Issuu

EDITION #03

16-18 MAY 2019 SARIT CENTRE

Kshs. 300 • Ushs. 9,000 • Tshs. 6,000 • RWF. 2,200 • World USD 9

18-20 OCTOBER 2019

restaurant cleAning checklist STARTING YOUR HOME BAKERY THE REMARKABLE STORY OF

CHEF STELLA WESTON HOTEL- NAIROBI

BAKERY ESSENTIALS

CHEF PROFILES

HOW TO

INGREDIENT TIPS

Choosing commercial BAKERy EQUIPMENT

Real CHEFs REAL SUCCESSES REAl LIFES

STORE FOOD THE RIGHT WAY

CHEF’S POPULAR SPICE BLENDS

16-18 MAY 2019 SARIT CENTRE NAIROBI

+BAKERSâ€™ NIGHT

EastAfricaCHEF

EastAfricaChef

PRODUCTS & SERVICES ON SHOW MATERIALS, INGREDIENTS & ADDITIVES Improvers, gels, bread & cake mixes, whipped topping, glaze • Flour/Breads/Grains, Baking Mixes and Ingredients • Pre-Mixed products for bakery & confectionery • Baked Goods • Butter/Margarine/ Oil • Yeast • Sugar/Salt • Milk/Dairy/Creamers • Eggs • Chocolate • Confectionary • Fruits/Vegetables • Dairy products • Fillings/Spreads/Syrups • Dried fruit/Nuts/Millet • Seasoning/Sauces/Spices/ Cooking Enhancers • Condiments • Enzymes.

solutions • Garnishings • Ice cream machines •

EQUIPMENT & TECHNOLOGY Energy • Bakery equipment • Refrigeration • Chocolate & finishing ingredients • Coffee vending • Confectionery Equipment • Dairy • Storage • Flour Sifters • Quality management & food safety

machinery and materials • Payroll systems • Pizza

Infrastructure solutions • Kitchen equipment & Kitchen Utensils • Material handling solutions • Ovens (convection, rotary, deck and rack) • Partly baked and finished products • Certifying bodies • Chocolate manufacturers • Cold chains • Cookie manufacturing machines • Disposables • Food display counters • Furniture • Hygiene, cleaning and waste disposal solutions • Planetary mixers • Laboratory • Measuring equipment • Packaging ovens • Mixers • Measuring Instruments • Containers • Decoration Goods • Gourmet Specialty Items • Ingredient Handling Systems • Retail Solutions • Other pertinent products and services •

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CONTENTS 34

Update INGREDION IDEA LABSâ„¢ EXPANDS

HYGIENE Restaurant Cleaning Checklist

FOOD SAFETY

EXPO PHOTOS 2018 Exhibition photos

STARTUP Starting your home bakery

bakery equipment Choosing commercial bakery equipment

Q&A Q&A with Kalon Foods

CHEF STORY

Remakable story of Chef Stella of Weston Hotel

Advertorial 38 Learning is fun at ihti

CHEF PROFILES

43-61

CHEF Tevin Maina

StartING YOUR

Home Bakery

CHEF Brian Mepukori CEF Anish Thulasidasan Nair CHEF Damaris Wangui CHEF Grace Wangai CHEF Dennis Chuili CHEF Brad Henry Wambua CHEF Silah Njuguna Ndege CHEF Wamalwa

INGREDIENT TIPS

62 EAST AFRICA CHEF MAGAZINE

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EDITOR’S NOTE This edition is timely as a copy that continues to celebrate our Chefs here in East Africa, and the expansive African continent at large. We have featured some amazing stories that you will find quite enthralling as you peruse through this copy of the East Africa Chef Magazine. The editorial team has also worked on other stories to add value to your reading, including various features on iconic businesses that are shaping the kitchen scene in East Africa. Kalon Foods is one of them, and as you read, you will find that this particular organization has become a buzz word in most commercial kitchens in East Africa in as far as pastries are concerned. We have also featured crucial stories to help you establish a successful bakery business. The reader will find these tips very useful should there be consideration to venture into this sector of business.

Thank you for holding our hand

t’s indeed yet another remarkable moment of convergence for the stakeholders in the Hospitality industry on this essential platform of information, the East Africa Chef Magazine.

We are delighted that you have chosen to help the publishing team to sustain this copy, with inspiring stories from chefs in the industry taking us by a refreshing surprise. The more we venture into the industry, the more we make discoveries of chefs who have become legendary for their exceptional contribution to the commercial Kitchen in East Africa.

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

The editorial team, however, cannot forget to feature, extensively, the recently held Bakery & Pastry Expo, whose success is still a memory to savor. For those who attended the Exhibition, we have shared some breathtaking photos as a reminder of what an auspicious event it was. For those who didn’t attend, have a look at what you missed so you may plan to attend this year’s edition at the Sarit Center. The event is slated for May 16 – 18, 2019. You can reach out to our team for more information on how you can make your bookings for this event. We are forever profoundly grateful for your kind support as we continue to soldier together to make the East African Kitchen a place of memorable and life-changing experiences. Enjoy this edition of the East Africa Chef Magazine.

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.

P.O Box 2097-00621 The Village Market, Nairobi Tel: 0704 052 333, 0733 585 485 0777 333 368 Email: info@infobox.co.ke www.infobox.co.ke

EAST AFRICA CHEF MAGAZINE

UPDATE

INGREDION IDEA LABS™ EXPANDS INTO EASTERN AFRICA

dedicated to fostering science-based collaboration and problem solving for customers. By taking advantage of our consumer research and market insights customers can align new product development with the unique needs of their markets. “From concept testing and cost savings approaches to deep expertise in CULINOLOGY® and clean label formulation, our technical experts will be best placed to partner with customers using tested and proven starch technologies and processes.” Gary, lawrence and Kennedy of Ingredion with some food industry managers during the opening of the Innovation Centre

ngredion has launched a new, state-of-the-art Idea Lab™ innovation centre in Nairobi, Kenya, bringing the total number of centres across the globe to 27. This is the first Ingredion Idea Lab™ to open in the region, delivering much needed technical support and culinary knowhow to customers across Eastern Africa.

With access to global expertise in consumer insights, applied research, applications knowhow and process technology, the innovation centre in Nairobi is dedicated to helping food and beverage manufacturers fast-track innovation and new product launches. In addition to providing technical support across bakery, savoury, dairy, beverages, confectionary and processed meat sectors, it will also open up its doors to University students to provide practical training and advice on food starch technology. Prior to the centre opening, support for prototype development came from Idea Labs innovation centres in Johannesburg, South Africa and Hamburg, Germany. Opened by Kennedy Ouma, Business Director Africa, on 9th November 2018, Ingredion now boasts six Idea

Labs in EMEA, increasing the reach of its technical expertise. The innovation centre will launch with a team of five across technical, business development and sales and will expand in line with customer demand. Lawrence Mbithi, Business Manager, Ingredion Kenya, commented; “Africa is home to a diverse nation of culinary tastes, religions and languages which poses its own unique set of challenges and opportunities for food and beverage manufacturers. As customers look to meet these consumer needs, we are seeing an increased demand for prototype and formulation development particularly in looking at product shelf life, texture and scaling up. “Housing the latest modern technology and equipment, our new Idea Lab is

EAST AFRICA CHEF MAGAZINE

Providing an important link between business and education, the centre will also host training days with students from four partner Universities across Kenya and Uganda. Students on food science degrees will be invited to engage in hands-on, practical training on food starch technology across dairy, savoury and sauce applications, eventually progressing to include student internships. Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With 27 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers’ evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars. eachef.com

16-18 MAY 2019 SARIT CENTRE NAIROBI

DONâ€™T MISS! REGISTER TODAY

GET YOUR FREE EXPO ENTRY TICKET HERE http://bit.ly/BakeryExpo3

HYGIENE

Restaurant Cleaning Checklist C

leaning is incredibly important in the foodservice industry for preventing cross-contamination and passing health inspections, and itâ€™s imperative that you clean your business regularly and thoroughly. But, with so many things to clean in a restaurant, it can be difficult to remember all of the individual cleaning

tasks that you need to take care of and how regularly you need to clean your equipment. To lessen the burden, we created this restaurant cleaning checklist that your employees can use to keep track of the cleaning tasks that need to be completed.

Back-of-House Cleaning Checklist Cleaning the back-of-house area consistently and thoroughly is important for preventing cross-contamination and the spread of bacteria. Here is the list of things you should be cleaning in the back-of-house:

nn nn nn nn

Daily:

nn nn

nn nn nn nn

Wipe down the walls wherever there are splashes Clean the grill, griddle, range, flattop, and fryer. Make sure to get underneath the equipment, too Change the foil lining on top of the ranges, grills, and flattops Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers Disinfect prep area surfaces Clean beverage dispenser heads in the soda fountains, and bars should clean the tips of the soda guns

Wash the utensils, smallwares, flatware, and glassware and let them air dry overnight Clean the sinks Wash rags, towels, aprons, and uniforms in the washing machine Refill soap dispensers and replace empty paper towel rolls Sweep walk-in refrigerators and storage areas Take out the trash and recycling Disinfect the waste disposal area and clean the trash cans Sweep and mop the floors

Weekly:

nn nn nn nn

Clean ovens, including the walls, door, and racks Delime the sinks and faucets Boil out the deep fryer Wash and sanitize the walk-in

EAST AFRICA CHEF MAGAZINE

nn nn

refrigerators and freezers Clean any anti-fatigue mats Use drain cleaner on the floor drains

Monthly:

nn nn

nn nn nn nn nn nn nn

Wash behind the hot line to prevent clogs Run cleaning and sanitizing chemicals through the coffee or espresso machine to remove built-up grime Clean out and sanitize the ice machine (every 6 months) Clean and sanitize the freezer Clean refrigerator coils to remove dust Empty grease traps Wash walls and ceiling to remove grease buildup Wash vent hoods (every few months) Replace pest traps

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Cleaning | Laundry | Waste Management SHOWCASING ALL CLEANING & HYGIENE SOLUTIONS UNDER ONE ROOF

expo@clean.co.ke

JENNY: 0704 052 333 / 0733 585 480 FLORAH 0722 723 812 || NYAMBURA 0724 809316 CHARLENE 0712 307089

clean.co.ke

HYGIENE

Front-of-House Cleaning Checklist Having a clean front-of-house area is important because the cleanliness of your dining space affects how your guests perceive your business and whether they choose to become repeat customers. Here is the list of things you need to clean in your front-of-house:

Daily:

nn nn nn nn nn nn nn nn nn

Wipe down the walls if necessary Sanitize the tables Inspect and wipe down the condiments and salt and pepper shakers Wipe down all the counters Clean the seats and benches Run cloth napkins, tablecloths, and wait staff aprons through the washing machine Vacuum the carpets Take out the trash and recycling Clean the interior and exterior of all

nn nn nn nn nn nn nn

the trash and recycling bins Sweep and mop the floors Clean and sanitize your bathrooms by: Disinfecting the toilets Wiping down the sinks Emptying out feminine hygiene product bags Taking out the trash Sweeping and mopping the floors

Weekly:

nn nn nn nn

Dust and wipe down the light fixtures Wash glass windows and doors Disinfect the door handles

Monthly:

nn nn nn

Dust any decorations or wall art Check the ceiling for cobwebs Wash the walls

EAST AFRICA CHEF MAGAZINE

Using a restaurant cleaning checklist helps you stay organized, delegate tasks to your employees, and keep on top of important sanitation regulations. By keeping your equipment clean, your food will taste better and youâ€™ll increase the lifespan of your kitchen equipment. Additionally, a clean and well-maintained dining space will impact your guests and make them want to come back. In addition, creating and enforcing a HACCP (Hazard Analysis and Critical Control Point) plan in your restaurant can help keep your space sanitary and safe.

For more extensive understanding on how you can keep your establishment clean, you can visit this yearâ€™s East Africa Clean Expo 2019. eachef.com

BOOK NEXT EVENT TODAY 0704 052 333 / 0733 585 480 bakery@eachef.com â€¢ www.eachef.com EastAfricaCHEF

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FOOD SAFETY

The right way to

store food D

epending on the type of food, you’ll need to store it in the fridge, freezer or in containers you keep in cupboards or on shelves. When storing food, it’s important to keep food safe so that it’s still safe to eat or cook.

Storing food in the fridge

Some food needs to be kept in the fridge to help stop bacteria from growing on it, such as food with a ‘use by’ date, cooked food and ready-to-eat food such as desserts and cooked meats.

nn nn nn

Make sure your fridge is cold enough You need to make sure your fridge is cold enough otherwise food poisoning bacteria will still be able to grow. Your fridge should be between 0ºC and 5ºC. If you’re not sure how the temperature setting or dial works on your fridge, you could use a fridge thermometer to check it’s the right temperature.

To store food safely in the fridge:

nn nn

keep the fridge door closed as much as possible wait for food to cool down before you put it in the fridge

turn the temperature down to help keep it cold enough if the fridge is full Keeping food in the fridge To help stop bacteria from growing: when the label says ‘keep refrigerated’, make sure you do keep the food in the fridge. If the food isn’t labeled with any storage instructions and it’s a type of food that goes off quickly, you should put it in the fridge and eat it within two days some jars and bottles need to be kept in the fridge once they’ve been opened. Always check the label and follow storage instructions when you’re preparing food, keep it out of the fridge for the shortest time possible, especially when the weather or the room is warm if you have made some food (such as a sandwich or a cold dish) and you’re not going to eat it straight away, keep it in the fridge until you’re ready to eat it if you’re having a party or making a

EAST AFRICA CHEF MAGAZINE

buffet, leave the food in the fridge until people are ready to eat. You shouldn’t leave food out of the fridge for more than four hours cool leftovers as quickly as possible (ideally within one to two hours) and then store them in the fridge. Eat any leftovers within two days, except for cooked rice, which you should eat within one day to help avoid food poisoning

Storing meat It’s important to store meat safely to stop bacteria from spreading and to avoid food poisoning. You should: store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge, so they can’t touch or drip onto other food follow any storage instructions on the label and don’t eat meat after its ‘use by’ date when you have cooked meat and you’re not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat eachef.com

FOOD SAFETY

Keeping food in the freezer You can keep food safely in the freezer for years as long as it stays frozen the whole time. But the taste and texture of food changes if it’s frozen for too long, so you might well find that it’s not very nice to eat. You can check any instructions on food labels or in your freezer’s handbook (if you don’t have this anymore, you might be able to find it online) to see how long food should be frozen. It’s safe to freeze most raw or cooked foods providing you: nn nn

freeze it before the ‘use by’ date follow any freezing or thawing instructions on the label nn thaw it in the fridge so that it doesn’t get too warm. Or, if you intend to cook it as soon as it’s defrosted, you could defrost it in a microwave nn try to use it within one to two days after it’s been defrosted – it will go off in the same way as if it were fresh nn cook food until it’s steaming hot all the way through nn When frozen meat and fish (and some other foods) thaw, lots of liquid can come out of them. If you’re defrosting raw meat or fish, this liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat and fish in a sealed container at the bottom of the fridge, so that it can’t touch or drip onto other foods. Always clean plates, utensils, surfaces and hands thoroughly, after they have touched raw or thawing meat, to stop bacteria from spreading. If you defrost raw meat or fish and then cook it thoroughly, you can freeze it again, but remember never reheat foods more than once.

Storing dry food in containers Many types of food don’t need to be kept in the fridge to keep them safe to eat, for example dry foods such as rice, pasta and flour, many types of drinks, tinned foods, and unopened jars. But it’s still important to take care how you store them. Issue 3

To store dry food safely:

Covering food with cling film

Cling film is useful for protecting food but, like many things, it needs to be used correctly.

nn nn

keep food in sealed bags or containers - this helps keep food fresh and stops anything falling into the food by accident don’t store food or drinks near cleaning products or other chemicals don’t use old food containers to store household chemicals, and don’t store food in containers that have been used for other purposes only reuse undamaged plastic water bottles that you can clean don’t store food on the floor, because this can encourage mice, ants and other pests keep the storage area dry and not too warm

Tin cans

Not every type of cling film is suitable for using with all foods. Check the description on the box to see what foods it can be used with. There are three main points to remember when using cling film: nn

When you open a can of food and you’re not going to use all the food straight away, empty the food into a bowl, or other container, and put it in the fridge. Don’t store food in an opened tin can, or re-use empty cans to cook or store food. This is because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can’s contents. This advice doesn’t apply to foods sold in cans that have resealable lids, such as golden syrup and cocoa, because these types of food don’t react with the can.

don’t use cling film if it could melt into the food, such as in the oven or on pots and pans on the hob you can use cling film in the microwave (in accordance with the manufacturer’s instructions), but make sure the cling film doesn’t touch the food cling film should only touch high-fat foods when the description on the box says the cling film is suitable. High-fat foods include some types of cheese, raw meats with a layer of fat, fried meats, pies and pastries, and cakes with butter icing or chocolate coatings

Covering food with kitchen foil Kitchen foil, which is made from aluminium, can be useful for wrapping and covering foods. But it’s best not to use foil or containers made from aluminium to store foods that are highly acidic, such as: tomatoes, rhubarb, cabbage and soft fruit.

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EASt AFRICA BAKERy EXPO 2018

EAST AFRICA CHEF MAGAZINE

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EASt AFRICA BAKERy EXPO 2018

Issue 3

EAST AFRICA CHEF MAGAZINE

EASt AFRICA BAKERy EXPO 2018

EAST AFRICA CHEF MAGAZINE

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EASt AFRICA BAKERy EXPO 2018

Issue 3

EAST AFRICA CHEF MAGAZINE

For all your bakery ingredients contact us, Maya EA ltd does not only consider you as a client but as a partner in the baking industry. We provide a one stop shop for all the bakery ingredients We represent the following companies among others in the market  S.I lessafre France who are manufacturers of  Saf Instant Dry yeast  Saf plus 2en1  Magimix bread improver  softner  Dosu Maya Mayacilik A.S Istanbul Turkey who are manufacturers of  Pasha instant dry yeast packed in 450g packets 20x450g, in cardboard boxes.  Bakeland Egypt who are manufacturers of  Cake mixes and bread premixes

Confectionery

Bread improvers

Yeasts

YEASTS

CAKE PREMIXES

CHOCOLATES & PASTRY MARGARINE

BREAD IMPROVERS AND YEAST

Maya EA Limited, old Mombasa road city cabbanas Tel +254773864849 Email: sales@mayaealtd.com;info@mayaealtd.com Web:www.mayaealtd.com

EASt AFRICA CHEF FORUM 2018

CELEBRATING

OUR CHEFS In 2018, we gathered chefs from all around East Africa to create an extraordinary networking event. Suppliers were able to meet chefs and hear each of them talk about their visions, their aspirations and their supplier expectations. The event was memorable, not only for suppliers, but also for the chefs. It

The cocktail event held in June 2018 at The Pride Centre Westlands was a great celebration of the remarkable contribution chefs have brought into the hospitality industry, and also an important networking event to give suppliers a chance to do business and synergize with Chefs.

was held in an intimate setting, which opened a networking platform, and a moment to enjoy the cocktail prepared to celebrate our chefs. It was indeed an extraordinary event with passionate chefs keen on discovering emerging products and services provided by the sponsoring suppliers. Our Chefs’ Cocktail is organized once

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a year, bringing together some of the most recognized chefs in East Africa in one place – and facilitating cooperation between these professional stars who are used to being independent of each other – so that ideas can be shared for the posterity of all. This years event will be held during the East Africa Chef Supplier Expo.

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EASt AFRICA CHEF FORUM 2018

Issue 3

EAST AFRICA CHEF MAGAZINE

START UP

StartING YOUR

Home Bakery

tarting a small bakery business is a profitable business idea you can explore especially if you have a passion for baking. A bakery is also a good business idea because baked goods are quite popular and move quite fast. Home bakeries are usually smaller in scale than retail or wholesale bakeries, home bakeries give bakers the opportunity to sell products that are made in their own home. But there is more to starting a home baking business than just making bulk batches of cookies in your personal kitchen.

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START UP

How to Start a Bakery Business from Home Before you open your home bakery, there are some key factors that you need to consider.

current layout, you may need to make adjustments before your bakery can be opened for operation.

nn nn nn nn nn

nn nn

Laws Market Research Licenses and Health Requirements Marketing Costs: Initial and Ongoing Expenses

What Are governing Laws? The most important step before opening a home-based bakery is to make sure that home bakeries are legal in your area. Once you know that your county will allow you to open a home bakery, you must look into what kinds of licenses and health precautions are required. Depending on your home kitchen’s

Issue 3

Installing additional sinks Creating separate food storage and food preparation areas from your personal kitchen area nn Adding a sprinkler system nn Updating your ventilation system or hoods Your county may also require owners of home bakeries to pass health inspections.

Costs: Initial and Ongoing Expenses The next step in opening your home bakery is to come up with a thorough business plan. As you write this plan, you’ll have to consider your startup costs as well as your financial projections. Below is a list of some expenses that

you can expect as you prepare to open your bakery: nn nn nn nn nn nn

Home Bakery Startup Costs Renovations Kitchen equipment License fees Insurance Beginning inventory or ingredients

But just because there is a lot of required expenses for starting your small business, that doesn’t mean you can’t follow a few tips to help save. Here are some helpful pointers for saving your new business some money: nn nn nn

Purchase smallwares, hand tools, and other bakery supplies in bulk to save money. Buy your ingredients in bulk from farmer’s markets or wholesale retailers rather than from shops. Take note of how much gas or power

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START UP

you’re using. Try to limit your trips to replenish ingredients and supplies, and if you’re planning to deliver goods, decide how large of an area you’d like to serve. Start with crowd-pleasing recipes to make your first sales. As time goes on, experiment with more unique products to keep your customer base intrigued.

After you’ve tallied your startup costs, apply them to your financial projections.

Home Bakery Market Research Your target market, or the population you are catering to, is one of the most important aspects of your business plan. With various types of bakeries to choose from, you have to find your niche. Here are some example target markets and suggestions for best capturing their business. Offices or Corporate Buildings This market may like to serve food at their frequent meetings in the morning and afternoon hours. Products for the Office or Corporate Buildings Market nn nn nn nn

Assorted muffins Small pastries Bagels Doughnuts

Schools

Marketing Your Home Bakery

From fundraiser events to PTA meetings and class parties, schools often have gatherings where your products could be served.

To get your bakery business off the ground, you need to make sure that your market knows you’re open for operation.

Products for the School Market nn nn nn

Assorted cookies Brownies Decorated cupcakes

Products for the Restaurant Market nn nn nn nn nn nn

Cakes Cheesecakes Pies Nut Breads Seasonal specials Health-Conscious Customers

Word of Mouth By actively engaging yourself within your residential community, you not only market yourself, but you build relationships with customers. Online Marketing and Social Media Develop a website or create a Facebook page for your bakery. Tweet about upcoming specials and post Instagram pictures of your products to gain followers who could become your customers.

Perhaps you live in a young, active, upand-coming neighborhood. Your target customers may have gluten-free diets or want low-calorie treats to suit their busy lifestyle, and so this market is the perfect opportunity for you to offer unique dessert alternatives.

Sell at Local Events or Venues

Products for the Health-Conscious Market

If you want to start a home baking business, there are several rules and regulations that you need to research before you begin investing. Once you have all legal matters sorted out, it’s important to do market research and choose your business’s niche.

nn nn nn nn

Granola Flourless cakes Nut breads Trail mixes

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In this case, the quality of your products will speak for themselves. The more that you make your quality baked goods visible at your venues of sale, the more you’ll build a customer base who may contact you for special orders.

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Zeelandia East Af rica Ltd is a leader in quality for professional bakeries and its main key activities is production, sale and distribution of wide range of innovative bakery ingredients for bread and confectionary trade. We have an experience of 117 years to serving bakers not only with ingredients but also with recipes and applications.

Thinking differently today creates tomorrowâ€™s bakery success C&S House Old Mombasa Road P.O. Box 58348-00200. Nairobi KENYA.

(254) 796 149 957

BAKERY EQUIPMENT

Choosing Commercial

Bakery Equipment

utfitting a new commercial bakery with the right mix of bakery equipment might at first sound like a daunting task. Whether you’re looking to open a new business, expand your existing one, or simply replace some obsolete or aging pieces, you want to purchase the right equipment and get the most for your money. It’s important to think about not only what you wish to produce, but how much, as those details will influence the specific pieces of equipment you should purchase. Here is a list of tips and suggestions to help you get the best bakery equipment for your needs! Plus, we’ve even included a downloadable checklist for essential smallwares to use in your bakery.

Dough Preparation When making bread or any other baked good, it all starts with the dough. Having that dough mixed properly is crucial to the quality and texture of the finished product. While a very small or artisan-style operation may prefer to mix their bread dough by hand on a wood-topped baker’s table, most commercial bakeries will want at least one, if not multiple dough mixers.

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Commercial Mixer Commercial planetary mixers are available in a dizzying array of sizes, from small 5 qt. countertop models all the way up to 100+ qt. floor units. Most mid to large size bakeries will have several large floor units, and might benefit from a countertop unit’s portable nature, which will lend itself to mixing up small batches of icing or fillings quickly and easily. Our commercial mixer guide is a great resource with more detail about mixers, including a handy sizing chart. The most important factor is matching the capabilities of the mixer to what you want to be able to do with it. eachef.com

BAKERY EQUIPMENT

Dough Dividers and Sheeters Dough dividers are specialized pieces of commercial bakery equipment that take a large batch of dough and portion it out into equally sized and weighted balls of dough for consistent results when making pies, breads, or even pizza crusts. Dough sheeters take a ball of dough and roll and stretch it out to the size and thickness that you specified. This improves consistency in

your pie and pizza dough crusts. Dough dividers and dough sheeters are great labor savers and help you improve the consistency of your output. However, you’ll want to consider the return on investment, as they can be bulky and expensive to purchase initially. As a result, they’re most often used by higher volume establishments.

Holding/Proofing When proofing bread dough, you’re allowing it to rise before baking. Because dough rises best in warm, humid environments, you’ll likely want to invest in some proofing cabinets. These specialized pieces of equipment achieve the perfect temperature and humidity levels to get consistent, repeatable results. Suffice it to say that the number of variations and styles of proofing cabinets available is huge. Purchasing considerations: nn

Size: full height, 3/4 height, 1/2 height, or undercounter nn Door configuration: glass or solid doors, full door or split door nn Interior configurations: Fixed wire slides, lip load slides, shelves, universal slides You can purchase cabinets that are strictly designed for proofing or models that also boast a hot holding function. These combination holding and proofing cabinets give you the versatility of two different pieces of equipment in a single footprint; you can proof dough and keep the finished product or other foods hot and ready to sell or serve in the same cabinet! Issue 3

Retarder/Proofer If you wish to slow down the rising of dough, you can refrigerate it. But, some types of dough turn out best when they’re allowed to rest at higher temperatures than those of a commercial refrigerator. In this case, you may want to consider a retarder. The most versatile retarders are actually combination units that will switch over to proofing the dough when you’re ready to do so. These retarder/proofer combos are great labor savers because you can put your dough in them overnight, program the machine to start proofing them at a certain time, and have them proofed and ready for baking exactly when you’re ready. A few specialized models even combine the retarder/proofer and convection oven capabilities into one unit!

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BAKERY EQUIPMENT

Baking The heart of any bakery is its oven, and you’ll have a lot

factors can influence which type of oven would be best

of options available to you when deciding what type of

for your needs. In planning, keep in mind that no matter

oven to purchase. Like purchasing a commercial mixer,

what type of oven you end up installing, you’ll almost

it’s important to think about what types of product you

always need it under a ventilation hood.

are producing, and at what quantities, because those

Convection Ovens Convection ovens are one of the most common pieces of commercial bakery equipment. They do a great job of quickly and evenly baking a variety of products, from bread loaves to cookies to cakes, pies, and brownies. Their use of internal fans to circulate the air creates even browning and repeatable results. Of the types of ovens typically used in a bakery, a convection oven is the most common and least expensive. Some high-end bakery convection ovens boast steam injection and other specialized features that can take your baked goods to the next level. For a more thorough breakdown of convection ovens, check out our convection oven guide.

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Deck Ovens Artisan-style bakers or those making specific types of breads often prefer a deck oven. Their stone cooking decks heat up, giving the crust a distinctive, crispy character, while maintaining a soft and moist inside. A deck oven takes up a considerably larger amount of space compared to a convection oven, so keep that in mind if space is limited. However, due to their relatively simple design and few moving parts, they last a long time and operate without a lot of hassle. Both single deck and multi-deck styles are available. eachef.com

BAKERY EQUIPMENT

Display and Sales Bread Slicers Roll-In Rack Ovens

Revolving Ovens

A roll-in rack oven is similar in concept to a roll-in refrigerator or proofing cabinet in that you can wheel a pan rack full of goods right into the oven for baking. Some models will “grab” the pan rack and rotate them during the baking process for even results. The advantage of this style is time and labor savings due to less product handling.

A revolving oven has large revolving trays that you can load with product, similar in concept to a rotisserie style oven at a deli or market. These have a very high capacity and output capability, but are also quite expensive. Make sure your output needs and budget can justify the purchase of one of these units.

You can save even more time if you have a roll-in proofing cabinet. In that case, you can simply load the pans full of product onto the rack, proof them, roll them into the oven for baking, and roll them out for cooling once you’re done baking! If you’re considering this style, make sure you have roll-in oven racks designed for this use; not all racks have high temperature casters.

Due to their speed and consistency of cut, bread slicers are a great option if your bakery plans to sell sliced bread. A few specialized models even accommodate unique baked goods such as French bread, buns, and bagels.

Bakery Display Cases If you have plans for a large retail component in your bakery, you’ll want to consider what types of bakery display cases you will need. Both refrigerated and non-refrigerated styles are available, depending on the type of products you plan on selling. Likely, you’ll want a mix of both. You will also have to decide whether you want a self-serve display case or one designed for serving customers from behind the counter. As there are so many sizes and styles to consider, it’s a good idea to consult our deli case and bakery display case buying guide for a more detailed overview of what’s available. Finding the best commercial bakery equipment is just one step in starting a successful bakery business. In addition to heavy equipment

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EAST AFRICA CHEF MAGAZINE

with Kalon Foods

Q A with Kalon Foods

alon Foods are suppliers of frozen Viennoseries, Breads and Pastries to the hotel and catering industry in East Africa. The firm is an agent of DeliFrance, one of the worldâ€™s leading brands in frozen foods and a preferred supplier to the industry across Europe and worldwide.

In this edition of the Chef Magazine, we take a closer look at this leading firm in the bakery and pastries industry as we seek to underscore their pivotal services in the East African hospitality arena. Our team spoke with Kalon Foods Managing Director, Paras Shah, who was more than delighted to share the remarkable story of their foray into the East African market, and how their products have become a favorite with many in the industry.

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with Kalon Foods

Q – Hi PARAS, can you tell us what Kalon Foods Limited does? Hi there! Kalon Foods Ltd are importers and distributors of premium frozen foods. We are exclusive agents in Kenya for a number of brands including DeliFrance bakery products and Haagen Dazs Ice Cream. We supply our range of products to supermarkets, hotels, coffee shops and restaurants all over the country.

Q - What exactly is DeliFrance and how long has it been in the Kenyan market? DeliFrance is a bakery company that produces over 1,000 different bakery items and supplies over 100 countries on 5 continents! A couple of interesting facts: One, they make over 60,000 frozen croissants every hour! And second, if you put all the baguettes that DF sell each year, in a line, it would be the same distance as from the earth to the moon!

Back in 1983 DeliFrance was the first company to invent the “Ready to Bake” viennoiserie products – this concept revolutionized the bakery industry. Kalon Foods Limited has been importing their products into the Kenyan market for over 4 years now.

Q – “Ready to Bake”, how does that work? The products we supply are all frozen and the Ready to Bake range needs to be baked in the oven. The range includes croissants, Danish rolls, a large range of breakfast pastry, savory pies and breads. These items need to be place straight from frozen into a pre heated oven - no need to prove, no thawing, no egg wash, no greasing the tray. Just straight from frozen into the oven and voila – your “Freshly baked” French pastry is ready! Imagine the convenience, time & cost savings with this concept for any organization, from a small coffee shop to a 5-star hotel!

Q - You probably need some fancy equipment though? Exactly the opposite, all you need is a freezer and basic oven. With only those, you can offer the full range of products such as croissants, pain au chocolate, danish pastry, baguettes, pies, sandwich breads, desserts etc. Let’s just say with these 2 pieces of equipment you can operate a fully-fledged bakery or coffee shop. So essentially, we offer a “Turn Key” solution that can be used by coffee shops, bakeries, petrol stations, super markets and hotels.

Q – Besides the advantages already mentioned above, tell us more about why chefs continue to use your products? Our products are consistent from one batch to the next. They are made in huge volumes by one of the worlds’ largest manufacturers. This results in product consistency - shape, size and appearance is always the same. Secondly, they are easy to prepare and there is also no need to produce minimum batches. Just remove the quantity that you need from the freezer and reduce your wastage whilst also improving your stock control and inventory management.

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EAST AFRICA CHEF MAGAZINE

with Kalon Foods Thirdly, our products are competitively priced. When you think about the cost of wastage, pilferage of raw ingredients, cost of purchasing equipment and so on, it is no surprise that our clients have told us their production cost has fallen! Finally, since our products are frozen, they give you a shelf life up to 1 year! This is a huge advantage for emergency orders and a great solution for remote sites such as National Parks, hotels along the coast and far off projects in South Sudan and mining areas.

Q – I see you guys also have a “Thaw & Serve” range, what is that?

INSPIRATION, OUR DAILY LEAVEN

Our Thaw & Serve products are mostly in our dessert range. The unique selling point for these items is the convenience factor. Simply defrost the item in a fridge or room temperature for 2-3 hours and voila, the product is ready to be sold or consumed; there is absolutely no other preparation! This range includes our Krispy Kreme style American donuts, French Macaroons, Layer Cakes & Eclairs.

Q – Some Chefs may argue that you are somewhat “replacing” what they have to do, what is your take on that? On the contrary, our products encourage chefs to use their unique skill set to enhance their offering. DeliFrance takes care of the basics, allowing the chefs to put their signature on the final product. Our great, qualified chefs should not be bogged down with bulk producing hundreds of croissants each day. They should use their trainings and talents to add their own signature touch to the final serving. This can be through presentation, adding fillings or creating unique combinations of products.

KAKEMONOS_KEY VISUAL_800x2000_50pc.indd 6

17/08/2015 14:43

Q – Finally, what are your three favorite products in the range? I genuinely love them all, but must say my three favorites are the multi cereal croissant, chicken leek basket and the hazelnut filled donuts.

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Premium French Bakery Products ● Freezer to Oven ● No defrost, proving or egg wash required ● Premium French ingredients ● Improve your bottom line & quality Exclusively imported by: KALON FOODS LIMTED P.O Box 30569-00100 NAIROBI, KENYA | Tel: +254 721597419 Email: info@kalonkapital.com

Puratos, Belg for Bakeries, Chocolatiers.

gian baking products Patisseries and .

CHEFâ€™s STORY

The remarkable story of

Chef Stella of Weston Hotel - NAIROBI By Oliver Odhiambo

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CHEF’s STORY

he has rubbed shoulders with the high and mighty in her illustrious career in the kitchen. She has served dignitaries from different countries, yet the first impression you get when you meet Chef Stella Kamwana at the Weston Hotel, Nairobi, is that of a down-to-earth, humble servant.

When she finally agreed to an interview with the Chef Magazine team, we were pleasantly surprised by her warm and friendly demeanor. Chef Stella seems to want to help and to serve at all times. She ushers us to the spacious Lelai Terrace on the first floor of The Weston Hotel. The gentle breeze is a welcome spectacle over a cup of tea and samosas to savor. Chef Stella has a warm heart indeed. My colleague is intrigued as the interview begins, by the fact that even with her outstanding reputation in the hotel industry, she treats us with such incredible humility and dignity that we are more than certain we will enjoy this moment for sure. To her friends and peers, she is a towering icon in the kitchen, and a professional who has done it all. Chef Stella Kamwanza is now the acting head chef at the Weston Hotel. But her journey was never a walk in the park. It has taken years of hard work, endurance and devotion to make it to the top. But even then, as she begins to divulge further details, she still feels there’s a lot more in store for her. So where did it all begin? Well, Chef Stella apparently became passionate about cooking at a very tender age. As a first-born in her family, the responsibility to make meals sometimes fell squarely on her shoulders. It was

Issue 3

then that she realized she had an unbreakable and unquenchable desire to make food. Anything to do with cooking was a welcome chore for her. It didn’t matter whether she was tired or not. Cooking was always going to be venture she would pursue in life, she figured. By the time she had cleared high school and was to join college to pursue a career, she found herself with the first major quandary of her life. “My father was the chief of our location (Kang’undo) at the time,” she says with fond memories. “He wielded a lot of power then and was respected a lot. He wanted me to become a teacher, but perhaps deep down I didn’t really fit in there. I was still keen on the kitchen.” She eventually agreed to her father’s call to pursue a course that would usher her into teaching. “But I was wise,” she says. “I didn’t want to be on a collision course with my father, so I enrolled for a course in Catering at the Kenya Science College in 1989 and cleared school in 1994. I promised him I would become a teacher in nutrition and catering, so he agreed and allowed me to proceed on that premise.” It was during her final years at the college that she finally began to craft a path for her career. She got an industrial attachment at The Sarova Stanley, and did so

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CHEF’s STORY well that when she cleared college, she went back and was formally employed in the hot kitchen. By then, her father had accepted she would perhaps take a different path from the one he had envisioned for her. “My greatest challenge at the onset was that the kitchen was a male-dominated scene, and sometimes it was intimidating working in such an environment,” she reminisces. “In those days, the kitchen was really a ‘hot’ place and it required I build confidence in my capacity to do well so I could survive the pressure of serving among men. But I’m grateful I had a good mentor in the Executive Chef at the time, Mr. McLesley who did a remarkable job at Stanley before his departure much later. He offered me unequivocal support whilst seeing to it that I excelled in my work.” She worked in almost all departments of the kitchen, including garde manger, which is the area set aside for preparing salads, cold cuts and other hygienesensitive cleaning work of that nature. She worked in garde manger for seven years. She later worked in various roles as was suitable till 2009 when she left Sarova Stanley to try her hand in business. She ran a bakery, for which she had gathered immense experience during her work, till 2011 when the call to go back to the kitchen pushed her into the industry once more. She got a position at the Jacaranda Hotel, where she took responsibilities in the garde manger once more. She worked there till 2015. She later got a placement at the Kenya Airways to run an outfit the airline had opened in Nairobi. She was deployed in the facility as the head chef. But that didn’t take long and as fate would have it, she finally landed at the prestigious Weston Hotel along Lang’ata Road. She has been working as the acting head Chef for a while now, and is grateful she ended up here. “This is an amazing place,” she says. “I have interacted with many influential people and dignitaries from around the world, and my experience has been

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CHEF’s STORY memorable. I owe God for what He has done for me, and for the fact that I have come a long way with His grace.”

passion for it for anyone who wants to give it a shot, because of the demands and pressure at the kitchen place.

So what’s her view of this career? Is it worth the while?

She is also a consultant chef, and has done work in the industry for various outfits, including installation of new kitchen units in various hotels such as Movenpick in Westlands. This, she says, helps to set the pace for the industry to get its act together. Other advantages of this career include the fact that one is able to make various food products specifically directed at catering services. A leading chef also becomes a consultant chef for other emerging players in the industry, and that’s the grace she has found in recent years owing to her experience.

“In the formative days, cooking was considered some menial job left for women in the kitchen place. It was mostly domestic,” she says. “But now, a career in the kitchen is one of the most rewarding occupations in the world. Chefs, for instance, are paid so well it would surprise those who have often thought this is a denigrating career.” She says there are so many five star hotels now in the country and around the world, and chefs are in great demand; the more reason the career is very rewarding these days. She urges parents to encourage their children to try their hand in this career, but there must be a

She prefers though, to have a mix of male and female chefs for a perfect balance in the kitchen. Ladies are

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CHEF’s STORY known for cleanliness, and it’s an added advantage when they are in the kitchen. In a male dominated industry, she is comfortable if female chefs can be encouraged to venture more into various hotel establishments for this balance she talks about. Chef Stella says she hasn’t made it to the top by her own initiative, but was mentored and helped up the ladder by others before her. In turn, she has made it her responsibility to empower her workmates by enrolling them for various trainings and courses to make them better equipped for the ever-changing demands of the kitchen. Lady chefs have in the past borne the brunt of competition and sabotaging activities from their male counterparts for obvious reasons of competition and dominance, but slowly that is changing due to the fact that lady chefs have come out strongly to show their competitive edge as well. “The kitchen is a tough place for a woman, but it takes wisdom, experience, self-control and firmness to stand,” she says.

The high seasons are the most demanding for any chef, but she is glad with a good team at Weston, she is able to handle the pressure. It’s all about reasonable leadership at the kitchen place, and giving firm but clear instructions on the task line.

time when you realize they are as human as you are. You become comfortable serving, and you realize the sensitive nature of your work in the process. It is priceless to serve dignitaries, especially if they frequent the facility, as is the case at Weston Hotel.

So how does it feel serving dignitaries from around the world? “At first there’s fear, but you gather confidence over

“I look forward to giving my best to the industry, and eventually I will retire into a business, either in bakery or catering as I had already began at some juncture,” she says when the interview reaches its tail end. “But above all, I have learnt to put all my trust in God, for He is the one who has made me come this far.”

One of the greatest challenges of the kitchen is the ability to balance the budget. She says this is always a thorn in many chef’s flesh, but with years of experience, one is able to learn how to balance the books and ensure the establishment is in business, and still be in a position to serve safe and quality food to clients.

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A kitchen practical lesson with the students watching and learning from their Lecturer

Learning is fun at ihti

he international Hotel and Tourism Institute (ihti) is a hotel and tourism professional training institution dedicated to creating the professionalsâ€™ club in the growing Hospitality industry. Since its inception, ihti has graduated over 798 graduates in various courses including Culinary Arts, Hospitality Management, Food and Beverage Management, Front office operations etc. The institute offers robust corporate modules aimed at redefining the paradigm in Hospitality.

This also facilitates support of each student, on oneâ€“toâ€“one basis. Finally, upon successful completion of their courses, graduates of ihti are supported in starting their rewarding careers through character moulding, career advice as well as integration support in the industry as they take up their first jobs.

ihti endeavors to position graduates to be uniquely attractive to employers, investors and financiers. Aware of this, ihti continuously engages in curriculum updates, to ensure that the latest developments in this field are captured. Equally, apart from careful selection, ihti staff undergo continuous skills upgrade every year. In order to ensure high quality training and professional discipline, ihti has developed a system of continuous assessment of every student based on individual competencies, content uptake and the prescribed curriculum learning outcomes.

ihti students adorned in various attire that are worn in the school

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Our Ambassador Club members

ihti has a slogan “the Professional’s Club”. ihti offers a unique qualification, not common to the industry. The BTEC qualifications emphasize on the students centred learning and much of the academic content is very practical and specific to the Kenyan Hospitality context. ihti has three distinctive training plans:

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CHEF PROFILE

CHEF TEVIN MAINA Qatar Airways, Doha

expectation comes with a priceless feeling of fulfilment.

Q: Did you have an ‘aha’ moment when you knew you wanted to be a chef? A: Yes I did, although I’ve always been trying to be innovative in our kitchen. When it was time to choose a career, it dawned on me that I already had one. Felt really good learning culinary arts professionally after.

Q: Strangest thing i’ve eaten

Q: Culinary school attended? A: International Hotel and Tourism Institute

Q: What Restaurants have you worked at? A: I’ve been with the Sarova Group of Hotels for quite some time.

Q: First job in food A: My first job was in the form of a food server. However, when I was still in culinary school, having the opportunity to work with some catering companies like AQUEOUS KENYA and Nas cuisine was really great and enriching.

Q: Best advice I ever got

A: An Asian friend of mine invited me to his house for a quick bite, and kept saying how ‘fresh’ it was. When the big moment came, I saw him butcher a live squid and told me to eat its tentacles. Well, I may never tell the story beyond what happened at that moment. Tentacles of a live squid? Really? But you know what they say; it never hurts to try something new, or does it?

Q: Favorite thing to do when not cooking A: Relaxing with good music on.

Q: Favorite ingredient. A: Chicken; mainly because most chefs perceive it as bland but that’s actually the best thing about it cause you can pair it to a lot of ingredients and still end up with something phenomenal.

A: Always be flexible, and always be ready to express yourself with your food. Failure is always one step before success and when in any new environment, put everything you know aside first and learn the SOPs then add to what you know and increase your experience by doing that.

Q: Favorite tool in the kitchen

Q: Favorite thing about being a chef

Q: Funny story in the kitchen you’d like to recount?

A: Being able to exceed my guest’s Issue 3

A: The chef’s wife, my knife set

Q: Something I’d like to do before I get old A: Tour the whole world and learn new and exotic cultures

A: In the middle of a busy service one day, I sprinkled a good amount of chilli powder to a really hot grill, people weren’t amused. They coughed and cursed so much i could barely stand straight because of laughter.

Q: Who would you like to meet one day? A: Culinary greats such as Guy Savoy, Wolfgang Puck and Gordon Ramsay. I’d be honored to meet them and hear their experiences throughout their careers and how their distinctive journeys in the kitchen have been. I know it would be a fascinating story. I look forward to such a moment some day.

Q: Who would you like to cook for? A: Still, it would be the aforementioned chefs and get to hear their feedback

Q: Hardest thing for me to learn A: Consistency with everything in the kitchen, from prepping to garnish; doing it exactly the same or even better is not a joke.

Q: How did becoming a chef change your life? A: It made me disciplined enough to keep focus, take positive criticism and show my talent by creating Food art.

Q: Highlight of my career so far. A: Joining one of the biggest airlines in the world has been really great. I has opened my mind to a lot of things influenced by living and working in a multicultural environment.

Q: What is your goal? A: To get Michelin Stars in my own restaurant(s)

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CHEF BRIAN Movenpick Hotel & Residences, Nairobi

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CHEF BRIAN MEPUKORI Movenpick Hotel & Residences, Nairobi

Chef Brian graduated in 2017 and is currently working at Movenpick Hotel & Residences in Nairobi

Q: Culinary school you attended? A: International Hotel and Tourism Institute

Q: What restaurant have you worked at?

eaten? A: Live Oysters Q: What is your favorite ingredient? A: Butter

Q: What is your favorite tool in the kitchen?

and came out shouting so loudly. The kind of fear that engrossed me that day is one I may never comprehend. I was so deeply shaken thinking it was a real snake. My colleagues and I often have a real moment of rib-cracking laughter when I remember that day.

A: My knife

Q: Who would you like to meet?

A: Movenpick Hotel and Residences, Nairobi

Q: What is your favorite thing to do when you’re not cooking?

Q: What was your first job in food?

A: Watching movies

A: Cedric Grolet. He was crowned the World’s Best Pastry Chef 2018. His work simply shows that ‘Pastry is magic’

A: Pastry Commis

Q: When you were a kid, did you want to be a chef when you grew up? A: I always knew I was going to be a chef at a very tender age. I remember my nanny always told me that when I grew up I’d make a very good chef and work at the Hilton, which was one of the big brands in Kenya at the time. I’d say those remarks inspired me a lot and made me even more eager to get to this career goal one day, and I’m finally here.

Q: Best advice you ever got? A: To follow my dream of being a chef and never give up. It’s the best I have ever gotten and it’s paid off.

Q: What’s your favorite thing about being a chef? A: I am always smiling throughout my shift. The comedy from colleagues, the life stories that are so remarkable, will always make my day. I have no dull moment in the kitchen.

Q: Did you have an “aha” moment when you knew you wanted to be a chef? A: When i was a kid, I wore a chef jacket for the first time during a family gathering. I was the chef’s ‘Little Helper’. That was the day I made my first macaroni and cheese and everyone loved it.

Q: What’s the strangest thing you’ve Issue 3

Q: What would you like to do before you get too old to do it? A: Go on a world tour and get to indulge in different cuisines

Q: Tell us a funny story from the kitchen A: There was this time someone brought a plastic snake to work and put it in the pantry. I was its first unluckily ‘victim’

Q: Who would you like to cook for? A: Queen Elizabeth

Q: What’s the hardest thing for you to learn? A: Sugar art always gets me nervous.

Q: How did becoming a chef change your life? A: It has made me become more disciplined in my daily life as it demands that you respect time, resources and people.

Q: Is there something small you do for your family to make up for the time you’re not with them? A: Food is the way to get to any person in my family, so I usually cook and bake for them from time to time.

Q: What has been the highlight of your career so far? A: Saying ‘Yes’ when people see a structure I have made and ask ‘is this really made out of chocolate’?

Q: What is your goal? Your own restaurant if you don’t have one? A: Yes my dream is to own a patisserie. I’d also be humbled by a worldwide recognition for an award or creation I have done.

Q: How do you deal with your kitchen pressure? A: Comedy is the best. After a good laugh, the pressure becomes imaginary.

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Chef Anish Thulasidasan Nair Executive Chef, four points by Sheraton hurlingham

Awards: Best restaurant - Taste Awards 2014 for Pablo’s Restaurant

What’s the strangest thing you’ve ever eaten? A live octopus

Bio

What’s your favourite ingredient?

I have been working as a Chef for 27 years in various countries such as; Kuwait, Saudi Arabia, Scotland, Dubai, India and most recently, Kenya. I have completed my hotel management in India and had specialized in the culinary and completed my Food safety and HACCP training in Scotland.

Salt

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

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

Yes, in India …

What restaurants have you worked at? Taj Malabar hotel in India, casino hotel in India Ritz hotel in Kuwait, Le Pain Quotidien in Dubai, Trader Vice in Saudi and Trader Vice in India

What was your first job in food? Chef de partie

When you were a kid, what did you want to be when you grew up? As a kid I had a desire to join the air force.

What’s your favorite thing about being a chef? Creating new recipes, showcasing my talent for the guests.

Did you have an “aha” moment when you knew you wanted to be a chef? Yes, one of my hobbies included cooking for my family so it wasn’t too surprising

Best advice you ever got? If you want to be a great cook, then know your basics

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What’s your favorite tool in the kitchen? Knife

What is your favorite thing to do when you’re not cooking? Spending time with my daughters

Open a sea food restaurant

How do you deal with kitchen pressure? Enjoy the work, be proud of your work, and be with the team

Tell us a funny story from the kitchen? one day, I was preparing a meat dish for one of our regular guests. Immediately I rushed to make my Sticky Date Puddings but I couldn’t find the butterscotch sauce anywhere, only the gravy. Then it dawned on me that I had put the sauce instead of the gravy on my meat dish! Luckily my team hadn’t delivered the dish to my guest yet!

Who would you like to meet? Gordon Ramsay

Who would you like to cook for? All the enthusiastic food lovers

What was the hardest thing for you to learn? Or is there something you just can’t get right? Cooking different dishes at the same time, so they are ready together, but with a lot of practice it has been easier now.

Is there some little something you do for your family to make up for the time you’re not with them? I try to balance my work life and personal life, I love spending quality time with my family by taking them around the city as we explore new places together.

How did becoming a chef change your life? I started respecting the art of cooking; and my love for food escalated to a different level. We have a rule in our kitchen of not wasting food, because there are many under privileged people who don’t get food on a daily basis. Hence we always cook the right amount of food to avoid wastage

What has been the highlight of your career so far? Cooking food for Queen Elizabeth during her visit to India.

What is your goal? Your own restaurant if you don’t have one? As I previously mentioned, I would love to have my own restaurant someday. However, I would also enjoy sharing my experience with students who aspire to be future chefs!

COOKING TIP: When sautéing garlic, use sliced garlic instead of minced to prevent burning. EAST AFRICA CHEF MAGAZINE

CHEF PROFILE

CHEF PROFILE Chef Anish Thulasidasan Nair - four points by Sheraton hurlingham

Sea food paella

DIFFICULTY: Beginner | SERVINGS: 10 | TIME TO PREPARE : 30 minutes | TIME TO COOK: 20 | TOOLS & UTENSILS: Pan

Ingredients 3 tablespoons olive oil

1/2 TSP black pepper

2 tablespoons tomato paste

3 medium sized tomatoes

1 pinch saffron

200-250 grams frozen green beans

1 red bell pepper

1/2 TSP salt

Fish bone broth

1 medium white onion

1 pinch allspice

2 cloves garlic

3 cups short grain rice

100 grams each of mussels, large shrimp and calamari rings 500 grams grilled sea bass meat

1 TSP paprika

Preparations

1. Boil the fish bones with leftover veggies in 2.5 liters of water for 2-3 hours.

5. Wash the rice in water and discard the water. Repeat until the washing water is clear.

2. Chop the tomatoes, pepper and onions. Mash the garlic cloves.

6. Add the rice to the sauce and mix well.

3. Fry the onions in olive oil. Then add the garlic. Add the spices and the salt. Add the tomatoes and red pepper. Add the tomato paste and dissolve if needed with some water. Finally add the green beans. 4. Cook the sauce for at least 30 minutes till it is thick.

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7. Spread the rice evenly in a paella pan. Add on top the fish, mussel, calamari rings and shrimp. 8. Pour the fish broth over the seafood. Cover the pan. 9. Cook in a 180 degrees C oven for about an hour. Halfway through the process uncover the pan

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100+ 100+ CHEFS 100+ RECIP SUP ES PLIE RS

CHEF BOOK 2020

A place to find East Africaâ€™s best chefs and their recipes. There will be a total of 100 chefs featured in this amazing collection. The photography received should be a work of art and the recipes as diverse as the chefs featured. This book will be produced to celebrate The East Africa Chef, a testament to their dedication and professionalism in producing the very best of meals. Our wish would be that every Chef worth his/her salt should be featured in this issue. It is a book to look at, study and cherish.

BOOK YOUR SPACE TODAY 0704 052 333 / 0733 585 480 chefbook@eachef.com | eachef.com

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Chef Damaris [ DAMARIS Wangui ] Ibis Styles Hotel Westlands

I was born in Nyeri and raised in Nairobi, kenya. Schooled at Nairobi River primary then did my A levels at St. Elizabeth Kamuthi Girls. Later on did banqueting and events at Kenya Utalii College thus paving way for my food production course.

Did you go to culinary school? If so, where? I did my course at the Kenya Utalii College

What restaurants have you worked at? I did my internship at Ibis Styles Hotel, Westlands, formerly Tune Hotel; and there after landed my first Job to date.

What was your first job in food?

It was in the year 2013 when I was given the opportunity to cater for a community family festival of 300 people. This was before I enrolled for College education. I also did some small scale business of delivering groceries to clients as I helped my Mum with her Green grocery kiosk.

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

Throughout my childhood, I kept saying one day I would become a chef. Most of the games I indulged in involved mock activities in the kitchen. We would make imitations of food using mud, leaves, water and leftovers.

What’s your favorite thing about being a chef?

The fact that I’m an artist. It fascinates me when I present food that tastes and looks heavenly.

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

My “aha” moment was getting admission in Kenya Utalii College. I had tried applying for admission for three consecutive years without any luck, but I never lost hope. When I was finally given the chance to study, it was really a dream come true for me since I knew my passion would be transformed into a career.

EAST AFRICA CHEF MAGAZINE

Best advice you ever got?

Put more love in food than the ingredients. Love whatever you do and do it wholeheartedly. Trust the process of hardship because nothing comes easy. And above all, put God first in everything you do.

What’s the strangest thing you’ve ever eaten? Snails. I grew up disliking their slimy nature and how they spread mucous

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CHEF PROFILE

everywhere. But when I had a piece in my mouth, I was surprised by the transformation.

What’s your favorite ingredient?

Garlic. It wows me that it is such a versatile, natural and tasty ingredient.

What’s your favorite tool in the kitchen?

Chef’s knife. When I hold it, I feel like I am in control; a magician who chops ingredients into food.

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

I love listening to OPRAH’s inspirational podcasts, long distance travels to getaways and hand crafting house decor items.

Who would you like to meet?

Clare Smyth who’s currently World’s best Female Chef. She is an inspiration to me. Her work is so professional and I aspire to be an entrepreneur just like she is.

Who would you like to cook for?

Chef Dieuviel Malonga The president and founder of Chefs in Africa.

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

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

How do you deal with kitchen pressure?

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

I’d love to explore the Gastronomy approach to food preparation and work in a Michellin star restaurant. I’d also be delighted to learn all types of cuisines around the world, from Italian, Chinese, Mexican, among others, and infuse the same with the African cuisine and also travel the world on cook tours.

How to make homemade pasta dough using bare hands with no mixer was one of the hardest things I had to learn at the onset of my career. I remember my arms turned pink when I got introduced to it. But later on as I continued mastering the skill, I became a pro.

I stay calm under pressure. It is the best posture. I do not take anything personal, and neither do I go so hard on myself. Life is a wholesome journey with challenges here in there. We are better when we accept to handle those challenges, rather than to stress about them.

Of course there is. I always ensure I visit them and have some quality time with them whenever I get a chance. VAnd giving them a treat of some well prepared delicacy is something I savor greatly.

Tell us a funny story from the kitchen.

It helped me gain focus. When I wake up early in the morning, I feel enthusiastic about the day since I will be of service to someone. It has helped me to be more open minded and understanding. It has also made me to be more cautious on what I eat and the quality of groceries I purchase.

There was a time during one of the high seasons when we were extremely busy. Unfortunately somebody confused maize flour with wheat flour while preparing Bechamel sauce. That was a day to remember!

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

What has been the highlight of your career so far?

The fact that I have climbed the ladder from an intern to a commis chef is inspiring enough for me. I’m hopeful I will become a pastries chef soon. It is an enormous journey, but one which I have enjoyed with great satisfaction.

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

I am working towards having my own restaurant in coming years. I am particularly in love with pastry hence I will come up with a dessert bar.

COOKING TIP: While prepairing a meal and you got some herbs leftover you can always freeze them with some olive oil and use them when need be. Also if you want to maintain your celery to be all that crispy and fresh, cover them with alluminium foil and store in the fridge.

CHEF PROFILE

a lawyer. But I guess cooking was the real passion I had.

What’s your favorite thing about being a chef? Being creative with new and exciting recipes.

Best advice you ever got? Everyday is a learning experience.

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

What’s your favorite ingredient? Paprika

What’s your favorite tool in the kitchen? Knife & chopping board

What is your favorite thing to do when you’re not cooking? Traveling and Reading. They are always top on my list.

What would you like to do before you get too old to do it? To support a child who is less fortunate.

How do you deal with kitchen pressure? I go silent and focus more

Tell us a funny story from the kitchen.

CHEF Grace Wangai Brackenhurst Hotel

I realized my passion for cooking at the age of 12. My first masterpiece was a plain cake; and having pursued Home science in High school, I realized my interest in cooking was overwhelming. I am currently a Pro Chef in the industry and a strong advocate for standards and quality.

Did you go to culinary school? I graduated successfully from the Limuru School of Catering.

There is this one day when one of the chefs fell down due to pressure to serve; but surprisingly she didn’t drop the mushrooms she was holding. It was a moment to savor.

Who would you like to meet? The President of the Republic of Kenya

What restaurants have you worked at?

Who would you like to cook for?

Apart from the establishment I’m working for right now, I have had the privilege of working for Ibis Hotel.

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

What was your first job in food?

Cooking rice and getting the recipe right but now I have perfected.

I was first employed as a Waitress.

When you were a kid, what did you want to be when you grew up? I was hopeful I would grow up to become

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The President.

Is there some little something you do for your family to make up for the time you’re not with them? Yes, I cook when there is a family eachef.com

CHEF PROFILE

CHEF Grace Wangai Line Chef, Brackenhurst Hotel

gathering; especially food that is new to them like glazed pork, Bolognaise. I did that during this past Christmas.

How did becoming a chef change your life? Your direction. I have become more patient with people.

What has been the highlight of your career so far? To be featured in the “Get in the Kitchen Show’

Grilled Pork Chops

Served with baked potato wedges and Honey glazed Carrots and a drizzle of apple cider reduction. DIFFICULTY: OK for Most Advanced | SERVINGS: One person | TIME TO PREPARE: 15mins | TIME TO COOK: 30mins | TOOLS & UTENSILS: Chopping Board, knife, condiment holders,peeler, plate, pans.

Ingredients 250 gm Pork Chops

2 gm Garlic

Black pepper, salt to taste

100 gm Potato

2 gm Sun-dried tomato.

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

100 gm Carrots

1 tbsp Honey

I may not want to own a Restaurant, but I’d love to have my own Catering firm and finally give back to society.

Preparations

1. Marinate the pork with rosemary,black pepper, salt, sun-dried tomato and let it sit for 15mins 2. Cut potatoes into wedges, season them with salt and pepper before steaming them and bake in the oven at 170 degrees for 13mins

COOKING TIP: Peel onions with a potato piece at the edge of a knife to absorb the liquid from the onion Issue 3

5. Plate your food starting with the starch acting as the base then the veges follows and on top of that carefully place your pork making sure you maintain the law of symmetry and finish it off with a drizzle of the apple cider reduction. Garnish it with fresh rosemary.

3. Peel and dice the carrots and saute e them in butter until they start to turn brown and remove them from pan and toss them with honey.

TIPS:

4. Grill the pork chops on a griddle for 7mins each side, attaining the grill marks will be great for presentation but otherwise the pork has to be succulent.

The sun-dried tomato is used to add acidity and flavour to the pork.

For you to get nicely browned carrots you must use olive oil.

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CHEF PROFILE

CHEF PROFILE Raw oysters is the strangest thing I have tasted so far. My favourite ingredients are Spanish paprika and cillilantro. Especially when you are doing grills, they give a very unique subtle flavor and aroma.

Chef Dennis Chuili Sous Chef, Double Tree by Hilton, Nairobi

I was born and raised up in the suburbs of kibera and Eastland’s. I attended Highridge primary school then enrolled for secondary education at the Jamhuri High school here in Nairobi. I did my food and beverage studies while undergoing paramilitary training at the National Youth Service School Of catering in Gilgil. I have worked at the Leisure Lodge Golf and beach resort, Great Rift valley resort, Izaa Walton Inn, BTL CICC and Amaica. The first Job I did was in the area of making vegetable salads. I remember walking into that kitchen, fresh from college and very young with the only experience under my belt being attachment and opportunity to do state functions. The cooks were somehow intimidating but the head chef took me in and told me I will do the salads. With no one to guide me, I did an array of vegetable salads and arranged them on a platter. The chef called me and told that was exceptional and at that time, my passion for food garnishing and presentation was born.

While growing, I wanted to be an engineer but I think the dream came to pass because now am an engineer in the kitchen producing meals. The favorite thing about being a chef is the ability of me being able to connect, create, empower and inspire people through food. It’s so fulfilling. Coupled with being passionate about this career, I’m grateful to the Almighty God for giving me the capability of being creative always as I do my daily chores. I had that “Aha” moment when I realised I wanted to be a chef when I encountered and saw how the then president, Mwai kibaki was being served. I longed to that moment when I could execute with precision all the meal in a seamless workflow just like those chefs did. The best advice I ever got is intelligence is the ability to adapt to change since change is the only constant thing in life and the best person to compete with is myself. Have always been told to always strive to give all my best in whatever I do and never fear challenges and trying out new things.

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My favorite kitchen tool is the knife. The knife means everything to me and my knife doesn’t belong to the kitchen team,it belongs to me. I ensure I use the best quality that are there in the market. All my knives are always kept sharp, clean and carry them wherever I go. They are my lifeline while in the kitchen. When am not cooking, I love travelling and going to new places. I’m so adventurous and love nature too much. Watching documentaries and cooking shows is my other part time leisure. Before I get too old, I would love to empower as many people as possible to embrace cooking as a way of culture, business and career that will help them be and create a positive impact to the society. Kitchen pressure is normal in any set up. I usually compose myself and lead from the front. I use the terms “WE” other than “I” because “WE” makes everyone know they are part of the team and they play a vital role in ensuring that we deal with pressure in a very easy way. One funny story I remember is when I had gone for a job trial . I walked in the kitchen and majority of the brigade laughed off me because of the position I had applied for. The reason for this? I had a small body and hadn’t worked in a star rated hotel. One of them told me that that I couldn’t make it. Everyone laughed. But I proved them wrong when I did my thing, presented it and the were like is this you? I later on told them that being a great cook is not about working in star rated hotels but rather the passion, determination, creativity, positive attitude,consistency, respect and keen to detail.

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I would love to meet chef Richard Knott, Chef Dennis K. Little, chef Ramsey and all those people that have interacted with me through my social media platform, wanting to meet up with me. I would love to cook for as many food critics as possible because they will help me progress further in my quest for this culinary. through their genuine suggestions and criticisms. Honestly, up to now, making samosa pockets has been the hardest thing for me to learn up to date. I always donâ€™t get it right. I love spending quality time with my family and loved ones. I cook for them and go places with them so as we unwind and bond more. Becoming a chef has really transformed me by making me understand, appreciate and embrace all different cultures through food cuisine. My highlight in this career is when I joined the Hilton brand. This opportunity has enabled me to grow further in my career in terms of management and cooking skills. Being given an opportunity also to study at the Hilton University, will help prosper my career to greater heights. Definitely owning my own restaurant and culinary school is my dream. I want to use the two to give back to the society by employing and teaching as many aspiring chefs as possible. A cooking tip I would love to share is always have the sixth sense in terms of taste buds,smell and sight while in the kitchen. You want to know what am trying to say,trying making vegetable soup that has mushrooms and cucumber, blend,sieve and add cream,that aroma and taste is heavenly. My parting or opening shot is that I am still growing up in this career and what proposed me is my willingness to learn, passion for culinary art, flexibility, dedication, self discipline, respect, consistency, positive attitude, keen to detail and above all Godâ€™s guidance. Issue 3

Grilled paprika chicken breast with mushroom sauce

Ingredients Chicken breast 10 gms Spanish paprika 50 ml vegetable oil Pinch of salt

For the sauce Mushroom sauce: 20 gm butter 100gm mushrooms, sliced garlic and onion, finely chopped (or minced) 150 ml cooking cream 20 ml dark soy sauce

Garnish; Fresh rockets, dill and pickled carrots

Procedure

5. Add in the cream together with the soy sauce. 6. Simmer for two minutes and serve.

1. Skin and de-bone the chicken breast. 2. Marinade for at least one hour or more with Spanish paprika, salt and oil 3. Grill it for close to 10 minutes for both side. 4. For the sauce, saute the mushrooms, onions and garlic with butter.

Serve with roast potatoes, creamed spinach, mushroom sauce and garnish with fresh dill, rockets and pickled carrots and sum it up with blended beetroot with strawberries and natural yoghurt as the drink Looking forward to your response or queries.

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CHEF PROFILE

Hotel, Carnivore Restaurant, Ashnil Lodges, Oldonyo Sapuk Resort and many others.

What was your first job in food? I was really lucky I started off as a Commis 1 Chef and the rest is what I may refer to as history.

When you were a kid, what did you want to be when you grew up? hahaha I love this one,i started by saying I want to be a scientist, then followed by a computer technician, and I ended up becoming a chef

What’s your favorite thing about being a chef? I love impressing people with the food I have cooked, especially the artistic part of it.

Did you have an “aha” moment when you knew you wanted to be a chef? Not really. Iit came naturally. I didn’t know about chefs and cooks, bearing in mind I was only a kid. The only person I knew could prepare good food was my mum; but over the course of life, I ended up making a decision to pursue this line of trade.

Best advice you ever got? Put God first in everything you do.

Chef Brad Henry Wambua RUE 104 Restaurant

What’s the strangest thing you’ve ever eaten? Omena; which tasted really good. I’m hopeful I can come up with a proper recipe for it.

What’s your favorite ingredient? Garlic

What’s your favorite tool in the kitchen? The fryer and the microwave.

Awards

Did you go to culinary school?

Best chef in entrepreneurial skills 2016, which was awarded by the Kenya commercial bank.

Yes, of course! I went to the best and top rated culinary school in Kenya and East Africa. It’s called International Hotel and Tourism Institute [IHTI], Kileleshwa.

Bio Born in mombasa on April 5, 1991, and raised in Nairobi, my mother influenced me to become a chef. I started cooking when I was in the 4th grade. That’s how I later on became the Founder of Mayas Organics

What restaurants have you worked at? I began my career at the Travellers Restaurant at the Hilton hotel. Later I joined Rue 104 Restaurant. I also had stints at Pharleys by Vipingo, Azure

EAST AFRICA CHEF MAGAZINE

What is your favorite thing to do when you’re not cooking? Watching Animations with my daughter.

What would you like to do before you get too old to do it? Work in a Michelin-starred restaurant.

How do you deal with kitchen pressure? It’s quite simple and basic. I enjoy cooking while listening to some good house music. eachef.com

CHEF PROFILE

Tell us a funny story from the kitchen. I once deep-fried a plastic bottle top accidentally together with fries, and it was almost dispatched to the intended guest. It was a close call but I made it out of the kicthen alive that day. My colleagues made fun of me for weeks on end!

Who would you like to meet? Jamie Oliver

Who would you like to cook for? It’s always been my wish to cook for Sauti sol. Its a amazing boys band that I admire a lot.

What was the hardest thing for you to learn? Or is there something you just can’t get right? Well, I think turning potatoes has always been a nightmare for me right from day one. I can never just wrap my fingers around this task. I don’t know why, really.

Is there some little something you do for your family to make up for the time you’re not with them? I prepare breakfast for my fiancè during my off-days. In the course of the day, I often take her out in the company of my daughter for a refreshing family moment around town.

How did becoming a chef change your life? Your direction It made me have a strong heart. It also made me focused and determined. In the end I have become a risk taker and a hard working man. I may say it also made me quite creative.

What has been the highlight of your career so far Cooking on TV.

What is your goal? Your own restaurant if you don’t have one? My goal is to grow my own business into a multi million company in East Africa, and to also own a 5 star fine dining restaurant.

Dijon pepper coated steak

DIFFICULTY: OK for Most | SERVINGS: 2 | TIME TO PREPARE : 3 minutes | TIME TO COOK: 10 minutes

INGREDIENTS

2gm Salt

150 gm Beef tenderloin

10 ml Cooking oil

5 gm Black pepper powder 10ml Yellow Dijon mustard

TOOLS & UTENSILS BBQ brush ,oven trey,cling film,metallic bowl.wire whisk,frying pan

PREPARATION 1. Trim off excess fats on the beef tenderloin 2. Pre heat oven at 150°c 3. On a metallic bowl combine ,oil,salt and Dijon mustard and black pepper ,salt whisk till everything is well incorporated. 4. Using a brush,apply generously on the steak till it’s well covered, 5. Transfer the steak to a cling film ,wrap it to form a cylindrical shape ,put it in the freezer to set and to become firm for 10mins,

6. Heat your pan or skillet,add oil,remove the steak and unwrap it.grill it for 2mins each side till half cooked 7. Transfer it in the oven for 8-10mins . 8. Remove and let it relax and serve.

COOKING TIP Steak is best served with any type of potaoes ,a simple vegetable medley,a sauce of your choice and a glass of red wime

COOKING TIP: Easier way of peeling of garlic skin is by putting it in a sufuria with a lead on and shake it vigorously for 2min it will peel of easily and cloves separated. Issue 3

EAST AFRICA CHEF MAGAZINE

CHEF PROFILE

CHEF SILAH NJUGUNA NDEGE EXECUTIVE CHEF, LOWLANDS HOTEL & SPA CHUKA-MERU

Bio I’m a hot Kitchen Specialist in th hospitality industry

Did you go to culinary school? If so, where? I graduated from the Kenya Utalii College in 2008.

What restaurants have you worked at? Hennessis Hotel in Nairobi, Batian Grand Hotel in Nyeri; and currently at Lowlands hotel in Chuka.

What was your first job in food? Cooking Prawns at Baobab hotel in Malindi

When you were a kid, what did you want to be when you grew up? I wanted to become a teacher, but as you can see, that didn’t turn out to be my destination. I found myself in this career, and I’ve loved every moment of it.

What’s the strangest thing you’ve ever eaten? Chameleon, Bats, Python

What’s your favorite ingredient?

contemplated about for sometime, and I’m sure when I retire, I will make a bold move.

Onion

How do you deal with kitchen pressure?

What’s your favorite tool in the kitchen?

Teaching my colleagues new cuisines

Knife

I take things easy. That has always been my way and it has worked for all these years.

Best advice you ever got?

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

Tell us a funny story from the kitchen.

What’s your favorite thing about being a chef?

I was advised by my executive chef Herbert that I should stick to this industry because it was a rewarding journey. I have no regrets whatsoever for taking that advise. I can see a future that is fruitful and full of beautiful experiences.

I love watching football. It is really exciting and relaxing. There is a lot of anticipation for results, as well.

What would you like to do before you get too old to do it? I’d like to open my own catering business in the long run. It is something I have

EAST AFRICA CHEF MAGAZINE

A customer once requested for a palak pama and he was served chicken palak. It was a bewildering moment. Even the customer could not help but laugh at the shocking spectacle.

Who would you like to meet? President Uhuru eachef.com

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Who would you like to cook for? US President Donald Trump.

What was the hardest thing for you to learn? Or is there something you just can’t get right? Something which was hard to learn was just the food cost. Balancing and juggling between getting the right end product and minimising on cost is always a nightmare for many chefs. No one ever seems to get it right all the time. But we have to keep trying.

Is there some little something you do for your family to make up for the time you’re not with them? Showing them how to prepare some soup like Puree of Spinach is always an exciting experience. But I love cooking for them when the time allows.

Chicken Kikwetu

How did becoming a chef change your life? Your direction? I have never lacked an opportunity in the industry as a chef. As long as one has the necessary experience, we are always on demand in the hospitality industry. I gives me the sense of security, that I may never run out of work.

INGREDIENTS

What has been the highlight of your career so far? The greatest highlight of my life is the fact that I have since become an executive chef from a mere trainee at the very onset of my career.

What is your goal? Your own restaurant if you don’t have one? I hope I will one day open a medium standard restaurant with specialty continental dishes.

DIFFICULTY: Beginner / OK for Most Advanced | SERVINGS: 4 | TIME TO PREPARE: 10 minutes | TIME TO COOK: 25 minutes

1 Whole chicken

2 Arrow roots

4 Boiled eggs

2 kg potatoes

4 Tomatoes

1 Teaspoon marination

1 Green maize

TOOLS & UTENSILS Sufuria, knife, spoons, plates, cooking spoon

1. Stir fry the onion

PREPARATION

9. Add the boiled green maize

2. Add 1 teaspoon marination

10. Add dry French fries

3. Add sliced tomato

11. Add dhania

4. Stir for 5 minutes

COOKING TIP:

5. Add the sliced chicken (12pieces)

Add a little bit of oil to butter so it doesn’t burn

7. Add the boiled eggs without the shells

Issue 3

6. Simmer for 20 minutes

COOKING TIP Using marination and garnishing to add flavor to food

8. Add the sliced boiled arrow roots EAST AFRICA CHEF MAGAZINE

CHEF PROFILE

Chef Wamalwa EXECUTIVE CHEF, The United Kenya Club

sure that I wanted to become a chef in the future.

What’s your favorite thing about being a chef? When my guests and diners appreciate the food I’ve prepared for them, it really warms my heart. I’m often gratified when I receive their positive and encouraging comments about the food I’ve made; and when they commit to come back, it is always a ray of hope and contentment for me.

Did you have an “aha” moment when you knew you wanted to be a chef? Whilst growing up, I observed with agony as my mom baked cakes from time to time using a very tortuous method involving the use of charcoal and other traditional cooking equipment. One day, while she was away, I tried my hand at this traditional method of cooking using her example. To my surprise, my cake came out better than the ones she’d been making all along. When she arrived, she wasn’t sure what to do to me because she had often sternly warned that I shouldn’t try what she used to do - especially baking cake. To her amazement, I had prepared cake that was excellent. She could only smile and congratulate me. It dawned on me that day that I was certainly going to make a very good chef someday.

Best advice you ever got? Best advice was from my Dad. He once told me to respect my seniors and I’d make it in life. I think that was the best advice I ever got. I has actually worked..

What’s the strangest thing you’ve ever eaten? Roasted snails and snake

Awards

German TV Show Celebrity Job Swap

Bio After O-Level, I joined in-house kitchen training at Sarova Mara Camp for one year

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

nn nn nn nn

Ibis Hospitality Consultant, Nairobi Hennesis hotel in Nairobi Superior hotels in Naivasha and Nairobi Crown Plaza in Nairobi The United Kenya Club in Nairobi

What’s your favorite ingredient? Fresh garlic and oyster sauce

What’s your favorite tool in the kitchen? Turning knife

What is your favorite thing to do when you’re not cooking? Going to the gym and interacting with DJ’s

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

Yes; Kenya College of Commerce & Hospitality where I studied my Diploma in Hotel and Catering

What was your first job in food? I was a Pastry chef. I still remember making very delightful croissants

To run my own restaurant

What restaurants have you worked at?

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

Ensuring proper briefing to all the staff in the kitchen; and making sure instructions are followed as issued.

They include; nn

Crayfish Camp in Naivasha

I developed an early desire and urge to cook, and as I grew up, I knew for

EAST AFRICA CHEF MAGAZINE

How do you deal with kitchen pressure?

Tell us a funny story from the kitchen. eachef.com

CHEF PROFILE I was once told to prepare Samosa by my Head Chef way back when I didn’t have much experience. After making dough, I didn’t know I needed to apply oil on the samosas in a certain manner. I ended up with chapatis and not samosas. My colleagues laughed at me, and it was really embarrassing. But I also made light moment of it and joined in the laughter. I later learnt how to prepare Samosas the correct way.

Pork and red cabbage

DIFFICULTY: Beginner / OK for Most Advanced |SERVINGS: 1 [One] | TIME TO PREPARE: 3min | TIME TO COOK:10min

INGREDIENTS

Who would you like to meet?

250g Pork chops

Chef Harman from German. I like his cooking style and Leadership skills

1 bch Salt and pepper

Who would you like to cook for?

1 pc Sliced onion

H.E. Uhuru Kenyatta, the current president of Kenya

1/2 pc Shredded purple cabbage

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

1 cloves Fresh garlic

Confusing cucumber and baby marrow during busy hours

Pan and knife

Is there some little something you do for your family to make up for the time you’re not with them? I love preparing breakfast for my family. My kids, particularly, are in love with waffle.

How did becoming a chef change your life? Your directions I’m a proud chef. This is a life I’m glad I’ve lived. I have learnt how to take care of my health by eating good food and keeping high standards in matters hygiene.

What has been the highlight of your career so far? Am now managing a commercial kitchen, yet I began from the basic process of in–house training. As Head Chef, I have met important people like C.E.O. Safaricom, C.E.O Nation media Group, H.E. Raila and other prominent political leaders.

What is your goal? Your own restaurant if you don’t have one? To be an Executive Chef running my own restaurant

COOKING TIP: Egg Shells are best for fishing out bits of egg shell. why? Because they’re sharp and cut through the egg. Issue 3

15ml Oyster sauce

TOOLS & UTENSILS Preparation

1. Melt the butter on a pan 2. Toss the pork which has been marinated. 3. Cook or grill on low heat until brown 4. Season to taste with salt and pepper. 5. Add shredded cabbage 6. Add oyster sauce and honey look yummy 7. Serve with Baked potatoe

COOKING TIP If you place your meat in the freezer for abit, it’ll be easier to cut those wafer thin slices for carpaccio.

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

EAST AFRICA CHEF MAGAZINE

INGREDIENT TIPS

Chefâ€™s Popular

Spice Blends

CHEF BOOK 2020

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EAST AFRICA CHEF MAGAZINE

Blend complementary spices to create a whole new taste

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