East africa chef magazine issue 1

How to become a chef

THE PRIDEINN CENTRE - WESTLANDS NAIROBI • 9-10 MARCH 2018 • THIS EVENT IS AIMED AT BENEFITING THE BAKING, CATERING AND CONFECTIONERY BUSINESS.

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. EQUIPMENT & TECHNOLOGY: Energy • Bakery equipment • Refrigeration • Chocolate & finishing ingredients • Coffee vending • Confectionery Equipment • Dairy • Storage • Flour Sifters • Quality management & food safety solutions • Garnishings • Ice cream machines • 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 machinery and materials • Payroll systems • Pizza ovens • Mixers • Measuring Instruments • Containers • Decoration Goods • Gourmet Specialty Items • Ingredient Handling Systems • Retail Solutions • Other pertinent products and services •

EXPO || FORUM || DEMOS BOOK YOUR SPACE TODAY 0704 052 333 / 0777 333 368 / 0733 585 480 jenny@eachef.com • www.eachef.com •

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CONTENTS

becoming a Chef

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10 TRAINING: Becoming a chef

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TRAINING: The Rise And Rise Of Air Travel And Related Studies Centre

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BUSINESS SET UP: How To Start A Restaurant 10 KITCHEN SET UP: What Are The Kitchen Design Principles? 13 KITCHEN SUPPLIER: The Steps Of Building A

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BASICS of Commercial Kitchen Design

Commercial Kitchen Passionately

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THE BAKERY: Starting A Bakery

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BAKERY SUPPLIER

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Kitchen Essentials

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CHEF PROFILES: Macharia 27 Malonga 31 Rubia 35 Mwai Ndungu

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Timothy 39

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John Chege

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Tip : Know A Chef’s Best Friend

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Ingredient Tips

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EDITOR’S NOTE We are strongly convinced that this timely copy will not only help industry players comprehend better the kitchen place, but will also be a valuable resource for all your kitchen and cooking needs in the long run.

We usher you to our open doors now, and invite you to the appetite-whetting world of food, entertainment and relaxation.

If you ever thought the kitchen was a place for cooking and serving meals only, we are here to thoroughly distort your conviction by ushering you to a revolving world where entertainment is not only reminisced in the art of cooking, but in the process that makes that art come to life. A kitchen lives, and a kitchen talks, laughs, cries and gets depressed because of pressure. A kitchen is more alive than you could ever imagine.

We want to tag your ear along, and present you with the silent conversations that happen between crockery, cutlery, food, fire and the chef. It is a semblance of a dance that is delicately choreographed to perfection, with every key ingredient falling in place just at the right time. That’s how food is made, ladies and gentlemen, and presented to you not just for your stomach, but as a fulfilling end to an important process that keeps you alive.

WELCOME

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e are delighted to welcome you to this inaugural edition of East Africa Chef Magazine. This has been a remarkable journey borne out of necessity and desire by the hospitality industry at large, to have a publication that will be specific to the kitchen. Indeed, we have responded to that profound call by partnering with various chef bodies in the country and beyond, to bring you this refreshing copy.

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

In this copy, you will find interesting profiles of various household names in the kitchen, chefs who have dedicated the better part of their profession in ensuring the art of cooking is preserved. We have also lined up several stories to help you comprehend the kitchen place, and why it is important to make it as homely as is possible for the user.

We hope this copy will inspire you to throw your hat into the ring, and to declare today that you are ready to cast aside your career for a more sophisticated journey in the kitchen! Enjoy, and welcome to the East Africa Chef Magazine. This copy is proudly supported by our partners, Supreme Chefs, which is an association of Chefs in East Africa.

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.

Infobox Media P.O Box 2097-00621 The Village Market, Nairobi Tel: 0704 052 333, 0733 585 48 0777333 368 Email: info@infobox.co.ke www.infobox.co.ke

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TRAINING

becoming a Chef

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he foodservice industry is one of the largest, most diverse as well as fastest growing industry in East Africa and it is estimated that the restaurant industry would keep growing in the foreseable future. This, combined with the large selection of types of jobs to choose from, makes a career in foodservice a very appealing prospect. Before you start pursuing a career in foodservice, you should know the various positions in a traditional kitchen, how to go about getting an education, and the different career paths that are available to you..

JOBS IN A KITCHEN

executive chef to create new recipes and design the menu.

If you’ve never worked in a kitchen before, the hierarchy and different job titles can be confusing at first. There are many job titles that you might encounter when doing research, so here are descriptions of a few of the most common ones you’ll encounter:

STATION CHEF / CHEF DE PARTIE: Station chefs are in charge of various stations that cook specific dishes, such as salads, grilled foods, and soups.

They are also in charge of several line cooks that work at their station.

EXECUTIVE CHEF: The executive chef is the person in charge of the kitchen and all of the various stations. Contrary to the title, executive chefs do not do much food prep. They spend most of their time managing the kitchen and creating new and innovative recipes for the menu.

SOUS CHEF: The sous chef is second in command in the kitchen. Their duties include managing each station to make sure the food is being cooked properly. Some sous chefs also work with the

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PASTRY CHEF / PATISSER: The pastry chef is in charge of preparing all of the desserts, cakes, and pies. In addition to desserts, many pastry chefs take care of baking breads and other baked goods.

LINE COOK: Line cook is the entry level position for many people starting out in the foodservice industry. Line cooks are the front line of the restaurant, and they handle the preparation and cooking of the food under the supervision of a station chef or sous chef.

TRAINING

EDUCATION VS. EXPERIENCE There are a lot of different ways to learn to become a chef. The traditional route to become a chef is to go to culinary school, but more and more chefs nowadays are forgoing culinary school and learning the skills of the trade by experience. There are even some famous chefs who have skipped culinary school in favor of experience. Here are some pros and cons of formal educations versus learning by experience to help you decide what works best for you:

FORMAL EDUCATION For many aspiring chefs, going to culinary school is the best way to attain their goals and move up the ladder. But, culinary school may not be the best option for every person in the foodservice industry. Here’s a breakdown of the pros and cons of going to culinary school, so you can decide if it’s the right choice for you:

Students of Air Travel and Related Studies Centre participating at a Chef Delight Event

PROS OF CULINARY SCHOOL: Culinary school teaches you the correct techniques, so you don’t create bad habits.

Some schools help their students find positions in reputable kitchens, so they get work experience.

Teachers are a valuable resource and a great way to find potential jobs after you graduate.

Having a culinary school background helps to hone your palate and teaches you how to combine flavors, which is beneficial if your goal is to become an executive chef.

CONS OF CULINARY SCHOOL: Enrolling in culinary school is a big time commitment, and not every chef will be able to set aside several years to devote to studying before working.

Culinary school can be very expensive, requiring lots of funds. Carefully consider your finances before jumping into anything.

Students of Food Production at Air Travel and Related Studies Centre

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TRAINING

INTERNSHIPS There are some other options that you can choose from to gain an education and experience. One of these options would be to work as Intern.

LEARNING FROM EXPERIENCE Another route would be to learn the tools of the trade from experience and working in kitchens. While you won’t learn in a structured setting, you can become a great chef without ever stepping foot in a culinary classroom.

Here are some pros and cons of learning from experience to help you decide if it’s the right option for you:

PROS OF LEARNING FROM EXPERIENCE: The biggest pro to learning by experience is that you can make money while you’re learning.

Working in a kitchen will teach you how to work in a high-pressure environment.

Kitchens are hectic and fast paced, and as a chef you need to know how to not only cook, but also cook with time constraints.

Many chefs are willing to mentor line cooks and teach them the proper knife techniques and skills they need to improve as chefs.

CONS OF LEARNING FROM EXPERIENCE: Learning by working in a kitchen won’t give you the same access to contacts and connections that culinary students have.

Having a certificate from a culinary school looks excellent on a resume, and

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having a diploma from a well-known school can open a lot of doors that may not be open to you otherwise.

Chefs who learn by working will not have the same structured education that culinary students have, and your quality of experience can vary drastically depending on your employer.

As an intern, you would work in a kitchen under the tutelage of a chef, and you would usually be paid a small stipend or be given room and board.

It’s a similar concept to learning from experience, except your instruction will be more structured and the chef will work with you more closely. Internships combine the best of both worlds, because you’re getting one-on-one, informative instruction, but you’re also getting hands-on experience.

TRAINING

PERSONALITY-BASED FOODSERVICE JOBS 1. CELEBRITY CHEF: We all know their names. Being a celebrity chef is a glamorous lifestyle filled with television appearances and magazine interviews.

But, as you would expect, it’s a difficult path that requires years of hard work, a talent for cooking and networking, and tons of luck.

2. YOUTUBE CHEF: As our culture has become more Internet-focused, many aspiring chefs are turning to the video platform YouTube to make a name.

Becoming famous on YouTube requires many of the same qualities as becoming a celebrity chef, such as a talent for cooking, a warm and friendly personality, and years of hard work. If you’re looking to get your start on YouTube, learning some video editing skills and digital marketing can help you get off on the right foot.

CAREER PATHS UNIQUE FOODSERVICE JOBS 1. RESTAURANT OWNER: Chefs make great restaurant owners because they have worked in kitchens before and understand how the foodservice industry works. But, if you’re planning on opening your own restaurant, it may be beneficial to take some business classes at a local university or college.

The foodservice industry is constantly evolving and changing, making it an exciting time to become a chef. Becoming a chef is not easy, and it requires years of practice, study, and experience to be successful. But, the field of foodservice is expanding, and there are more unique opportunities outside of traditional kitchens available to aspiring chefs than ever before.

2. FOOD STYLIST: Working as a food stylist is excellent for chefs that have an eye for design. People working in this field are responsible for styling and arranging food for photoshoots for commercials, magazines, and menus. Working as a food stylist requires a formal education and a portfolio of your work to present to employers.

3. CATERER: Being in the catering business can sometimes feel very similar to working in a restaurant. You’ll spend a lot of time in the kitchen creating new and interesting recipes and working in a fast-paced environment. But, catering provides variety, and it’ll allow you to work with clients, travel to different locations and events, and constantly create new menus.

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TRAINING

The rise and rise

of Air Travel and Related Studies Centre

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By Staff WRITER

here are very few learning institutions around the world that offer quality training for Chefs.

As our EDITORIAL TEAM discovered, Air Travel and Related Studies Centre has built an outstanding reputation as one of the leading learning institutions in Africa to produce highly trained and professional chefs for hospitality institutions around the world.

When the Board of Directors of the Air Travel and Related Studies Centre decided some years ago to launch a course on Food Production, it didn’t immediately emerge that this would be an intensive course that would need facilities and highly trained lecturers to produce the right caliber of graduates.

The course was immediately institutionalized, and over the years, it was refined to cater for the bludgeoning hospitality sector that is often in need of well-trained Chefs. Many years down the line, Air Travel and Related Studies sits side by side with some of the leading institutions that offer this course around the globe.

“One of the main challenges for us has been the availability of facilities for practical training,” says Mr. Charles Gakuu, who is the Founder and Director of the Centre. “In order to successful train a chef, an institution must have modern kitchen equipment, food supplies and a patient lecturer who can take students through practical sessions.”

Apparently, this has been the Achilles Heel for most institutions of this nature because the Kitchen equipments aren’t cheap to

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come by, and neither are the food supplies. It means the centre can only accommodate about 15 students at any one given academic year.

“But that is what has made us to successfully produce graduates that are professionally equipped to become chefs in any leading hospitality institution in the world,” says Mr. Gakuu. “We know our limits, and work within them to ensure we do not give the market half-baked graduates.”

In an industry that has stiff competition, Mr. Gakuu says chefs are on high demand, but unfortunately there aren’t many institutions that are offering a course in Food Production, particularly targeting chefs. This has made the market experience a shortage of chefs; and it is sometimes quite a daunting task to feed the market when the college can only take so many students. In the future, he hopes the Centre will find sponsors who will be able to help create room for more equipment and food supplies, and hence the subsequent increase in student intake for this course.

“Cooking is an art, and one must have the passion and drive to engage in it. It is not a profession for the faint-hearted,” Mr. Gakuu says. “Students who enroll for this course must be sure they really want to become chefs. It is demanding and full of pressure. A chef may need to stand the whole day in the

TRAINING

kitchen, and issue instructions according to the schedule of food to be prepared, to a host of other assisting chefs who are specialist in various cooking disciplines.

It is for this reason that we encourage only those who have a passion for this vocation to throw in their hats in the ring.”

The Centre has benefited greatly from partnerships with various world-class hospitality institutions, among them hotels, resorts and lodges in Dubai, France and Western Europe at large. The institution sends students undertaking this course to these leading hospitality facilities for further training and attachment, and eventually ends up getting them jobs where possible.

“This partnership has largely given us the impetus needed to enable our students obtain the exposure they require to succeed in this profession,” Mr. Gakuu says. “Some of the institutions that have

been very supportive in Kenya include The Sarova Group of Hotels, Sankara Hotel, among others. Our joy is seeing most of our students undertaking this course being absorb by such leading brands in the country alongside others in the Middle East and Europe.”

Air Travel and Related Studies Centre has set its standards high enough to compete with international training institutions.

The aspiration is to ensure the institution operates at par with peers on the international scene. That is why you will find that most leading chefs in the institutions of hospitality in this region, have come from this learning Centre. The sky as it seems, is the limit for Mr. Gakuu and his team, and he hopes there will be more chefs coming through the ranks in coming years from the humble aboard that is the Air Travel and Related Studies Centre.

CHARLES GAKUU,

Founder and Director of the Centre

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BUSINESS SET UP

How to Start a Restaurant

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ver dreamed of opening a restaurant, but unsure of where to start? Opening and managing a restaurant can be a daunting task!

But with a clear cut menu, theme, marketing, and management plan, you can turn that vision into a reality. Our eight step guide provides tips and resources to help you open and operate a new restaurant. It includes handy hints compiled from industry professionals here in Kenya and East Africa at large.

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1. BUILD YOUR MENU First and foremost, map out your menu! The menu is the most crucial part of your restaurant concept. Your restaurant cuisine will determine the equipment you buy, the crowd you are targeting, the staff you hire, and many other aspects of restaurant management.

By creating your menu, you’ll help establish these keystones for your business: nn nn nn nn nn

The demographic you are interested in serving Capability of cooks and staff Equipment capacity and layout Availability of menu ingredients Pricing strategy

BUSINESS SET UP

2. CHOOSE A THEME AND OWN IT Now that you’ve established your entrees, it’s time to choose a restaurant theme and own it!

Visualize the type of space you’d like to create before you choose a colour scheme, logo, and other marketing materials.

Use lighting, colour, and furnishing to set your stage. For an intimate dining experience, use dark colours to make a space seem smaller and choose comfortable seating to be more inviting. For a quick service atmosphere, use bold colours, bright lights, and hard seats to ensure that diners move on after 20 minutes. And don’t forget staff

uniform! Whether you own a tropical themed restaurant or operate a 5 star establishment, your staff should emphasize that theme.

For branding appeal, it is essential to create a restaurant logo. This will serve as your restaurant emblem and appear on your menu cover, marketing and press material, storefront and outdoor décor like umbrellas, take out containers, and customizable items such as glassware. Further promote your logo with more customizable restaurant supplies. Remember that colour is a mark of recognition, so choose your logo hues wisely.

3. ESTABLISH EQUIPMENT LAYOUT You’ve established your meals and restaurant theme. Now it’s time to think about equipment installation, and how it can meet the goals set forth in your menu and theme. Your goal is to create a systematic flow from front of house to back, from the receiving hostess all the way back to the kitchen. When it comes to installation, think about the frequency in which you’ll use equipment in order to avoid overuse. For instance, do you plan to feature many broiled items? Too many broiled products will slow down service if the broiler can’t handle them. Considering planning appetizers that don’t require stove tops and grills to avoid conflicts with main entrée prep.

Be aware of restaurant layout problems that can delay installation. Common culprits include: nn nn nn nn nn

Utility specifications for electric and gas equipment Water connection, water pressure, and drain requirements Hood depth requirements Mounting surfaces Building permits

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BUSINESS SET UP

4. GET SOME MONEY Financial planning is one of the most challenging aspects of restaurant management. Before you seek out a loan or other means of obtaining capital, ask yourself: How much money do I have?

How much money is needed to get the restaurant up and running? How much money will it take to stay in business? Plan to have at least 6 to 12 months of payroll money in the bank available before opening. This is where many restaurants fail.

Decide if you will buy, build, or lease space, and know the pros and cons.

6. HIRE THE RIGHT STAFF 5. FIND A RELIABLE SUPPLIER You’ve envisioned your restaurant layout - now it’s time to find the supplies.

A constant, reliable source of supply at a reasonable price must be established and maintained to ensure restaurant success. Some wholesale suppliers offer high quality equipment and reliable customer service for your restaurant supply needs. There are two elements of supply you want to think about: INGREDIENTS Consider choosing multifaceted ingredients, and buying in bulk at wholesale

prices to save money.

Consider a seasonal, or even daily, menu to avoid drastic price increases for out of season items.

EQUIPMENT We suggest choosing a reputable wholesale supplier and doing your research before choosing.

While it’s tempting to buy used equipment to save money, new machines that come with a clear warranty are your safest bet in the event of equipment malfunctions. Lastly, choose a supplier with reliable local customer service.

Consider all roles that need to be filled at your restaurant before hiring staff. This includes human resources management and supervisors; food and beverage purchasing; receiving and storing products; food preparation; foodservice; food cleaning and dishwashing; marketing and sales; public relations; accounting and

auditing; and bar services.

Investing time and training into the right staff can spare you the headache of constant rehires. It is important to outline crucial issues to think about prior to hiring, including a realistic checklist of anticipated costs and overheads (salaries, insurance, recruitment costs, and more).

7. BE MINDFUL OF THE COMPETITION Whether it be depressed economy, offbeat location, or the brand new burger joint across the street, you’ll always be up against some obstacle prior to (and during) your restaurant’s operation.

This will call on you to

get creative! If you can’t compete with a neighboring restaurant’s low prices, play a different angle: Family owned.

Ingredients freshly grown. An exclusive, one of a kind dish.

Live music.

8. CREATE DEMAND WITH SOFT OPENINGS You’ve heard the old adage “Practice makes perfect.” The same goes for restaurant openings! Consider hosting a soft opening for a limited number of people before opening your restaurant doors to the public. This “test run”

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strategy allows you to hone in on specific meal times to see where your staff could be more efficient. From private parties for friends and family to sneak peeks open to the public, there are several soft launch strategies.

Hold a soft opening for neighboring homes and businesses. This will help you gain local fans, in hopes that they will return and suggest your restaurant to visiting friends and colleagues.

BASICS of Commercial Kitchen Design

KITCHEN SET UP

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WHERE DO WE START? lassic wisdom tells you to have a place for everything and everything in its place. That means tidy up, be organized, and put things where they belong. That’s great advice for everyone, but restaurant owners and executive chefs should pay special attention. Nothing contrains a restaurant like an inefficient kitchen, so taking the time to organize is essential. That doesn’t just mean putting spoons back in the right drawer or pans on the right shelf, either. Those are good places to start, but the true secret to an efficient commercial kitchen is appropriate planning and design.

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KITCHEN SET UP

WHAT’S APPROPRIATE FOR YOU? Good question. To answer it, you need to consider the purpose of your establishment. What are you passionate about and what are you trying to do? Are you a burger joint looking to pump out meals as quickly as possible? Perhaps you are a 5-star restaurant specializing in classical African cuisine? What about a college or university dining hall trying to feed thousands of students every day? Whatever the answer, your kitchen needs will be unique. The success of your establishment depends on the success of your kitchen, so consider this question carefully before moving on. The last thing you want is having to prepare an elegant duck confit on a shabby hotplate because you didn’t take the time to think about the purpose of your kitchen.

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KITCHEN SET UP

WHAT ARE THE Kitchen Design Principles?

You’ve decided what the purpose of your kitchen is, so where do you start? The first step is to familiarize yourself with these commercial kitchen design ideas. Regardless of what type of food-service establishment you have, there are several objectives for designing a kitchen properly. Your kitchen needs to maximize: nn nn nn nn nn nn

Flexibility and Modularity Simplicity Flow of Materials and Personnel Ease of Sanitation Ease of Supervision Space Efficiency

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KITCHEN SET UP

SIMPLICITY FLEXIBILITY AND MODULARITY A commercial kitchen is a dynamic place, so its layout should be able to accommodate change. Maybe you redesigned the menu and added new dishes, or hired a new executive chef that operates differently than the last. Whatever the case, the ability to mold and shape your kitchen is essential. This might take the shape of multi-use workstations or movable equipment.

Remember that an adaptable kitchen is a successful kitchen.

FLOW OF MATERIALS AND PERSONNEL A kitchen is a busy place, but it doesn’t have to be a chaotic place. A kitchen designed around the flow of materials and personnel will have a logical layout in which no employees or materials backtrack through the space. In other words, the kitchen will operate in some type of circular pattern.

The refrigerated and dry storage areas should be near the receiving area, for example, but the waste disposal and warewashing areas should be separate from the food preparation and meal cooking areas. Completed meals will exit the kitchen on one side and soiled dishes will enter the kitchen on the other. Adhering to this principle not only keeps the kitchen clean and food safe, but eliminates confusion and ensures a well-organized and orderly system.

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Kitchens are prone to clutter and clutter leads to confusion and poor sanitation that negatively affect a foodservice operation. To maximize space and effectiveness, consider designing a kitchen with simplicity in mind. Locating server stations near the kitchen, for example, limits trips through the dining room, while modular or drop-in equipment eliminates some corners and edges and unnecessary shelving.

Further, selecting the proper equipment with only necessary accessories will save you space and money.

KITCHEN SET UP

SPACE EFFICIENCY Operating a kitchen is rough on the wallet. Real estate costs a pretty penny, maintenance is expensive, and cooking equipment isn’t cheap, not to mention there are staff paychecks to handle. Taken together, those factors put a high premium on square footage. Therefore, consider carefully the exact needs of your kitchen and try to limit bulky equipment. Some pieces, like a range, are necessary, but if you’re not baking dough every day, maybe pass on the the 40 qt. floor mixer. Be warned, though, it is easy to take space efficiency too far to the extreme. A kitchen that is too small, or lacking necessary equipment due to space concerns will severely hinder production.

EASE OF SUPERVISION

EASE OF SANITATION Next to cooking, you spend the most time cleaning the kitchen.

You might even spend more time cleaning the kitchen. If that is the case, a commercial kitchen optimized for easy sanitation is a must. A great way to start is by reducing the number of legs on your equipment either by wall-mounting pieces or attaching casters to make equipment movable. Another option is to use finishes that are easy to clean like tile floors, wire shelving units, and stainless steel tables. Most important, however, are food safety and sanitation codes that every foodservice establishment must uphold. There must be hand washing stations in every area where food is prepared, for example, but they must be cleaned regularly and not used for storage. The same can be said for waste disposal areas. Be sure to study the codes in your location to make sure your kitchen complies.

The executive chef has a lot to handle when it comes to managing the kitchen. He or she finishes dishes, designs menus, orders supplies, monitors food quality, and ensures that equipment is working properly, in addition to a thousand other duties. Then he or she has to worry about supervising the kitchen staff!

To make things easier on your chef, consider designing your kitchen for easy supervision. An open kitchen with few or no walls or partitions allows for increased vision, easier movement, and better communication.

This way, your executive chef can spend less time babysitting and focus on other responsibilities to make your establishment operate more efficiently. Ease of supervision is especially important for correctional facilities to ensure safety.

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KITCHEN SUPPLIER

The steps of building a commercial kitchen passionately

The Site Survey is the first step of building a commercial kitchen.

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By Unighir Ltd

he high cost in real estate has impinged on kitchen sizes dictating that every space must be utilized optimally. A professional engineer should visit the site in-order to take measurements. Different sites have different challenges in location, space, mechanical and electrical requirements. To maximize utilization of space most products and more so fabric- able items are often space tailored.

Design engineers who visit the site then define the space. They play a pivotal role with their understanding on parameters to put to consideration and that can result in outstanding design in shape based on service layout available.

To allow maximum output and cost efficiency all teams must work together and in communication with each other in defining space, selection of Equipment, civil, Electrical and Mechanical works.

The design engineers must be professionals and experienced in Drawing, Adobe, 3D, and Google sketch.

The choices of Equipment are driven by the capacity, material, type, cost and space available amongst others.

To those with limited knowledge of the kitchen appliances should consult with experienced and trusted associates or consultants on best choices on durability, maximum functionality, maintenance, and functionality and return period on the investment.

To get an outstanding kitchen as a finished product, go for professionals in the industry.

Before engaging a contractor to work, conduct a due diligence. The due diligence should reveal their qualification, experience, client history, tools and machines etc. In regard to Unighir, beside well trained personnel in stainless steel, the machines in use include Guillotine, Hydra-

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KITCHEN SUPPLIER

bending, Punching machines, TIG welding and high quality finishing machine.

breakdown due to various issues likes electrical faults, expiry period or wrong operations etc.

After measurement, designs and fabrication, the next stage is working physically on the site area.

For best outcome, installation should be done by qualified professionals. This assures speedy and correct installation that allows smooth operations.

This also reduces wastage, damage and warranty is respected.

After completion of installation and confirmation by the client, often the contractor allows for a window period after which the both parties may come up with a Maintenance contract for the installed equipments.

To just mention, the major and essential components of a commercial kitchen are Gas piping, Electrical work, Refrigeration, Ventilation Ducting and Mechanical works. The engineers and technicians must be well trained to manufacture and commission the equipment supplied. All items should be confirmed to be working before handover to the client.

Training after installation is paramount. The client should be trained on how to operate the Equipment for efficiency and smooth operation. The client should further be trained on basic maintenance of the equipments. There should be regular training to ensure the user acquires new knowledge on in coming technology. This is often done through demonstrations on the new products in the market.

When these steps are followed diligently one cannot stray off a polished and passionately build commercial kitchen.

Source: Unighir Directors Amrik S. Ghir & Tajinder S. Ghir. Compiled by Elijah Njenga, Head of Human Resource & Administration, UNIGHIR LTD, Road C off Enterprise (behind Firestone), P.O BOX 10049-00400 Nairobi, Kenya.

Tel:+254(0) 20 261 3667/67/70, + 254(0) 20 205 5380/81 Mob: +254 (0)722 236 428, +254(0)733 974 870

The engineers and technicians should continuously improve their skill for efficiency and eliminate wastages in their areas of expertise.

Finally and very important, Commercial kitchen equipments are expensive to purchase. And one of the pivotal considerations is their capacity to last long, durability. Time and again the machines

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THE BAKERY

StartING a Bakery

CHOOSE A LOCATION

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s with any business, starting a bakery can be a daunting task. But with the right know-how, a good business plan, and the proper start-up cash, it can be a cinch. All you have to do after that is find the right location, fill out your kitchen, and start on some signature confections that’ll keep customers talking.

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The old adage of “location, location, location” is as true as it is cliché, especially when it comes to the question of how to open a bakery. While the majority of businesses depend on visual advertising to attract all of their customers, bakeries have one major advantage that can make all the difference: smell. When someone’s passing a bakery that makes its own bread and confections, it’s not the signage that’ll draw them in - it’s the aroma. That’s why it’s important for bakeries to be situated in areas with high foot traffic, like block corners and strip malls.

The wafting scent of baked goods creates an invisible advertisement for your business that has a far more powerful effect on passers-by than any sign or commercial. And, to top it all off, it can drive impulse sales through the roof. By starting your business in the right area, a bakery has the potential to become especially profitable, particularly in the critical early phase of your new company.

THE BAKERY

BUY YOUR EQUIPMENT Baking on the commercial scale requires much more than your standard oven. To make sure you have everything thing you read, you can follow this brief run-down of bakery essentials. nn nn nn nn nn nn

Commercial oven(s) Holding Cabinet Proofing Cabinet Refrigeration equipment Commercial mixer Deep fryer

nn nn nn nn nn nn nn

Baker’s table Bun pan racks Sheet pans Cooking utensils Cake decorating supplies Bakery disposables Bakery boxes

DEVELOP YOUR PRODUCT Any bakery can make bread, doughnuts, croissants, and other confections. The real task at hand is how you spin these old recipes to make them uniquely yours. If you have a banana bread recipe that’s a hit with your friends at dinner parties, make it in larger quantities.

If you have a family recipe for cookies, take it to the ovens. Or, if you don’t have a specialty product, you can always advertise specialty ingredients such as local produce, free-range eggs, and other restaurant trends that help drive traffic to local businesses. You can even consider growing some of your own ingredients in hyper-local farms (also called urban farms). This solution will not only help show off your dedication to the local economy and your neighbors, but also save you money in the long run.

SUMMARY In the end, this three-pronged approach can help make the difference between a successful start-up and a failed dream. By first establishing all the necessary budgets and plans, deciding on the location, equipment, and specialty product you make will push your bakery into the spotlight in your community.

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BAKERY SUPPLIER

How DK Engineering is embracing

baking evolutioN

T

imes have changed. Technology has fast taken a grip on every aspect of life. And everyone seems headed in one unchanging direction. As DK Engineering has discovered, with the changing world in which we live, nothing new lasts a day. It is that fast, the more reason why the giant firm has adopted a strategy that enables it to flexibly change with the demands of time to satisfy the market.

“Our greatest challenge has been the changing eating habits of the greater middle class in Kenya,” says Mr Leonard Kamau who is the Managing Director of the firm. “This huge consumer base has prompted for changes in market dynamics, that’s why there are more bakeries in our retails shops today than it were the case three or so years ago.”

Mr. Kamau argues that the changing eating habits have not only redefined how consumption of various food items

22

is concerned, but has seen a tilt in the scale in terms of the kind of food on demand.

“As it is, there are more fast food restaurants that serve pastries, pizza and other popular foods in the market.

Pastries appear to have topped that list recently, hence our deliberate move to manufacture and develop more commercial kitchen equipment for the bakery industry,” Mr. Kamau says.

He makes case for the new pastry shops

BAKERY SUPPLIER in town including Burger King, KFC, Kaldis, Domino’s, Pizza Hut and Subway, which are largely international brands that have most recently set up shop here in Kenya. It is a clear sign of the changing food consumption preferences, he says. The bakeries in supermarkets are a clear indication of these changing trends, which he says will not stop any time soon. The consumers, he says, are making preference for more pastries and baking products than they used to do a few years ago.

DECK OVEN D-SERIES Reliable deck ovens for both confectionery and bakery.

The deck oven D-Series from Sveba Dahlen is the result of several years of development with the goal of delivering the world’s best deck oven, with the best baking results. The fact that the deck ovens in the D-Series also work in different types of bakeries has been a key factor. In addition, they are energy efficient, easy to use and reliable. The deck ovens in the series are also flexible with the option of adding decks wherever necessary.

“Food consumption preferences are clear,” Mr. Kamau says. “So we must adapt to this increasingly untamable trend in order to be relevant in the market, and in order to meet the underlying demand emerging from this surprising scenario.”

So what is DK Engineering doing about it in order to satisfy the consumer? The firm has taken a step in recent months towards supplying the market and the growing industry at large with quality pastries and baking equipment which are reliable and easy to use.

“These equipments we have introduced are not only durable and reliable, but come with an after-sales service guarantee,” Mr. Kamau says. “In the long run, our hope is to ensure we can stay abreast with the demand, and if possible, try to meet it in the long run. That’s why we have embraced this change fully.”

PIZZA OVEN P-SERIES P-Series pizza ovens set a new standard for baking pizza.

The pizza ovens are well-insulated, resulting in well distributed heat in the oven chamber and cost savings. A reliable solution that always delivers perfect results, even in high-stress situations. The double tempered glass makes the oven extremely energy efficient. This leads to an oven that is economical and easy to use, ensuring well baked pizzas! The pizza oven P-Series got 14 sizes to choose between!

Some of the specific equipments designed and assembled by DK Engineering include a Pastry Shop for Supermarkets, a Deck Oven, Pizza Shop Equipment Set-up and a combination of the Pizza and Pastry Shop.

Of importance to DK Engineering is the fact that Pizza is fast becoming a highlydesired food product in Kenya, that is why the emergence of Pizza brands in Kenya will only necessitate the grounds for more business volume.

As it stands, DK Engineering is happy to play the tune the market wants. That tune is not about the change any time soon.

Supplied by DK Engineering Co. Ltd || Embakasi Area, North Airport Road, KENYA Email: info@dkengineering.co.ke || Phone: 020-3540258, 020-8018899 Mobile: 0722-378937/0720-432718/ 0722-789851/0722-708502

23

KITCHEN ESSENTIALS

Pots and Pans continues to set pace in stainless steel products

By Staff WRITER

Pots & Pans (2002) Ltd has become a household name in Kenya and East Africa for stocking and supplying the market with high quality Stainless Steel cookware and cutlery. The firm has recently acquired more ranges to its initial line, and now boasts a wide range of stainless steel products.

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“We continue to expand our very successful electrical offering, will be launching the new ‘Tate’ range in Stellar Stainless Steel Cookware and are very excited in bringing to market a new and comprehensive range of Hard Anodised Bakeware under the Tramontina/Stellar Brand,” says Pots & Pans Director Shikul Shah.

In addition to this, the firm has developed a range of double walled glassware and introduced a full suite of sizes in Steamers in Stellar to complement the existing Judge ranges.

Draining Casseroles with Unique low profile stacking lids, and which features the following;

“We continue to evolve our ranges to try and be inventive but not lose the fact that they must be profitable for you and your business and would like to thank you, for your continued support and working with you in recent years,” Mr Shah says.

nn

Some of the ranges include the following new additions onto the stocks:Stackable saucepans, designed for easy one-handed draining which features the following key components; nn nn nn nn nn nn nn nn

Unique low Stackable for easy storage Easy to read internal measuring guides Efficient ‘hot forged’ bases for even heat distribution on all hob types Oven safe to 180°C Easy to clean - dishwasher safe Stellar Lifetime Guarantee Gift boxed with care leaflet

nn

nn nn

Easy to read internal measuring guides Efficient ‘hot forged’ bases for even heat distribution on all hob types Oven safe to 180°C Easy to clean - dishwasher safe

Heavy gauge coated aluminium, which features the following key elements; nn nn nn

Dishwasher & Oven safe up to 180°C Stellar Lifetime Guarantee, with a 10 year Non-Stick Guarantee Gift Boxed with care leaflet, fry-pans sleeved

“In order to familiarize yourself with all our ranges, we ask you to visit our website, but most importantly, we’d be happy to serve you from the confines of our shop, or perhaps come to you at your venue of convenience,” Mr. Shah affirms as a parting shot. “Our cutlery range, alongside the crockery and cookery range, are reminiscent of quality and durability which you will find unbeatable in this market.”

WHOLESALER AND RETAILER

of Home Appliances, Kitchen to Catering Appliances

OUR CLIENTS INCLUDE: Hotels || Lodges || Hospitals || Residential Complexes || Small Homes

P.O. Box 42798-00100, Nairobi, Kenya Muthithi Road, Fruity Fruits Plaza

http://www.potsnpans2002.com/

+254 +254 +254 +254

02 374 5665 733 731 442 724 828 868 772 905 420

CHEF PROFILE

26

CHEF PROFILE

MACHARIA CHEF JOSEPH MACHARIA IS A HIGH PROFILE CHEF IN EAST AFRICA, AND IS THE CURRENT CHAIR OF SUPREME CHEFS. HE IS ALSO THE EXECUTIVE CHEF AT MUTHAIGA COUNTRY CLUB, NAIROBI. THIS IS HIS PASSIONATE STORY ABOUT HIS WORK, AND WHY COOKING IS HIS FIRST LOVE Where did you grow up?

I was born and raised in Nairobi, Different estates; different schools, but in our lovely motherland, Kenya.

When did you know you wanted to be a chef? What inspired you to want to be a chef, and who was your immediate role model on the same?

I always loved cooking since childhood.

I helped my mother most of the time after school to prepare meals, and since I am her only child, I had to learn how to do things around the house. I would find myself with her in the kitchen and I guess while we were cooking and chatting, I picked ideas on how to cook local foods and I got the passion from her.

What is your favorite food memory?

My favorite food memory is actually how I joined this career. I count myself lucky as I had applied through a TV show known as “Yes you can,” which was meant to give individuals who applied to try out what they would want to be for a day. I got lucky when I got the nod from an estimated 750 fellow entrants.

Obviously, I said I would love to be a chef for a day. I landed at the Norfolk Hotel and worked with a fantastic team of chefs under the watchful eyes of the then Executive Chef Eamon Mullan. I experienced how a kitchen is operated.

We created a three course meal and I was lucky to have lunch at the Chefs Table. I managed to convince Chef

Mullan that I had great interest in being chef. I did a formal application, and the rest is history as they say.

Where were you trained, and how difficult was your training? Did you contemplate quitting at some juncture or you were completely sure this was the line of career you wanted to pursue?

I trained at the famous Norfolk Hotel Nairobi, then under the flagship of Lonroh group of Hotels. I was an apprentice for 6 months then got employed as a Commis Chef. Working at Norfolk was quite a daunting task.

Working hours were crazy. We would come in at 5:30am, set for breakfast, after which we would prepare for lunch, serve and prepare again for Dinner. We closed shop at around midnight and slept on the staff bus on our way home.

Next day would be a similar routine. On off days, all I did was sleep the entire day to cover up for lost sleep during the week. And it was really busy. I never thought of ever quitting even though it was difficult. Somehow, if you have the passion you ended up loving it.

How do you get your inspiration, after all these years of experience in the chef’s kitchen?

I get my inspiration from travelling and reading cook books. I have done what in culinary terms is known as “Stage.”

I have been to several top end Hotels and restaurants in Europe, for instance, The Ritz London, Claridges London, The

Goring London, Hermitage Holland, Simpsons Restaurant Birmingham, Savoy London and several South African brands like the Famous Michael Angelo and African Pride inn Melrose arch hotel.

Traveling helps me not only in sampling different types of memorable food, but also influences my cooking. I make sure as I travel I get different types of culinary books which bring my mind on trying out different recipes from great chef authored books.

What’s your favorite kitchen equipment or gadget?

My favorite tool is my kitchen knife. A knife is basically a pen to a professional chef. I have a set of 36 different types of knives which are sharpened and always kept in my knife bag. No one from my team can touch nor even think of coming close to my knives. I keep them clean every day and sharpen them every week if not in use. Yes I love my knives and I cherish them.

What would you consider your best cooking tip for a novice just getting into the business?

My advice would be to grow slowly like a tree. You need to learn the trends and have recipes off head. Understand your cuisine and you will eventually be a good chef. Also be okay with failing.

As you practice cooking, don’t mind throwing away food. Yes, it’s totally wrong, but all great chefs have once in their career thrown food away but learn from the mistake thereafter.

27

CHEF PROFILE Who in the food world do you most admire?

Internationally, I admire chef Daniel Humm. He is the owner and chef of Eleven Madison park and Nomad restaurant which both have won stars in 2017; but what inspirers me is his book, The Eleven Madison Cook Book.

The other chef who is a role model to me is Chef Eamon Mullan. He is an icon in the culinary industry. He has passed his knowledge to many Kenyan chefs.

He has promoted our local cuisine and also introduced several cuisines in many establishments in Kenya. I respect him a great deal.

What is the food you enjoy cooking most? And what is the most challenging ingredient to work with?

Seafood dishes are easy to prepare.

You can do a lot of stuff with them like smoke, poach, grill, sous vide, and get great end results. And working with expensive produce like lobsters, prawns, scallops, sea urchin, makes me feel happy and proud to be a chef.

The most challenging ingredient to work with is a foie gras (goose liver). It’s either you known how to cook it or you don’t. It gets very messy if you don’t.

What do you like to eat when at home? Do you also cook for your family at home? Do they love your food?

I love my wife’s food. She is a very good cook. I love her stews, moreso when she prepares “mboga kienyeji”, steamed rice and beef stew. She calls me and lets me know that we will be having my favorite food for dinner. Yes, I do cook at home but when called to do so, perhaps when we have guests and she needs a hand. My sons do love when I cook.

Are there any foods you just don’t like? Are there incidents when you’ve lost your head because of pressure at the kitchen and the demands from clients to the establishment?

Would you say you are always under pressure?

I don’t like cooking livers and Tofu, Every

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chef has one way or another lost it in the kitchen. The problem we have nowadays is that everyone thinks they know how to cook. From the time cooking TV shows and cooking magazines became a hit, everyone thinks that they are Gordon Ramsey but what they don’t know is the fact that it takes a lot to prepare a dish and serve it to a client.

What’s your favorite cook book?

Currently I am enjoying reading Food for the Famous by E.P mullan which is also his Autobiography. Second book I love is Eleven Madison park recipe book by Daniel Humm. Lastly, the best French culinary book Larousse, which is a culinary encyclopedia.

Where do you see yourself in five or ten years to come?

I don’t know what the future holds but I’ll still be cooking God willing. It’s in me. I love what I do.

Tuna & Ingredients 50gms sushi grade tuna, cut into small dice 2 medium shallots, finely minced 2 teaspoons freshly grated ginger 1 tablespoon lime juice 1 teaspoon soy sauce 1 teaspoon sesame oil 3 tablespoons olive oil 1 bunch fresh parsley Salt and freshly ground black pepper

What is going to be the next big thing in the food world?

50gms pound Norwegian salmon, cut into small dice

People are currently health conscious so chefs are more focused on getting organic products which are good for our health. We are also witnessing a rise in home-made food items and various global flavors which clearly indicate that chefs are further experimenting with from-scratch preparation and a broad base of flavors.

1 heads Belgian endive

What do you do for fun? Where is your favorite place in the world?

I spend a lot of my free time with my family. I play computer games with my sons when free. I take them to movies or we watch a nice movie as a family, outdoor game and trips. I love travelling.

I recently travelled to Belgium and I would say the Grand Palace is the most beautiful place I have ever visited. The history and building talk much about the place. I would love to go back and visit again.

Any parting shot?

I am personally happy to have been given this chance to appear on the first edition of this magazine. I hope it enlightens the

1 tablespoon caper berries, finely chopped 1 table spoon truffle paste 1 pc lime 20ml egg white 1 leaf gelatine

For the wasabi ice cream 1 1/2 cups water 3/4 cup sugar 1 tablespoon wasabi paste 4 teaspoons lemon juice 1 1/4 cups whole milk 3 tablespoons honey

society what chefs are going through and also encourage many more to join the industry. My advice to all chefs; be happy with what you are doing. Have passion, work hard and you will grow gradually.

HAPPY COOKING TO EVERYONE.

CHEF PROFILE

Salmon Tartare

with wasabi ice cream and lime marshmellow .

PREPARATION INSTRUCTIONS nn

nn

nn

In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil, 1 table spoonful truffle paste and 1 1/2 tablespoons olive oil Using a plastic spatula gently fold the ingredients together until just incorporated.

Season, to taste, with salt and pepper. Whip the egg whites until stiff add melted gelatine with lime juice In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.

Separate the leaves of the endive.

Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries.

Serve chilled.

For the wasabi ice cream. nn

Combine 1 1/2 cups water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves.

Remove pan from heat; add wasabi paste and lemon juice, stirring with an ice cream maker Cover and chill completely

CHEF TIP

“To make peeling garlic cloves easier, cut off the tips from both ends and lay the side of the chef’s knife on the garlic clove. Press down lightly on the knife to crack the garlic clove. The papery skin will come loose.”

Chef Joseph Klug, assistant professor of culinary arts

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CHEF PROFILE

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CHEF PROFILE

MALONGA CHEF DIEUVEIL MALONGA IS THE PRESIDENT OF CHEFS IN AFRICA AND IS A WIDELY TRAVELLED PROFESSIONAL. HIS DESIRE IS TO BRING TOGETHER CHEFS IN AFRICA AND TO PROMOTE AFRICAN CUISINE ACROSS THE ENTIRE GLOBE.

M

y name is Dieuveil but you can call me Malonga. I am a young gourmet chef and my specialty is Afro-Fusion cuisine. A subtle blend of tradition and modernity. A culinary bridge between African flavours and Western cuisine. My roots and my values are grounded in my name, Malonga, a legacy from my parents that I will keep forever. My young story is a journey struck by fate. An unlikely route made of encounters, sacrifice, brewing, exchange, and sharing opportunities. Everyday I aim at transcending African cuisine. At 13, my fortune took me to Germany where I was warmly welcomed. There began a new life and also a very different one. Cooking and Music soon became my tools of choice to express myself.

This sensitivity is at the crossroad of Africa and the West. Two cultures sometimes opposed but always complementary which will shape my personality and my inspiration. Hard work and dedication got me integrating top culinary school and win severals competitions. Being a young black chef in Germany also brought me media attention.

But furthermore I had the honour to incorporate prestigious Michelin-starred restaurants in Germany: Schote (*), Life (***), and Aqua (***).

I’m forever gratefull for these opportunities that allowed me to perfect my craft and master the highest standard of the profession. My journey continues in Marseille, France where I took part in the launch of the Intercontinental Hotel gourmet restaurant.

M6 tv channel then recruited me to participate in the 2014 edition of Top Chef. This will take me to Paris, a city that breathes gastronmy with young chef reiventing themselves daily. This passion for cuisine and this will to shed light on african treasures is what made me want to take the plunge and set up shop. Things accelerated from there and I was soon booked to cook for prestigious clients and institutions. I strive to surprise through my creations and to share what I have felt and learned through my yet young but rich journey. My ambition is to write a new story of gastronomy which has its roots in Africa and

contribute to establish furthermore African cuisine as gourmet. Dieuveil Malonga.

MY CUISINE “My ambition is to write a new story of gastronomy which has its roots in Africa” From the underground aromatic leaves braising to the molecular techniques; from yams to artichoke or from rosemary to Jamaican pepper; here I propose a new story. One gamely modern, contemporary and traditional at the same time.

My commitment is to share the endless wonders of this garden called Africa. To reveal its many flavours, merge them and to compose an harmony of the terroirs is my aim. My inspiration has been enriched by my travels, my sensibility for art, my love for people, their culture, their products and history. My goal is to offer a unique and exclusive offer in every detail of its design. To combine the best quality products with technical excellence, all led by a seamless inspiration in order to give you an ever inventive, warm and tasty cuisine. I try tirelessly to enrich the definition of the African way of gastronomy and sophistication. www.dieuveilmalonga.com www.chefsinafrica.fr www.kitchenandparty.fr France: +33614306741

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CHEF PROFILE

GREEN BEANS & MORINGA

Yam purée, Njangsa seeds, langoustine, cacao oil & ginger

INGREDIENTS YAM PUREE NJANGSA SEEDS LANGOUSTINE CACAO OIL GINGER

ACHU

A North West Cameroonian yellow soup with fresh palm oil and wild pigeon INGREDIENTS WILD PIGEON OGNON PALM OIL

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Stitch Masters Limited is the leading manufacturer and supplier of hospitality, industrial garments, safety gears, hygiene related supplies and promotional items in East and Central Africa.

We are the leading converters of technical textiles in the region.

ORDER FOR YOUR UNIFORM TODAY

Stitch Masters Ltd, 3rd floor, Ambaji House, Garage Rd off Dar es Salaam Rd, Industrial Area, Nairobi

Tel: +254 20 6536 836/7 | Mobile: +254 770 241297, +254 738 720 000 www.stitchmastersltd.com

CHEF PROFILE

HMURIMI IMAGERY 34

CHEF PROFILE

RUBIA

CHEF zablon rubia is a leading chef in kenya and currently works at the IBIS STYLES HOTEL IN NAIROBI AS AN EXECUTIVE CHEF. hE SHARES WITH US HIS DEEP CONVICTIONS ABOUT COOKING AND WHY HIS PROFESSION IS EVERYTHING TO DIE FOR. Where did you grow up?

Was born in Mombasa and grew up in Nairobi.

When did you know you wanted to be a chef? What inspired you to want to be a chef, and who was your immediate role model on the same?

Being a chef is a passion and I was always fascinated by how creative did their presentations; and how they would play with ingredients to come up with a brilliant end result. My father who is a renowned chef was and will always be my role model.

What is your favorite food memory?

My first time when cooking and tasting frog legs.

Where were you trained, and how difficult was your training? Did you contemplate quitting at some juncture or you were completely sure this was the line of career you wanted to pursue?

I started training as an apprentice at safari park hotel before joining Kenya Utalii College for a 2 years Culinary Course. During training as an apprentice, I had little knowledge of the industry and had a difficult time adjusting to the pressures and challenges that come with. I almost quit at some juncture because of the long working hours, dealing with different people and the job pressure. But since I wanted to be a professional chef, I somehow found a way of adapting to the industry dynamics and facing the challenges that came along; which I took in as learning experiences.

How do you get your inspiration, after all these years of experience in the chef’s kitchen?

By being open minded, focused and professional.

Lots of research on the modern cooking, presentation and working or exchanging ideas with other chefs through culinary forums.

What’s your favorite kitchen equipment or gadget?

My Siphon/espuma.

What would you consider your best cooking tip for a novice just getting into the business?

Be positive, open minded, dedicated, focused, take criticism positively and resilient.

What was your funniest kitchen incident?

There was an incident way back involving an intern who tried to make fries, but forgot to dry the wet chips. The moment he dipped the basket full of chips into the frier, the reaction emanating from the presence of water coming into contact with cooking oil turned messy, and the oil violently spilled. Instead of taking the basket out of the frier, the intern opted to take to his heels.

Who in the food world do you most admire?

My father who’s a renowned chef and Chef Ali Roble.

What is the food you enjoy cooking most?

And what is the most challenging ingredient to work with?

Because I’m naturally creative, I love experimenting with different cuisines; so I’m flexible enough to cook any meal using any challenging ingredients available for use.

What do you like to eat when at home? Do you also cook for your family at home? Do they love your food?

35

CHEF PROFILE

I love a good rice dish; and, yes, I do cook for my family and they always ask when I’d cook again.

Are there any foods you just don’t like? Are there incidents when you’ve lost your head because of pressure at the kitchen and the demands from clients to the establishment?

Would you say you are always under pressure?

I’m quite expressive when it comes to food and trying new things when I’m travelling. The pressure in the kitchen can get quite intense at times but with experience and professionalism, I always know how to manage myself and my juniors.The secret to avoiding lots of pressure in the kitchen is to plan and prepare in advance.

What’s your favorite cook book?

Quick & Easy foods by Jamie Olive

Where do you see yourself in five or ten years to come?

Running my own restaurant and which will provide modern gourmet dining experience; an infusion of our local food with other international cuisines.

What is going to be the next big thing in the food world?

The next big thing will be the breakthrough of Kenyan/African cuisine onto the international stage as gourmet food.

What do you do for fun? Where is your favorite place in the world?

I love travelling a lot and my favorite place in the world is Santorini in Greece.

What do you love most about your job?

The fact that I travel, meet people from different parts of the world and that as a chef, I get to sit people of different walks of life to enjoy good food.

Any parting shot?

With a positive attitude, focus, interest and self-drive. One can excel in any profession progressively.

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Kenyan Chicken Stew with Corn Ingredients

1 whole capon/free range chicken

Salt and pepper

4 large tomatoes

Pinch (sugar)

2 table spoons tomato paste

1 bunch Cilantro

Onions (finely chopped)

Cooking oil

Garlic (finely chopped)

2 pieces Sweet corn

PREPARATION INSTRUCTIONS 1. Marinate the chicken using the recipe on this link .https:// chefrubia.com/chickenmarinade/ 2. For the capon roast in the oven for 25 to 30 minutes. For the free range chicken, grill it on a hot pan until brown in color then roast in the oven or simmer it for an hour for it to cook.

3. For the sauce, sauté the onions, garlic in a pot. Add the tomato dices and paste

the cook for a while. Add stock to simmer the correct seasoning with the salt, pepper and sugar.

4. You can add the roasted chicken and whole sweet corn maize on top of the sauce to simmer as the sauce reduces for 10 to 15 minutes Enjoy your meal!

CHEF PROFILE

CHEF PROFILE

Mwai ndungu Freelance chef based in the UK HNC professional Cookery Honours degree Business Entrepre Msc Culinary innovation and Food P

nn nn nn nn

Freelance chef based in the UK HNC professional Cookery Honours degree Business Entrepreneurship Msc Culinary innovation and Food Product Development

My culinary journey began in 2005 when I enrolled for a professional cooker course at GMIT Galway.

Over the years I have had the joy of working at prestigious hotel and restaurant with some amazingly talented chefs. My style of cooking is based on redefining the African Cuisine, I love playing around with ingredients that are authentic to the motherland as well as adding a modern twist to African dishes.

Every dish that I develop has a story behind it.

My culinary journey began in 2005 Galway. Over the years I have had Mwai ndungu amazingly talented chefs. My style Freelance chef based in the UK playing around with ingredients tha HNC professional Cookery twist to African dishes. Every dish th Honours degree Business Entrepreneurship I believe it's high time that the Africa Msc Culinary innovation and Food Product Development

MWAI NDUNGU

My culinary journey began in 2005 when I enrolled for a professional cooker c Galway. Over the years I have had the joy of working at prestigious hotel and amazingly talented chefs. My style of cooking is based on redeďŹ ning the Afric playing around with ingredients that are authentic to the motherland as well a twist to African dishes. Every dish that I develop has a story behind it.

I believe it's high time that the African cuisine is put on the world culinary map

I believe it's high time that the African cuisine is put on the world culinary map.

37

CHEF PROFILE

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CHEF PROFILE

TIMOTHY

CHEF TIMOTHY OKOTH IS THE EXECUTIVE CHEF AT OLDONYO GREAT PLAINS, A LEADING RESORT IN KENYA. he is a polished professional with a deep connection and passion for the kitchen. He tells us his inspiring story on his rise from a humble background to a fulfilling career as a chef.

Where did you grow up?

I grew up in a small town, at the slopes of Mt. Kilimanjaro called Loitokitok, on the Kenyan side bordering Tanzania.

When did you know you wanted to be a chef? What inspired you to want to be a chef, and who was your immediate role model on the same?

My interest was sparked in my early teens when I was allowed in my mom’s kitchen where I would make simple lunch meals which I’d pack and take to her work place. It was mostly bad cooking as she’d confess later on in my adulthood, but by then she’d always complement me just to encourage my efforts.

My immediate role model was my Uncle who has been a chef for many years.

What is your favorite food memory?

The day my mother taught me how to make a proper lentil stew in my teens.

Where were you trained, and how difficult was your training? Did you contemplate quitting at some juncture or you were completely sure this was the line of career you wanted to pursue?

I did a certificate course in food production at the Nationwide Hotel & tourism College, Nakuru, followed later on by a kitchen management practice course from Utalii College, Nairobi. The paths coming up had their drawbacks especially as at start.

I took a hiatus after the first five years for a year from active cooking but all along knew that this was my calling as I would still take up part time jobs on the same every now and then.

How do you get your inspiration, after all these years of experience in the chef’s kitchen?

My working background which has been a bit mixed up over the years (worked in a hotel for locals, a mountain climbing school, two Chinese restaurants, two game lodges) is a major influence; spending two years with my biggest mentor chef Ray Wyatt, reading cookbooks, food magazines, internet, simple social experiences engaging with clients; a manager giving me honest feedback after a dining experience, and chatting with other chefs or foodies are all constant mind bogglers of new ideas.

What’s your favorite kitchen equipment or gadget?

My knives are my most reliable tools.

What would you consider your best cooking tip for a novice just getting into the business?

Respect your colleagues, be humble, and develop a tough skin.

Every day is learning experience for the rest of your kitchen life so learn as much as you can on your own; keep an open mind and always have a mentor.

What was your funniest kitchen incident?

Taking a new job on my second stint in a Chinese restaurant some years back always lights me up. The first encounter with my new boss who spoke very little English, saw my height (standing at 6’10) and gave me a new paint brush, a bucket of paint and his thumbs up! I thought it was a joke only to realize that he felt that I was the right guy to paint the high walls and ceilings of some rooms he intended to utilize. I had come from far and was broke, so I painted for two days before i finally

39

CHEF PROFILE

entered the kitchens!

Who in the food world do you most admire?

Chef Ray Wyatt & Chef Ottolenghi

What is the food you enjoy cooking most? And what is the most challenging ingredient to work with?

I’ve developed a sense of finding joy in most things I cook.

However, most foods middle eastern/ Mediterranean relate well with me.

I wouldn’t say challenging, but rather making so-considereddull-vegetables exciting in this part of the world, like turnips and celeriac, is a quest that i frequently like to explore.

What do you like to eat when at home? Do you also cook for your family at home? Do they love your food?

Lentil stew and chapatti or fried lamb, flash cooked ‘mnafu’(popular east African greens) with ‘Ugali’ (a popular East African staple made of corn meal similar to polenta) are always winners with me.

My family were skeptical when I was starting out but later on they’d entrust me with tasks of producing delicious meals for everyone. As a matter of fact I take credit to endearing them to once-not-so-popular, whole grain wheat products.

Are there any foods you just don’t like? Are there incidents when you’ve lost your head because of pressure at the kitchen and the demands from clients to the establishment? Would you say you are always under pressure?

Cooking what I like and what I don’t has been part of the package for quite a while, especially as a head chef and therefore the distaste, comes as a challenge that I’ve learned with time to take positively and push to rise to the task. A good example is people with special dietary needs who are sometimes ignored in many places they visit & lack adequate alternatives on the menu to cater for them but I admit it takes real effort when several different such cases show up at once!

Yes, I’ve been on the verge of losing my head under pressure sometime, but learning to put a client’s needs first by emulating how my predecessors handle hard situations has shaped my approach to the better, henceforth not treating every situation as pressure but rather an opportunity to give a memorable dining experience.

What’s your favorite cook book?

I have several but top on the list is Plenty by Ottolenghi & Practical cookery by David Foskett & Neil Rippington

Where do you see yourself in five or ten years to come?

I see myself being at a competitive level showcasing Kenya’s culinary prowess to the world while having fun doing it.

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What is going to be the next big thing in the food world?

I’d say garden restaurants where the focus will be more organic and fresh.

What do you do for fun? Where is your favorite place in the world?

Listening to interviews of interesting people, engaging in a game of volleyball. The Caribbean is my favorite place in the world.

What do you love most about your job?

Getting to nurture my artistic side through food, and the fact that even the greatest people always relate to good cooking.

Any parting shot?

You can actually trust a skinny chef and yes, he presumably eats less, but you can rest assured he is taste tasting the entire day to give you the best!

CHEF PROFILE

FennelCured turkey & brown rice salad with orange caramel dressing

Barley Aranccini

Chili roast plum,brandy fruit yoghurt icecream & peanut macaroon

Fried Quinoa with harrissa

Peach,Cucumber and yogurt salad

Steak,roasted vegetables duxelle mushroom.

Tea smoked snapper & kale walnut salsa

Raspberry meringue roulade

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CHEF PROFILE

JOHN CHEGE My name is John Gakonya Chege aged 29, a chef by profession. Currently working at Fairmont the Norfolk as a Junior Sous chef in pastry/bakery kitchen.

MY JOURNEY AS A CHEF

My greatest and early inspirations came from my mother who used to inspire me because she always made sure that she cooks and presents food like a professional especially on special occasions like birthdays.

Right from a very young age, I loved baking and making something beautiful that my family could enjoy. Once I finished my secondary education I enrolled in IHTI (International Hotel and Tourism

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Institute) where I studied International Culinary Arts. After graduating, I went for my internship at Hilton Hotel, Nairobi and since I had a great passion in pastry/bakery they considered my skills and gave me an opportunity to be part of their team as pastry cook.

After my contract ended, I got an opportunity to be one of the preopening team at Sankara Hotel. I worked there for 4 years where I gained massive skills from the French pastry chef who taught me how to prepare sophisticated breads, cakes and desserts.

Later, I joined Fairmont, the Norfolk, as a Pastry Junior Sous Chef where am working to date. Here I got an opportunity to bring down my knowledge and leadership skills as well.

I participated in the Supreme Chefs Kenya 2016 Challenge where chefs had to bring their talent/creativity and

CHEF PROFILE

I emerged in second (2nd) position.

Am intending to participate this year’s competition and am preparing myself day in day out coming up with creative desserts and cakes to ensure this time round I get first position.

MACADAMIA CHOCOLATE BROWNIE

MY INSPIRATION I got my inspirations from my mother initially, but then when I joined Sankara Hotel, I became a great admirer of my French pastry chef [CHEF PASCAL]. His work helped me learn French traditions since they have the best skilled pastry chefs in the world.

Chef Pascal made magnificent pieces of classic cakes and desserts like opera cake, traditional tiramisu, and chocolate fudge. Also we did modern and elegant chocolate decoration which really made me more and more interested in pastry work as a career to specialize in.

MY SIGNATURE PASTRY AND FAVOURITES INGREDIENTS In all my creation, I strive to realize the most modern presentation while seeking a perfect harmony between taste and textures.

I particularly I love making desserts, mixing French infused cooking style and Kenyan or local traditions that I combine in a contemporary manner.

I love opera cake and orange chiffon cake and my favorite ingredient that can’t miss in any of my desserts is chocolate i.e. infused in the dessert as an ingredient or make a chocolate decoration.

PREPARATION INSTRUCTIONS nn nn

Ingredients Dark chocolate

nn 300gms

Flour 300gms Whole eggs

6pcs

Sugar 438gms Unsalted butter

350gms

Macadamia nuts

187gms

Salt 3gms

nn nn nn nn

nn

Preheat oven 1600C. Grease and dust with flour a baking tin In a bowl beat sugar and eggs until it becomes fluffy.

Add to the mixture melted chocolate and butter.

When well mixed fold in flour and salt.

Lastly add the macadamia nut.

Pour the mixture in the tin 3cm height.

Bake for 25minute. Let cool in the baking tin on a wire rack in order not to sweat in the bottom and sides.

Chocolate brownie can be served as a dessert and at the same time it can as well be taken with a soft drink or tea.

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TIPS

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KNOW A CHEF’S BEST FRIEND

TIPS

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INGREDIENT TIPS

CHILLI GUIDE

HEAT LEVEL

ANAHEIM

A long, mild chile, when red, it’s referred to as a Colorado chili.

USES

Southwestern cooking, like salsas and chili verde.

HEAT LEVEL

BANANA

Also known as a wax pepper, with mild, tangy flavor.

USES

Banana peppers are often pickled or stuffed with meat and cheese.

HEAT LEVEL

HEAT LEVEL

CAYENNE

This South American pepper is hot, spicy and found in many sauces.

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USES

Most frequently used as a ground spic or as a whole pepper in Asian dishes.

FRESNO

Similar to a red jalapeno in appearance, flavor and heat level

USES

Southwestern or Mexican cooking.

INGREDIENT TIPS

HEAT LEVEL

HABANERO

Intensely hot-renowned as one of the hottest chilies in the world.

USES

Caribbean cooking (jerks and marinades or Latin American cooking).

HEAT LEVEL

JALAPENO

The most popular of fresh chile. When smoked, they become chipotie peppers.

USES

Mexican cooking. A must have in salsa.

HEAT LEVEL

PADRON

A Spanish pepper that is generally mild but occasionally surprises with a bit of spice.

USES

Blistered on grill, doused in oil and sprinkled with salt, these are a Spanish classic.

HEAT LEVEL

PIQUILLO

A Spanish pepper whose flovor resembles bell peppers.

USES

These peppers are typically stuffed and served as tapas.

HEAT LEVEL

POBLANO

The poblano is a large moderately hot chile that’s dark, glossy green.

USES

Mexican or Southwestern dishes especially chili rellenos.

HEAT LEVEL

RED THAI

A medium-hot chil that lends mellow, gradual spice to dishes.

USES

Thai or Indian food; it’s especially good in curries.

HEAT LEVEL

SERRANO

A slender chile that packs a lot of heat. The smaller the pepper, the hotter it is.

USES

Mexican or Thai cooking; salsas or curries that require a lot of heat.

HEAT LEVEL

SHISHITO

This Japanese chile is generally mild but occasionally spicy.

USES

Prepare as you would Padron peppers; sear with oil and sprinkle with salt.

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IN THE NEXT ISSUE CHEF PROFILES RECIPES FACILITY LAYOUT & DESIGN FOOD PREP EQUIPMENT SUPPLIES RESTAURANT MANAGEMENT BAKERY MANAGEMENT AND MORE TO BE FEATURED IN THE ISSUE PLEASE CONTACT US TODAY 48

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A CALL FOR PARTICIPATION IN THE CHEF BOOK 2018 A place to find East Africa’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.

CONTENTS INCLUDE; Suppliers Directory • Winning Recipes • 365 Day Meal Planner Calendar • Chef tips

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