CHEF PROFILE
CHEF Malachi W Mwaniki
CEO, Chefs Grind
M
y culinary journey didn’t start at an early age. In fact, I never knew culinary was a career. Just like any other young man I always wanted to be an engineer. When I finished my high school education, I went to work for my aunt who has a catering company in Kenya, which is known us Bella Tents and Catering as I waited for my
high school results.
This is where I was introduced to the kitchen as a steward and later got interest in cooking. Immediately my results came out, I discovered one of my high school friends had joined “cooking school” as I then called it, and I immediately called him and that’s where my culinary journey begun. After college, I had an opportunity to work as an apprentice at Enashipai resort and spa where I was offered a job. After considering my options, I declined the offer and went back home. I later applied to train at Hemingways, Nairobi and immediately secured a position.
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Before the 3-month training was over, I was offered a position at the same place and happily accepted. I worked there for two years before getting the idea of starting my own company which I wanted to be different. I decided to choose a line I was good at; MEAT. I did not start a butchery, No. I just decided to be different. I decided on a catering company that would only deal with meat (barbecue). I did my research and I had a perfect idea. Remember my engineering passion? I decided to combine my two passions – culinary and engineering – and that’s where I decided