXECUTIVE CHEF | HEMINGWAYS NAIROBI

FOOD BUSINESSES SAFE PREPARATION, STORAGE AND DISPLAY

19 WAYS TO RETAIN CUSTOMERS

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EDITOR’S NOTE 26, 2019. The Chef Magazine and the entire editorial team is on the ground to cover the happenings in this event for posterity, and all are welcome to sample what the industry has to offer.

It is our pleasure to produce this copy, which has been long coming. Now in the 5th edition, the East Africa Chef Magazine has become a flagship publication for the hospitality industry.

We look forward to sustaining this momentum with you on board.

new horizons!

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or the first time in Nairobi, and perhaps in East Africa, an Expo for Chefs emerges. This is a signature event by the organizers of the now-reknowed Bakery & Pastry Expo, which has become a household event for suppliers and stakeholders in the bakery industry. In like manner, the East Africa Chef Expo and Summit comes to the region at a time when chefs are growing in stature and influence in the hotelier industry. The more reason why an event of this nature is crucial and critical to the growth and development of the commercial kitchen.

The East Africa Chef Expo & Summit is being held at the Sarit Center, Westlands, during this important week of October 24 -

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 5

Apart from stories we have carried on the East Africa Chef Expo, as well as the Bakery & Pastry Expo that happened earlier on in the year, we have carried more profiles of chefs from the region. In this special edition, we have carried profiles of chefs, especially those based in Uganda, to show the pedigree of the industry at large. You will find these profiles quite refreshing, intriguing and inspiring indeed.

We have also carried stories on food safety, majorly focusing on preparation, storage and display. At the restaurant, we think it is important for you to find out the best approach in your quest to acquire the right commercial kitchen equipment. The steps will be crucial to your achievement of this goal.

Other stories we have carried include stories on customer retention tips for restaurant owners, what it takes to be come a chef, acceptable restraurant dress code among others.

It is our hope that as you gather valuable information from this copy, you will find the solutions you need to make great strides in your efforts to succeed in the food business.

From the editor’s desk, we wish you well as we fast approach the festive season. Thank you once more for holding our hand.

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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THE UPDATES Sheffield Africa launches

exciting steam-based

cooking system Sheffield Africa has introduced a steambased cooking system that is targeted at institutions and establishments that cook in bulk such as community centres, academic institutions, healthcare institutions, NGOs and army canteens.

The two-day event was held on the 26th and 27th of September, 2019 at the training academy of Sheffield Africa in Nairobi, Kenya.

In attendance were stakeholders from diverse institutions, such as school principals, defence personnel, chefs, entrepreneurs, engineers, architects, administrative officials, and nutrition professionals. The event included a practical demonstration of the steam cooking system and its benefits to the users and the environment as well as a presentation afterwards that highlighted the key benefits of using steam cooking instead of other modes of cooking in bulk.

The steam cookers have two main parts: the steam generator and the vessels.

The steam generator also referred to as a boiler, converts water into steam and injects it into the vessels at the desired

One of the guests having a look at the steam based cooker.

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Left to right: The Managing Director of Sheffield Africa, Mr. Suresh Kanotra, The Chairman of Rajalakshmi Mr. M.S Ragavendra and Head of Marketing and Strategy, Mr. Vikas Sharma of Sheffield Africa.

pressure. The other component of the system comprises of cooking vessels; Direct Injection Vessels and Double Jacketed Vessels. These vessels, usually connected in a row receive pressurized steam from the boiler which then cooks the food. The cooking process is much quicker than the conventional firewoodbased cooking system, considerably reducing time by over 50%.

Steam-cooking systems are more energy-efficient, preserve more nutrients in food and eliminate the dangers of wood smoke. In conventional cooking, only 30% of the heat makes it to the food as the rest of it is lost to the air.

With the steam cooking system, however, one can prepare tea, porridge, rice, beans, potatoes, githeri, green grams, vegetables and more. They are safe because there is no direct fire used for cooking in the kitchen, thus there is less risk of kitchen fires. The installed system is easy to clean and maintain as the

entire system is designed using a foodsafe 304 stainless steel grade.

Sheffield has partnered with Rajalakshmi, a company with 50 years of experience in the manufacturing of steam boilers and vessels. It has installed several of those across India. The Chairman of Rajalakshmi Mr M.S. Ragavendra was also present during the system’s launch in Nairobi.

“Academic institutions and other commercial establishments here in Kenya are lagging [behind] in implementing environmentally-friendly solutions in their kitchens. We have to start this journey from somewhere.

The introduction of the steam-based cooking solution is the first step towards that,” said Dr Suresh Kanotra, managing director of Sheffield Africa.”

“Sheffield can customize this equipment specifically to meet the client’s requirements,” he added.

The Steam Based Cooking Vessels Live Demo

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SUSTAINABILITY CORNER

Diversey unveils new sustainability strategy and 2025 goals

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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:

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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

BAKERY EXPO’19

BY DEBRA OSAWO

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he East Africa Bakery & Pastry Expo was held for the third time from the 16th-18th of May 2019 at the Sarit Expo Center in Westlands, Nairobi. Right from the beginning, it was clear that visitors were eager to see what this year’s event had to offer that they hadn’t already seen in the previous bakery and pastry exhibitions.

There were some familiar faces as previous exhibitors such as BakeKing Solutions Limited, Dairyland Kenya, D.K Engineering, Pradip Enterprises, Skypex Supplies Limited, Topserve Limited, Trufoods Kenya and Zeelandia graced the event once again.

There were also a number of exhibitors participating in the Bakery and Pastry Expo for the first time. These included Bakewave Limited, Bio-Medica Laboratories Limited, CSM Bakery Solutions, Deutscheback, Diversey, Ingredion Holding, and Modern Flour Mills.

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Kenya’s growing market Although companies like CSM Bakery Solutions may not sound familiar to most East African residents, you have probably heard of some of the companies they’ve partnered with. CSM is a Dutch company that not only supplies the premix for hamburger buns to McDonald’s fast-food restaurants worldwide but also provides the chocolate chip cookies for all Starbucks cafés worldwide as well.

The company has only been in Kenya for a year, but already has big plans for the local baking industry as well as the one in East Africa as a whole.

EAST AFRICA CHEF MAGAZINE

“Kenya is a growing market,” says Sales Director at CSM, Teun Langerak. “We want to help bring the Kenyan baking quality to a higher level.”

But how exactly do they plan to do that?

For starters, giving Kenyans access to products and machinery that our local bakers didn’t have access to before is a step in the right direction. However, knowledge on how best to use these resources is the next and - arguably the most important step towards better baking. When it comes to baking, most of us don’t think to go beyond buying ingredients from our local supermarkets and following a recipe we found online to the best of our ability. However, there are important steps in between that make the difference between a higher level of baking and a mediocre one.

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BAKERY EXPO’19

Understanding the local taste Some of these companies have taken it upon themselves to educate bakers on how best to use their products. Ingredion Holding is one of them. They offer training for their customers and show them how to bring out the best from their cake-mixes.

Modern Flour Mills even went as far as testing out their products in the kitchen

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of one of our local hotels, Sankara Hotel in Westlands, on the first morning of the East Africa Bakery and Pastry Expo.

Modern Flour Mills is a Greek-owned company that is fairly new in Kenya.

However, they believe that they have a lot to offer the Kenyan people. Apart from hiring locals, they are also taking their time to understand the local taste, and to find ways to enhance it with their lengthy experience in the industry.

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BAKERY EXPO’19

The East Africa Bakery and Pastry Expo has also proven to be a great platform not just for exhibitors to meet potential customers and create more awareness about their products, but also for visitors to learn more about baking and what resources are available to them. Although most exhibitors work on a business-to-business level, their representatives were happy to share knowledge and give advice to all who visited their stands. Some, like Pradip Enterprises and Arabesque Delights, also offered products and services specifically to individuals.

Unique 3D cakes Arabesque Delights’ introduced their pre-coloured bluebead fondant at the expo, letting visitors know that it’s now available in Kenya. It’s a personal favourite of professionals in the baking industry as it’s easy to roll, doesn’t rip or tear and has no after-taste, among other significant qualities. Arabesque is also known for the unique 3D cakes that they make for special occasions - be it for birthdays or events for big institutions.

Their one-of-a-kind cake-artistry skills bagged them the Coca Cola Cake Artist of the Year at the Kenya Baking Industry Awards in March this year.

Pradip Enterprises especially stood out to home bakers - who have highly increased in number since the last EA Bakery & Pastry Expo. Pradip is one of the few exhibitors that were selling products specifically for home bakers and they unknowingly challenged other suppliers to the baking industry to do the same. They are currently working on offering training specifically for home bakers.

Fully aware of their competition, home bakers have no intention of being left behind. They were there to learn more about how they can improve their home businesses and be recognized as competitors by the local bakeries.

A growing community of home bakers “Baking at home should be just as good as baking outside the home, “ says Willem Jongeus of BakeKing Solutions.

Having been in the industry for a while now, BakeKing has learned that

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BAKERY EXPO’19

there’s a large community of bakers that work from home, and they have committed themselves to help these home businesses do well. They launched BakeKing Home in Kenya seven years ago and informed us that it should be in all major supermarkets by the end of this year. They also introduced Anchor Yeast, a South African product that they are now supplying. Along with quality products, Willem says that they offer advice that can “completely change your business.”

The second-runner up for the People’s Choice Award at this year’s Bakery and Pastry expo was Kericho Gold Tea, a surprising favourite of the visitors; while Zeelandia took first place.

Although Zeelandia has only been in Kenya for three years now, the Dutch company is about 117 years old. They were at the Expo to show people what they’re doing in the baking industry, as well as to create awareness about their fondant and cream in a variety of flavours, including strawberry and chocolate.

Zeelandia is a fast-growing company, and they try their best to remain relevant, regardless of how fast the baking industry is changing. They are also eager to hear from their customers what they feel is working and what can be improved.

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BAKERY EXPO’19

When asked what makes them stand out, quality control manager Vincent Bahati says, “Our advantage is quality. We focus on quality.”

And it appears the visitors to the 3rd EA Bakery and Pastry Expo agree with him.

If this year’s expo was anything to go by, we can only expect much more from the 4th edition pf the East Africa Bakery and Pastry Expo next year.

In the meantime, we hope you’ll go the extra mile with your baking by trying out some of the quality products from the suppliers mentioned above.

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BAKERY EXPO’19

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SARIT EXPO CENTRE | NAIROBI KENYA

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COMING UP IN 2020 A BIGGER & BETTER

EXPO + SUMMIT +COOK-OFF +AWARDS As 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 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 foodservice operators with the best tools to grow and improve their business.

BOOK YOUR SPACE TODAY 0704 052 333 | 0777 333 368 jenny@eachef.com

STAFF TRAINING

What it takes to

become a Chef

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BY EDITORIAL TEAM

f you’re looking for an answer on how to become a chef, we would like to ask you again, “Are you sure?” Do you really want to be a chef?

As many chefs say, this job requires a lot of interest drive, passion and patience, because it is not just a job but a path of journey to learn.

To become a chef is a very long journey.

Ask a chef you know to narrate their journey, and they will tell you every hardship they’ve had to overcome.

You’ll earn the “chef title” not through a piece of paper but rather through rigid experience of chef training. It doesn’t mean that once you get out of your culinary school, you become a chef overnight. It doesn’t work that way. You need to earn your title and pay grade.

Along the journey to keep learning more, working in the kitchen is one of the

hardest experiences a chef will have to endure, because you’re on your feet all day. It’s completely physically, mentally strangling that most people can’t cope.

They completely shut down. Just like that. You’ll be under constant stress. So, if you want to be a chef, you can’t just wait on someone to hand it to you on a silver platter. You must be resilient and endure tough moments to earn it.

After various encounters with the chefs who have graced this publication before, we would like to recommend those passionate about cooking to give it a try, though it will be one of the longest and most challenging roads to travel upon in order to make it in the industry. Just give it a try.

Most chefs have done their bit to get to the top, and they will tell you they haven’t figured out what keeps them going, but they still love the job and try their best to improve their trade.

THE ULTIMATE GUIDELINES ON HOW TO BECOME A CHEF If you inquired from a chef how they got to their destination, they will advise that you finish high school, go to culinary school, get certified and find work in any food industry. If you got the connection, go to a Michelin-star restaurant.

Unless your pocket is about 10 feet deep, we think you can be able to do that; but not all aspiring chefs are born with a silver spoon in their mouths.

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Many really struggle, and are forced to do some chores in the kitchen that are denigrating, just to keep up with their passion and hope that one day they would become chefs.

Whatever situation you are in, find time to apply the following guidelines that most great chefs have successfully used to succeed in this grueling career.

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Cup of making sure you are surrounded by smarter people than you.

Learn from these people and be open to new things and trends. They will help you to be a good chef, or even better. In the article of Jonathan Wai, Ph. D. “Being Around Smart People Makes Us More Innovative”, he emphasize that people who want to be around others who are smarter than they are, do so for productivity. If right now, you feel that you’re working in a place where there’s nothing new to learn, you must keep searching. Go to the place where the best are. Even if you start at the bottom again, who cares? What is important is what you’ll learn thereafter. Once you’ve learned it, nothing can take that away from you.

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Cups of working your way up by abiding to the highest degree of professionalism.

The difference between the chef and the cook is that a cook is an untrained chef while a chef is a well-trained cook.

So while you are still a cook, embrace a more professional attitude towards your job because that will open up new opportunities. Always be eager to learn new things and never be afraid to ask questions. Use the information to help improve your skill.

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Tablespoons of learning to appreciate everything as you go along.

Gratitude helps you gain network, improve your decision making capabilities and increases your productivity.

This attitude will help you get mentors that will teach you more practical aspects of the trade than it would be the case in a culinary class. Thus, gratitude helps you achieve your culinary goals, while making your workplace an enjoyable place to be.

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dd this important spice: Having a clear idea of what you would like to become when you grow old.

For some who will be working 10-12 hours a day, prepping through cutting, dicing even chopping, getting your hands dirty; use this as a way of reflecting your goal of becoming a chef. Having a clear idea of what you want helps you to focus and develop habits that will give you marked improvement in every area of your training as a chef.

more positively, more confident in believing that you can achieve what you want.

Yes, there will be distractions along your journey to become a chef, but that’s the hard fact of life and don’t be disappointed. Just keep going. As long as the core remains solid, believing yourself that you’ll be a chef someday, even if there’s a lot of challenges blocking the way, the path to your dream will still be endurable.

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ow, stir it carefully; Learn the trick of the trade and go for apprenticeship.

Gaining experience and confidence is what helps you find your style and creativity. You can never substitute the things you’ll learn in the kitchen with those you learnt in a culinary class.

Though it helps you somehow speed up the process when you have at least some credible culinary education.

If you’re still trying to figure if being a chef is really for you, and you think having a culinary education will help you with that, yet you have no money for training; try change that perspective as early as now. Find a job. There are a lot of culinary jobs in the market that will develop your speed and coordination.

In the kitchen, everything is connected.

From the dishwasher all the way up to the head chef. Once you’re inside that chain, learn every single day. Learn the best technique, the tricks and the advice coming from the chefs and cooks. Apply it and love it. That will help you become a respected chef eventually.

If you’re focused, you will be thinking

HOW LONG DOES IT TAKE TO BECOME A CHEF? The answer is in you. This era and time is different from what some of the great chefs you know had. Enabling resources are everywhere these days. Professional cooking books, internet, and food channels; these are easily available. But what is important in your journey as a chef is the need for you to put everything you’ll learn about food into practice, and inside your heart.

Every good food you will ever prepare will always be conceived in your heart, Issue 5

and finally brought to life on the cooking pan. How long before you become a chef

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STAFF TRAINING

hen, season it, sprinkle this into your inner self by Working with Grit.

Angela Lee Duckworth define grit as passion and perseverance for every longterm goal. Grit is sticking and working really hard to make that dream a reality.

It’s about improving the skills, not just for months, not even for weeks but for years! A chef’s life is like a marathon, not a sprint.

Moreover, it is important to have a “growth mindset” where the effort-effect dictates that having the ability to learn is not fixed but rather changes with the effort applied.

Whenever we feel that we are failing, the more likely we persevere if we work with grit. Don’t lose that grit in your quest to become a chef.

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nd finally, taste it through traveling and getting inspiration when you get back home.

Being a chef is all about creating great dishes. That’s the bottom-line of your journey. Don’t be afraid to travel and learn the uniqueness of every place around the world. Though communication will be a barrier as you visit places, that’s part of challenges. That’s part of the story you’ll carry with you as you go back home. Today, social media is a very powerful tool of communication. If you’ll use it properly, this is a great tool to reach other chefs around the world.

Don’t be afraid to meet new people with different perspective. Talk to them, or better work with them because many times having a conversation with them will somehow bring the best out of you. will depends on you and no one else. If you happen to be the lucky one having both time and money for your culinary education, make the most out of it. Savour every moment while you’re in school and put into your subconscious mind that this is not the real deal yet.

Whatever things you feel, learn from them. Always be mindful of your dream, your quest to become a chef and follow it.

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KITCHEN STAFF

Dress Code For YOUR Restaurant

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hether you employ a team of award-winning chefs or a handful of inexperienced teens who are trying to make a few extra bucks, creating a restaurant employee dress code can influence your success. As a business owner, you’re responsible for ensuring that your hosts, bartenders, or servers leave a favorable first impression in the front of the house. You also need to make sure that back-of-the-house employees comply with safety and sanitation regulations. So where do you begin, and what constitutes a good policy? Consider these tips for creating, implementing, and enforcing an effective dress code in your establishment.

CREATING A DRESS CODE While you want your employees to feel comfortable while they’re at work, it’s crucial for their attire and appearance to comply with local regulatory requirements and the FDA food code.

By complying in the following areas, your business can minimize the risk of physical contaminants, complaints, or bad reviews.

Fingernails: Unless intact gloves are worn, employees working with exposed food may not wear fingernail polish. Nails should be trimmed, filed, and maintained so that edges are not rough. Artificial nails are not permitted.

Gloves: Disposable gloves should be used when handling ready-to-eat food and should be provided in multiple sizes. Employees must wash their hands before putting on gloves and they must be changed after

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becoming dirty or torn. Multi-use gloves must be washed, rinsed, and sanitized between uses. Any open sores, cuts, abrasions, burns, or bandages must be covered with gloves.

the risk of physical contaminates. If you

Hair restraints:

Employees should wear clean clothing,

Hostesses, wait staff, or employees serving only beverages or packaged foods are not required to wear hair restraints. Food employees with a high risk of contaminating exposed food must wear a hat or hair covering, a beard restraint (if applicable), and clothing that covers body hair.

Jewelry: Rings (except for a plain band without stones), bracelets (including medical bracelets), watches, and other jewelry must be removed from hands and arms.

Individual companies may create policies that require necklaces, earrings, or other facial jewelry to be removed to limit

EAST AFRICA CHEF MAGAZINE

company policy allows for it, servers may wear jewelry.

Outer clothing: and changing out of street clothing into a work uniform upon arrival should be encouraged. Storage facilities or lockers are required for personal belongings, and dirty aprons or chef coats must be stored in laundry bags and away from prep areas.

Personal hygiene: Prevent pathogens from skin and hair from coming in contact with food by demanding that employees shower or bathe regularly. Hands must be washed before starting to work. Designated restaurant uniforms should be cleaned daily.

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KITCHEN STAFF

IMPLEMENTING YOUR DRESS CODE Once you’ve decided on a dress code for your employees, you need to implement it and enforce it. You can roll out a dress code in three easy steps.

Put Your Dress Code in Writing Discuss employee dress code, appearance, and attitude guidelines during new hire orientation.

Document policies and disciplinary procedures in an employee handbook.

Consider asking your employees to sign an agreement during orientation or post a visible checklist to ensure that your rules aren’t forgotten.

Purchase Uniforms for Your Employees While many foodservice establishments will provide their employees with a uniform, some restaurant owners prefer if employees supply their own clothing.

The cost and maintenance of a uniform is considered to be an employer’s business expense when a uniform is required by a law or the nature of the business.

Consider sharing the cost. Employers will often provide uniforms if street clothing is not permitted. However, sharing the cost can keep your employees happy and comfortable without breaking the bank. A restaurant owner at a casual establishment might provide an apron, t-shirt or polo, and name tag, but allow employees to purchase pants and slipresistant shoes in a style and fit that they prefer.

Main reasons restaurants have a dress code.

potential employees from applying in the first place.

First impressions

Safety

Your restaurant can go beyond a physical uniform and provide guidelines for physical appearance and attitude to help influence customers’ opinions and first impressions. For example, fine dining restaurants might prohibit baggy or ripped pants and require that servers cover tattoos and remove facial piercings. Before setting these standards, be sure to review state and federal anti-discrimination laws. Policies cannot discriminate based on race, color, religion, sex, or national origin.

A dress code isn’t necessary for appearance regulation alone. In the back of the house, non-slip shoes prevent trips, while chef’s coats and chef pants can prevent burns.

Branding Know your identity and stick to it when choosing your employees’ uniforms.

While it might be acceptable for front of the house employees to wear jeans and boots at a western-themed steakhouse, servers for fine-dining establishments might be asked to wear a pressed shirt and bow tie.

Team morale Uniforms should help inspire a sense of pride, authority, and comradery among employees. Though unique, humorous uniforms might catch patrons’ attention, embarrassing clothing requirements could diminish team morale or discourage

ENFORCING YOUR DRESS CODE A manager is responsible for being aware of any legal changes that would alter a dress code or uniform policies. In addition to modeling proper behaviors, managers should following these steps if a policy violation occurs.

If a violation was reported by another employee, take time to observe the employee to see if the claims are true.

Move the accused employee away from patrons or co-workers to discuss the alleged violation.

Ask the employee if there was a reason they didn't follow the policy.

If it's the first offense, provide an opportunity to change and return to work.

Document the situation and follow up to discuss the next course of action if necessary. Stick to the disciplinary plan that was discussed during orientation.

EXPLAIN THE IMPORTANCE OF A DRESS CODE There are many important reasons why restaurant owners enforce a dress code, but these reasons may not be apparent to your employees. As a result, you should explain your reasoning when informing your staff about your uniform policy.

Issue 5

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KITCHEN

ESSENTIALS

What TO look for when buying

a Commercial Range T

he range is probably the most versatile, & most used, equipment in a commercial kitchen. Having the ability to fry, grill, broil, saute, boil, braise, simmer, heat, and possibly bake, these units certainly are a chef’s very best friend! Whether you happen to be opening a new restaurant and considering to order a range or looking to replace the one you currently have, this handy guide will walk you through the most crucial purchasing considerations to assist you to select the best product for your needs!

WHAT KIND OF RANGE DO I NEED? There are a number of different ranges types, with a sizable number of options and configurations from which to choose.

Let’s focus on the basics.

Two basic types of ranges in the market are usually known as “restaurant ranges” and “heavy-duty ranges”, which might as well be called “master series” or “modular” ranges. Cafe ranges happen to be the most frequent type and are crafted with ease of use and durability in mind.

Heavy-duty ranges are created for higher volume usage, and they boast a more durable structure. They are often available with more features and choices.

Warning… this is intended to aid you to obtain a commercial range. In no way is this to be used as an installation guidebook; before purchasing, talk to your foodservice professional and seek advice from a certified supplier. As required with commercial products… leave the set up to the professionals.

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KITCHEN ESSENTIALS

Restaurant Ranges

Heavy-Duty Ranges

nn

The most popular choice in the industry.

nn

nn

Designed to stand alone, available in many different widths in 12” increments from 24” to 72”; The gas connection is generally at the back.

Designed to be banked together “in battery” with other ranges or pieces of equipment;

nn

The gas connection is often on front or side to facilitate different configurations.

nn

Designed for heavy, high-volume use; They offer thicker gauges of metal and more welded components

nn

Higher energy output per burner than a restaurant range.

nn

More expensive.

nn

nn

Somewhat lighter-duty construction than a heavy-duty range, but still created for busy commercial kitchens Burners provide plenty of BTUs for most cooking tasks.

Specialty Ranges

Issue 5

Wok Ranges

Stock Pot Ranges

These ranges are used in Asian cooking establishments for preparing stir-fry dishes primarily. They’re specially made with high-BTU burners and an elevated ring that facilitates roundbottomed woks to provide the high temperatures necessary for this form of cooking.

Stockpot ranges boast a lower height and only one or a few burners and are specifically for heating large stock pots full of liquid. This low height reduces the risk of spills and makes it easier to lift the large and heavy pots, improving worker comfort and safety.

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KITCHEN ESSENTIALS

ELECTRIC VS. GAS RANGES Your present kitchen setup concerns not only with regards to available space but available power resources as well. Ranges, like the majority of large cooking utensils, operate on either electrical or some form of gas. Your existing connections, your

heating system requirements, and finances shall all come into play when making your choice.

From an operational perspective, gas and electric powered burners have multiple differences.

Electric Ranges

Gas Ranges

nn

Uses tubed metal elements containing a level of resistance wires. Protective sizzling hot tops or French plates go over the elements.

nn

Gas ranges have open up burners, with BTUs spanning from 25,000 to 260,000, and dials that allow for precise control.

nn

nn

Electric units can be found in the 240-volt model.

Thermostats spectrum between 65 degrees Celsius and 260 degrees Celsius as the typical.

Burners light instantly, which creates immediate temperature and shorter cook instances. The burners’ grate bowl design helps with efficiently directing the heat to the cooking food vessel.

nn

Easier and cheaper to set up in comparison to other power options.

nn

nn

Advancements found in induction technology experience made electric power a far more popular professional choice in some industries.

Natural gas and liquid propane usually both perform more effectively than electric models, and they yield lower operational costs.

nn

Gas models require pre-existing hookups and equipment, which can make installation arduous and expensive.

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KITCHEN ESSENTIALS

CHOOSING THE IDEAL NUMBER OF BURNERS In addition to considering your available dimensions for range width, you should examine your kitchen’s output to determine how many burners you’ll require. Most commercial applications utilize 6- or 10-burner models, but you can find multiple variations between 1 and 12.

You’ll also want to consider the strength of your burners, as many recipes and operations require intense heat to meet expectations. High-volume establishments, like hotels, may be better off with a range that sports 32,000 BTU burners.

Smaller places with less demanding requirements could likely fulfil their productivity goals with burners that emit around 20,000 BTU.

CHOOSING THE CORRECT RANGE SIZE The most common range widths are 24”, 48”, and 60”.

Restaurant ranges often measure between 24” and 72”, while heavy-duty versions will measure between 32” and 36” per section.

When determining the best size range for your kitchen, keep the following things in mind:

Hood Space Most overall safety codes require the hood to increase in the least 6” beyond each device you place under it. For instance, when you have a 48” wide hood, the widest array you could put beneath it will be a 36” style.

Menu & Application If you’re only serving breakfast, do you need open burners, or would you be better off with a griddle or griddle top? For example, if you serve a wider variety of food or different meals, think about how many burners versus griddle space you might need. nn

Most range manufacturers offer griddle options in 12” wide increments, so you can tailor the exact configuration of griddle space versus burners to match your cooking needs

nn

Some sizes, such as 24” and 48” typically feature “space saver” ovens

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KITCHEN ESSENTIALS

DIFFERENT TYPES OF TOP SURFACES You should select the top configuration based on what you want to do with your new range. Here are the main types:

Induction Surfaces Gas Open Burner

Combination Surfaces

nn

Most common in the industry.

nn

nn

BTUs for most models range from 30,000 per burner on a restaurant range and up to 35,000 per burner on heavy-duty models.

Common configurations include several burners plus a hot top or a griddle.

nn

Best for applications where you want to make the most out of available hood space; can do multiple types of cooking on a single piece of equipment.

nn

Excellent for a variety of cooking styles and techniques, including boiling or frying with a pot or pan.

They’ve become increasingly popular because of their superior energy efficiency. Most models sit in the 98% efficiency range.

nn

Induction ranges also keep kitchens cooler since they do not emit heat.

nn

They don’t always require a hood.

nn

They do require cookware that consists of, or contains, a ferrous metal like cast iron or stainless steel.

COUNTERTOP RANGES

Hot Top, AKA Even-Heat Top

Griddle Top

nn

Smooth surface makes it easy to move large pots or pans around.

nn

nn

Designed for use with stockpots.

nn

Tubular Electric & French Top Electric

Commonly used in restaurants that serve breakfast, or where cooking on a griddle makes sense for a lot of menu items.

nn

nn

Tubular burners heat up fast and are great for sauteing.

nn

French tops provide a softer, more even heat that’s great for stockpots.

They are also easier to clean.

Great for eggs, pancakes, grilled sandwiches, burgers and anything else that doesn’t need to be cooked in a pot or pan.

nn

Griddle tops usually range between 11” and 72”.

Issue 5

nn

Countertop ranges provide many of the same features and benefits as other ranges, and you should follow the same sizing guidelines as well. They typically don’t exceed 48” in width and are a great way to incorporate a range into a crowded kitchen by maximizing the limited space available.

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KITCHEN ESSENTIALS

THE RIGHT RANGE BASE If you’re going with a full-size range over a countertop version, then the model will likely include more than just the burners.

Ranges will frequently come in tandem with ovens, storage cabinets, and other types of bases that expand their versatility. With so many options available, it’ll be up to you to determine what best fits your cooking style and necessities.

Popular bases include:

Oven Bases These comprise of either a “space saver” oven, which is approximately 20” wide by 26” deep, or a “standard size” oven which is 26” wide or more, depending on the overall size of the range.

With a space saver oven, you’d only be able to put in full-size sheet pans lengthwise; with a standard oven you could put pans in either way. If you’re using multiple racks, you can “stagger” the facing of the pans for more even heating.

Refrigerated Bases With the increased prevalence of dedicated combi ovens, many kitchens have turned to cold storage as a way to use the space underneath their ranges.

Refrigerated bases provide additional space for cold ingredients, further improving your kitchen’s product yield.

Having more ingredients near the cooking area guarantees quick access and streamlines the entire process, as these bases help to form comprehensive cooking stations.

Storage Bases These models are simply an open cavity beneath the range top, in lieu of an oven, and provide a place to hold pots, pans, and other kitchen tools close at hand.

Storage cabinets can range in size from 12” to 36”, and they can take up the entirety of the base or share space with an oven or refrigerator.

Some storage spaces are open, while others have doors to conceal contents.

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CLEANING AND MAINTENANCE OF RANGE From hotels to small establishments, most ranges typically run all day in some capacity, which makes these units susceptible to frequent wear and tear.

Poorly maintained ranges can increase utility expenses, and they can also impact food quality, safet y, and waste.

If that wasn’t enough, other hazards for employees include fumes, burns, and even full-fledged fires.

For optimal performance and safety, you should always execute a regular cleaning and maintenance schedule that includes daily and monthly cleanings by trained employees. It should include quarterly and yearly inspections from a professional service company as well.

to remove excess grease, baked-on food spills, and other messes. Then rinse and allow them to dry. nn

Once dry, coat the grates lightly with vegetable oil, which will help to season them. It will prevent rust, and heating them slowly after installing them afterwards will produce a slick, shiny appearance.

nn

You’ll also want to remove the burner tops, soak them in hot, soapy water, and dislodge the baked-on debris with a good brush.

nn

At this time, you can clear any clogged burner ports. Thoroughly dry them, and lightly coat them in cooking oil.

nn

While the grates are removed, brush crumbs into a tray and properly dispose of them. You can then vacuum to remove any finer pieces.

Crumbs and grease buildup, if left unchecked, can create smoke and fire hazards.

nn

You can then reinstall the removed components and heat them on low for about 20 minutes so the cooking oil will season them

A potential cleaning protocol might include the following steps: nn

nn

Deactivate the power source to ensure that the unit does not accidentally turn on during the process.

Remove the top and ring grates, and then clean with hot water and soap

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KITCHEN ESSENTIALS

Oshwal Wholesalers, the masters of Kitchenware 14

6

Cameo China

Cameo China Porcelain

O

shwal Wholesalers is one of the leading importers and distributors of crockery, glassware, cutlery, pots and pans, polycarbonate tumblers, stemware and crystal glassware. Having been in business for the last 40 years, Oshwal has vast experience in the Horeca industry. In addition to carrying a wide range of brands, we employ staff who are knowledgeable and well trained to provide bespoke solutions.

With major brands to offer like Cameo China Porcelain, Gural Porcelain, Kapp Stainless Steel, Speigelau and Nachtmann Glassware, Ocean Glassware, Lucaris Crystal Glassware, JB Polycarbonate, FNS Cutlery, Shokki Cutlery and Serveware and Ohms appliances, Oshwal has the perfect solution to meet all your needs. We also carry a variety of kitchen smalls which will soon include bakeware.

Cameo China Porcelain is a worldrenowned brand and was the official supplier at the Beijing Olympics. Cameo China has crockery of all shapes, sizes, and colours designed specifically to showcase food according to the chef’s specifications.

32

Gural Porcelain produces high-end tableware from Turkey. The unique and stylish finish focuses on enhancing food presentation. This range is also available in several shapes and colours to suit a variety of needs.

Kapp Cookware is also produced in Turkey and is made from the finest stainless steel.

For all your requirements - be it pots and pans, inserts for food preparation, overnight storage, trolleys for transportation from the kitchen to outside catering venues and several kitchen gadgets - Kapp has you covered. All the pots and pans are induction ready and special impact bonding technology is used to ensure that heat is

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Cameo China

Cameo China

Cameo China

7

evenly distributed to the base, and food is cooked uniformly. Kapp is the only producer able to provide these pots and pans in all sizes.

Speigelau and Nachtmann Glassware and Crystalware is a lead-free brand that has a history of producing the highest quality crystalline glassware for over five centuries. As the leading producer of crystalline glassware, Spiegelau and Nachtmann invest in craftsmanship and technology to create glassware that enhances each specific drink – be it beer, wine, soft drinks or water. At their Westlands Showroom, Oshwal will amaze you with a demonstration that will show you how a Spiegelau glass brings out the flavours of your drink when compared to any other glass. The clarity of the glasses also makes all drinks - especially cocktails, shine. Nachtmann has glass and crystal crockery in designs that make your starters, main courses and desserts stand out.

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KITCHEN ESSENTIALS

Spiegelau Perfect Serve

Fns

65

OSHWAL WHOLESALERS (K) LTD WESTLANDS SHOWROOM - 21 JALARAM ROAD TEL:+254 735 375 189 +254 724 483 887 EMAIL: info@owkl.co.ke

Chefs are always looking for new concepts for food presentation and Nachtmann is perfect for this as all the crockery stands out both in design and style. Nachtmann also produces crystal accessories such as tea light candle holders and vases.

Ocean Glassware is a brand created exclusively for foodservice operators who recognize the importance of creating wining & dining pleasures for their guests.

Ocean offers a portfolio of worldclass quality glassware and also provides professional services to assist in selecting the perfect glassware for specific drinks, outlets, and occasions, to create a unique style and add value to guests’ experience. These services are offered at no charge at the

Oshwal Wholesalers Showroom in Westlands.

Lucaris Crystal Glassware is a relatively new brand that is taking the industry by storm due to the quality and clarity of the glasses produced. Many high-end hotels are currently using Lucaris Crystal glassware and have great reviews! The variety in shapes and capacities gives clients a range of choices to enjoy their wine from.

This is where eastern traditions infused with western modernity have inspired a new global culture that brings together art, design, cuisine, and wine. Lucaris, the crystal of modern Asia, celebrates the dining & wining lifestyle by producing glasses of international quality, for the most enjoyable dining & wining experience.

Nachtmann Bossa

Cameo China Porcelain

JB Products manufactures products in polycarbonate material. This includes poolside tumblers and stemware.

Polycarbonate material allows guests to enjoy their poolside drinks while meeting all the safety precautions of the hotel industry. This brand also provides racks for storing all types of glassware as well as polycarbonate inserts and storage containers for food preparation and storage of food, cereals or grains.

FnS and Shokki Cutlery are two brands committed to complementing the dining experience with exceptional cutlery.

Each pattern is ergonomically designed and crafted from the finest quality FDA grade stainless steel sourced from Japan, Australia & South Korea. The range has a variety of designs to meet all tastes. This includes hammered texture and goldplated. The affordable pricing ensures you’re getting great value for your money.

Oshwal Wholesalers is the one stop for your perfect serving solutions.

Visit their stand at the East Africa Chef Expo at Sarit Centre from 24th to 26th October 2019, and their Westlands showroom on 21 Jalaram road for a free consultation.

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FOOD SAFETY

FOOD SAFETY

Food businesses safe preparation, storage and display

T

he East Africa Chef Magazine Editorial team has compiled very crucial food preparation, storage and display essentials that any restaurant, or establishment, whether in East Africa or abroad, should take into account. Here is an important compilation that should help you stay

out to cool for more than 1 hour; as soon as food has cooled, place it in the refrigerator nn

know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 °C and 60 °C.

nn

thaw frozen food on the bottom shelf of the refrigerator to keep it out of the temperature danger zone

nn

take extra care when preparing foods that contain raw eggs – such as egg nog, homemade mayonnaise and aioli – because bacteria on the egg shells can contaminate the food

nn

Be trained in safe food handling and preparation.

safe.

SAFE FOOD PREPARATION

nn

thoroughly clean, sanitize and dry cutting boards, knives, pans, plates, containers and other utensils after using them

nn

To safely prepare food, you should follow these tips:

nn

keep raw foods and ready-to-eat foods separate to avoid crosscontamination

nn

thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals

nn

use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitize utensils and cutting boards between uses

nn

make sure food is thoroughly cooked and the center of the cooked food has reached 75 °C

nn

avoid leaving recently cooked food

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FOOD SAFETY

SAFE FOOD STORAGE AND DISPLAY nn

To safely store and display food, you should follow these tips:

nn

keep raw foods and ready-toeat foods separate, to avoid cross-contamination

nn

store food in clean, food-grade storage containers

nn

don’t store food in opened cans

nn

make sure food storage containers have not been used to store things other than food, and wash and sanitize them before use

CROSS-CONTAMINATION Raw food must be kept separate from cooked and ready-to-eat food. Raw food may contain bacteria, which causes food poisoning.

nn

don’t reuse containers that are only meant to be used once

nn

if a reusable container is in poor condition, throw it out

nn

cover food with tight-fitting lids, foil or plastic film, to protect the food from dust, insects and cross-contamination

Cross-contamination happens when cooked or ready-to-eat food contacts raw food. Raw food should always be stored below ready-to-eat or cooked food in refrigerators and display cabinets. This way, juices from the raw food cannot drip onto cooked food.

nn

wash and rinse any garnishes used on food

Cross-contamination can also happen if you use dirty knives, chopping boards or

nn

store food in areas specially designed for food storage, such as refrigerators, coolrooms, pantries and food storerooms

nn

never store food on the floor or on pallets, or in areas containing chemicals, cleaning equipment, clothing or personal belongings

nn

remove and avoid using foods that are past their use-by dates, spoilt, or are in damaged containers or packaging

nn

Know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 °C and 60 °C.

nn

Be trained in safe food handling and preparation.

Issue 5

other equipment. If possible, don’t use the same equipment when preparing raw food, and cooked and ready-to-eat food.

Thoroughly clean and sanitize equipment after each use.

Bacteria can be transferred to food from your hands. Thoroughly wash and dry your hands before handling food, and between handling raw food and cooked or ready-to-eat food. Also use clean, sanitized utensils (tongs, spoons, spatulas) to handle cooked or ready-toeat food.

Change your gloves:

GLOVES Disposable gloves can help prevent cross-contamination. The same precautions should be taken when handling raw food, and cooked or readyto-eat foods. Wash and dry your hands thoroughly before putting on gloves, and always use fresh gloves.

nn nn nn nn nn nn nn

at least once every hour if they become contaminated if they tear when switching between handling raw and ready-to-eat foods when changing tasks after taking the rubbish out After sweeping, mopping and cleaning.

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FOOD SAFETY

THAWING FROZEN FOOD Be sure to keep frozen food frozen solid while it is in the freezer.

Thaw food thoroughly before cooking.

Bacteria can grow in frozen food while it is thawing, so keep frozen food out of the temperature danger zone. To do this, thaw frozen food on the bottom shelf of the refrigerator (so the juices do not drip onto other foods) and keep it in the fridge until it is ready to be cooked.

If using a microwave oven to thaw food, cook it immediately after defrosting.

HOT FOOD PREPARATION AND DISPLAY Hot food must be kept at 60 °C or hotter. Bains-marie and other hot food holders are designed to keep food at this temperature.

Do not use bains-marie and similar equipment to heat food. If this equipment is used for heating food, the food will spend too long in the temperature danger zone.

Before placing food in the bain-marie, make sure the food is thoroughly cooked.

Ensure that the center of the cooked food has reached 75 °C. Most bacteria are killed when food is cooked properly.

Some tips for safely using bains-marie include: nn

preheat bains-marie before use and operate them on the highest temperature setting

nn

make sure the temperature of the food does not fall below 60 °C

nn

use a clean thermometer to check the temperature of the food

nn

do not overfill bain-marie trays, because the temperature of the food could fall below 60 °C.

COLD FOOD STORAGE

COOLING FOOD

You need to keep cold foods at 5 °C or colder, and keep frozen foods frozen solid during storage at –15 °C or colder.

Cool rooms, refrigerators and freezers must have proper thermometers, and temperatures should be checked regularly.

Food that has been cooked should not be left out to cool for more than 1 hour. As soon as food has cooled, place it in the refrigerator or freezer.

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Note that large portions of food cool faster if divided into smaller portions.

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If you have to cook food that is still frozen, make sure that the food is cooked right through, and that its core temperature reaches 75 °C. Do not refreeze food that has been frozen and thawed already. Freezing does not kill bacteria, and live bacteria are still in food when it is thawed again.

FOOD SERVING AND LABELING Store food in clean, food-grade storage containers that are strong enough for the food they contain. If containers are reusable, wash and sanitize them before using them. Do not reuse containers that are only meant to be used once.

Food labels or tags can carry bacteria.

For cooked and ready-to-eat food, use tags or labels on the trays or containers, and not on the food itself. Be sure not to pierce cooked or ready-to-eat food with tags or labels.

When serving food, make sure that all cutlery and crockery is clean and undamaged.

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FOOD BUSINESS

FOOD BUSINESS

19 ways to RETAIN customers

BY FOODPRENEUR

T

hese are the times when only the best survive. Out of ten bars or restaurants in a row, one operates well, while others are empty or half-empty. Customers can be divided into new customers and repeat customers. Attracting new ones is very important, but since over 60% of customers of a successful restaurant are repeat ones, it is evident where the focus needs to be placed.

MAKE YOUR CUSTOMERS FEEL IMPORTANT AND RESPECTED People simply love to feel important and respected. It’s a timeless classic of human nature. For an owner of a hospitality establishment, making them feel that way is a task to be fulfilled daily if the business is to operate successfully.

Here is some advice that could be useful:

Remember the customers’ names The most powerful and efficient way of making someone feel important is to remember their name. If you think you are bad at names, correct that. Let that be your first task on your way to success.

The trick is simple. Repeat the customer’s name several times during the first few minutes of your conversation with them.

It is important to use their name later in the conversation as well and especially when they are returning to your establishment. People simply love it.

42

Please Smile There is no simpler way of making your customers feel good than giving them a smile. Smile until your face stiffens, and then smile again.

Remember what they like In addition to the name of every customer, you must remember their order, what they like and what makes their order different than other orders.

These two things on their own can gain you a repeat customer.

Find out more about your customers When you have had one conversation with your customer, you find out details and information you can mention in the next one. The customer will feel important because you remembered and knew what to ask. You have fulfilled another task with which you gained customer’s trust. You’re having a conversation with them in their favorite restaurant. Excellent.

Offer something for free From time to time, but not too often so

EAST AFRICA CHEF MAGAZINE

the customers don’t get used to it, offer them something for free. It can be drinks or appetizers accompanied with the words “this is on the house” during their third or fourth visit and it is a sufficient gesture the customer will appreciate.

Sense what your customer might like or want You are charming, your staff is charming.

Do something that the customer would like or want. Pay them a compliment in front of others. Use your power and influence.

Train your staff to do the same Train your employees to think about these things in the same way. It is a fact that loyalty, togetherness and positive energy lead to better things, to prosperity.

Hire people with whom your customers will feel great Perhaps your kitchen does not stand out and your bartender does not make amazing cocktails, but all that is not important if your staff makes your EastAfricachef.com

FOOD BUSINESS

Happy Hour We all know what Happy Hour is. A classic in the restaurant business. Why not organize days or evenings when you offer large discounts on certain drinks, meals or on the entire menu. This can be a reason for your customers to visit your restaurant again.

Flawless service A lot of hospitality establishment owners are convinced they offer a perfect service. Are you aware of how long your guests wait for their order to arrive, how your staff treats them? We recommend you test out the entire service in the following way: invite a friend of yours the staff doesn’t know to visit your establishment, let the friend evaluate the service and inform you how it went.

Theme nights customers feel great. Hire people that can do that.

friendship of your customers and make them feel the same.

Train your staff to value the importance of every customer

Special offer to influential customers

Train your staff to make your customers feel important. Set up incentives and rewards for staff members that get regular customers, know the most customer names or provide you with the best return information on a customer.

Let the reward system become a standard in your establishment.

Reward regular customers When a customer arrives for the third time in one week and you have done everything above mentioned, tell them your value their trust. Also, offer them two meals at the price of one.

Invite your most loyal customers to a private party Hosting an occasional party with regular and most loyal customers is a great idea.

People love private parties where they can socialize spontaneously and without obligation. This will gain you respect and Issue 5

Restaurants are more than suitable for meeting people and networking.

Numbers are simple. Each customer you meet will bring five new ones, and they will bring five more. It is clear. Many new guests will come with a potential of becoming regular.

Use the network and direct it towards your establishment. Give them discounts, lists of planned events and special deals.

This way you will attract the whole group to become your regular guests.

Introduce a reward system for regular guests When you are washing your car you usually get a little card that says: after x number of washes you get one free.

This is an example of a reward system for customers. It is not precisely something to apply on your restaurant guests, but it’s a good example. Find a way to keep a record of visits and rewards for your regular guests.

Theme nights are classic events just like Happy Hour. An evening of French cuisine, when the staff put on striped shirts and berets, with French music playing is a perfect example of a theme night. Choose a theme you can play out and let your customers know in advance.

Give customers what they expect If you are satisfied with the way you do business, that doesn’t mean you are doing it right. Give the customers more than they expect. Push your limits and step by step you will succeed in surpassing them.

Good quality food You have a nice establishment, provide excellent service and take care of your customers well, but the food you offer is not that great…

The food is the Holy Grail, the basis.

Never forget that. You will not succeed with bad food, even if you follow all the advice mentioned above. The fact is that people don’t return to places where the food was tasteless and bad.

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CHEF PROFILE

Chef Archie AALVIN Athanasius

CHEF PROFILE

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Chef Archie A Athanasius I EXECUTIVE CHEF | HEMINGWAYS NAIROBI

’ve been in the industry for 22 years. I did my culinary course part-time at Top Chefs Culinary Institute in Westlands while working. I am currently the executive chef of Hemingways, Nairobi in Karen.

What was the hardest thing for you to master making as a chef?

A Consommé

When did you know that you wanted to become a chef?

50 presidents. I’m still waiting for something else to top this.

What’s the strangest thing you have ever eaten/ had to cook?

I used to bake a lot in my grandmother’s kitchen. And when I finished high school I knew that I definitely wanted to be a chef. While all my peers wanted to be doctors, lawyers, IT engineers, I was the only one who wanted to cook.

What gets you in the mood to cook?

Goat testicle soup, flavoured with liquorice

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

I joined the Mandhari restaurant at the Nairobi Serena Hotel as a Cook back in the late 90s. The standards were very high and the reviews were always great.

I knew this was the place for me. I grew through the ranks from a cook to an executive sous chef. It took me 16 years.

Has becoming a chef changed your life? If so, how?

Being a chef is like being an artist or a writer; you always have to be on your toes and come up with new ideas, trendy meals, and ways to develop your product and your staff. If the grass starts growing under your feet, you have a problem. You are constantly looking for inspiration even during family time.

When I see beautiful, well-created dishes on the internet or TV I’m inspired to try them out and make them mine by adding or subtracting various components. If they’re good, they go on the menu.

What’s your favourite ingredient to use while cooking?

At the moment, it’s coconut, especially with fish. And of course microgreens; they just make your dish look awesome.

What’s your favourite tool to use in the kitchen?

The chef’s knife. You can dice, shred, slice, chop, cut, etc.

What’s your favourite meal to make?

Red Snapper fillets or king prawns cooked in a mildly spiced coconut sauce.

I love this dish.

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A guest asked if I could cook the steak tartar for him, as he is allergic to raw beef.

According to you, what’s the best thing about being a chef?

Coming up with great dishes and the appreciation I get for them from the guests.

How do you deal with kitchen pressure?

I take it as it comes, or find a spot where no can hear me and scream my lungs out.

What’s the best advice you have ever received - in relation to working in the culinary sector?

Always be prepared. “Failing to prepare is preparing to fail”.

If you had the opportunity to cook for anyone in the world - who would it be?

What has been the highlight of your career so far?

November 2007: I was directly involved in the compiling of menus, preparation and service of food for Heads of State banquets; and room service for her majesty Queen Elizabeth II during the Commonwealth Heads of Government Meeting at the Kampala Serena Hotel.

I also cooked for the Royal family and

Tell us about a funny experience you had in the kitchen.

COOKING TIP:

Freeze meat to make it easier to slice for stir-fries and stews.

No one comes to mind at the moment.

Maybe American President Donald Trump.

What’s your long-term goal in relation to cooking?

To be a cooperate director chef in charge of a chain of hotels or restaurants in Kenya or Africa.

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Chef Archie A Athanasius RECIPE CARD

Seared Scallops skirted with Bacon on Squid Ink Risotto SERVINGS 1

Ingredients: 2 pcs king scallops

30ml Cream

1/2 white onion

4 rashers streaky bacon

1/2 tsp. squid ink

1 clove garlic

½ cup Arborio rice

1 tsp. black lumpfish caviar

1 knob butter

30ml olive oil

Salt and pepper

40ml white wine

Juice from ½ an imported lemon

30g Parmesan cheese grated

Microgreens

Method: absorbed into the rice.

For the risotto 1. Start the squid ink risotto by sweating the diced shallot and garlic in a wide-bottomed pan with a little oil until soft and sweet.

2. Add the Arborio rice and fry for a few seconds until lightly toasted.

3. Add all of the white wine and cook until all of the liquid has been

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For scallops

4. Stir in the squid ink and cook on medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through.

6. Season scallops and skirt it with the bacon. In a nonstick pan sear both sides of the scallops until they are golden brown. Finish in the oven for about 2 1/2 minutes.

5. When the rice is cooked “firm to the tooth”, add cream and the correct seasoning.

7. Serve on the squid ink risotto topped with caviar garnish and microgreens.

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What’s your favourite ingredient to use while cooking?

Fresh rosemary, garlic, and parsley.

What’s your favourite tool to use in the kitchen?

Chef’s knife.

What’s your favourite meal to make?

Quinoa salad, although I find every meal easy to make as long I’m prepared for the day. Yes, chefs are like soldiers.

What was the hardest thing for you to master making as a chef?

It was dumplings. I found it hard and strange since it was my first time to work in a Chinese hotel.

What’s the strangest thing you have ever eaten/ had to cook?

Crabs and pangolin.

Tell us about a funny experience you had in the kitchen.

Standing in front of a big congregation to present the kitchen costing.

CHEF KALUNGI GODFREY EMMA

I

sous chef, Caribou Restaurant and Lounge in Kampala, Uganda

am Kalungi Godfrey Emma. I’m a Ugandan by nationality. I’m 32 years old, with working experience of 11 years in the field. I’ve worked in several restaurants and hotels around Uganda; The Pearl of Africa Hotel as ACDP; Chobe Safari Lounge as a senior sous chef; Kampala and Pyramids Casino as a sous chef etc. I am currently at Caribou Restaurant and Lounge in Kampala, Uganda.

Has becoming a chef changed your life?

When did you know that you If so, how? wanted to become a chef?

In early 2006.

What was your first job as a chef? And how do you feel it influenced the rest of your career as a chef?

Commis 1.

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It helped me become more focused and responsible; and through it, I have been able to take care or my family and educate my little brothers.

What gets you in the mood to cook?

When I have something new that I would like to teach my team.

According to you, what’s the best thing about being a chef?

No answer.

How do you deal with kitchen pressure?

Setting standards and being focused.

What’s the best advice you have ever received - in relation to working in the culinary sector?

My mentor once told me to be consistent, focused, smart and creative.

If you had the opportunity to cook for anyone in the world - living or dead - who would it be?

Gordon Ramsey.

What’s your long-term goal in relation to cooking?

I’m looking to retire in 5 years so as to leave a gap for the coming generation to fill.

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chef Andrew Alikuluya senior sous chef, Latitude Zero Degrees HoteL, Kampala, Uganda.

I

’m chef Andrew Alikuluya. I attended Iganga Vocational and Training Institute, Entebbe Institute of Vocational Studies, Impact Chefs Academy, Africa, Form Hotel and The Hospitality Service University in Tunisia. I started working at the Good African Coffee Shop in 2007. It was one of the first coffee shops in Uganda. I worked with coffee at the last restaurant, Eco–Max Foods ltd (Mokka Terraces); In Laico Lake Victoria hotel, I worked as a sous chef; In Kampala Hilton hotel, I worked as a junior sous chef; At Serene Suites, The Pearl of Africa hotel, I worked as a senior sous chef and acting executive chef; and I currently work as a senior sous chef with Latitude Zero Degrees Hotel (Latitude Hotel Group Africa) in Kampala, Uganda.

When did you know that you wanted to become a chef?

Has becoming a chef changed your life? If so, how?

The moment I entered my first kitchen and got hold of a pan, I knew I was going to become a chef.

Being a chef has changed my life as I have grown in my career and my family has supported me. I have learnt how to be respectful, punctual and passionate about people and guests.

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

My first job in the kitchen was as a Garde Manger, and it taught me how to balance colours on a plate.

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What has been the highlight of your career so far?

Being given the opportunity to work at The Latitude 0 Hotel, as the hotel’s other

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properties have won the “Best Hotel in Africa” award.

What gets you in the mood to cook?

I like seeing people happy when they eat my food. This encourages me to cook well and to prepare different meals.

What’s your favourite ingredient to use while cooking?

My favourite ingredient is an onion.

What’s your favourite tool to use in the kitchen?

My favourite tool in the kitchen is a sharp knife or knives.

What’s your favourite meal to make?

Braised pork belly tastes the bet.

What was the hardest thing for you to master making as a chef?

Food costing and HACCP procedures.

What’s the strangest thing you have EastAfricachef.com

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ever eaten/ had to cook?

Sous Vide beef.

Tell us about a funny experience you had in the kitchen.

When one of my staff served a frozen lasagna, and I was called to attend to the guest.

According to you, what’s the best thing about being a chef?

chef Andrew Alikuluya RECIPE CARD

Chicken Kaguta Since the world is running away from oily foods, I decided to share a delicious and healthy recipe. It is my current favourite

dish. It can either be poached or steamed and is served with no extra fat or oil added to it.

Ingredients: 700g of chicken breast, wing bone on

(Empombo)

3 spinach leaves blanched in boiling water

1g of white peppercorn, crushed

4 leaves of fresh basil

120g sweet mashed potato (pre-made).

Keep warm

5g onion, minced

1 fresh chilli, chopped. (optional)

I prioritise and establish boundaries.

¼ teaspoon rosemary, chopped

100g of steamed carrots and broccoli

What’s the best advice you have ever received - in relation to working in the culinary sector?

2g fresh thyme, chopped

For the syrup:

That I’m passionate about what I do.

How do you deal with kitchen pressure?

Learning how to pretend while under pressure, learning to let it go and learning not washing other peoples’ dirty linen.

Mix 50ml of honey, one lemon juiced, two yellow oranges juiced, bring to a boil and let it simmer for 10 minutes or until the desired consistency is achieved.

1 egg white, beaten 3g of rock salt, crushed 3 smoked baby banana leaves

Method:

What’s your long-term goal in relation to cooking?

1. Clean up the chicken breast and open it up butter-fry style. Mince about 100g of the breast fillet and mix it together with basil, thyme, minced onion, egg white, rosemary, salt, and pepper. After making farce, check the consistency of the seasoning.

To become one of the greatest chefs in Africa, and to manage a big brand or group of hotels.

2. Arrange smoked banana leaves on a flat surface or on a chopping board and lay half a leaf of spinach inside.

If you had the opportunity to cook for anyone in the world, who would it be?

The president of the Republic of Uganda.

3. Add on about 60g of the farce in each corner with another half spinach leaf.

4. Add on a tenderloin or chicken skin to corner the spinach. Roll it nicely, folding both ends. Steam it in a pot for 30 minutes.

5. Remove from the pot and serve with carrot puree, steamed vegetables of your choice, sweet potato mash and honey, lemon and orange syrup.

COOKING TIP:

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

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CHEF Joseph Kulali CHEF, Maasai Mara bush camp

M

y name is Joseph Kulali. I work at Maasai Mara bush camp as a head chef. I have worked here for a period of 10 years, but I have been in the culinary industry for close to 15 years. I trained as a chef at The Kenya Utalii College (2004-2006), and I hold a certificate in food and beverage production.

When did you know that you wanted to become a chef?

I started cooking way back when I was 15 years old. I grew up in a family of eight, of which seven were boys and only one was a girl. Being the youngest member of the family, I often helped my mother in the kitchen by doing the dishes, simple chopping of vegetables and general cleaning.

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

My first job in the kitchen was washing dishes. I also got to prepare some salads, shred cheese and perform other simple cooking tasks. As a steward, I had the opportunity to learn more about the basics of kitchen operations.

Has becoming a chef changed your life? If so, how?

Yes, working as a chef has played a vital role in my life today. In simple terms, I earn my living through this career.

What has been the highlight of your career so far?

I have had the opportunity to cook for and interact with people from all over the world. I have been on a camping safari with Prince Charles and his family, Bill Gates, Kenny Rogers, just to mention but a few celebrities.

What gets you in the mood to cook?

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If you have the right equipment, enough ingredients, a good working environment, a strong team, then you will definitely be in the right mood to work in the kitchen.

What’s your favourite ingredient to use while cooking?

Black pepper, garlic, and ginger.

What’s your favourite tool to use in the kitchen?

The potato peeler. Everyone scrambles for it.

What’s your favourite meal to make?

I love cooking lasagne. I believe that it’s the meal that I make best because my customers always talk about it. If customers don’t talk about your food, you feel so frustrated.

What was the hardest thing for you to master making as a chef?

The hardest part in the kitchen is how to contract yourself as a chef by controlling your food expenses (food costs) and

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providing a service that will bring profit to the table.

What’s the strangest thing you have ever eaten/ had to cook?

Fried frogs (from my Chinese friend).

They tasted like fish fingers.

Tell us about a funny experience you had in the kitchen.

My funniest moment was when I had to cook a bush breakfast, only to realize that I did not bring the eggs with me! Funny enough, all the customers had placed egg orders!

According to you, what’s the best thing about being a chef?

By being a chef, I believe that I have made a big contribution to my clients’ quality of life by making delicious and nutritious food.

How do you deal with kitchen pressure?

Working in the kitchen can be EastAfricachef.com

CHEF PROFILE challenging. Customers’ expectations get bigger every day. You work for long hours, you have no time for your hobbies, family, etc. But I always stay focused and eventually come up with a solution to these challenges.

What’s the best advice you have ever received - in relation to working in the culinary sector?

The recipe for success in this industry is to get the best education, develop a positive attitude, work hard and set up a specific goal.

If you had the opportunity to cook for anyone in the world who would it be?

Given an opportunity. I would love to cook for The Kenya Rugby Team.

What’s your long-term goal in relation to cooking?

I am looking forward to running my own restaurant.

Vegetable stir fry

CHEF Joseph Kulali CHEF, Maasai Mara bush camp

(Serves 4)

Ingredients:

(All vegetables cut into thin Julienne strips) 2 carrots 2 zucchini 1 red pepper 1 green pepper 1 yellow pepper 0.5g mushroom 1 medium onion 0.5g Chinese cabbage 0.5g cauliflower 1 tsp fresh clove garlic 1 tsp fresh ginger 2 tsp pineapple juice 2tsp toasted cashew nuts.

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0.25tsp fresh chilli

Salt and pepper to taste

1 tbs peanut /sesame oil

Soy sauce

Dark soy /teriyaki sauce

Teriyaki sauce

1tbs White vinegar

Rice /noodles

1tbs natural honey

Method:

1. In a dip wok, lightly fry the onion, garlic, ginger, and chili.

2. Stir in all the vegetables, one at a time.

3. Add in the rice /noodles.

4. Stir in the remaining ingredients and season with salt and pepper.

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CHEF MOSES MUNANGA HEAD CHEF, MARA NYIKA CAMP, MAASAi MARA

What’s your favourite tool to use in the kitchen?

Sharp knives.

What’s your favourite meal to make?

My signature sage and olive oil ice cream.

9. What was the hardest thing for you to master as a chef?

The transition of being a head chef with more responsibilities was a bit challenging.

What’s the strangest thing you have ever eaten/ had to cook?

Snails and frog legs.

Tell us about a funny experience you had in the kitchen.

After my apprentice training, I was left alone in the buffet and a guest asked if the sauce was hot. Confidently, I replied, “No, it’s warm”. I didn’t realize that he meant hot, as in “spicy”. All the other guests were smiling.

According to you, what’s the best thing about being a chef?

M

y name is Moses Munanga. I’m a chef at Maasai Mara. I joined the industry 13 years ago, fresh from high school. My passion for cooking and culinary arts was realized at that time. I have worked in several camps, restaurants, members clubs, and on a cruise ship for four and a half years in different positions.

When did you know that you wanted to become a chef?

While in high school, I visited my brother who was working in one of the top lodges in Masaai mara. And when I went to the kitchen, I was fascinated with what was happening there.

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

It was designing Great Plains Camp which was called Mara Nyika Camp at the time, and being involved in procurement and purchasing of all kitchen equipment.

It was a real challenge and an eye-opener for me.

Has becoming a chef changed your life? If so, how?

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It has changed my mentality in terms of how I see different things in life and has taught me how to handle pressure.

What has been the highlight of your career so far?

Working on a cruise ship, travelling all over the world and working with the best of chefs from different countries. Also, designing the Mara Nyika kitchen which was my first test after being given the job as head chef.

What gets you in the mood to cook?

Passion, determination and working smart.

What’s your favourite ingredient to use while cooking?

Salt and black peppercorn.

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I have met and cooked for prominent people both in Kenya and around the globe, people I would only see on TV if I wasn’t a chef.

How do you deal with kitchen pressure?

Staying calm and focused on the task at hand.

What’s the best advice you have ever received - in relation to working in the culinary sector?

Teamwork. Never use the word ‘I’.

It is always ‘We’. This gets the team motivated and inspires them to perform better.

If you had the opportunity to cook for anyone in the world - living or dead - who would it be?

Chef Kiran Jethwa.

What’s your long-term goal in relation to cooking?

Opening up my own fine dining restaurant.

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CHEF KASINGYE PACKSON

M

Motomachi Restaurant and lounge, UGANDA

y name is Chef Kasingye Packson from Uganda. I’m a holder of Diploma in Tourism and Hotel Management. I currently work at the Motomachi Restaurant and Lounge as a Chef. I have worked in several establishments and have since gained a lot of experience.

Tell us about a funny experience you had in the kitchen.

I made a pizza without using an oven. I had to use a charcoal stove.

When did you know that you wanted to become a chef?

When my kitchen is extremely clean, and when the kitchen utensils are also clean.

According to you, what’s the best thing about being a chef?

In 2000/06, I went to a Japanese restaurant, and I was served a meal that was very delicious and well presented.

Since then, I knew that I wanted to cook professionally and started learning how to cook.

What’s your favourite ingredient to use while cooking?

Producing yummy food in good time.

What was your first job as chef? And how do you feel it influenced the rest of your career as a chef?

My first job as a chef was being a helper in the kitchen. I started by working behind chefs.

I am now delighted with the job that I’m doing.

Has becoming a chef changed your life? If so how?

Life has not changed, though I now have a vision of where I want to go.

What gets you in the mood to cook?

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Butter, soy sauce (both dark and light), oyster sauce, black pepper, white pepper, corn starch, and sesame oil.

What is your favourite tool to use in the kitchen?

I have a few. The knife, pan, steak hammer, and the grill pan.

What’s your favourite meal to make?

Cabonalleir, Solomon fish, Lasagna, Hawaiian pizza and Chicken Alfredo.

What was the hardest thing for you to master making as a chef?

Fruit curving.

What’s the strangest thing you have ever eaten /had to cook?

How do you deal with kitchen pressure?

By doing enough mis-en-place ahead of time.

What’s the best advice you have ever received - in relation to working in the culinary sector?

Managing time during rush-hour on the hotline, and to keep proper hygiene in the kitchen all the time.

What’s your long-term goal in relation to cooking?

In the next ten years I’m hoping to have my own restaurant, and I’m also hoping that it will be the best restaurant in East Africa.

Onigiri.

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CHEF TIMOTHY TITUS ENGOLU CONSULTING CHEF, Coffee At Last Café’, Kampala, Uganda.

I

’m Chef Timothy Titus Engolu.

After leaving college in 2003, I got a job as a gardener at Mosa Court Apartments in Kampala.

My maintenance supervisor didn’t know English, so I used to help him communicate with our guests who were mostly tourists. After about six months, one guest stormed into the manager’s office with a request to transfer me to a better position

where I could interact with guests socially. His argument was that I was well-spoken and friendlier than the people who were more directly involved with the guests.

I was moved to the housekeeping department and later transferred to the kitchen as a steward. The chef started involving me in mis-en-place and preparations. During that period, I developed an interest in cooking

and enrolled to do a certificate of institutional catering at Sharing Youth Center. I later graduated with a diploma in Tourism and Hotel Management at UHTTI. I have sixteen years experience in both inshore and offshore institutes, in cafés and three-star, four-star and five-star establishments. At the moment, I’m a consultant at ‘Coffee At Last Café’ in Kampala, Uganda.

When did you know that you wanted to become a chef?

It was in 2003 when I joined the kitchen as a steward. I admired the chef a lot, what he was doing and appreciated him encouraging my work. I wanted to be like him. Before joining the hotel, I had graduated as a mechanical engineer, done industrial training and unfortunately, got involved in an accident. Afterward, I was too weak to carry heavy materials. Cooking became an option then, and I have never regretted taking it up.

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

I worked as a prep cook. I was taking orders directly from the chef - what to do and when to do it; how to prepare vegetables; how to clean surfaces; and I was learning the storage temperatures for different food items. I also learnt about food safety and hazards. This helped me build the courage to be a senior chef. I was envisioning myself in his shoes one day; and of course, he has been given a hefty share and other additional benefits since my dream was realized.

Has becoming a chef changed your life? If so, how?

A hundred and one times yes! After the accident, I was hopeless. I was an

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engineer going for a gardening job, which is evidence that I was not living but merely surviving. What that chef used to do, I now do and so much more.

I have made progress career-wise, personally and family-wise as well something I didn’t expect to experience in my life.

What has been the highlight of your career so far?

Culinary expertise, fast-paced decision making, food preparation and presentation, menu designing and recipe building, health safety and hygiene practices, cost controls and cost reduction, customer service and food service, kitchen and inventory management, computer skills and business language.

What gets you in the mood to cook?

Passion. Cooking has become a part of me. Sometimes it even feels like an antidote; if I am stressed out somewhere, I feel like being in the kitchen. Every time I am in the market and I see a good product, I start to envision the recipe I can make with it and I want to try it out.

What’s your favourite ingredient to use while cooking?

Ingredients are like the human body one helps the other to function better.

There are ingredients with aroma, some with colour, others with texture, taste, and presentation. This is the essence of cooking. A proper blend of these is called culinary arts. In light of this, I’m not able to choose one favourite.

ass. The first attempt came like rolled bread. I had to do it again and again and again to achieve the required results.

What’s the strangest thing you have ever eaten/ had to cook?

Clams. They looked like snails to me.

Everything was yucky. I struggled to swallow them. It was as if someone was strangling me.

Tell us about a funny experience you had in the kitchen.

On my first day in the kitchen, I wanted to taste everything and get a general idea of the food in one day. However, the bacon didn’t sit well with me. I visited the toilet over ten times that day. I will never forget this.

According to you, what’s the best thing about being a chef?

Exposure and general knowledge about cuisines. People in other fields visit different countries and have issues with food and the weather. But when a chef visits other countries, everything becomes an adventure from the food to the weather - since chefs are used to working in a cold and hot kitchen.

How do you deal with kitchen pressure?

you focus on the things you can control, the better prepared you will be when the uncontrollable situations arise. In restaurant kitchens we call that ‘mis-enplace’, meaning to put in place. Chefs set their stations methodically before service so that when they need a sprig of thyme, they know where it is; and also so that they don’t have to scamper through the kitchen looking for tongs.

You have to have patience in the kitchen, you just can’t rush things. As is the case with anything, it takes time to cook anything properly.

What’s the best advice you have ever received - in relation to working in the culinary sector?

“Character is discipleship.” If I want to be a good and successful chef, I have to be hardworking, resilient and of good character.

If you had the opportunity to cook for anyone in the world - who would it be?

Of course, that would have to be Gordon Ramsey, the master of the kitchen. I would love to hear his views on my recipes.

What’s your long-term goal in relation to cooking?

Control the environment as best as you can. Obviously you can’t control everything around you. But the more

Opening up a culinary institution and a hotel as a training center.

What’s your favourite tool to use in the kitchen?

I have this set of knives that I carry with me whenever I have an assignment.

What’s your favorite meal to make?

Beef Wellington with champagne, potatoes, and asparagus.

What was the hardest thing for you to master making as a chef?

COOKING TIP:

When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces.

White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs.

My God! The croissant was a pain in the Issue 5

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Chef ObI head chef Mara Bush camp/ private wing Masai Mara Kenya.

C

hef Obwoge Nehemiah (nick name chef Obi) is the head chef Mara Bush camp/ private wing Masai Mara

Kenya.

He has been in the industry for more than ten years as a chef both in pastry and the hot kitchen.

When did you know that you wanted to become a chef?

I was dad’s boy and I used to help him cook in his small café at a place called Metamaywa. It’s a small village in Keroka town. I grew with the passion to cook right from that time.

Whenever I came home for holidays when schools closed, I loved to help my dad to cook food; and I realized customers used to like my food so much, and my dad used to encourage me and that really motivated me.

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

When I finished my O levels, I immediately began looking for a placement to keep me busy as I waited for my results. I got a gig to work as a kitchen steward. I began admiring how chefs worked during that stint. When my results were officially released, my dad had no fees to take me to college, so I decided to keep fighting. I ended up as an apprenctice for two years at the hotel I was working for. The hotel decided to send me for a refresher course in Utalii College. Once I was done, they employed me as a Commis Chef. After some time, I realized my working hours were crazy.

We could come in at 5:00am, prepare breakfast, after which we would prepare for lunch, serve and prepare again for dinner; and close at around mid night.

While going home by taxi I would fall asleep right away till the end of my journey. The next day would be similar routine, but I never thought of quitting the job though it was not easy for me.

Somehow if you have the passion, you

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will not see the weight of your daily workload.

Has becoming a chef changed your life?

Yes, it has. I have moved from one level to another, and it has also made me meet different people at different times; and through that, I have learned a lot. I have acquired great skills from reputable and prestigious hospitality establishments.

What has been the highlight of your career so far?

The fact that I grew from the humble beginnings of my father’s kitchen, all the way to recognized commercial kitchens in some of the leadings establishments is truly remarkable for me. I couldn’t have asked for anything better.

What gets you the mood to cook?

Every time I reminisce on where I have come from, and the fact that clients truly love and appreciate my cooking, I’m truly turned on for a great performance.

What’s your favorite ingredient to use while cooking?

My favorite ingredients are salt and pepper.

What’s your favorite tool to use in the kitchen?

My knife sets are everything. Nobody

Issue 5

touches them except for me. Once I am done with them, I wash, wipe and keep them safe.

What’s your favorite meal to make?

Any Indian cousin is my forte.

What was the hardest thing for you to master making as a chef?

The hardest thing to master as a chef was how to make pavlova dessert. The meringue used to fail me many times.

What’s the strangest thing you have ever eaten/ had to cook?

The strangest thing I have ever eaten / had to cook was squid. My indigenious background hadn’t exposed me to sea food, so it was really a weird encounter.

Tell us about a funny experience you had in the kitchen.

The funniest experience I have had in the kitchen is when some new clients request to cook their own food, and finally end up failing, so they leave it to me. I read the recipe and cook for them and it comes out better than they would have expected.

According to you, what’s the best thing about being a chef?

Meeting different people who have diverse dietary requirements, which I eventually prepare to perfection, really

encourages me. It has also given me a chance to implement, execute and lead others, therefore becoming a role model to many.

How do you deal with kitchen pressure?

I stay focused and flexible always. That way I’m able to handle pressure better.

What’s the best advice you have ever received in relation to working in the culinary sector?

The best advice I have ever received is that there is nothing is impossible in this world as long as you have a willing heart and passion for what you do.

If you had the opportunity to cook for anyone in the world, who would it be?

If given an opportunity to cook in this world I’d love to cook for the best chef in the world to taste my food, as I realized that food is an art that keeps on changing.

What’s your long-term goal in relation to cooking?

My long-term goal is to write my own recipe books and also create my own YouTube channel for people to be watching how I do my creative cooking in the middle of the bush.

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CHEF PROFILE

Chef Moses Mutoro Saul Sous Chef, Latitude 0 Degrees Hotel. Kampala, Uganda

What’s your favourite meal to make?

Sushi platters What was the hardest thing for you to master making as a chef?

Sushi Nigiri

What’s the strangest thing you have ever eaten/had to cook?

Snails

Tell us about a funny experience you had in the kitchen.

It happened when I was preparing my Tako Kimchi salad for some VIP customers including my boss, only to realize that I didn’t dress the salad. It was really embarrassing.

I

started this career 10 years ago as a steward fresh from high school. I later joined Kenya Utalii College, where I graduated after completing my two year-course in Food production. My interest and drive for culinary arts developed during my time as a steward. I have worked in hotels and restaurants in Kenya as well as in Uganda.

When did you know that you wanted to become a chef?

doing what I like most with purpose.

Being a chef has become my lifestyle.

It happened when I was about twelve years old. I was my mother’s taster whenever she would prepare a meal for the family. I got inspired by the delicious meals she made every day in the kitchen.

What has been the highlight of your career?

What was your first job as a chef?

And how do you feel it influenced the rest of your career as a chef?

I was a steward first. It made me more focused and gave me a sense of accomplishment because this is where I really wanted to be.

Has becoming a chef changed your life? If so, how?

Yes, I have become more focused on

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Nothing is impossible before our supreme God aand all the credit goes to him.

What gets you in the mood to cook?

I am a food doctor. It is my life, passion, and I love doing it all the time.

What’s your favourite ingredient to use while cooking?

Soy sauce and salt.

What’s your favourite tool to use in the kitchen?

A knife.

EAST AFRICA CHEF MAGAZINE

According to you, what’s the best thing about being a chef?

It has made me learn about different cuisines and different cultures of people around the world.

How do you deal with kitchen pressure?

I choose to remain composed and focus on my daily tasks.

What’s the best advice you have ever received - in relation to working in the culinary sector?

A good chef never blames his tools. I live by that.

If you had the opportunity to cook for anyone in the world, who would it be?

The former American President, Barack Obama.

What’s your long-term goal in relation to cooking?

To run a master kitchen, where I can nurture upcoming chefs.

EastAfricachef.com

CHEF PROFILE

CHEF Isingoma Benson sous chef, Imperial Group of hotels, UGANDA Chef Moses Mutoro Saul

TEKKA MAKI

Starter | preparation time 15mins | serving 1 |yield 6-8pcs

Ingredients 1/2 Nori sheet(dried seaweed) 25g Fresh tuna strips/sticks 2g Spring onions 2g Pickles 2 Wasabi paste 2ml Soy sauce 80g Sushi rice bamboo rolling mat

PREPARATION

1. Cut your tuna into strips/sticks 1/2 inch thick,61/2 long 2. Place a rolling mat on a chopping board/working surface,slatting from left to right, so you can roll the mat away from you.

3. place nori sheet on the mat(makisu) with long side close to the front edge of the mat(edge near you) 4. spread 3/4 of nori sheet with sushi rice 5. Arrange fresh tuna strips horizontally on the rice,flavour it with spring onions 6. Roll your mat, pressing forward shaping the sushi into your desired shape you want 7. Tighten the roll like (roll cakes),pulling the mat to tighten, pressing the mat firmly 8. Remove the sushi from the mat 9. Whipe the knife with a wet cloth before slicing, cut into bite-sizes pieces 10. Serve with soy sauce (kikkoman-less salty)and wasabi 11. Garnish with pickles enjoy!

Serve it immediately Issue 5

I

went to the Fort Portal institute of commerce. I went to the Mountains of the Moon University for upper grading. I worked at Mountains of the Moon Hotel in Fort Portal, In-flight Lakeview hotel and Oxford hotel. I also worked with the Belgium International as a food consultant.

And I am currently working with Imperial Group of hotels in Uganda as a sous chef.

When did you know that you wanted to become a chef?

I actually wanted to be a journalist, but my auntie who works at Tsavo National Park told me to go and study a course in the Tourism and Hotel industry. I picked a leaf from them and got inspired. Afterwards, I decided to quit being a journalist. However, I’m still hoping to become a food journalist through this career.

What’s your favourite meal to make?

Favourite food is rice.

What’s your favourite ingredient to use while cooking?

My best ingredient is garlic

What’s your favourite tool to use in the kitchen?

The best tool is a knife because I have earned a living through it.

Tell us about a funny experience you had in the kitchen.

When my executive chef was charging a lot of money because of eating chapati and finally terminated. I will never forget that ...there was no sense of respect ..and it keeps me pushing harder until this industry is respected

EAST AFRICA CHEF MAGAZINE

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CHEF EXPO 2019 spreads globally, with iconic brands FLORA, RAMA, BLUE BAND, PROACTIV, BECEL, and COUNTRY CROCK. Superior taste and quality is the standard we set for all our products.

Contact person: Chelsea Nauwankas Brand Manager and Ali Shafiq - Lead Chef

DEBENHAM & FEAR LTD

CERAMICS TABLEWARE LTD Bake Wave Ltd Bake Wave Ltd offers end to end solutions in the baking industry. We visit sites and advise on the layout of the bakery, we supply the machinery, we commission the machines and train where applicable.

Our suppliers, Porlanmaz from Turkey export bakery equipment to more than 70 countries. All our equipment and services are affordable, and at competitive prices.

Bake Wave Ltd Silverstone Godowns Next To Nyoro, Kyang’ombe Off Msa Rd Email: sales@bakewave.co.ke Website: www.bakewave.co.ke

Ceramics Tableware Ltd is an exclusive company that deals in an imported range of porcelain dinnerware items from Egyptian German Porcelain Company (EGPC) in Alexandria, Egypt; stainless steel cutlery from Metal Art Products from Egypt; Arian Porcelain from India; and Luv Glasses from Turkey. Our Company is well known for the branding of both cooperate logos and hotel logos on the same products and give-away gifts in functions as well.

Contact person: Jacque Shikunyi - 0714 298 277

Debenham & Fear Limited enjoys an excellent reputation with all categories of customers ranging from Kenya’s leading supermarket chains to the smallest convenient stores. Among our customers are also wholesalers, Hotels, Institutions, and corporate clients.

Our core business is in the distribution of quality consumer products and over the years focus has been concentrated at growing business portfolio by attracting new principals of both local and multinational status.

Our distribution covers Food & Beverage, house-keeping and plastic chairs. Among the leading brands we distribute include Knorr, Bertolli, Bokomo, Safari dried fruits, Ceres, Africafe, Dalan and Helal.

Phone Number: 0733 842 771 / 0722 708 486 /203 3990770 273 171 Email: sales@debenhamfear.com/ info@debenhamfear.com

CROWN JEWEL ENTERPRISES LIMITED

BLUE BAND MASTER We are the largest plant-based consumer product company in the world. Since 1871, we have been the authority in the spreads category which gives us unmatched experience, know-how and inspiration to deliver on our mission to create “a Better Plant-Based Future.”

The company was set up in 1998 to provide the hospitality industry with solutions for uniforms and linen. The Company is led by the fundamental principle of ensuring total customer satisfaction. Over the years, we have become a leader in quality linen and uniforms in Kenya.

Our mission: to provide quality products and services to the hospitality industry.

Location: Krishna Center, Woodvale Grove in Westlands, Nairobi.

Contact person: Mary Wambui Bukhala, Email: mary@crownjewel.co.ke

We are the #1 producer of plant-based

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DIVERSEY Diversey is the world leader in cleaning, hygiene and sanitation solutions, with expertise that reaches all industry sectors including food & beverage, lodging, building care, retail, and hospitals. We have, and always will be, pioneers and facilitators for life. We constantly deliver revolutionary cleaning and hygiene technologies that provide total confidence to our customers across all of our global sectors.

EastAfricachef.com

CHEF EXPO 2019 Email: info@nemchem.co.ke Contact persons: Alex Kinuthia – 071 239 3473 and Aimee Kerkil – 074 108 6354

Working with you, we will create ways to reduce your consumption of resources; help you lessen your environmental impact while maintaining operational efficiency and effectiveness. In addition, we use our in-depth knowledge and expertise to help deliver against sanitation and food safety standards. www.diversey.com Tel: +254 (0) 703 040 000

EAST AFRICA GLASSWARE MART EAGM was established in 1951 in Mombasa Kenya, is a privately owned family business currently being headed by the third generation of the family. In the last 20 years, EAGM has expanded regionally to Uganda, Tanzania and recently begun operations in southern India. The Mombasa base today serves as the Head Office for the entire group. From the time of inception, EAGM has partnered and promoted ARC International’s brands, starting in Kenya and expanding to Uganda in the 1960’s. EAGM’s core values are:- Leading and reputed brands, Comprehensive range of products, Customer focus satisfaction, Optimum service levels, Constant and regular supply, Innovation and Technology, Integrity, Teamwork, Regional coverage and widespread distribution network. With the business developing further, EAGM embarked on its separation into two business divisions, The Consumer Goods sector servicing the organized retail through the retail segment and The Food Service sector servicing the lucrative Hospitality Industry. EAGM has since seen strong growth in both its divisions by creating specialized and responsible teams in each of these divisions, with a strong focus on providing unmatched customer service, modern marketing methods and constant upgrade to innovative products to enhance sales.

Website: http://www.eagm.com Issue 5

KITCHEN PROFESSIONALS LIMITED Kitchen Professionals Limited is one of East Africa’s leading suppliers of industrial catering equipment, commercial kitchen appliances, industrial laundry equipment, commercial refrigeration equipment, commercial bakery equipment, and supplies to the Hospitality and Food Service Industry. Kitchen Professionals Limited specializes in design, manufacture, supply, installation, and commissioning of commercial catering equipment as well as custom made stainless steel equipment to suit individual needs.

ODEX CHEMICALS LIMITED Odex Chemicals Limited is committed to manufacturing and providing superior hygiene products at sustainable prices.

We believe in continuous improvement and innovation and have been providing viable solutions to dairies, soft drink plants, brewing industries, food processors, household cleaners, commercial laundries, hospitality management, hotels and institutions in East and Central Africa for over 25 years.

PERFECT SERVING SOLUTIONS

OSHWAL WHOLESALERS KENYA LIMITED NEMCHEM INTERNATIONAL (K) LIMITED NemChem is the preferred partner for the provision of cleaning and hygiene solutions. We offer contract cleaning services and supply cleaning detergents and disinfectants, cleaning equipment, laundry set up, and support services, pest control and supply of hygiene accessories for industrial, commercial and domestic clients.

Nemchem was founded in 1995 to address the ever-increasing needs of the cleaning and hygiene sectors.

Our regional markets include Zambia, Zimbabwe, Ghana, South Africa, Mozambique, the Democratic Republic of Congo, Rwanda, and Kenya. The company has achieved steady growth and gained professional recognition across a multitude of user sectors all over Africa.

Oshwal Wholesalers Kenya Ltd is a fully Kenyan-owned company with a leadership position in the provision of a one-stop perfect serving solution to hotels, catering institutions & distribution of the same to all leading retail chains across the region. Our flagship brands include Spiegelau, Kapp, Natchmann, Cameo, Ocean, Lucaris, JB, Korkmaz, Bimal & FnS. Our key pillars include our team of highly experienced customer service consultants, our ability to provide free professional consultancy for F&B product replenishment, new hotel project furnishing, facilitation of duty and tax waiver imports as provided by the government for new projects where applicable.

Contact person: Anthony Maloba

www.nemcheminternational.com www.nemchem.co.ke EAST AFRICA CHEF MAGAZINE

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CHEF EXPO 2019 Cheddar, Mature Cheddar, Gouda, Mozzarella, Feta, Paneer, Halloumi & Everyday Cheese.

PRADIP ENTERPRISES (E.A.) LIMITED Pradip Enterprises (E.A.) Limited is an importer, exporter, packer, wholesaler, and retailer of Industrial Chemicals, Dairy Cultures, Fragrances, Food Colours, Flavours & Food Additives. We are committed to excellence by providing quality products at an affordable price.

Pradip Enterprises (E.A) Limited has conveniently relocated to 38 Keekorok Road, right in the Central Business District and a doorstep away from the customers, from 50 Biashara Street. Having our own loading zone, customers will be offered better services without any hassle and our corporate and industrial customers are served efficiently from our warehouse situated at 11 Sasio Road, off Lunga Lunga Road, Industrial Area, Nairobi.

SPICE WORLD LIMITED Established in 1996, Spice World Limited is primarily a food manufacturing company that has grown to become a market leader in the food category retail sector in Kenya with its flagship brand – Butterfly.

Our Butterfly brand is known for its quality of products and continues to provide natural, wholesome and nutritional food products to consumers.

At Pradip, immense emphasis is laid on the quality of products sourced from principal suppliers. This is derived from appropriate facilities and processes at Pradip, in conjunction with our prime suppliers and even key customers, whose combined efforts are focused on development and use of environmentally safe products.

We at Pradip are certainly concerned with what our partners care about... quality at an affordable price.

Sirimon Cheese Artisan Studio is nestled at the base of Mt. Kenya, outside Nanyuki, in Laikipia. We are classic cheese artisans, committed to creating a truly extraordinary cheese experience.

We currently offer the following cheeses:

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EAST AFRICA CHEF MAGAZINE

Since its beginning in 1958, Trufood’s is the region’s leading food company, manufacturing, and marketing “in the kitchen” and “on the table” products.

Home is where “true” food is.

All our products originate from carefully hand-picked, fresh produce and are processed under the strictest quality control and quality assurance specifications to ensure customer satisfaction.

Website: www.trufoodz.biz Email: dellte@trufoods.biz

VISION TEC ENTERPRISES LIMITED Vision Tec Enterprises Limited is an indigenous Kenyan business name that was registered in 2013 as the sole proprietorship “Visiontec Enterprises”, with the objective of deploying design works, supply, installation, and servicing of hospitality appliances. We have strategically positioned ourselves as spear leaders in the subject as referred above i.e. supply, installation and servicing especially of the commercial equipment in the hospitality industry.

We have secured our good name by executing good valued orders and acknowledging our interest/business in service contracts, in commercial/ institution kitchens, restaurants and coffee shops.

Our mission: to strive to become a role model in the industry through the provision of excellent customer-oriented services.

EastAfricachef.com

OPPORTUNITY FOR CHEFS TO LEARN & NETWORK

WILL BE HAPPENING AT THE

LET’S CELEBRATE OUR CHEFS

Powered By Tropical Heat Ltd

LOADED CHILLI CHEESE FRIES

INGREDIENTS

2-3 Large white potatoes, peeled 100g Gouda 100g Mozzarella 1 Tub sour cream 2-3 Tomatoes 1 Medium red onion 1 Large ripe avocado I Large imported lemon I Bunch Coriander 1 Bunch of Chives 2 Bunches thin scallions, white and green parts chopped ďŹ nely Tropical Heat Cayenne Pepper Tropical Heat dried Oregano Tropical Heat Chilli Flakes Tropical Heat Sea Salt and Black Pepper to taste

METHOD

1. Cut the potatoes into thick sticks. (You can use either White or Sweet Potatoes).

2. Dry the freshly cut potatoes with a cloth to remove the excess moisture. Coat the potatoes with oil (use ½ - 1 table spoon).

3. Sprinkle Tropical Heat Sea Salt on the Potatoes and throw them into the preheated frier basket. Fry for 15 minutes.

4. Grate the Mozzarella Cheese and set it aside in a separate dish.

5. Cut the red onions and tomatoes into large chunks and put them into a bowl. Add lemon, Tropical Heat Oregano, Cayenne Pepper and Salt to taste. Mix all the ingredients together and set aside.

6. Put some Sour Cream into a bowl. Cut the Chives and add them into the sour cream. Add some Tropical Heat Sea Salt to taste.

Mix all these ingredients together and set it aside as well.

7. Cut the avocado and add lemon to ensure that it does not change colour.

8. Chop your Coriander and Scallions and set them aside.

9. After 15 minutes, remove your cooked fries and pour them into an oven proof dish. Sprinkle the mixed onions and tomatoes all around the fries as well as the cheese over the fries. Put the dish into an oven for the cheese to melt.

10. After the cheese has melted, remove from oven and add the avocado, sour cream and the chopped Coriander and scallion.

11. Sprinkle some Tropical Heat Fireball on top of the dish.

ENJOY THE LOADED CHEESE FRIES WITH SOME WINE!!

Contact us: sales@tropicalheat.co.ke Tel: +254 701 292 592, +254 780 888 694 Website: www.tropicalheat.co.ke

BENEFITS OF RICE CAKES Gluten Free!

Transfat & Cholesterol Free!

Low in Sodium!

No Artificial Additives!

No Preservatives or Colours!

Made in Kenya using local Pishori Rice!

HEALTHIER SNACKING! For a healthier, energy ďŹ lled Breakfast!

Contact us: sales@tropicalheat.co.ke Tel: +254 701 292 592, +254 780 888 694 Website: www.tropicalheat.co.ke

INGREDIENT TIPS

Flavour Profiles Guide to balance and enhance basic flavours in your cooking

GREAT CHEFS DO NOT LIMIT THEIR PALATE TO FOOD All career cooks and chefs must invest the time in not only developing their flavour memory with food, they must also invest the time to understand those items that complement the food – wine, beer, coffee, tea, bitters, fresh herbs, floral introductions, etc

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EastAfricachef.com

INGREDIENT TIPS

“NEEDS SALT” IS NOT ALWAYS THE RIGHT ANSWER Chefs and cooks, just like most customers, suffer from saltshaker’s elbow. There is no question that salt is not only a flavouring addition, but a flavour enhancer – bringing out or accentuating the natural flavour of other ingredients. But, salt, like alcohol, can cloud a person’s tolerance. The more salt you use, the more you will require in the future to achieve the same result. Chefs and cooks with great palates will use salt sparingly as an enhancer rather than a flavour in of itself.

Issue 5

EAST AFRICA CHEF MAGAZINE

67

Hotel Review

Latitude Zero Degrees Opens One-of-A-Kind Hotel in Kampala

H

aving opened luxurious hotels in Malawi and Zambia in 2012 and 2014 respectively, The Latitude Zero Degrees Group of Hotels has now opened its third African hotel in Kampala, Uganda.

The new hotel is located in Makindye, a residential suburb in Kampala, and is a 45-minute drive away from the international airport. Latitude Zero Degrees has been keen on expanding into the East African region for a while now, and has finally done so in style.

and beach resorts, there seemed to be a lack of recommendable places to stay at in their capital cities.

Latitude Zero Degrees stepped in and started making their mark by refurbishing the former home of the Japanese ambassador to Malawi.

Afterward, they moved to Zambia and built a hotel in Lusaka that is just as impressive as the one established in Malawi. The $15 million hotel recently completed in Kampala is their third

A representative of the Uganda Hotel Owner’s Association (UHOA) said that she’d never seen anything like it before in the country, making it the first of its kind. This is no surprise, however, as Latitude Zero Degrees is known for its stylish and sophisticated hotels, and is only happy to continue extending its unmatched hospitality throughout Africa.

The company felt the need to bring something different to the continent when they noticed that there were few quality hotels in the urban areas of African cities. Although Africa is known for its impressive variety of safari lodges

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project in the continent so far; and is set to officially open its doors to the public within the next month, with President Yoweri Museveni gracing its launch as the guest of honour.

The hotel is made up of 47 spacious guestrooms - each boasting a picturesque view of either Lake Victoria or the Kampala City skyline, three bars and restaurants, a spa and a fitness centre that includes an 18m swimming pool also overlooking Lake Victoria.

Aside from the unique architecture, the hotel also boasts the best of African art, making guests feel like they are walking through an art gallery as they explore different spaces in the hotel.

The Latitude Zero Group was intentional about highlighting the African culture throughout the hotel; and they did so not only through the dĂŠcor but also by hiring local architects, engineers, quantity surveyors as well as employees.

Latitude Zero Degrees - named after its position on the equator - is set to open more hotels in other African cities including Addis Ababa, Dar es Salaam, Mauritius, Nairobi, and Harare.

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0704 052 333 / 0777 333368 jenny@eachef.com www.eastafricachef.com EastAfricaCHEF

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