East Africa Chef Book by Sam Morara

East Africa Chef connects with people through food. Our publications aim to celebrate those who prepare, cook and serve food.

EAST AFRICA CHEF TEAM EDITOR Debra Osawo debra@eachef.com EDITORIAL CONSULTANT Oliver Odhiambo oliver@eachef.com LAYOUT Sam Morara sam@eachef.com MARKETING TEAM Jeniffer Kananu jenny@eachef.com Florah Mumbua florah@eachef.com All correspondence to the Editor is assumed to be intended for publication. Recipe ownership remains with the person who submitted it. 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 Chef Media.

P.O Box 2097 - 00621 The Village Market, Nairobi Tel: 0704 052 333 0777 333 368 Email: info@eachef.com www.eastafricachef.com

With Chef Book we want to empower chefs and home cooks to make diverse and exciting recipe choices that lead to a healthier and happier life.

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EastAfricaCHEF

EastAfricaChef

CHEF'S CODE

CONTENTS

FOOD PREPARATION

INFORMATION 22

WAYS TO COOK

THE CHEF

FOOD PRESENTATION

KITCHEN ESSENTIALS

CHEFS & RECIPES

Food Safety

INGREDIENT TIPS

228

Amos Davis

Cynthia Kurui

110

Pan Seared Trout

Nanaimo Bars

111

Andrew Alikuluya

Emily Anjeo

112

Enkoko Entokose

Tangy Pickle Salad With Aged Balsamic Drizzle

113

Andrew Kiguru

Pan Seared Salmon Fillet

113

Pistachio And Mint Crusted Lamb

Damaris Wangui

114

Alyasin Mirza

Beef Carpaccio

114

Antony Kimotho Mbugua

David Okoth

115

Rosemary, Honey And Orange Glazed Rack Of Lamb

Dennis Chuili

116

Archie Aalvin Athanasius

Seared Scallops Skirted With Bacon On Squid Ink Risotto

117

Grilled Pork Chops Served With Roasted Potato Wedges Wet Fried Tilapia Served With Plantains

117

Aris Athanasiou

Emmanuel Aluda

118

Lamb Shank

Coconut Timbale

119

Avraj Singh Marwa

George Mathu

120

Oriental Salmon With Mango Lime Salsa

Rabbit Garlic

120

Mango And Lime Salsa

Godfrey Ouda

122

Aziza Abdul Hussein

Seared Salmon, Coconut Sauce Infused With Lemongrass & Served With Radish Salad

123

Aged Beef Medallion, Red Wine Foam With Onion Textures, Grilled Pineapple And Seasonal Vegetables Gurpeet Singh Mehta

124

Classic Tiramisu

Chicken Curry

125

Befrey Musonye Styne

100

Hector Boo

126

Oreo Cake

101

Swahili Squid Ceviche

126

Ian Joseph Ingaza

128

Chateau Briand

129

Jacob Kinyaika

130

Pan-Fried Red Snapper With Parsley Potato And Balsamic Butter

130

James Ngugi

132

Easy Beef And Broccoli

133

Butter Chicken

134

Isaac Arunga

135

Tuna Salad With Garden Leaves

135

Singoma Ben

135

James Maluki Nzioka

136

Benson Ole Soit

102

Maasai Beef Steak With Basecamp Safari Wine Jus, Garlic And Rosemary Oven Baked Potatoes, Seasonal Vegetables On Aside

103

Boniface Kangoli

104

Butter Poached Lobster Tail

105

Charles Muriuki

106

Beef Fillet With Brown Sauce

106

Chris Omoke

107

Jerk Chicken

107

Cosmas Kituku

108

Prawns Peri Peri

109

CHEF'S CODE

CONTENTS

FOOD PREPARATION

INFORMATION 22

WAYS TO COOK

THE CHEF

FOOD PRESENTATION

KITCHEN ESSENTIALS

CHEFS & RECIPES

Food Safety

INGREDIENT TIPS

228

Baby Vegetables In The Garden Soil With Crème Fraiche Dressing

137

Janet Wanjira

139

Mushroom Cake

139

Japan Shaban Gahwita

140

Health Bow, Marinated Chicken, Kale And Lentils With Sun Dried Tomato Paste

Beef Cheeks With Truffle Mash And Ugali Crisp

165

Mombasa Coconut & Mustard Wrapped Tilapia

166

Mercy Muriithi

168

Coffee Swiss Roll

169

Ndegwa

170

141

Grilled Pork Chops With Jumbo Fries And Barbecue Sauce

171

John Ambari

142

Nic Odhiambo

172

Kenyan Tomato Soup With Sweet Bananas, Goat Cheese, Milk Foam And Chapati

142

Vegan Noodle Salad With Sweet And Sour Earthy Sesame Dressing

173

Poached Fish And Prawns Papaya

143

Obwoge Nehemiah

174

John Muriithi

144

Dark Chocolate Fondant, Peanut Butter Ice-Cream , Chilli Chocolate Lollipop

175

145

Bacon Wrapped Stuffed Chicken Breast. Served With Mustard Sauce. Olivier Nkurunziza

176

Moses Mutoro Saul

147

Lake Kivu Salad, Organic Salad

176

Tekka Maki

147

Pascal Poitevin

178

Omadi Godfrey

148

Fraisier Cake

180

Lentil Cake

149

Vanilla Genoise

180

Greek Salad With Feta Cheese And Honey Mustard Dressing

149

Cream Mousseline

181

Joseph Macharia

150

Patrick Mukonese Posta

182

Tuna & Salmon Tartare With Wasabi Ice Cream And Lime Marshmellow

Creamy Berry Caramel Cake

183

152

Paul Thuo Muraya

184

Kasingye Packson

153

No-Bake Mixed Berry Cheesecake

184

Joanne Lydiah Oneneh

155

Lance Louise

185

Blueberry Forest Cake

155

Peter Imbayi

186

Kahindi Masha

156

Quinoa Salad

156

Rolled Beef With Spinach And Herbed Cheese, PanSeared Butternut Squash & Baked Kenyan Corn Meal With Fresh Pepper Juice

187

Emmanuel Kambi

157

Philip Heka

188

Coconut Curry Chicken Recipe

157

Honey Garlic Salmon

189

Kamugabirwe Pison

158

Garlic Mashed Potatoes

189

Kelvin Kiarie Ng'ethe

160

Garlic Pak Choi

189

Mango Dessert

160

Rami Saloum

190

Lesiamon Ole Sempele

162

Goat Mandi

191

Cashew Crusted Tilapia

162

Zablon Rubia

192

Manoj Aswoli

164

Baby Pork Bbq Ribs

193

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CHEF'S CODE

CONTENTS

FOOD PREPARATION

INFORMATION 22

WAYS TO COOK

THE CHEF

FOOD PRESENTATION

KITCHEN ESSENTIALS

CHEFS & RECIPES

Food Safety

INGREDIENT TIPS

228

Bbq Gourmet Burger

194

Stephen Karanja

210

Samuel Kioko

196

Avocado & Rocket Salad With A Curry Dressing

211

Linguine Napolitano

197

Sumesh Sharda

212

Sazzat Ali Shaikh

198

Lemongrass & Galangal Fried Rabbit

213

Chicken Curry

199

Timothy Angwenyi

214

Shadrack Chengo

200

Beef Fillet Egg Yolk Croquette

215

Double Cooked Golden Ribs

201

Victor Adoli

216

Sharon Ouda

202

Signature Recipe: Sesame Seared Tuna

217

Pan Fried Salmon Fillet Served With Mashed Potato

202

Walter Matika

218

Peris Wangari

203

Italian Deli-Style Lasagne

219

Silah Njuguna Ndege

204

Wilcofread Kivungi

220

Marinated Grilled Parsley Lamb Chop Served With Tossed Potato Wedges

204

Rump Steak, Pomme Anna And Mushroom Purée

221

Willi Mutwiri Njoka

222

Susan Kamau

205

Yasmin Adan

224

Simeon Omondi

206

New York Cheesecake

225

Prawn Cocktail Salad

206

Yusuf R.Masoso

226

Stella Kamwanza

208

Swahili Rice Griddle Cake (Vibibi)

226

One Pot Rice Jumble

209

DEBRA OSAWO

0782 940 022

sales@eagm.com

@eagmltd

www.eagm.com

Bring This Voucher With You During Showroom Visits & Get

EAST AFRICA CHEF RECIPES... AT YOUR FINGERTIPS

he year 2020 has been a challenging year, to say the least and although covid 19 has impacted everyone in different ways, the constraints on our movements are something we have all had to collectively learn to adapt to.

I, in particular, have missed the ease with which we were able to dine out. The enjoyment of gourmet meals prepared by renowned chefs that we once took for granted, is now not merely an experience to be savoured but one to be treasured and memorialised. It is hard to imagine that there was once a time when patrons’ concerns were over trivialities like the convenience, or otherwise, of restaurant opening hours and perhaps the diversity of menus. The focus has now significantly pivoted to the existential threat to the future of the hospitality industry that the prolonged lockdown restrictions pose. Chefs, who were once constantly rushed off their feet, are now left wondering when they will next have the opportunity to delight their guests’ sophisticated palates. Nevertheless, even during this time of a crisis that has threatened the survival of our sector like never before, there has also never been more of a ‘silver lining’ opportunity. Not only have we been forced to learn to utilise resources more economically, but we've also been inspired to be more proactive and innovative in attracting customers back to our venues. The survival of many restaurants has increasingly become dependent on their ability to offer customers a truly unique and holistic experience.

Our lady chefs were not to be left behind. From Chef Damaris Wangui's beef Carpaccio recipe to Chef Susan Kamau's assortment of pastries, you'll have a wide variety to choose from.

The “East Africa Chef Book” is a great example of this innovation. It is a compilation of recipes created by chefs from all over East Africa offering unique insights into what they consider to be some of their best culinary innovations. It provides readers with a chance to spend an evening cooking with Hemingways' Executive chef, Archie Athanasius; readers are also invited into Cluster’s Executive Chef Manoj Aswal of Villa Rosa Kempinski’s kitchen. For those with a preference for the local cuisine, Nyama Mama’s Chef Sempele is on hand to walk you through the steps of preparing your own exquisite cashew crusted tilapia; or, alternatively, you can savour the taste of Chef Rubia’s new homemade, finger-licking barbeque sauce.

Last but not least, we also have recipes from some of our "adopted" East African chefs, such as Chef Hector Boo from Spain and Chef Pascal from France, who are currently serving in some of our local hotels. Despite the extraordinary skills our lady chefs possess, it was quite a challenge to elicit the same enthusiasm from them as we did from our male chefs. Nevertheless, they were well represented by those who featured in the “East Africa Chef Book”, and we’re optimistic that their representation in this book will continue to grow with each new edition.

The gastronomical experience does not end there! Our Rwanda-based chefs, Olivier and Japan Shaban, as well as our chefs in Uganda and Zanzibar, Chefs Andrew Alikuluya and Ben Isingoma, and Chef Anthony Kimotho respectively, also share techniques in cooking that will delight even the most discerning taste buds.

Regardless of that, we are happy to present to you the firstever copy of the “East Africa Chef Book”. We hope you'll enjoy preparing meals with our chefs in your homes. Happy Cooking! Debra Osawo, Editorial team.

www.eastafricachef.com

CHEF'S CODE Approach your responsibilities with professional pride and dedication. Serve the profession proudly and with dignity, and promote its accomplishments to the public. Cooperate with colleagues to advance professionalism and by example encourage others to attain professional standards. Strive for greater professional knowledge. Achieve the highest standards of quality at the most favourable costs and with the most effective utilization of human and physical resources. Willingly share Your knowledge and experience with others to increase their ability to perform at the highest possible level. Graciously accept suggestions from others insofar as they serve to increase knowledge and performance. Offer comments to a colleague only for the purpose of increasing knowledge and performance and refrain from criticism that would serve to lower the esteem of fellow professionals or is aimed at personal gain.

HOSPITALITY DIVISION We provide excellence in Commercial Kitchen solutions.

We offer a full range of excellent COMMERCIAL KITCHEN EQUIPMENT from world renown brands. We provide planning, consultation, design, installation, commissioning, training and after sales services.

Mitchell Cotts Logistics Centre, Mombasa Road, Nairobi - Kenya Tel: +254-20-2343860 / 59 / 69 Cell: 0722 691 646 / 0733 616 653 gsales@gnorth.co.ke www.gnorth.co.ke

Also dealers in Commercial Laundry equipment, Agricultural Machinery & Irrigation Solutions.

CHEF'S CODE Conscientiously serve the best interest of the public. Diligently maintain the highest appropriate standards of food quality to achieve personal, public, and employer satisfaction. Strive to be courteous, fair, and considerate in dealing with all others, respecting their dignity. Seek to understand and maintain the principles of sanitation, safety, and nutrition to protect the health and safety of the public and colleagues. Respect, conserve, and maintain the tools, equipment, and materials of the profession, especially food products and other scarce resources. Present a clean and neat appearance, reflecting the pride and care with which professional responsibilities are approached. Deal honestly and truthfully, respect the property and resources of others, and not use such property or resources for personal gain. Consider the interest of employers and carry out their established policies and mission. Avoid activities that might bring discredit to oneself, employers, colleagues, or the profession.

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INFORMATION

USEFUL INFORMATION l Information

hat alert on.

roasting meat

red for ing, ling. he tly how eded.

at or

tant, o what you can e. For d to night.

ial such kewers. atives

nies

Cooking Instructions

As all cuts of meat can vary, these times are intended as a general guide. When calculating timings, add an extra 1lb (450g) of weight to Hot your Very joint if it weighs less than 3lb (1.35kg). Be sure to preheat the oven before cooking your meat, use a meat thermometer (inserted into the thickest Very Hot part of the cut, away from any bones) for an accurate internal temperature, and always allow the meat to rest for 15–30 minutes before carving.

Beef

Fahrenheit

Celsius

Gas Mark

475°F

245°C

450°F

230°C

425°F

220°C

oVen temPerature

cooKInG tIme

Hot Internal temPerature

Rare

350°F (180°C)

15 mins per 1lb (450g)

140°F (60°C)

Quick/Fairly Hot

400°F

205°C

Medium

350°F (180°C)

20 mins per 1lb (450g)

160°F (70°C)

Moderately Hot

375°F

190°C

Well–done

350°F (180°C)

25 mins per 1lb (450g)

175°F (80°C)

meat

ople w

me you d cook mbol,

OVEN TEMPERATURE EQUIVALENTS

Volume Equivalents (liquid) Veal

Well–done

350°F (180°C)

lamb

Medium

350°F (180°C)

US Customary Well–done

Metric

350°F (180°C)

1/8 teaspoon 1/4 teaspoon 1/2 teaspoon

.6 ml 1.2 ml 2.5 ml

roasting Poultry 3/4 teaspoon 3.7 ml

mins per 1lb (450g) Common25Abbreviations 20 mins per 1lb (450g)

Moderate/Medium

350°F

175°C

175°F (80°C)

Warm

325°F

165°C

160°F (70°C)

Slow/Low

300°F

150°C

tbsp.

Very Slow/Very Low

275°F

135°C

cup

Very Slow/Very Low

250°F

120°C

millilitre

Very Slow/Very Cool

225°F

110°C

teaspoon

tsp.

25 mins per 1lb (450g)

175°F (80°C)

tablespoon

litre

milligram

1 /2 /4

Use these times as a guide, bearing in mind that the size and weight of each bird varies. Be sure to preheat the oven before cooking your bird(s), 1 teaspoon 5 ml gram g and always check that the bird is fully cooked before serving.

1 tablespoon

meat

2 tablespoon or 1 fl oz

Poussin

/4 cup or 2 fl oz

1 chicken /3 cup

15 ml 30 ml 59 ml 79 ml

/2 cup

118 ml

duck

/3 cup

158 ml

3 /4 cup Goose

177 ml

1 cup or 8 fl oz Pheasant

237 ml

2 cups or 1 pint

473 ml

4 cups or 110–12lb quart (5–6kg)

946 ml

turkey

7–9lb (3.5–4.5kg)

13–17lb (6.5–8.5kg) 8 cups or 1/2 gallon 1.9 litres

1 gallon

3.8 litres

kilogram

oVen temPerature

cooKInG tIme

375°F (190°C)

12 mins per 1lb (450g)

millimetre

meat TEMPERATURE GUIDE

MEAT TEMPERATURE GUIDE centimetre

plus 12 mins

metre

20 mins per 1lb (450g)

400°F (200°C)

celsius

plus 20 mins

350°F (180°C)

20 mins per 1lb (450g) plus 20 mins

Get 350°Fyour (180°C) grill on this summer 20 mins perwith 1lb (450g) our meat temperature guide! plus 20 mins 400°F (200°C)

50 mins total cooking

Our temperature recommendations are just 375°F (190°C) 21⁄2–3 hrs total cooking slightly lower than what you might typically 1 375°F (190°C) 3 hrs total cooking see in other guides since we try to⁄2–4 account for 1 375°F (190°C) 4 2 ⁄ –5 hrs total cooking ‘carryover cooking.’ Carryover cooking happens when ingredients continue to cook from residual heat even after you take it off its heat source. Meat still tends to cook for another few degrees after taken off heat, so cook them to the temps at right and FreeZer they’ll be reFrIGerator at the right doneness after resting.

REFRIGERATOR STORAGE GUIDE refrigeratorAND andFREEZER Freezer storage Guide

Times are intended as a general guide. Be sure to preheat the oven before cooking your meat, use a meat thermometer (inserted into the thickest part of the cut, away from any bones) for an accurate internal temperature, and always allow the meat to rest for 15–30 minutes before carving.

MEAT TEMPERATURE G °F

°C

165

160

Get your grill WD on this summer with WD 150 66 our meat temperature guide! 155

145

MW MW Our temperature recommendationsWD are just60 140 slightly lower than what you might typically 57 135 see in other guidesM since we try to account for M 54 130 ‘carryover cooking.’ 125

Bread

120 49 Carryover cooking happens when ingredients R continue to cook from residual heat even after 46 115 3–6 months you take it off its heat source. Meat still tends 3 months to cook for another few degrees after taken off 9 months WELLso cook them to the temps at right and DONE stock or gravy) 1 month (6 months in heat, they’ll be at the right resting. 3 months PORK doneness CHICKEN after FISH BEEF

Ice cream

1–2 months

soups and stews

2–3 days

1–3 months

casseroles

2–3 days

2–4 weeks

6–8 months

Food raw poultry, fish, and meat (small pieces)

2–3 days

raw ground beef and poultry

1–2 days

cooked whole roasts or whole poultry cooked poultry pieces

RARE

2–3 days MEDIUM1–2RARE days

MEDIUM

MEDIUMWELL

helping home cooks live happier, simpler, smarter in the kitchen

LAMB VEAL

RARE

TURKEY

EAST AFRICA CHEF BOOK

PREMIER EDITION

°F

165

160

155

150

145

140

135

130

125

120

115

INFORMATION

16162_Bittman_5p_cintro.f.qxp

8/22/08

11:11 AM

Page 15

MAKING JULIENNE

MAKING CHIFFONADE

(STEP 1)

The easiest way to cut even strips from a vegetable

This works for large leaves, such as kale, as well as smaller

with rounded sides is to square it off first by removing thin

ones, like basil.

slices. (STEP 2) Then it will sit flat so you can first it cut crosswise

(STEP 2)

(STEP 1)

Roll the leaf up from bottom to top.

Cut off slices of the leaf from top to bottom.

to the desired length and then stack and slice into strips.

MAKING DICE

USING A PARING KNIFE

To make dicing easier, first square off the vegetable by remov-

Before there were vegetable peelers, there were paring knives;

ing thin slices, then cut into even-sized sticks (see “Making Juli-

as long as you’re careful—peel toward you, using your thumb

enne,” above). Then cut the sticks crosswise into dice.

to counter the pressure of the knife—they work perfectly.

KITCHEN BASICS

Useful Cooking Terms

As you follow recipes, you might come across some cooking terms that are unfamiliar to you. We've added descriptions of some of the most common cooking terms below:

Cube

Al dente

in a small amount of liquid over low heat for a long period of time in a covered pan until tender.

Dash

Broil

Dice

To expose food to direct heat on a rack or spit, often used for melting food like cheese.

To cut into small pieces, usually 1/4 to 1/8 chunks.

To cook food until just firm, usually referring to pasta, but can include vegetables.

Bake To cook food in an oven using dry heat.

Baste To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out.

Beat To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.

Braise To cook first by browning the food in butter or oil, then gently simmering

Brown

Like chopping, it is to cut food into small cubes, usually about 1/2 inch.

1/8 teaspoon.

Dollop

To cook over high heat (usually on the stove-top) to brown food.

A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food.

Caramelize

Dredge

To heat sugar until it liquefies and becomes a syrup.

To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed.

Chop To cut vegetables into large squares, usually specified by the recipe.

Dress

Cream

To coat foods with a sauce, such as salad.

To beat ingredients (usually sugar and a fat) until smooth and fluffy.

EAST AFRICA CHEF BOOK

PREMIER EDITION

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INFORMATION

Drizzle

Marinate

To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate.

To soak in a sauce or flavoured liquid Done on a grater with larger holes, for a long period of time, usually a resulting in long, smooth stripes to meat, poultry or fish. cook or melt.

Dust

Mince

Simmer

To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.

To cut as small as possible, most commonly used with garlic.

Bring a pot to a boil, then reduce the heat until there are no bubbles.

Pan Fry

Skim

Cook larger chunks of food over medium-heat, flipping once only.

To remove fat or foam from the surface a liquid.

Parboil

Slice

To partially cook by boiling, usually to prepare the food for cooking by another method.

To cut vertically down, thickness sometimes specified by the recipe.

Fillet To cut the bones from a piece of meat, poultry, or fish.

Flambé To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving.

Fold To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a overand-under motion.

Shred

Poach To cook gently over very low heat, in barely simmering water just to cover.

Pinch

Smidgen 1/32 teaspoon.

Steam

1/16 teaspoon.

To cook food on a rack or in a steamer set over boiling or simmering water.

Glaze

Purée

Steep

To coat foods with mixtures such as jellies or sauces.

To mash or grind food until completely smooth.

Grate

Roast

To soak a dry ingredient in a liquid just under the boiling point to extract the flavour, such as with tea.

Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a sauce.

Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.

Grease

Sauté

To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.

To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.

Julienne Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.

Knead The process of mixing dough with the hands or a mixer

Stew To cook covered over low heat in a liquid for a substantial period of time.

Whip To beat food with a whisk or mixer to incorporate air and increase volume.

Scald

Whisk

To heat liquid almost to a boil until bubbles begin forming just around the edge.

To beat ingredients with a fork or a whisk.

Sear To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices.

EAST AFRICA CHEF BOOK

Zest The outer, coloured peel of a citrus fruit.

PREMIER EDITION

Pradip Enterprises (E.A.) Limited is an importer, exporter, packer, wholesaler and retailer of halal food ingredients. Immense emphases are laid on the quality of products sourced from principal suppliers. This is derived from appropriate facilities and processes at Pradip, in conjunction with our prime suppliers and even key customers, whose combined efforts are focused on development and use of environmentally safe products. We continue to develop and explore new horizons. Through our group of highly dedicated and motivated staff and management team, we will continue to work tirelessly to accomplish our goals, while being sensitive to the needs of society at large. We are committed to excellence by providing quality products at an affordable price. STOCKIST OF ALL FOOD INGREDIENTS: FOOD COLOURS, FOOD ADDITIVES, POWDER FLAVOURS, DRY FRUITS, HERBS & SPICES. We also stock:- RAW MATERIALS FOR DETERGENTS & COSMETICS

PRADIP ENTERPRISES (E.A.) LTD. P.O. BOX 49916 – 00100 GPO NAIROBI, KENYA. MOBILE: (+254) 0731 049 812 / 0708 090 207 / 0775 391 200 E-MAIL: sales@pel-ea.co.ke / info@pel-ea.co.ke

The Home Of Wholesome Brands.

Nothing creates a wholesome mood like wholesome food

‘Food makes the mood!’ No wonder they say happiness is a dish best served hot and aromatic! Wholesome, consistent and the delight of every person! Keep well with Capwell!

SOKO: Kenya’s mealtime favourite. Mealtimes are made for SOKO. The ugali that’s on everyone’s tongue, along with golden chapatis and mandazis.... plus a whole lot more of wholesomeness!

Pearl: Aroma born in Mwea. Aaaah! The aromaaah! That sweet aroma that only the finest rice grown in the Mwea region can bring to the table. It proudly presents the best of the country to discerning Kenyans and the world.

Ranee: Live life Haishikani! It’s a celebration of the fine art of cooking. Every grain is ‘haishikani’. Afterall, in your rice as in all relationships, giving each other space is a beautiful thing to do!

CIL: Great value, great quality. Everyone’s rice! A selection of rice varieties to suit all tastes and pockets!

Amaize: Serve up premiumness. An extra-fine maizemeal that’s softer, whiter and lighter! It’s the connoisseur’s delight. Fine-dining at home!

THE CHEF

who is a chef? BACKGROUND

CHEF AND FINDING A WAY

A chef is a trained professional who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen.

To become an outstanding chef, one should make the way from a worker to a creator; have a perfect knowledge of products and technologies, and perhaps of different cuisines. A chef needs to to understand where his or her heart is and where he or she can fully unlock the talent through work.

A chef is focused on producing scrumptious meals consistently. A chef, depending on skills and knowledge, is; A worker - the person, who is able to feed, i.e. has enough skills to cook simple dishes: to make a soup, to fry potatoes or a steak, etc.

that guests keep coming back (this is how we choose our favourite restaurants); A creator - whose dishes are real pieces of art both in terms of serving and taste; one feels sorry for eating them, and the dishes are remembered forever.

One can be born genius, but still genius is 5% of talent and 95% of work.

A master - whose dishes are so tasty

‘To become a champion one needs speed, strategy, precision, concentration and intelligence, and, what is more, be better than others at these’. David Chang EAST AFRICA CHEF BOOK

PREMIER EDITION

THE CHEF

Chef THE manager and leader

Chef and a team

A chef needs to be an experienced manager, able to develop and introduce rules. A chef should be a manager and a leader for a team. A chef knows his/her strengths and supplements his/her skills with a production manager, a competent sous chef and a kitchen team.

The chef, as a manager should know how to deal with people, appreciate them for the work they do and demonstrate support. Communication with a team is essential. It is important to give room for failures and to overcome these failures together with the team.

Chef AND QUALITIES A chef should be talented and hard-working, have charisma, perseverance and vitality.

Chef and knowledge

Chef and vision

CHEF and cuisine

The chef's vision (the goal) should be clearly formulated and shared with every kitchen staff member to understand the plan and to follow the chosen path.

Chef and food

Chef and values

Creating a signature cuisine is a time consuming and painstaking process. The chef should work hard to identify cuisine, cooking techniques and tastes to choose.

A chef should share and protect basic values. It must be a priority to take care of the team and serve guests.

Chef and taste

Chef as a teacher

A chef should have professional background and knowledge, as well as at least 5 years of experience of work with foreign chefs.

Tasty food is a must for a chef. A chef should have a good command of cooking techniques and know ingredients well.

A chef should have good taste. A good taste is both universal and individual (culture-related).

Chef and numbers

Chef and PLANNING

Chef and criticism

Everything should be wellorganised in the purchase of products; setting working hours of cooks; making sure dishes are served in one consistent style etc.

A chef should be able to take criticism. Should embrace constructive criticism from people with good grasp of culinary knowledge and know how to make improvements.

A chef needs to manage all product and inventory prices, monitor price changes, make businessrelated decisions, reduce expenses and manage prime costs.

A chef needs to know how to share his/her knowledge and skills with apprentices/ subordinates.

Chef is an engine Chef is aspiring, proactive and is the first person to come to the kitchen and the last to leave.

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THE CHEF

WHY THE UNIFORM?

THE UNIFORM IT’S A PROFESSIONAL CHEF'S PRIDE If you have pride in your profession, you will have pride in your uniform, no matter what your walk of life. With the chef’s uniform, there is more at stake than just keeping the uniform clean and white. A dignified look helps generate a feeling of professionalism. When you don the toque, jacket, checkered

pants, neckerchief, apron, and side towel, you are continuing a centuries-old tradition. It is a standard of dress which evokes an instant sense of recognition, telling both foodservice industry insiders and the public that they are in the presence of a skilled and professional practitioner.

EAST AFRICA CHEF BOOK

A practical need for protection;

an aesthetic need to present a clean, professional image;

Confers distinction, establish status, and denote pride;

The uniform removes the need for being different by creating a common denominator and team spirit while encouraging a focus on work rather than appearances.

HAT / CAP / Toque Blanc The classic 100-fold toque was a symbol of status, with various heights noting a chef's level of experience. It keeps sweat and hair out of the food. It allows heat dissipation and air circulation therby keeping the chef's head cool.

PREMIER EDITION

THE CHEF

Apron

JACKET / COAT

Worn from the waist to just below the knee in order to protect the lower body from accidental sillage of hot liquids and Food stains. Tying the apron in front allows it to be removed quickly.

Typically double breasted and long sleeved. It is designed to protect the chef against heat from stoves, ovens, grills, calding steam and boiling hot liquid spills and splatters

Pants / Trousers

Knotted cloth buttons

Typically baggy or loose as they prevent Hot food or liquid from contacting chef’s skin. Trousers with elastic waistband allows easy and quick removal.

Are used in order to keep plastic / metal buttons or pieces of buttons from ending up in food. They help to quickly remove the jacket in case of emergency

FABRIC

The Side Towel

Either made from cotton or spun poly fabric, chefs clothing is designed to protect body against injuries, absorb sweat while working in a hot kitchen. The fabric also should be light and comfortable while working in a hot and steamy environment.

Chefs use side towels to protect their hands while lifting hot items from the stove or oven. When not using the towel, it is tucked into the string of the apron. The side towel is not meant to be used as a wiping cloth. If, out of habit or instinct, a spill is cleared with a side towel it should be replaced immediately.

Comfortable Lightweight Fire protection

The Neckerchief

Dries Quickly

The neckerchief tied cravatestyle adds the same finishing touch to a uniform as a necktie does to a business suit. The neckerchief catches and absorbs facial perspiration. It also has a medical purpose, keeping the neck and throat areas protected from the extreme temperature fluctuations between the stove tops and the coolers.

Shrinks in Wash

Wrinkles Easily

Needs ironing Easily Stained

SHOES Designed to be comfortable as chefs are on their feet for long periods of time. They protect the chef against burns from hot liquid

Cotton

Poly

ü ü û û ü ü ü ü

ü ü ü ü û û û û

spillage, falling cutlery, slipping on wet or greasy floor. Clogs are one of the most popular styles, because they are light weight, comfortable and easy to take off and put on.

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THE CHEF

KITCHEN ORGANIZATION

et’s learn the difference between the various chef titles and the tasks those chefs perform in a bustling restaurant kitchen. The different chef titles emerged in the 19th century with the creation of the French Brigade System. Chef Georges Auguste Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every kitchen operates under the French Brigade System, and some positions in the system may be combined depending on the size of the restaurant.

MANAGERIAL

CHEF POSITIONS Chefs will generally hold the higher ranked positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef.

CHEFS

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

Primary Task: Business management

There is only one per kitchen.

They are responsible for running the establishment as a whole.

They will often work on menu engineering.

Executive Chef (Chef de Cuisine, Head Chef)

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

Sous Chef (Second Chef, Under Chef) n

Primary Task: Team management

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

Primary Task: Kitchen management

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

They oversee daily operations,

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

They are the second in command

and will run the kitchen in the executive chef’s absence.

kitchen costs, food preparation, and menu planning.

Chef-Owner (Group Chef)

EAST AFRICA CHEF BOOK

They will usually train newly hired chefs and cooks.

Senior Chef (Chef de Partie, Station Chef) n

Primary Task: Station management

There can be more than one in a kitchen.

They are in charge of specific stations in the kitchen.

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

PREMIER EDITION

THE CHEF

Brigade de Cuisine Executive Chef

Head Chef

[Chef de Cuisine]

Deputy Chef [Sous Chef]

RELIEF Chef

STATION ChefS

(Chef de Tournant)

entrée Chef

(Entremetier)

SOUP CHEF (Potager)

VEGETABLE Chef (Legumier)

PANTRY Chef

BUTCHER

(Communard)

ROAST Chef

(Garde Manger)

(Boucher)

STAFF Chef

(Chef de Partie)

sauté Chef

(Rôtisseur)

DELI Chef

(Charcuterie)

GRILL Chef

FRY Chef

(Grillardin)

(Friturier)

PASTRY Chef

(Saucier)

FISH Chef

(Poissonier)

(Pâtissier)

SEAFOOD Chef (Écailler)

CONFECTIONER Chef (Confiseur)

BAKER

(Boulanger)

JUNIOR Chef

(Commis Chef)

KICHEN PORTERS

(Porter de Cuisine)

DISH WASHER

WAITER/WAITRESS

(Plongeur/Escuelerie)

(Aboyeur)

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THE CHEF

SPECIALIZED

CHEFS A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field. Pastry Chef (Patissier) n

Primary Task: Prepare pastries, breads, and desserts

They may be in charge of the whole dessert menu.

The position usually requires extensive specialized training.

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

Sauce Chef (Saucier, Saute Chef) n

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

They may also prepare soups and stews.

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

Fish Chef (Poissonier) n

Primary Task: Prepare and cook seafood

for setting up buffet lines and adding centerpieces for an upscale presentation that may include carved and molded ice or fruits.

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

Vegetable Chef (Entremetier)

Fry Chef (Friturier)

Primary Task: Prepare and cook vegetables and starches

Primary Task: Cook foods that need to be fried

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

They are mainly needed in fast food establishments.

Meat Chef (Rotisseur, Roast Chef)

Grill Chef (Grillardin)

Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods

Primary Task: Cook foods that need to be grilled

They may also be in charge of obtaining the meat from local suppliers and retailers.

They will generally grill meats and sometimes vegetables.

Pantry Chef (Garde Manger) n

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

They will also be responsible

EAST AFRICA CHEF BOOK

Butcher Chef (Boucher) n

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

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

PREMIER EDITION

COOKS

THE CHEF

Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized chefs. They are more likely to cook by following recipes given to them and flow between the different cook positions as needed. around kitchen basics like chopping ingredients, properly labeling containers in storage, and cleaning countertops.

Line Cook (Commis) n

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

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

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

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

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

Primary Task: Responsible for daily food prep and kitchen tasks

Their responsibilities revolve

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

Primary Task: Fills in wherever needed

They will assist chefs that may be overwhelmed at their stations.

Short Order Cook n

Primary Task: Prepare quick and simple meals

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

Working in a commercial kitchen can be fast-paced in terms of daily tasks and upward mobility. Various chef and cook positions are needed to keep a restaurant running smoothly and the hierarchy can look very different from kitchen to kitchen. There are even more restaurant positions and jobs than listed above for the whole establishment to succeed. It is important to keep in mind that becoming a chef requires years of hands on training. Work your way from the bottom up through the different levels available, find an area you can specialize in, and pursue it with focus.

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KITCHEN ESSENTIALS

Be sure that all of your bases are covered when outfitting your kitchen!

Cooking Equipment

Storage Equipment

• • • • • • • • • •

• • • • • •

Oven Range Deep Fryer Grill Griddles Holding Equipment Salamander or Broiler Toaster Coffee Brewer Microwave

Shelving Bussing and Utility Carts Sheet Pan Racks Food Storage Containers Drying Racks Dunnage Racks

Food Prep Equipment • • • • •

Refrigeration Equipment • • • •

Refrigerator Freezer Ice Machine Beverage Dispensers

Food Processors Prep Tables Mixers Spice Grinders Blenders

Janitorial Equipment

Smallwares

• • • • • • • • • •

Microfiber Cloths and Rags 3 Compartment Sink Foodservice Chemicals and Sanitizers Trash and Recycling Bins Mops and Mop Buckets Wet Floor Signs Scrubbers and Sponges Restroom Supplies Brooms and Dustpans Cleaning Chemical Buckets

EAST AFRICA CHEF BOOK

Chef Knives Cutting Boards Mixing Bowls Pans Pots Whisks Food Pans Kitchen Spoons Turners Tongs PREMIER EDITION

KITCHEN ESSENTIALS

We offer services right from consultation, site surveying and designing to helping clients with the choice of equipment required for the projects. It does not end here; we carry out installation and commissioning (where we train the clients and their staff on the equipment handling and maintenance tips). We offer a 24/7 service support and maintenance scheduling for our clients. Your kitchen is the foundation of your restaurant, we make sure your kitchen layout features the best equipment for your brand and fit your space. Whether you are remodeling or need a new kitchen, we got you covered!

Merican Limited is one of the largest commercial kitchen supply store servicing professionals and individual customers all over the East African region. We continue to raise the bar higher with the new innovative strategies in modernizing commercial kitchens. With variety of products available and a lot of orders shipped, we have everything your business needs to function at its best.

EAST AFRICA CHEF BOOK

Our strength has been the ability to execute customized turnkey projects across all segments of hotels, restaurants, coffee shops, lodges, catering ventures, clubs and bars, staff canteens/cafeterias, institutional kitchens, school kitchens, hospital kitchens, factories and food processing companies and supermarkets to mention but a PREMIER EDITION

KITCHEN ESSENTIALS

few. We supply and install bespoke kitchens and this means spare parts are readily available and your kitchens get fitted to precision.

CUSTOMER CARE

maintenance of the equipment. This increases the equipment reliability and life span, reduces downtime and you benefit by saving more money which would have been spend on surprise repairs and services. Our Clients include; Nairobi Java House Ltd, Lake Naivasha Resort, Burch Resort, Epashikino Resort and Spa, RFH Healthcare, Cottars Camp,

Mama Rocks Gourmet Burgers, Pete’s Café, Oceanic Restaurant Mombasa, Great Rift Valley Lodge, Karen Hospital, Nairobi Hospital, Kenyatta Hospital, Olerai Schools, Nova Pioneer, Koru Country Lodge, Golden Pot Bar and Restaurant, Kingstone Beach Lounge, Brydges Children Center, H-Young Kongoni Camp etc. This is just to name a few.

We not only transact business but we aim at giving our customers the best they deserve in the market. We form long term relationships by ensuring we give you a complete packaged solution which includes care for your equipment post purchase. Our creative team aims at giving you the right solution and design at the right price and service support. Whether you are looking for bespoke stainless steel fabrication, refrigeration, ventilation, preparation tools, ware washing or storage essentials, we will be glad to guide you in the best possible way to meet your requirements. For us, your requirements and needs are foremost as our guiding principle. We work with our customers to schedule regular inspection and

Industrial Area, Nanyuki road next to National Oil Depot Phone:+254 740 174 448 +254 728 129 281 info@mericanltd.com | sales@mericanltd.com | www.mericanltd.com

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KITCHEN ESSENTIALS

Kitchen Essentials

aving the right tools for the right job is essential to cooking simpler and smarter in the kitchen. They’ll make your life a whole lot easier and allow you to cook with ease. There is no need to start with everything on day one, but the cookware and tools you need to help you out in the kitchen can be built up over time.

EAST AFRICA CHEF BOOK

Having the right tools will definitely make your life a lot easier in the kitchen. With the items below, you’ll be able to cook just about anything and start kicking butt in the kitchen.

PREMIER EDITION

KITCHEN ESSENTIALS

SHEET PANS

These pans can get a lot of action – roasting vegetables, baking meats, toasting nuts, and of course, baking cookies are just a few things you can do on them.

COOLING RACKS

Use these for more than cooling cookies. Place on a sheet pan and bake and roast meatballs and proteins right on them. All the fat drips below and you’re left with a tender piece of meat.

SAUTE PAN

CAST-IRON SKILLET

The high walls of this pan make it great for sauteing anything (hence the name). They’re especially great for tossing pastas together.

WOK

Stir-frying is one of our go-to cooking methods, and a non-stick wok is perfect for any home cook.

NON-STICK PAN

Every household needs a nonstick pan for breakfast duty. Eggs and pancakes are best made on a non-stick surface. Just be careful to use nonabrasive tools on this delicate surface!

GRILL PAN

Celebrate cooking all year long with a versatile grill pan. This one is a large enough size to grill proteins and veggies at the same time. Plus, it goes from stovetop to oven!

BAKING DISH

Fall and winter casseroles come together perfectly in this bright baking dish. It’s the perfect size for large parties and baking extras for leftovers and / or freezing.

VERSATILE LID

Not all of your pans will come with lids. Luckily, this versatile tool can be matched with just about any size pan you have for all those times you need to cover and simmer a dish.

This workhorse will last you a lifetime. It retains heat incredibly well, and can go from stovetop to oven. Do everything from searing and roasting meats, scrambling eggs, sauteing vegetables, to baking frittatas in it.

TOASTER OVEN

If you’re cooking for just 1 or 2, you may not want to fire up an entire oven. A toaster oven comes in handy for those instances. It saves energy and doesn’t take nearly as long to preheat.

STOCK POT

This piece of equipment is less used, but can be handy, like boiling 2 pounds of pasta when cooking for a crowd.

DUTCH OVEN

These sturdy pots will keep your soups warm and can even bake bread. It’s also oven-safe, so great for braising meats.

SAUCE PAN

This sized pot is perfect whether you’re cooking for 1 or a family of 4. Boil pastas and vegetables in this with ease. Plus, it’s not heavy, making it easy to maneuver and handle.

SLOW COOKER

This small kitchen appliance performs magic. Just throw your ingredients in, turn it on, and hours later, you have delicious soups, tender pulled meats, oatmeal, and even traditional casserole dishes.

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KITCHEN ESSENTIALS

CHEF’S KNIFE

You will use this knife for 90% of your prepping needs, so buy a nice one and take care of it. We like to use the Global grand, but buy whatever feels right in your hand.

SERRATED KNIFE

The serrated teeth of this knife lets you slice through tomatoes and bread with ease.

17 18

PARING KNIFE

For smaller, more delicate jobs, this paring knife is all you need.

SALAD SPINNER

We all need more veggies in our diet, and this salad spinner will not only get your salad greens and herbs dry, it can also be used as a colander.

FOOD PROCESSOR

This food processor not only makes pestos and pie crust, it also has a prep blade that grates cheese, carrots, potatoes, and whatever else you want to shred like magic.

IMMERSION / STICK BLENDER

Forget the bulk of a blender! You can now make puree soups right in their pot or blend single-serving smoothies. The blade then pops off for super easy cleaning.

BOWLS IN EVERY SIZE

Every kitchen needs a set of prep bowls to help you organize all your ingredients.

STRAINER

This strainer is great for fishing ingredients like pasta or veggies out of boiling water or fried goods out of hot oil.

COLANDER

Every kitchen needs a heavyduty colander for draining out larger batches of pasta or cooked potatoes for mashing.

A good, grippy cutting board will protect your fingers during all your prep work. Plastic boards can be placed in the dishwasher for full disinfecting.

These prep bowls save a lot of space when not in use, and they come with covers so you can seal off ingredients that are prepped but not ready for cooking yet.

CUTTING BOARD

MESH STRAINERS

These light strainers are perfect for all your small to midsize draining jobs. A can of beans? Defrosting shrimp? Place them in here and run water over them.

EAST AFRICA CHEF BOOK

COLLAPSIBLE PREP BOWLS

PAN SCRAPERS

Every cook deals with gunk stuck on pans. These scrapers make cleaning a breeze by easily removing that gunk.

PREMIER EDITION

KITCHEN ESSENTIALS

LIQUID MEASURING CUPS

Yes, you can use these for measuring, but you can also make sauces and vinaigrettes right in these sturdy glass cups and pour it into whatever you’re cooking up.

FISH TURNER

This is advertised as a fish turner, but the wider base of this tool makes it easy to flip anything – burgers, fish, or even your pancakes.

WHISK

We make vinaigrettes to season up salads and everything else almost nightly, so a whisk comes in very handy for quickly emulsifying (that’s just a fancy word for “combining”) vinegars and oils.

SPATULAS

TONGS

36 37

CAN OPENER

Tongs come in handy when ingredients need to be moved around, and you’d rather not flip and toss the ingredients just but shaking a pan!

PEELER

Make sure you get a good, sharp peeler to remove the peels of vegetables or even to shave off cheese. A sharp one will really make the job easier.

MICROPLANE ZESTER

Zest lemons? Grate ginger? Or even a little bit of cheese? This is your tool for that.

WOODEN SPOONS

These spoons are not abrasive on your cooking surfaces and they’ll last forever. Just don’t put them in the dishwasher!

A good, sharp one will wrangle any can open.

CITRUS SQUEEZER

This tool is great to get the juice out of citrus fruits, without you worrying about seeds falling into your dish.

MEASURING SPOONS

Likely you already own these, but this set is narrow enough to fit into spice jars. Plus, they’re magnetic, so they keep glued together.

MEASURING CUPS

These come in handy for sauces and marinades. And of course, if you’re a baker, you’ll definitely be using th

These are perfect for cooking and scraping up the last of any sauce or batter.

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OSHWAL WHOLESALERS Perfect Serving Solutions

shwal Wholesalers is well known in the market as a leading importer and distributor for crockery, glassware, cutlery, pots and pans, polycarbonate tumblers and stemware, crystalware and small appliances. Having been in the industry for over 40 years, their Horeca experience and expertise ensures you always have the perfect serving solutions.

In addition to decades of experience, Oshwal features extensive product lines to ensure that the customer receives the best price and quality. Some of the major brands Oshwal carries are Cameo China, Domo cookware, FnS cutlery, J&B polycarbonate, Kapp, Lucaris, Nachtmann, Ocean Professional, Spiegelau, Tescoma and so much more.

Cameo China For over 25 years, Cameo China has maintained a proud tradition of serving the global food-service industry with durable, innovative, awardwinning, commercial dinnerware. All products are non-porus and fully glazed to retain the brand-new look even after many years of use.

FnS The elegant and modern designs of FnS cutlery complement the dining experience perfectly. Each pattern is ergonomically designed and crafted from the finest quality FDA grade stainless steel sourced from Japan, Australia & South Korea.

EAST AFRICA CHEF BOOK

PREMIER EDITION

JB Products

needs. Durable polycarbonate is longer lasting thereby minimizing replacement costs and it is easy to store and transport. The various foodservice equipment includes drinkware, pitchers, tableware, food displayware and storage containers.

Specializing in polycarbonate items JB prides itself on developing over 300 new items every year to ensure that they are always meeting consumers’ varying

Ocean Created exclusively for food service operators who recognize the importance of creating wining & dining pleasures for their guests, Ocean combines craftsmanship, manufacturing expertise and design innovation, with in-depth understanding of customers’ needs to produce the highest quality glassware. The extra strong, textured glassware range has above average breakage resistance and exceptional clarity due to quality of materials used.

Kapp As one of the leading manufacturers of professional cookware and kitchen utensils, Kapp has a reputation for providing unbeatable quality. The lifetime guarantee on the impact bonded and induction ready pots has made the brand a reliable reference for all professionals in the restaurant and catering business.

Spiegelau and Nachtmann

All the products are lead-free. By using the highest quality materials, Spiegelau and Nachtmann ensure that all their products are more durable, dishwasher safe, break resistant and also more brilliant than other glasses made with cheaper glass compositions.

With over five centuries of experience, Spiegelau and Nachtmann have perfected the art of crystalware. By combining hand craftsmanship with the latest glassmaking techniques, they produce only the best quality.

Westlands Showroom: 21, Jalaram Road, Tel: +254 735 375 189, +254 724 483 887 Email: info@owkl.co.ke

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KITCHEN ESSENTIALS

Kitchen basics - Knife Parts of a Knife BLADE FACE: This is the widest part of the

The Basics of Knives

knife. It can be used to crush food.

A good knife is worth the investment, but it need not be a big investment: There are so many good knives sold in so many places that there's really no excuse for buying junk. Go to a kitchen supplier and look at those with high carbon - steel alloy blades, which is what everyone - from chefs to experienced home cooks - uses now. The handle may be wood or plastic, although plastic handles are somewhat more durable and dishwasher-safe. A chef's knife, essentially an allpurpose blade that you will use daily. Make sure the handle feels good when you hold it; the grip is almost as important as the blade, and only you can judge whether it’s a comfortable fit.

BOLSTER: The bolder is only found on forged knives. It is a thick band of steel between the heel and the handle that helps balance the weight of the knife and prevents the user's hand from slipping.

BUTT: The butt is the end of the knife's handle. CURVED BUTT: Acts as a backstop for your hand.

ENDCAP BUTT: They help balance the knife.

EDGE: The edge is the sharpened side of the knife's blade that you use to cut. Keeping your knife's edge sharp prevents accidents while cutting.

EDGE ANGLE: The angle that the blade is sharpened to.

GRATON EDGE: A series of oval dimples along the knife blade. Grantons are also known as dimples, indents, divots, scallops and kullens and alternate down the blade. A Granton edge on a kitchen knife forms a slight air pocket between the blade and the

food when cutting.

HANDLE: The handle is the section where the user holds the knife. This part of the knife may also be referred to as the scales. HEEL: The heel is the rear portion of the blade, and it's most often used for cutting tasks that require a lot of force, such as cutting meat or dense vegetables.

POINT: The point is the tip of the knife. It is often used for piercing through products.

SPINE: This is the unsharpened side of the knife blade that is opposite the edge.

TANG: The tang is the part of the blade that extends into the handle to provide balance. Full tang blades are considered superior in balance and durability. A sub tang or half tang knife is less durable but more economical. TIP: The tip is the front quarter of the blade that does most of the cutting and separating. Point tips are ideal for piercing and cutting small portions whereas rounded tips are ideal for cutting or slicing thin portions.

STRAIGHT KNIFE SPINE

BLADE FACE

BOLSTER

HANDLE

TIP

EDGE

BUTT GRANTON EDGE

EDGE ANGLE

SERRATED KNIFE

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Knife Safety Tips Choose the Right Knife BLADE SIZE: Choose a knife that is proportional to the food you’re cutting. For example, a small paring knife will not be very useful for butchering a large cut of meat. FLEXIBILITY: Certain tasks require a flexible blade, while others need a firm one. Think about the knife you’d choose to remove scales from a fish compared to the knife you’d need to cut potatoes.

Use a Sharp Knife

the Right Knife for the Task

When you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury. Keeping your knives sharpened is one of the easiest ways to keep them safe.

Correctly selecting a knife for the task at hand is one of the most fundamental knife safety tips that foodservice professionals should learn. However, making this choice can be overwhelming because of the wide variety of styles, shapes, and sizes of commercial cutlery.

Keep Your Knives Clean

Store Knives Correctly

In order to prevent contamination, it is important to clean your knife as soon as you’re done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury. A clean knife is also easier to handle. Food residue can make your knife slippery, so be sure to keep it clean for the most secure grip.

A designated knife storage space keeps your kitchen organized and also encourages a safe knife routine. When not in use, your knives should be stored out of the way of your work space. Simply putting your knife in a drawer is not safe for your workers or your knife. Storage solutions like knife blocks or rolls prevent mishaps and increase the longevity of your knives.

USE Proper Techniques

Pay Attention WHEN Cutting

Knowing how to properly cut with your knife is a fundamental part of knife safety. Poor knife handling risks injury and damage to your kitchen tools. Not to mention, incorrectly holding your knife slows you down and decreases the quality of your work.

Though a commercial kitchen can be a hectic place, always give the cutting task your full attention. If you're distracted, stop what you're doing and deal with the distraction before returning to cutting. That way, you can stay safe and produce your best work.

BLADE EDGE: The edge of the blade can make your job much easier or make it harder. For instance, serrated knives are excellent for cutting through foods with tender centres, while Granton blades are suited for wet foods like cheese. Never use your knife for anything but cutting food. Using your knife for other tasks could not only put your safety at risk, but it could also damage your knife.

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KITCHEN ESSENTIALS

Guide to knives

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KITCHEN ESSENTIALS

Types of Knives Bread KniFE Bread knives are designed for slicing different types of bread, and they feature serrated blades that can cut through crispy crusts. Bread knives are between 7"-10” long.

Utility KniFE Chef’s KniFE You can find chef knives in nearly every commercial kitchen, and they are versatile tools that can be used for a variety cutting tasks. Chef knives have a wide blade that tapers to a point. This point is suitable for a number of prep tasks, such as chopping, mincing, and slicing. Popular sizes are between 8"- 12”.

Utility knives are a mix between slicing and paring knives. They feature scalloped edges and blades that are slightly longer than standard paring knives. A sharp utility knife is very efficient for slicing fruits and vegetables, and they’re an ideal tool for food prep.

Spear Point Paring KniFE

Paring KniFE

The top and bottom of the blades on these knives are curved like a spear. Spear point paring knives are designed for small, precise tasks like cutting produce, creating garnishes, or devein shrimp.

This is a versatile type of knife can be used for many food prep tasks from peeling vegetables and chopping fruits to deveining shrimp and slicing cheese. Paring knives typically have blades that range between 2 ¼” and 4 ½”

Bird’s Beak Paring KniFE This type of paring knife, often referred to as a curved paring knife or tourne knife, has a blade that curves downward, mimicking the shape of a bird’s beak. Bird’s beak paring knives are designed for peeling rounded fruits and creating garnishes.

Petty Knives Petty knives are known for their quality and balance, and they’re excellent utility knives to have in your repertoire. Similar in size and shape to utility knives, petty knives have a few key differences. They are slightly longer than utility knives but shorter than chef knives, which allow you to use them as either a chef knife or utility knife.

Breaking Knives Breaking knives are a type of butcher knife that are used for cutting large sections of meat into smaller cuts.These types of butcher knives feature curved blades, which gives the user additional leverage when cutting through tough skin, cartilage, and small bones. Additionally, breaking knives are ideal for trimming fat from cuts of meat.

Santoku Knives Santoku knives have a similar shape and construction as chef knives. Additionally, they can be used for a variety of cooking tasks, such as chopping, slicing, and dicing, like chef knives.

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Nakiri Knives Nakiri knives have razor-sharp edges and thin blades that are perfect for cutting vegetables and fish into thin slices.

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Sheep’s Foot Paring KniFE

Slicing KniFE

Carving KniFE

Sheep’s foot knives feature a rounded tip with a straight edge, which make them perfect for chopping and julienning fruits and vegetables.

Featuring long, straight blades, slicing knives are designed for slicing cooked meats like smoked hams, roasted turkeys, or sirloin steaks. These knives typically have a long blade with a rounded tip. Many meat slicing knives also feature granton edges, which prevents the meat from tearing while cutting.

With long blades, meat carving knives are the ideal choice for slicing cooked meats like smoked ham, roasted chicken, or deep fried turkey. Carving knives are much thinner than chef knives, enabling them to carve thinner, more precise slices.

Butcher KniFE Used for breaking down cuts of meat or trimming fat, butcher knives are typically found in butcher shops and restaurants. This type of knife has a slight curve, which helps with cutting through meat. Many types of butcher knives also feature granton edges, which allow you to easily slice through meat without tearing or shredding the product.

Boning KniFE

Cleaver

Featuring flexible, semi-flexible, or stiff options, boning knives allow users to separate meat from bones while reducing the amount of wasted meat. Boning knives come in a variety of sizes and knife styles, so you can find the perfect option for the type of meat you have.

Flank and Shoulder KniFE

Cheese KniFE

Flank and shoulder knives are a variation of boning knife with longer blades that are designed specifically for cutting flank steaks. Their straight, stiff blades are perfect for generating precise cuts while boning, trimming, and jointing.

Cheese knives are specially designed to cut through dense, sticky, and hard cheeses, and they’re the perfect tool for restaurants that offer charcuterie boards. Cheese knives come in a variety of designs that match with specific types of cheeses.

Deba Knives Cimeter KniFE Cimeter, or scimitar, knives are a type of butcher knife that are used for prepping and cutting meat. Their long, curved blades are ideal for trimming fat off ribs or breaking down a large cut of beef.

Typically found in sushi restaurants and Asianstyle operations, deba knives are often used as a light- or medium-duty cleaver. These knives have medium-length blades, and they can be used for a variety of tasks, such as preparing cuts of fish, chopping vegetables, or cubing meat.

With a wide and long blade, cleavers are some of the largest knives a chef will have in their cutlery kit. Despite their size, cleavers feature thin and lightweight blades that can be used for a number of tasks, such as crushing garlic, chopping vegetables, and slicing meat. Cleavers can also be found in many Asian restaurant kitchens.

Oyster KniFE Essential for any restaurant or diner that serves fresh shellfish, oyster knives are used to open oyster shells and then remove the meat from the shell. There are several types of oyster knives that are used for different sizes and preparations of oysters.

Sashimi Knives Essential for any sushi restaurant, sashimi knives feature long and thin blades that allow chefs to cut thin and precise cuts of raw fish without tearing the meat. Due to their length, sashimi knives can also be used for breaking down large cuts of fish.

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KITCHEN ESSENTIALS

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

Cast Iron Safe for:

Good for:

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

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

Pros:

Cons:

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

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

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

Durable and inexpensive.

Naturally non-stick if seasoned properly.

Doesn’t heat very evenly. The best way to ensure an evenly heated pan is to pre-heat it for about 10 minutes, rotating it a quarter-turn every few minutes. Can also preheat cast iron in a hot oven for 20 to 30 minutes.

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

Reactive – does not take well to acidic foods.

Heavy.

Takes effort to clean and maintain.

Enameled Cast Iron

How to clean it: After cooling, clean cast iron gently with a bit of soap and water. Gently remove any stuck-on food with a plastic scrub sponge. Do not use steel wool, as this will ruin the seasoning. Immediately dry the pan. After each use, re-season: Place the clean pan over a burner on high. Heat until residual water dries up. Add a teaspoon or two of vegetable oil and rub it around the cooking surface using a paper towel. Heat until the oil starts to smoke. Once smoking, take the pan off the burner and rub the oil around once more. Let the pan cool, and store.

Safe for:

Good for:

Stove top and oven.

Stew and chilli, braising, and baking bread.

Pros

Cons:

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

Doesn’t require seasoning.

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

Excellent heat conduction and retention.

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

Very durable and cooks well over high heat.

More expensive than traditional cast iron.

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

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

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Stainless Steel

Carbon Steel

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

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

Use on:

Good for:

Stove top, oven, broiler.

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

Cons:

Pros:

Cons:

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

Naturally somewhat non- n stick.

Can be expensive, especially with copper core.

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

Reacts quickly to temperature changes and can withstand high heat.

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

Safe for:

Good for:

Stove, oven, broiler.

Searing, sautéing, braising, and making sauces.

Pros: n

Non-reactive.

Durable.

Less expensive than other options, such as copper.

Dishwasher-safe.

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

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

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

Retains less heat than cast iron.

Excellent heat conductor. n

Durable and affordable.

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

How to clean it:

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

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

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KITCHEN ESSENTIALS

Copper

Aluminium

Safe for:

Good for:

Safe for:

Good for:

Stove top, oven, broiler.

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

Stove top, oven.

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

Pros:

Cons:

Excellent thermal conductivity.

Lightweight and affordable.

Pros:

Cons:

Very expensive.

Does not work on induction cooktops.10

Scratch-resistant and strong.

Requires regular polishing to maintain shine.

A better heat conductor than stainless steel. This is a benefit both for cooking foods on n the stove top and for achieving more evenly baked items in the oven.

Of all the cookware materials, copper is the best heat conductor. It heats food evenly and adjusts to temperature changes quickly. Does not require much pre-heating since copper heats very quickly.

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

Regular anodized aluminium will not work on induction burners. However, many manufacturers make aluminium cookware specifically outfitted to work on induction stove tops (make sure to double check before purchasing). May not be the best for sweet baked goods, as dark-coloured metals can cause over browning if not watched closely.

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

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Non-Stick Safe for:

Good for:

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

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

Pros:

Cons:

Allows cooking with less fat.

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

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

Non-reactive and nonporous.

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

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

Must use plastic (nylon, silicone) or wooden utensils; metal utensils will scratch the nonstick coating. Can’t withstand super high heat. Non-stick coatings can break down at high heat, so keep non-stick pans at medium-high heat or below.

Safe for:

Good for:

Oven.

Casseroles, cobblers, bread puddings, and pies.

Pros:

Cons:

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

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

Great heat conductor.

Less expensive than ceramic.

Not safe for broiling. High temperatures may cause glass to shatter. Can conduct heat too well for sweet items and may cause sugar to burn.

How to clean it:

How to wash it

Glass is pretty resilient, so feel free to soak dirty pans and scrub away at tough spots with a plastic scrub brush or sponge. The one thing that can ruin a glass dish is heat shock. Let dishes cool completely before running under cool water. Glass bakeware is also dishwasher safe.

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

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KITCHEN ESSENTIALS

Silicone Safe for: Oven.

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

How to clean it:

Ceramic Safe for:

Good for:

Oven.

Casseroles, pies, and gratins.

Pros:

Cons:

Can over-brown sweet items.

Can break more easily than other cookware.

Chips easily.

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

Heats slowly to prevent over-browning.

Dishes look pretty.

Food can also be served in baking dish.

Smooth glaze is almost non-stick.

Soap, water, and a soft sponge should do the trick. Silicone baking moulds are also dishwasher safe.

Pros: n

Prevents sticking.

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

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

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

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

Cons:

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Poor heat conductor.

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

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

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COOKWARE ANATOMY

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FOOD SAFETY

Food Safety

Prevent food poisoning

Clean: Wash your hands and surfaces often n

Germs that cause food poisoning can survive in many places and spread around your kitchen.

Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.

Wash your utensils, cutting boards, and countertops with hot, soapy water.

Rinse fresh fruits and vegetables under running water.

Separate: Don't cross-contaminate n

Raw meat, poultry, seafood, and eggs can spread germs to ready-toeat foods — unless you keep them separate.

Use separate cutting boards and plates for raw meat, poultry, and seafood.

When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.

Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.

Cook: To the right temperature. Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its colour and texture.

COOKING TEMPERATURES 5° 14

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Keep your refrigerator at 40°F (5°C) or below and know when to throw food out.

Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F (32°C), refrigerate within 1 hour.)

Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.

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EAST AFRICA CHEF BOOK

Chill: Refrigerate promptly e:

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Online Food Safety Training Solutions FOOD HANDLER | FOOD MANAGER | ALCOHOL SERVER

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PERFECT SERVING SOLUTIONS

HOS

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For Supporting

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The roll cut works best on round, narrow vegetables like zucchini, carrots, and Japanese eggplant. Here’s how: Slice one end diagonally, then roll the rest of the vegetable a quarter turn and slice on the same angle. Your knife never changes position; you just keep rolling the vegetable. Try it; you’ll like it.

FOOD PREPARATION 16162_Bittman_5p_cintro.f.qxp

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Chiffonade Another translation: Cut into strands or ribbons. Use the chiffonade cut on big leafy vegetables like kale or small leaves like basil; the technique is the same regardless of

Preparing Food for Cooking FOOD PREPARATION

sLICING SLICING Roll Cut (Oblique Cut)

the1size: Make a pile (not too high) of washed leaves, roll

These look sort of like round triangles or11:11 diagonally 16162_Bittman_5p_cintro.f.qxp 8/22/08 AM cut Page them 13 from end to end, and slice the roll as thickly or chunks. (You’ve seen vegetables cut like this in stir-fries.) The roll cut works best on round, narrow vegetables like zucchini, carrots, and Japanese eggplant. Here’s how: Slice one end diagonally, then roll the rest of the vegetable a quarter turn and slice on the same angle. Your knife never changes position; you just keep rolling the vegetable. Try it; you’ll like it.

16162_Bittman_5p_cintro.f.qxp

Washing, Peeling, and Trimming

Paring Other Here yo small pa way wit peeling a potato. O toward y to puttin

thinly as you like.

Paring, Coring, Peeling, and Other Special Tasks Here you hold manageable pieces of food in one hand, a small paring knife in the other, and work in a controlled way without a cutting board; you might be coring and peeling an apple, for example, or trimming the eyes from a 8/22/08 Chiffonade 11:11 AM Page 13 1 1 3 4 it hel quick chops get food to this stage. (Sometimes Pieces /2 or toribbons. /4 inchUse in size. potato. Often these jobs to involve pulling the paring knife Another Chopped: translation: Cut intofrom strands the Onions, theconfident tip of the knife this blade bell peppers, andleafy celery are the like most common toward you.toIf steady you’re not working way,while stick you mince, chiffonade cut on big vegetables kale or smallvegetables keep it on anchored to the cutting Mince when yo getbasil; this treatment. In isrecipes where I don’tofspecify size the to putting food a board and cutting awayboard.) from you. leavestolike the technique the same regardless

Most food should be washed just before being cooked. Wash away visible dirt and, we hope, pesticide residue, bacteria, fungi, and the by-products of handling. 1

and just say “chopped,” this is what I mean. tiniestpeeling, bits you can manage: Once you to you.Minced: (Even ifThe you're do give get things finely chopped, it’s just a final burst of short, aSLICING rinse to remove any bacteria or dirt

want an almost invisible, textureless result with foods lik garlic, ginger, shallots, or chiles. Slicing

on the outside.) Use a paring knife to To slice with a chef ’s knife, you still press down, just wi 1 2 CHOPPING remove stems, blossom ends, cores, and a little more precision, and cut into thick or thin slices 1 quick chops to get food to this stage. (Sometimes it helps Chopped: Pieces from / to / inch in size. Onions, 2 4 cintro.f.qxp 8/22/08 11:11 AM Page 13 There arefairly many ways of slicing, all require you to keep n uniform size.though (Rawthey meat and poultry are your almo any blemishes or bruises. A peeler or a blade“the while you(1)mince, tovegetables like cucumbers or zucchini, yo bell peppers, and celery vegetables to steady the tip of the knifeposition Fish and meat generally need not be are the most common 1 claw”). For round always easier to slice if you freeze them for about 30 mi paring knife will handle thin and medium Mince when you to get treatment. or (3)board.) on an angle, for attractive To slice bread, use a serrated knife washed, but it doesn't dothis any harm. In recipes where I don’t specify size keep it anchored to the cutting utes first.) You canovals. slice(4)crosswise, lengthwise, or on th skinsI mean. (carrots, potatoes,want apples, turnips, an almost invisible, textureless result with foods like and just say “chopped,” this is what Mollusks (clams, mussels, oysters) must diagonal. The diagonal slice is probably most attracti Minced: The tiniest bits youand canthe manage: you garlic, like).Once For tough, thickginger, skins,shallots, you’ll or chiles. and gives theEVERYTHING largest surface area for crisping (it’s ni be scrubbed really clean; shellfish can 14 HOW TOyou COOK get things finely chopped, it’s just a final burst of short, away from you, need to work (cutting to use in stir-fries). To slice with a serrated knife—f be peeled or not. Some seafood (squid, Slicing please) on a cutting board, usually with bread,down, cake,just andwith the like—grip the handle comfortab for example) have special cleaning To slice with a chef ’s knife, you still press a chef ’s knife. A spoon works best for and use gentle sawing a little more precision, and cut into thick or athin slices of motion to work your way throug techniques; the sameCHOPPING is true for any 3 4 the food. scooping out seeds and other interior 1 fairly uniform quick chops to get food to this stage. (Sometimes it helpssize. (Raw meat and poultry are almost Chopped: Pieces from 1/2 to /4 inch in size. vegetables that might not Onions, be obvious. 1 A mandoline (see page 9) is handy for getting eve fibres. always easier totoslice if you freeze them for about 30 minto steady the tip2of the knife blade while you mince, peppers, andAnd celery are the most common vegetables some people wash their eggs before slices and for other tasks too; I can’t recommend on utes first.) You can slice crosswise, lengthwise, or on the keep it anchored to the cutting board.) Mince when you get this treatment. In recipes where I don’t specify size For meat, poultry, or fish, trim excess fat cracking. highly enough. Thelike diagonal slice is probably most attractive want an almost invisible, textureless resultdiagonal. with foods d just say “chopped,” this is what I mean. and any inedible parts. Again, and givessee youthe the largest surface area for crisping (it’s nice garlic, ginger, shallots, or chiles. Minced: TheYou tiniest youand can peel manage: Once you canbits trim produce before chapters for specific info. to use in stir-fries). To slice with aJulienne serrated knife—for things finelyor chopped, it’s just a final burst of short, sense after washing; do what makes Translation: Cut into sticks. They can be big like Frenc

bread, cake, and the like—grip the handle comfortably Slicing fries or small like matchsticks. I don’t call for julienn use just a gentle To slice with a chef ’s knife, you still pressand down, withsawing motion to work your way through CHOPPING often, but it’s an impressive cut and really not that toug HOPPING a little more precision, and cut into thickthe or food. thin slices of There are many ways of slicing, though they all require you to keep your nonknife fingers out the use way (some people call this or mandolin (especially if of you a food processor A mandoline getting even fairly uniform size. (Raw meat and poultry are almost (see page 9) is handyjustfor position “the claw”). (1) For round vegetables like cucumbers or zucchini, you can cutwhich across. (2) Or you can cut into long strips it a breeze). B 2 both of have attachments to make Slicing 3 slices and other tasks too; I can’t recommend one always easier slice if you freeze them for about 30for minor to (3) on an angle, for attractive ovals. (4) To slice bread, use a serrated knife (a “bread knife”) and a sawing motion. hand, first make round foods—think of zucchini as a highly enough. utes first.) You can slice crosswise, lengthwise, or on the So slice with a chef ’s on knife, you still example—stable the cutting board by slicing off on diagonal. The diagonal slice is probably most attractive side. Slice the food crosswise into whatever length yo press down, just with a little more 14 the largest HOWsurface TO COOK Julienne and gives you areaEVERYTHING for crisping (it’s nice want the final julienne, then slice the food lengthwis precision, and cut into thick or thin slices Translation: Cut into sticks. They can be big like French to use in stir-fries). To slice with a serrated knife—for Stack thefor pieces into pilesmeat of three or so layers, then sli friescomfortably or small like matchsticks. I don’t call julienne of fairly uniform size. (Raw and bread, cake, and the like—grip the handle them through lengthwise into the same thickness as yo often, but it’s an impressivepoultry cut and really not that always tough easier and use a gentle sawing motion to work your way through are almost to slice first slices. (especially if you use a food processor mandoline, the food. if you freezeorthem for about 30 minutes of which have attachments to make it a breeze). By A mandoline (see page 9) is handy both for getting even 3 can slice crosswise, lengthwise, Cuttingchopped: vegetables—or any food—into small pieces isfirst.) best You Dicing Chunks that This most basic cut results in three slices and Roughly hand, firstare make for other tasks too; I can’t recommend one round foods—think of zucchini as an done in a series of steps. (STEP 1) First, cut the food intoor manDice cube,” but stray isn’t goin on the diagonal. slicegeometry is somewhat uneven, bite-sized or even on the cutting board bymeans sizes: roughly chopped, chopped, and example—stable slicing“perfect offThe onediagonal highly enough. ageable and somewhat even-sized chunks. (STEP 2) Thenprobably chop to wreck a dish. Dice can be larger, like chopped (sa most attractive and gives you bigger; you’re just passing side.the Slicefood the food crosswise into whatever length you minced. For all of these, you can forget 1 it into smaller pieces. (STEP 3) Finally, if necessary, mince, the usinglargest / cubes), or teeny (called brunoise), as if you c 2-inch surface area for crisping (it’s want the worrying final julienne, then slice the food lengthwise. under the knife blade, without super-even cutting; truly equal size Julienne is a rocking motion; the knife must be sharp. julienne sticks crosswise at 1/8 - or 1/4-inch intervals. Stack the pieces into piles of three or so layers, then slice Translation: Cut into sticks. They can be big like French nice to use in stir-fries). To slice with a much about where. Use this cut before unimpor- tant; you’re just trying to get through lengthwise into the sameknife thickness your cake, and the fries or small like matchsticks. I don’t call for julienne serrated - forasbread, puréeing or mashing or them when the texture the job done. You generally chop foods often, but it’s an impressive cut and reallyfirst notslices. that tough like grip the handle comfortably and of the dish is intended to be rustic and that play a supporting role in the dish (especially if you use a food processor or mandoline, use a gentle sawing motion to work your KITCHEN BASICS 1 chunky. Pieces asDicing as an inch — like onions or other aromatics — both oranyoffood—into Cutting vegetables—or small pieces can is best which have attachments tobe make itbig a breeze). By in way through the food. any dimension. things that are going to cook so of long they done in a series steps. (STEP 1) First, cut the food into man- of Dice meansas“perfect hand, first make round foods—think zucchini an cube,” but stray geometry isn’t going even-sized chunks. Then chop toslicing wreck off a dish. almost melt away. ageable and somewhatexample—stable on(STEP the 2)cutting board by one Dice can be larger, like chopped (say, 1 it into smaller pieces. (STEP Finally, mince,into usingwhatever /2-inch cubes), side.3)Slice theif necessary, food crosswise length youor teeny (called brunoise), as if you cut a rocking motion; the knife must be sharp. julienne sticks crosswise at 1/8 - or 1/4-inch intervals. PREMIER EDITION want the final julienne, then slice the food lengthwise. EAST AFRICA CHEF BOOK Stack the pieces into piles of three or so layers, then slice 66 thickness as your them through lengthwise into the same

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FOOD PREPARATION

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MAKING JULIENNEJULIENNE

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MAKING CHIFFONADE

Roll Cut (Oblique Cut)

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MAKING JULIENNE

These look sort of like round triangles or diagonally cut chunks. The roll cut works best on round, narrow vegetables like zucchini, and carrots.

MAKING CHIFFONADE

CHIFFONADE

MAKING JULIENNE 1

(STEP 1)

easiestcut way to cut evenbig strips from a vegetable ItThe means into sticks like French

with rounded is to square it off first byIt’s removing thin fries orsides small like matchsticks. an slices. (STEP 2) Then it will flat really so you can it cut crosswise impressive cutsitand notfirst that tough

MAKING CHIFFONADE

This works for large leaves, such as kale, as well as smaller ones, like basil. 2 (STEP 2)

(STEP 1)

Roll the leaf up from bottom to top.

Cut off slices of the leaf from top to bottom.

to the desired lengthif and then stack and slice into strips. (especially you use a food processor

or mandoline). By hand, first make round (STEP 1) The easiest way to cut even strips from a vegetable foods - think of zucchini as an example with rounded sides is to square it off first by removing thin MAKING DICE A PARING KNIFE - stable on the cutting board by slicing slices. (STEPUSING 2) Then it will sit flat so you can first it cut crosswise off one side. Slice the food crosswise to the desired length and then stack and slice into strips. into whatever length you want the final julienne, then slice the food lengthwise. (STEP 1) The easiest way to cut even strips from a vegetable MAKING DICE Stack the pieces into piles of three with rounded sides is to square it off first by removing thin slices. (STEP 2) Then it will sit flat so you can first it cut crosswise or so layers, then slice them through to the desired length and then stack and slice into strips. lengthwise into the same thickness as your first slices. MAKING DICE

Dicing

Translation: Cut into strands or ribbons. Uselike thebasil. chiffonade cut on big leafy ones, (STEP 1) Roll the leaf up from bottom to top. vegetables like kale small (STEP 2) Cut off slices of the leafor from top toleaves bottom. like basil; the technique is the same regardless of the size: Make a pile of washed leaves, roll such them from tosmaller This works for large leaves, as kale, as end well as USINGbasil. A PARING KNIFE ones, (STEP the 1) Rollroll the leaf up from bottom to top. end,like and slice as thickly or thinly (STEP 2) Cut off slices of the leaf from top to bottom. as you like.

This works for large leaves, such as kale, as well as smaller

USING A PARING KNIFE

To make dicing easier, first square off the vegetable by remov-

Before there were vegetable peelers, there were paring knives;

ing thin slices, then cut into even-sized sticks (see “Making Juli-

as long as you’re careful—peel toward you, using your thumb

enne,” above). Then cut the sticks crosswise into dice.

to counter the pressure of the knife—they work perfectly. To make dicing easier, first square off the vegetable by remov-

Before there were vegetable peelers, there were paring knives;

ing thin slices, then cut into even-sized sticks (see “Making Julienne,” above). Then cut the sticks crosswiseKITCHEN into dice. BASICS

as long as you’re careful—peel toward you, using your thumb

To make dicing easier, first square off the vegetable by removing thin slices, then cut into even-sized sticks (see “Making Juli-

to counter the pressure of the knife—they work perfectly.

Before there were vegetable peelers, there were paring knives; KITCHEN BASICS as long as you’re careful—peel toward you, using your thumb

Paring, Coring, Peeling, Other Special Tasks enne,” above). Then cut the sticks and crosswise into dice. to counter the pressure of the knife—they work perfectly. Dice means “perfect cube". Dice can be larger, like chopped (half inch cubes), or teeny (called brunoise), as if you cut a julienne sticks crosswise at 1/8 or 1/4 inch intervals.

Here you hold manageable pieces of food in one hand, a small paring knife in the other, and work in a controlled way without a cutting board; you might be coring and peeling an apple, for example, or trimming the eyes from a

potato. Often these jobs involve pulling KITCHEN the paring knife toward you. BASICS If you’re 15 not confident working this way, stick to putting the food on a board and cutting away from you.

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WAYS TO COOK

WAYS TO COOK All cooking techniques, from grilling to steaming, can be grouped under dry heat cooking, moist heat cooking, or combination cooking. Each of these methods uses heat to affect foods in a different way. Understanding and mastering the different types of cooking methods is essential to becoming a great chef or cook. Knowledge of cooking techniques allows you to work with a variety of ingredients and kitchen equipment to achieve consistent results as well as bring out the best flavours and textures of a dish.

WAYS TO COOK

KEY

MEAT

VEGETABLES

OTHER

BLANCH & SHOCK

BRAISING

BROILING

Fruit and vegetables placed briefly in boiling water before being dunked into ice colde water.

First searing, then partially covering in broth and cooking low and slow in the oven.

Cooking using a single heat source above the food and constant flow of hot air.

USE WITH

EAST AFRICA CHEF BOOK

PREMIER EDITION

WAYS TO COOK

COLD OIL SPHERIFICATION

CONFIT

DEEp FRYING

Liquids held together by thin gel membrane

Cooking in an oil at low temperature to avoid moisture loss.

Submerging food in extremely hot oil.

USE WITH

Dehydrating A light flow of hot air removing water content without cooking

USE WITH

GRILLING

PAN ROASTING

Cooking using a heat source directly below the food

Searing in a pan on a high heat before transferring to the oven to cook through.

USE WITH

POACHING

PRESSURE COOKING

Sautéing

A low simmer in flavoured liquid

Steam pressure builds up inside a sealed pot, cooking faster.

Frying ingredients in a very hot pan with little fat whilst constantly flipping

USE WITH

SEARING

SLOW ROASTING

SMOKING

Adding ingredients to searing oil undisturbed until it’s time to turn.

Roasting in the oven at lower temperatures for long periods of time

Food cooked over burning wood to give it a smoky flavour

USE WITH

SOUS VIDE

Stewing

STIR-FRYING

Vacuum parked food placed in water to cook over long periods of time

Smaller pieces of meat immersed in liquid and slow cooked

Frying in a little oil over a very high heat

USE WITH

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FOOD PRESENTATION

Food Presentation

f you own a food service business, you know that food plating and presentation are central to keeping guests happy as they experience your restaurant. However, plating is often overlooked by chefs who are either too busy or more concerned with the taste of their dishes. People eat with their eyes, and creative and thoughtful plating enhances both the look and taste of your food. Focusing on presentation also allows chefs to showcase their creations and demonstrate to guests that they’re getting their money’s worth. While there aren’t any hard and fast rules when it comes to “correct” plating, there are several important concepts to keep in mind as you prepare and present your restaurant’s delicious culinary creations.

BEFORE YOU BEGIN PLATING... Before you begin preparing your dish, you should consider the kind of cuisine you’re serving. Are you making a hearty steak dinner, or are you preparing a delicate side dish or appetizer? You can’t start building your plate until all of your flavours are finalized, so it’s wise to have your ingredients prepared before you begin the actual plating process. Additionally, you’ll want to consider portion sizes before you begin plating. To do so, focus on balancing your protein, carbohydrate, and vegetable to create a nutritionally balanced meal. Ultimately, carefully placed ingredients create art, but presentation should never overshadow taste.

EAST AFRICA CHEF BOOK

PREMIER EDITION

FOOD PRESENTATION

Choose the Perfect Plate n

Selecting the right plate for your meal is key to attractive food presentation. Here are some things to keep in mind: n

Choose the right plate. One way to conceptualize plating is to think of yourself as an artist, the plate as your canvas, and the food as your medium.

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

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

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

9, your starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.

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

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

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

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

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

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FOOD PRESENTATION

Pay Attention to the Details n

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

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

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

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

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

Design and Create with Sauces Once you’ve plated your main ingredients, you’re ready to top your dish with delicious sauces. Don’t just pour the sauce carelessly all over the plate, though. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Then, use them to enhance your plate. One way to do this is to create accent dots on one side of your plate (while considering the rule of thirds) or by lightly drizzling sauce over the main ingredients so guests get a little bit of sauce in every bite.

EAST AFRICA CHEF BOOK

PREMIER EDITION

FOOD PRESENTATION

Use Garnishes Purposefully In the past, chefs casually threw a piece of kale and an orange slice onto every plate as it left their kitchen adding nothing exciting to the dish, and few guests even ate them in the first place. It is time for smart garnishes and how to incorporate them: Choose edible garnishes. As you finish plating, remember that garnishes must be related to the dish and should always be edible. Ultimately, they’re designed to enhance and complement the flavors of the entree you’ve created, not distract from them.

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

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FOOD PRESENTATION

ART OF PLATE DESIGN

Single Line

Two Lines

Horizontal Lines

Three Lines

These presentations takes full advantage of white space.

Two lines can be used in a variety of ways to create stunning presentations.

Horizontal lines on the plate are a great way to really feature the full details of what you are displaying.

This style works especially well if you are plating a trio.

Two Lines – Crossing

Arcs

Arc & Line

Circle and Line

It is more interesting, more visually appealing, if the crossing point is off-centre

Arcs add fluidity and a sense of motion to a presentation

A single arc and a single line. This design brings both fluidity and stability or strength to a presentation

This offers both a soft and a hard component to the plate. Typically the circle is off-center to the left.

Planned Chaos

Triangle

Centered Circle

Off-Center

Some plates look like chaos, but a closer look reveals structure. It is the hardest plating styles to pull off

The classic 3 component design: 10 o’clock, 2 o’clock, 6 o’clock. Also used for avante garde presentations.

A classic presentation is to center everything, making a tower in the center of the plate

A more modern approach is to place items. Being a little off-center creates tension and interest for the eye.

EAST AFRICA CHEF BOOK

PREMIER EDITION

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

Classic Plating

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

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

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

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

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

3. Garnish the carrots with thyme using precision tongs.

8. Finished classic plate.

4. Plate the steak using precision tongs.

Free Form Plating

FOOD PRESENTATION

Free Form Plating

1. Pipe dots of potato puree onto the plate using a pastry bag. 2. Slice the steak into three pieces using a chef’s knife. 3. Plate the pieces of steak using precision tongs.

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

5. Plate the carrots using precision tongs. 6. Place dots of pea puree around the plate using a large squeeze bottle.

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

8. Garnish the plate with fried leeks using precision tongs. 9. Wipe the edges of the plate with a clean towel. 10. Finished free form plate.

EAST AFRICA CHEF BOOK

PREMIER EDITION

FOOD PRESENTATION

Landscape Plating 3

1. Place dots of pea puree around the plate using a large squeeze bottle. 2. Paint the pea puree onto the plate using a brush. 3. Pipe the potato puree onto the plate using a pastry bag. 4. Plate the carrots using precision tongs.

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

6. Place the lima bean and pea blend around the plate using a spoon. 7. Drizzle the demi-glace around the plate using a spouted saucier. 8. Garnish the steak with fried leeks using precision tongs. 9. Wipe the edges of the plate with a clean towel. 10. Finished landscape plate.

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

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FOOD PRESENTATION

Tools FOR PLATING Having the proper food presentation and plating tools is essential to high-quality plating. Here are a few items you should be sure to purchase if you don’t already own them:

Decorating Brushes

Plating Wedges

As one of the most important products in any chef’s toolkit, decorating brushes have a variety of applications. You can use them for both detailed line work and broad strokes as you apply sauces, or when plating purées and coulis beneath meat or vegetables.

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

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

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

Plating and Precision Tongs Last but not least, you’ll want to have precision tongs on hand for placing garnishes or small, delicate foods. Many tongs also feature micro-serrations for improved grip and stability.

EAST AFRICA CHEF BOOK

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

Spoons You’ll also want to have a variety of spoons on hand. Saucier spoons help you drag smears of sauce across your plate, and you can also choose a utensil with a tapered bowl that’s perfect for drizzling and pouring. Additionally, slotted spoons quickly separate solids from liquids as you complete your presentation.

Squeeze Bottles Squeeze bottles are ideal when applying sauces or aiolis to your finished plate. Many of these items come with adjustable, precision control tips that allow you to apply the perfect amount of product.

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CHEFS & RECIPES

AMOS DAVIS My name is Amos Davis. I am currently working as a Commis Chef at Villa Rosa Kempinski, Nairobi. I'm also growing a "baby", i.e. a food blog as well as an entity - @ lepiceschefs on instagram. The website will be up soon. Food is a special subject to me because, for one, it is a covenant language. "If i can't get to you verbally, then I certainly can via your stomach". The other aspect of it is that it’s an art. I love art, from the selection of complementing ingredients, garnishes, and taste to its presentation; if it captures your eye, then the palate will definitely want a taste of it, too.

EAST AFRICA CHEF BOOK

PREMIER EDITION

CHEFS & RECIPES

CHEF AMOS DAVIS’ RECIPE - PAN SEARED TROUT WITH FLAKED POTATOES, PEAS, ASPARAGUS, AND TARRAGON MUSTARD SAUCE INGREDIENTS: Prep. time: 45 minutes

Seafood Fish stock, 100 ml Trout fillet, 200g

Produce Asparagus spears Gherkins Potatoes, peeled and diced into 1cm, 100 g Peas, fresh asparagus, 100 g Tarragon, 2 tsp

Refrigerated Egg yolk

Condiments English mustard powder, 1 tsp

Spices Black pepper, freshly ground Salt

Oils & Vinegars Cider vinegar, 1 tsp Oil, 1 dash Olive oil, 300 ml

Dairy Double cream, 50 ml

INSTRUCTIONS: 1. To start cooking the sauce, bring a saucepan of salted water to a boil and blanch the peas and asparagus for 1 min. Using a slotted spoon, lift out the peas and refresh in cold water. Also, blanch the diced potatoes just until tender, refresh and drain. 2. Whisk the egg yolk, vinegar and mustard together in a bowl for 1min. Add oil gradually as you whisk. Season with salt. 3. Gently heat stock in a saucepan. Stir cream into the mixture in (2) then whisk into the hot fish stock a little at a time until the sauce is of a coating consistency. Set aside.

4. To cook the fish, season with salt, black pepper, and lime. Preheat a pan and drizzle over oil and then lay the fish. Pan sear for 6 mins - 3mins on each side. The residual heat will finish cooking the fish as it rests. 5. To finish the sauce, chop gherkins. Heat the sauce over medium heat. Stir in potatoes and peas. Allow to heat for a min, then stir in gherkins and tarragon. Season to taste. 6. Ladle the sauce into a warm serving bowl. Lay the fish on top. Garnish with asparagus and a drizzle of olive oil.

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ANDREW ALIKULUYA Born and raised in the city suburbs of Kamokya. With over 14 years of culinary experience, he brings a dynamic and innovative energy to Latitude 0 degrees Hotel’s culinary scene. At an early age, he used to have family cookoffs with his siblings, and his mother was always the judge. This is the time he became interested in cooking. His passion for learning, the training he has attended, and continuously exploring his craft, has resulted in an impressive career that has taken him to Tunisia, Kenya and back to Uganda; with previous work experiences that include working for 5-star/4star hotels such as Laico Hotels & Resorts, Sovereign Hotels Group, The Pearl of Africa Hotel (Wyndham Hotels & Resorts). Honored to have worked with the late chef Daniel Pradon who is known to be the Chef of Chefs in all Laico Hotels & Resorts, Chef Richard Erich Krazi, Chef Emmanuel Ssekindi (mentor), distinguished trainers like Chef Paul K.Foury, Chef David Jones, and other personalities like Mike Jameson (Sovereign hotels), Sean Spinks, and Jimmy Palmer of Wyndham hotels and top notch Managers. He has also participated in different culinary competitions in Uganda and is an award-winning chef; e.g, The Grand Rand California Cook-off 1st runner up in Impact Chef Academy Cook-off, 2014, Medalist in the Uganda Hotel & Restaurant Expo 2015, Medalist in the Hi-skool award, 2018, Uganda's Finest Chef who represented the country in the East Africa Chef’s SUMMIT in Nairobi, Kenya 2019. His recipe for “Chicken KAGUTA” has also been featured in the East Africa Chef Magazine. His wide range of experience, creative flair and ardent passion for the culinary arts make him the ideal chef to work with. He has managed and worked in both big and small investments, making him have a versatile chef; and his skills and hands-on nature of his work leaves all top-notch hospitality companies yearning for him. He is a chef who believes that the journey from grass to grace is an eternal trip.

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ENKOKO ENTOKOSE Before you cook chicken: 1. Chicken meat in Luganda is translated as Enkoko/Nkoko and translated as Kuku in Kiswahili. 2. You can cook your chicken whole or you can first cut it into pieces (carving it). Carving chicken is done accordingly depending on the number of pieces of chicken you need per bird; i.e; 12,10,8,6,4, or 2 pieces. 3. Wash the chicken before you carve it into pieces. After that, you can then start seasoning or marinating it before you can pre-roast (okukalilira) it.

How to pre-roast chicken (Okukalirira enkoko): 1. As you will see later on in this cooking guide, most traditional chicken recipes in Uganda will require that you pre-roast your chicken before you cook it any further. 2. Light the charcoal stove or ordinary fire until you get red charcoal. 3. Cover your charcoal with a few banana peelings. 4. Place a wire rack on top of the fire, and on top of it place the charcoal pieces or whole charcoal stove and then cover the chicken with a banana leaf. 5. I advise that you roast your chicken when cut in 6-8 pieces, after which you can cut it into smaller pieces. 6. Keep turning your chicken until it has gained the colour you want. 7. You can also use firewood to roast, but it must first burn until it produces charcoal. (Amanda nga gagudde) before you put your chicken. Then cover with banana peelings as for the charcoal stove. 8. You can use a wire rack or skewer to roast the big chicken pieces or the whole chicken/bird.

How to prepare boiled chicken: INGREDIENTS:

INSTRUCTIONS:

Chicken pieces , 5 pieces (pre-roasted /enkalirire or hot)

1. Wash and cut vegetable ingredients in relatively big pieces.

Tomatoes, 4 big ones Green pepper, 1

2. Place half the vegetables in the sauce pan, then the chicken; and lastly, top it with the remaining vegetables.

Coinmill (coriander), 1 bunch

3. Cover and put on fire/heat.

Carrots, 2

4. When vegetables are soft, add water - just enough to cover the chicken - and add all the other remaining ingredients.

Onions, 2

Garlic, 4 cloves Baby marrow, 2 Royco, 1 tablespoon (optional) Chicken masala, 1 tablespoon (optional) Salt & pepper, to taste Chicken stock, 1.5 litres

INSTRUCTIONS (METHOD 2): 1. Place the chicken in the saucepan along with all the ingredients. 2. Pour enough water to cover the chicken.

5. When it boils, reduce the temperature and let it simmer for a while. Leave it covered until it is cooked and tender. 6. While on the fire or charcoal, reduce heat by pouring ash dust. temperature to simmering temperatures/to slow boiling. 4. Boil while covered until cooked and tender. Serve with matoke, mixed greens, and it also blends well with katukuma.

3. When it boils, reduce the www.eastafricachef.com

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ANDREW KIGURU

PISTACHIO AND MINT CRUSTED LAMB Prep time: 20 minutes Total time: 35 minutes

INGREDIENTS: Lamb rack, 350g Pistachio nuts, 100g Mint leaves, 4 leaves Sea Salt Olive oil Crushed black pepper

INSTRUCTIONS:

Andrew is a culinary food expert with experience in product and recipe development for the restaurant and retail industry.

1. Trim the lamb rack, removing excess fat and tendons to desired likeness.

As a global flavor expert, he understands how to work with ingredients indigenous to any region and how to create dishes or products that stay true to their origin. Andrew is an avid supporter and advocate for living a healthy lifestyle by cooking with fresh, real ingredients.

2. Season the lamb with sea salt and crushed black pepper. Cover and let it rest for 5 minutes. 3. In a separate pan, add 50ml of olive oil and place over medium heat.

Last but not least, Andrew is the current record holder for making the largest pizza in East and Central Africa, and the Junior Rising Star Chef of the Year Taste Awards Champion, 2015.

4. Roast the pistachio nuts in the pan for 7 minutes, then remove, chill and chop finely. Add chopped mint leaves and set aside.

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ALYASIN MIRZA

Alyasin comes from a background of talented chefs who worked for the family business for over 20 years. He has acquired a Bachelor’s Degree in Hotel Management from India as well as from Radisson blu and Oberai hotels. When he came back to Kenya, he worked for Nairobi Serena Hotels and Nairobi Safari Club. Alyasin was also the top chef to cook for Chef Sanjeev Kapoor and has been awarded a Master Chef scarf. He has also participated as a judge in the Cake Festival in Nairobi. alyasinmirza@gmail.com

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CHEFS & RECIPES

ANTONY KIMOTHO MBUGUA

I am a Sous Chef with ten years hands-on experience in preparing different types of cuisines, ranging from French, Arabic, Continental, Asian, Afro-Latin, and Creole. I am lucky to have been in kitchens that a lot of chefs only dream of stepping into, including working for Celebrity chefs like Gordon Ramsey and Michael Caines. It has not been an easy journey, but it has been a very exciting one that was filled with opportunities. I have worked in six different countries and have gotten the chance to learn from chefs from all over the world.

EXPERIENCE: I started my career in Sheraton, Dubai and later did a pre-opening of the St, Regis, Doha. I got a chance to take my skills to the Maldives for the first time. And later, I worked with good brands like Jumeirah, Hilton, Universal and Starwood. I am currently working for Blue Safari in Seychelles. Advice to other chefs: please work hard to earn your experience and knowledge first. Fill up your brains with knowledge and ideas so that later, they will be able to fill up your pocket. Let knowledge be your passport for everywhere you wish to go.

ROSEMARY, HONEY AND ORANGE GLAZED RACK OF LAMB Squash purée, potato croquette, braised red cabbage and lamb sauce

INGREDIENTS:

Squash purée

Braised red cabbage

Butternut squash, 1kg

Red cabbage, 23kg

Butter, 150g

Red wine, 2 bottles Orange juice, 500ml

Lamb glaze

Croquette

Honey, 500ml

Potato, 1kg

Orange zest, 4

Parmesan cheese, 100g

Lemon zest, 4

Butter, 100g

Orange juice, 500ml

Cream, 200ml

Chinese five spice

Panko breadcrumbs, 100g

Apple juice, 500 ml Green apple, 1kg Dried cranberries, 400g Cinnamon, 2 inches Star anise, 5

Eggs, 4

Clove, 7 Sugar, 100g

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Lamb sauce Lamb bones, 10kg Lamb fat, 500g Carrots, onion, celery, leek, 300g of each Garlic, 100g Thyme, 50g Rosemary, 20g Tomato purée, 250g Red wine, 1 bottle

INSTRUCTIONS: 1. Lamb glaze: place the honey in a pan and boil to 110 Degrees C.

9. Thin the purée with the pumpkin stock, if needed.

2. Add the orange juice and both zests.

10. Potato croquette: bake the potatoes in the oven.

3. Reduce slowly to a thick gaze, then add the five spice.

11. While they are still hot, slice them in half and push the flesh through a drum sieve.

4. Cook the lamb to just under the required doneness, then brush the glaze over the meat and bake in the oven until it’s sticky. 5. Squash purée: place the whole squash into the oven and roast until dark in colour and soft to touch. 6. Remove the seeds and boil in water to make a light pumpkin stock. 7. Strain the stock and discard the seeds. 8. Scrap the soft flesh from the squash skin and purée with butter and seasoning.

12. Mix in the Parmesan cheese, butter, cream and seasoning. Then put aside to cool. 13. Shape and cover in egg wash and panko breadcrumbs. Store in the freezer until needed. 14. Fry to order. Serve at 70 Degrees C. and above. 15. Braised red cabbage: slice the red cabbage very thinly and place in a large pan. 16. Add it to the red wine, orange juice, apple juice, spices, fresh apples, and dried cranberries.

cartouche on top. 18. 18. Simmer for 1 hour, stirring frequently. 19. Lamb sauce: roast the lamb bones with a little of the lamb fat. 20. Brown the carrots, celery, leeks, onion, thyme, garlic, and a little rosemary in a deep saucepan. 21. Add the tomato purée and cook for 5-10 minutes. 22. Now add the red wine and reduce by half. 23. Stir in the roasted lamb bones with the lamb fat. 24. Cover with water and simmer for 10-12 hours. 25. Strain and reduce to sauce consistency. Plate as the picture shows.

17. Season well and place a buttered

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ARCHIE AALVIN ATHANASIUS

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

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SEARED SCALLOPS SKIRTED WITH BACON ON SQUID INK RISOTTO SERVINGS 1 Juice from ½ an imported lemon

INGREDIENTS: 2 pcs king scallops

30g Parmesan cheese grated

4 rashers streaky bacon

30ml Cream

½ cup Arborio rice

1/2 tsp. squid ink

30ml olive oil

1 tsp. black lumpfish caviar

40ml white wine

Salt and pepper

1/2 white onion 1 clove garlic

1. Start the squid ink risotto by sweating the diced shallot and garlic in a wide-bottomed pan with a little oil until soft and sweet. 2. Add the Arborio rice and fry for a few seconds until lightly toasted. 3. Add all of the white wine and cook until all of the liquid has been

1 knob butter

For scallops

METHOD: For the risotto

Microgreens

absorbed into the rice. 4. Stir in the squid ink and cook on medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through. 5. When the rice is cooked “firm to the tooth”, add cream and the correct seasoning.

6. Season scallops and skirt it with the bacon. In a nonstick pan sear both sides of the scallops until they are golden brown. Finish in the oven for about 2 1/2 minutes. 7. Serve on the squid ink risotto topped with caviar garnish and microgreens.

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ARIS ATHANASIOU

Executive Chef, Aris Athanasiou is responsible for maintaining the highest of standards within the culinary department at Mövenpick Hotel & Residences Nairobi, working closely with the Director of Food & Beverage to ensure guests enjoy delicious culinary experiences, while overseeing operations in the all-day dining Baluba restaurant, The View restaurant, Kijani Bar as well as in-room dining. With over 26 years’ experience in the hotel and hospitality industry, Chef Aris

has worked with some of the world’s leading hotels in Europe, Asia and Africa. Before Mövenpick Hotel & Residences Nairobi, Chef Aris was the Executive Chef of Shangri-La Hotels & Resorts La Hambantota in Sri Lanka, where he was responsible for the day to day operations in the Culinary Department. Prior to this, Chef Aris was an Executive Chef at Metropol Palace, and later the Group Executive Chef of Fairmont Hotels & Resorts in Kenya, overseeing culinary operations for both The Norfolk Hotel in Nairobi and the Fairmont Mara.

EAST AFRICA CHEF BOOK

Aris Athanasiou is a graduate of GMC Hotel and Catering College in Nicosia, Cyprus and Organization of Tourism Education and Training (O.T.E.K), where he studied Hotel and Catering. Athanasiou received his unique experience from the best chefs of the world, many of whom earned Michelin star status including Alain Ducase, Martin Kinghasser and Doxis Bekris. Having worked across the globe, Chef Aris admits he has been inspired by his traditional past and travels through which he creates unique flavours to satisfy his guests.

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LAMB SHANK INGREDIENTS: Lamb shank, 4 pieces Olive Oil Onions, 2 Tomatoes,2 Tomato Paste Red wine Brandy Mirepox

Gravy (Lamb Stock)

3. Add tomato paste and let it cook for 3-4 minutes.

Salt to taste Pepper to taste Star Anise (flavouring agent)

4. Add chopped tomatoes and onions and stir, leave it to cook for 7 minutes. 5. Add the gravy (lamb stock), and let it boil.

INSTRUCTIONS: 1. Seal lamb shank in a hot pan with olive oil for 3-4 minutes. 2. Slowly add Mirepox, Star Anise flavor, red wine and brandy, and leave it to cook for 2 minutes.

6. After boiling, simmer it for 8 hours. 7. After 8 hours, the lamb shank is ready. Serve it with polenta and ratatouille vegetables.

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AVRAJ SINGH MARWA What started off as a hobby turned into a career in the culinary field 24 years ago! The togetherness that good food brought at home and the family ties that it strengthened got me attached to culinary; and that is where the passion for food started. Born in Kenya, trained at the Swissmanaged Kenya Utalii College, and later at Le Cordon Bleu, Harvard X and Stanford University. I’ve worked in various positions in different hotels and with great chefs. A career that has seen me work in Dubai, Canada, South Africa, Egypt, Kenya and Tanzania. In addition to my ability to manage kitchen operations, my dedication and passion have won me many awards, ranging from Salon Culinary to Master Chef in Heritage Cuisine, Chaîne de Rôtisseurs, and several local recognitions. My culinary style is a diverse blend of multicultural flavours acquired from my many travels around the world. Currently, my focus lies in sharing my experiences and work philosophy gained to broaden the vistas of the young chefs we work closely with. It’s not about being better than someone else. It’s about being better than you were the day before.

AVRAJ SINGH MARWA,

Executive Chef, Sarova Hotels Avraj.Marwa@sarovahotels.com avraj2000@yahoo.com

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ORIENTAL SALMON WITH MANGO LIME SALSA INGREDIENTS: Minced garlic, 1 clove Grated ginger root, ½ tbsp Soy sauce, 1 ½ tbsp Hoisin sauce, 1 tbsp Olive oil, 1 tbsp Freshly squeezed lemon juice, ½ tbsp Ground pepper to taste, optional Salmon fillet, 300g

INSTRUCTIONS: 1. 1. Marinate: mince the garlic, then put it in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk, using a fork, to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty. 2. Put the salmon in the dish and turn it to coat with the marinade. Cover, and let it stand either for 30 minutes

at room temperature or overnight in the refrigerator. 3. Bake: preheat the oven to 190ºC/375ºF. 4. Remove the salmon from the marinade, letting the excess marinade drip off. Transfer it to a baking sheet, skin side down. Bake in the middle of the oven for about 15-20 minutes. 5. Alternatively, the salmon may be cooked on an outdoor grill.

MANGO AND LIME SALSA INGREDIENTS: Diced ripe mangos, 50g Medium, chopped red bell pepper, 20g Chopped red onion, 20g Chopped, fresh cilantro leaves 10g Seeded and minced jalapeño, 1

Lime juice, ¼ cup

the juice of one lime.

Salt, to taste, ⅛ to ¼ tsp

INSTRUCTIONS: 1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with

2. Using a large spoon, stir the ingredients together. Season to taste with salt and stir again. 3. For best flavour, let the salsa rest for 10 minutes or longer.

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AZIZA ABDUL HUSSEIN My names are Aziza Abdul Hussein. I am currently working as a private Chef and I’m also the owner of a catering company. I am a Muslim lady, born in Mombasa and raised in Nairobi, who has a passion for creating delightful meals. I went to Riverbank Primary School and did my A levels at Ngara Girls High School, and later furthered my education at Kenya Polytechnic Institute where I received my Production and Beverage certification. Afterwards, I went to La Contesa college for my Hotel and Management diploma. My career journey started in 2006, when I worked at Hometown Bakers for about six months; and later joined Crave restaurant, where I worked for a year and 10 months. Later, I joined Pickles restaurant for a year and 9 months. In 2010, I joined Laico Regency for my internship which I did for about five months; and it was here that I had the pleasure of meeting Chef Pius Mwigana and Chef Zablon Rubia. I later joined Kingfry restaurant and was here for one year and 1 month. In 2012, I joined The Boma Hotels and I worked here for seven years and 6 months. I worked under great chefs, the likes of Chef Archie Athanasius of Hemingways and Chef Weldon of Lake Naivasha Resorts, who was a great mentor and a role model of mine. I started as a cook, then advanced to Chef de Partie. Later on, I was promoted to Production Chef. I’m also a member and a treasurer of the Supremechef254 Association. Being a member here gave me the opportunity to meet and work with chefs from other parts of Kenya as well as from other countries. e.g Chef Joseph Macharia of Muthaiga Club, Chef Philippe Frydman of SACA (South Africa), and Chef Mwai from the UK. It’s such an honor to be in this forum of good people. Tel: 0712089639 Email: abdul.aziza73@yahoo.com Instagram: Azizahussein 7582 Page: Rose ktn

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SEARED SALMON, COCONUT SAUCE INFUSED WITH LEMONGRASS & SERVED WITH RADISH SALAD Seared Salmon Ingredients: Fresh salmon, 100-120g Salt, a pinch Olive oil, 2tbsp Black pepper, ¼ tsp Lemon juice, 1 tbsp Dill, 1tbsp

INSTRUCTIONS: 1. Season the salmon with the first four ingredients. 2. Heat a non stick pan on a medium heat. Add one tbsp of olive oil and place the salmon on the pan, skin up, and cook for about 5 minutes. Turn the other side and cook it for another 5minutes. 3. Place it on a clean plate. In a small bowl, mix the dill with olive oil,using a basting brush. Glaze the salmon with the dill mixture. 4. Put it aside for plating.

then pass through a sieve and set aside for plating.

Sauce Ingredients: Coconut milk, 150ml

Radish Salad Ingredients:

Chopped onions, 1tbsp

White wine vinegar, 2tsp

Lemongrass, 2tbsp

Olive oil, 2tsp

Lemon rind, ½ tsp

Chopped fresh oregano, 2tsp

Lemon juice, 2tbsp

Garlic, 1tsp

Turmeric, a pinch

Sugar, pinch

Garlic, 1clove

Salt, a pinch

Salt and pepper to taste

Radishes, medium (trimmed and sliced thinly)

INSTRUCTIONS: 1. In a small pan, fry the onions, lemongrass, and lemon rind with butter for about 5minutes, until tender and soft. 2. Add the turmeric, garlic and lemon juice. Cook for another 5 minutes,then add the coconut milk. 3. Simmer for another 2-3minutes,

sauceszesta

zestasauces

INSTRUCTIONS: 1. In a small bowl,combine vinegar, oil, Oregano, garlic, sugar, salt and pepper. 2. In a large bowl, toss radish with oil mixture, cover and refrigerate for at least 1hr before serving.

zestasauces

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CLASSIC TIRAMISU INGREDIENTS: Egg yolks, 4

2. Set aside.

Granulated sugar, ½ cup, divided

3. In a medium bowl,whip cream and the remaining sugar until it creates soft-medium peaks.

Sweetened, condensed milk/heavy cream, ¾ cup Mascarpone, 1cup

For the Assembly Espresso,1 ¾ cup Rum/Cognac, 2 tbsp Unsweetened cocoa powder, 2tbsp Bittersweet chocolate for shaving Cherry, 1

INSTRUCTIONS: 1. Using an electric mixer in a medium bowl,whip together egg yolk and ¼ cup of sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beater when lifted from the bowl.

4. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. 5. Combine espresso and rum in a shallow bowl and set aside. 6. Using a softer,dust the bottom of a glass with 1tbsp of cocoa powder. 7. Working one at a time,quickly dip each ladyfinger into the espresso mixture. They are quite porous and will fall apart if left in the liquid too long. 8. Place them rounded, side-up at the bottom of the glass. Spread half the mascarpone mixture on the ladyfingers in one even layer. Repeat

Mascarpone - [ Cheese ] Mascarpone is an Italian soft cheese made from cream and resembling cream cheese, that is coagulated by the addition of acidic substances such as lemon juice, vinegar, or citric acid. It is recognized in Italy as a prodotto agroalimentare tradizionale. - Wikipedia

QUICK FACTS Country of origin: Italy Region of origin: Abbiategrasso, Lodi Texture: Spreadable Aging: Fresh Source of milk: Cow

with the remaining espresso-dipped ladyfingers and the mascarpone mixture. 9. Dust top layer with the remaining tablespoon of cocoa powder. Top with shaved chocolate/cherry if desired.

Uses Mascarpone can be added to both sweet and savory dishes, providing a rich and creamy element. Use it instead of whipped cream to top a bowl of fruit or as a frosting for cakes or cupcakes. Bake it into a cheesecake or swap it for sour cream in banana bread or muffins. For a savory use, add mascarpone to pasta sauce or use it in place of cream in nearly any dish. It can also be used to thicken soups, stuff chicken breasts, and as a bagel spread. Drop teaspoonfuls on top of roasted vegetables or mix it into your scrambled eggs. For an easy dip, whisk fresh herbs and garlic into the mascarpone. Or enjoy a big dollop of mascarpone as a light dessert with a sprinkle of cocoa powder, chocolate shavings, or a drizzle of honey on top. Serve it with fresh berries, figs, or simple cookies.

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BEFREY MUSONYE STYNE

I am Befrey Musonye Styne, a Kenyan national. I am a highly motivated and passionate team player, who accepts challenges as opportunities and projects excellence as my mantra. I have an insatiable quest for knowledge, hence I am always willing to learn new skills and follow through on new ideas. After obtaining my secondary education at Excel Girls High School, I became gainfully employed within the hospitality industry of Kenya. The institutions I add my credits to include Artcaffé coffee and bakery restaurant,

Intercontinental Hotel, and The Clarion Hotel. Due to my culinary aptitude, I became super interested in the kitchen. The adrenaline rush I got from hearing the sound of the chopping board when met with the knife was incredible. In 2012, I was accepted to a culinary institute where I trained in a hot kitchen. I worked for a few years and later proceeded to The School of Pastry and Bakery in 2018. My experience in culinary arts has

EAST AFRICA CHEF BOOK

helped me achieve so much, prompting me to open and run my own bakery. My mentors in this industry are sous chef Daniel Ashiono, who works at Radisson Blu hotel and Dominique Ansel. In this industry, my mentor Chef Daniel taught me that, “You are as good as your word and your work ethic”. My goal includes to continue strengthening my academic skills in pastry making and seeking to achieve the impossible, culminating my career in exercising my entrepreneurial skills in the pastry business.

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CHEFS & RECIPES

OREO CAKE This Oreo cake has all the crunch, creaminess and chocolate you could desire. The crusted cookies in the buttercream and cake are basically magic. Course: Dessert | Cuisine: American Prep Time:

25 minutes

Cook Time:

45 minutes

Total Time: minutes)

70 minutes (1 hour 10

Serves 16 people

INGREDIENTS: For the cake: Flour, 400g Sugar, 250g Eggs, 8 pcs Baking powder, 5g Vanilla essence, 4 drops Oreos, 180g Wafer, 120g

For the buttercream: Buttercream, 340g Confectioner’s sugar, 600g Heavy cream, 60g

For ganache: Semi-sweet chocolate chips, 200g Heavy cream,110g

INSTRUCTIONS: 1. For the cake: butter and flour tins. I use cake strips on my pans for more even baking as well. Preheat the oven to 180°C/ 340°F. 2. Using a stand mixer, beat butter until light and fluffy. 3. Sift the dry ingredients together in a large bowl. 4. Add the batter into the dry ingredients. Mix until well incorporated. Fold in the crushed oreos at the very end and mix. 5. Pour into the cake tins. Bake for 45 minutes until the center is springy to the touch. 6. For the buttercream: beat butter until light and fluffy. Add the confectioner’s sugar and cream and mix. Mix the crushed oreos into the large batch of buttercream.

overpower the other flavours.

7. For the ganache: melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve desired consistency.

9. Coat outside with buttercream and smooth.

8. For the assembly: oreo buttercream and a swirl of chocolate goes between each. Don't go overboard with the ganache as it will

11. Pipe white buttercream rosette on top using the WILTON 2D tip and decorate with wafers and Oreo biscuits.

17-19 JUNE SARIT EXPO CENTRE NAIROBI KENYA

10. Pour the ganache on top and allow it to drip. Smooth top with an offset spatula.

14-16 OCT

SARIT EXPO CENTRE NAIROBI KENYA

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CHEFS & RECIPES

BENSON OLE SOIT With inspired dishes like Maasai Giraffe, Swissroll and Wilderness Rocky Road cake, Basecamp Explorer Executive Chef Benson Ole Soit has become renowned for his outstanding culinary skills. His high standards have set a new paradigm within the basecamp kitchen. A self-taught chef, Benson’s story is an inspiring one of someone who fought against all odds to follow his passion of becoming a professional chef. Benson grew up in Koyiaki sub-location in Narok county. Just after completing his primary school studies, his life took a turn. He was unable to pursue further studies; and to make matters worse, his father then became ill. He secured a job as a guard from Basecamp Wilderness Camp. For the two years that he worked as a guard, he knew he needed to change his destiny and make things better for himself and his family. In 2008, he took the role of a kitchen steward. This was an interesting ordeal, seeing as it was not common for Maasai men to do kitchen duties. Nevertheless, he grabbed the opportunity, and that is when he fell in love with cooking. His enthusiasm was endless. During his free time, he would read through a cookbook titled “Kitchen Stories” that he carried around the camp. He also fought with his peers to change the TV channel from football channels to cooking channels. This was not an easy job, so he saved enough money to buy a tablet so that he could have access to learning from the big chefs around the world. Benson has learned how to cook through experimentation. He has also incorporated a variety of food techniques by picking up some tips here and there from cookbooks and from watching cooking shows on youtube. His interest in food gave him the opportunity to travel to Europe for

an exchange program, courtesy of the Basecamp Spitsbergen Family. He visited Italy and Switzerland, worked with Michelin 5-star chefs, and learnt more about food and wine-pairing. In 2017, Ben Decided to write a cookbook so as to share his passion for cooking and inspire others through his recipes. The proceeds from the cookbook will go towards educating a passionate, young chef. A scholarship of up to US$ 2,500 will be given to a young man or woman who has a passion for cooking,

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but cannot afford the school fees to pursue an education in the culinary arts. The funds will be utilized during an 18-month cooking course at the Karen Blixen Cooking School in Maasai Mara. Once the student graduates, Basecamp will give them a chance to work under the mentorship of Benson, who will nurture them to be a qualified chef. Link to cookbook: www. basecampexplorer.com Email: chefben02@gmail.com PREMIER EDITION

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CHEFS & RECIPES

MAASAI BEEF STEAK WITH BASECAMP SAFARI WINE JUS, GARLIC AND ROSEMARY OVEN BAKED POTATOES, SEASONAL VEGETABLES ON ASIDE SERVES 6

Maasai Beef Steak Ingredients: Beef fillets, 1 ½ Fresh rosemary leaves, roughly chopped, 200g Chopped and crushed garlic, 4 cloves Olive oil, 6 tbsp Salt and pepper

INSTRUCTIONS: 1. Carefully trim off the offcuts from the beef fillets and place the fillets on a flat platter. Rub with all dry ingredients, and set aside for marination infusion until ready to grill. 2. I choose to salt while grilling. 3. As per you customer’s request, grill either medium, blue or well-done. I always go for blue.

Safari Wine Jus Ingredients: Red wine, 1 glass Rosemary leaves Good quality beef stock, 2 cups Cornstarch, 1 tsp

INSTRUCTIONS: 1. Bring the beef stock to boil on a medium frying pan. Add red wine, cornstarch and let it boil until it starts becoming thick. 2. Finish by adding fresh, chopped rosemary. 3. Season with salt and pepper if desired.

Garlic and Rosemary Oven-Baked Potatoes Ingredients: Irish potatoes halfway-steamed, 12 pcs Finely chopped rosemary leaves, 2 spoons

DIDYOU

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Chopped and crushed garlic, 4 cloves Unsalted butter, 2 tbsp Salt and pepper for seasoning

INSTRUCTIONS: 1. Put potatoes on a casserole baking dish, rub with dry ingredients. 2. Add butter, rub well and bake in the oven at 180 Degrees Celsius.

Don’t forget the power of your nose. If something in the oven smells done but the timer's still ticking, check on it.

3. Increase to 200 Degrees Celsius heat, until their crispy golden brown from the edges. Present on your plate as per your desire.

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BONIFACE KANGOLI I am a Kenyan by birth (1974). I was raised in Nzalae, a small village in Mwingi, Kitui County. My passion for cooking can be traced back to my old days when I was 10 years old. I was lured into the culinary world when this industry was barely recognized in our village. I spent several years in my mother’s kitchen cooking local and traditional dishes. I completed high school in 1996, moved to Nairobi permanently in 1997, and set my sights on a career in the hospitality industry. I immediately secured my first job - washing dishes with no qualifications - which turned out to have a huge impact on my life and career. I made less than minimum wage and eventually put myself through a part-time culinary school (Nairobi North Polytechnic). My shift at my place of work started at 10:00am and there was no way I could tell my boss to allow me attend culinary classes, because then you could lose your job for that; so even to secure my industrial training elsewhere was very tricky. I was lucky to secure one at Meridian Court Hotel with a very tight schedule (6:00am - 9:40am) before resuming my duties at work at 10:00am. However, I had a full day of training on my weekly day off. I was part of the early shift reporting to prepare breakfast, bake and kick-start lunch before I checked out. I eventually graduated in1999. I didn't secure a kitchen job immediately, so I had to move and settle for a waiter slot at Burger Chef Restaurant in Hurlingham. Four years later, I got a job at Hilton Nairobi as a Commis chef, where my craft started to swing, and I was able to work my way up to a position of a CPD within a record three years. I earned myself a transfer to Hilton Seychelles Northolme Resort, where I worked as a junior Sous chef in 2008. While there, I enrolled for foundation

and intermediate level courses in the faculty of food and drinks business at the Hotel school The Hague, which I graduated from in 2010. I also did the famous “Leadership@hilton” course at Hilton University. In 2011, I jumped at the opportunity to work as an Executive sous chef at Leisure Lodge Resort and Golf Club in Diani, Mombasa, where my skills were really tested. I worked my way up to an Executive chef position within a record of eight months. I’ve had the opportunity to cook for the former president His Excellency Mwai Kibaki, president Uhuru Kenyatta, former Nigerian president Olusegun Obasanjo, and many other top dignitaries and connoisseurs from inside and outside the country. While at Leisure Lodge, I had a rare chance to work as a culinary arts Lecturer at IHTI (International Hospitality Training Institute). I was also lucky to do a couple of culinary projects with Eamon Mullan, one of the decorated chefs in the

EAST AFRICA CHEF BOOK

country. I spent a couple of months with him at Fairview Hotel while he was an Executive chef there. In 2015, an opportunity arose to join Breezes Beach Club in Zanzibar as an Executive chef. Four years later, I moved back to the country; and together with two of my colleagues, I created Espuma Hospitality Consulting Ltd which caters to events, training, hospitality recruitment, and consultation. Espuma Culinary School, which offers culinary arts, was also born. I am the director and the main instructor at the school. We continue to produce cooks with sterling skills and plan on opening another branch in Mombasa. I am married to Dorothy and we have three kids - a girl (Venus Mwatha) and two boys (Babel Kangoli & Eden Pendo), who are also very passionate about cooking. We have developed many local recipes together and are planning to publish a family recipe book in the near future.

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BUTTER POACHED LOBSTER TAIL Yield: 3 serves

Ingredients 6 tablespoon water 400g salted butter 6 lobster tails 200g each 3 garlic clove Whole peppercorn

Instructions 1. To a large pot, add water and heat over medium until it begins to simmer. 2. Reduce the heat to a low and slowly add butter, whole garlic clove, 3-4 roasted whole black peppercorn whisking continuously. Do not allow to come to boil as it will.

tails… cook for 3 minutes on each side, then remove from the pot.

the shell aside for serving in.

3. Shuck the lobster tails by cutting up the middle of the inside with kitchen scissor, and then gently prying the meat from the shell with your fingers. This is slow work, so allow for enough time to get done without compromising the lobster meat. Boil

4. Thread a wooden skewer to the lobster through the lobster tail meat to keep it from curling while cooking. 5. Add the lobster tail to the butter bath and cook over low, continuously spooning butter over the top of the

6. Remove the skewer for serving. Serve with citrus gastrique and your choice of accompaniments; like truffle smashed new potatoes/smashed roasted pumpkin or asparagus and mushroom risotto

WORLD CLASS. PROUDLY KENYAN! sauceszesta

zestasauces

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CHARLES MURIUKI Chef Charles Muriuki was born in Nyeri. He has experience in the hospitality industry, with 10 years experience cooking many local and international cuisines. He is the Executive Chef at Maxoil Hotel in Nanyuki, Kenya. His previous experience includes working for Serena hotels in Kenya.

BEEF FILLET WITH BROWN SAUCE INGREDIENTS: Barbecue sauce, 150ml Radish, 1bulb Blanched broccoli, 125ml Dark soy sauce, 60ml Olive oil, 80ml Pinch of salt Butter, 10gm

INSTRUCTIONS: 1. Grill the beef to medium rare. 2. Remove from the pan and wrap with foil. In the same pan, put some melted butter and cook broccoli for 5 minutes. 3. Serve and garnish with your chopped radish. Serve hot. EAST AFRICA CHEF BOOK

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CHRIS OMOKE

and Bridge Corporation (CRBC). This is where I worked as a Chef de Partie under Chinese chef Mr Yen, who taught me how to prepare Chinese cuisine and how to use a knife like a pro.

I am Chef Chris Omoke. I come from humble beginnings. I was raised by a single, working mother from the age of seven and my elder siblings were in boarding school at the time. So I started spending most of my time in the kitchen, preparing meals for my mother and my younger siblings whenever my mother was busy or unwell. This made me develop a love for cooking, and birthed in me a desire to be a better cook someday.

I acquired extra cooking and management skills, which later got me promoted me to Head Chef in a new branch. I worked there from 2017 up until September, 2018 when I joined K1 klubhouse in Nairobi's Parklands area as Head Culinarian until late July, 2020. Currently, I am working on opening a food truck business, which I am supposed to start soon.

My dream started in 2013, when I took a part-time, casual job at the Sarova Stanley Hotel as a kitchen hand.This was to enable me to pay the rest of my school fees at the KCA University, where I was doing my CPA. I really appreciate Chef Emmanuel Aluda and Chef Godfrey Ouda for not only giving me a golden opportunity, but also nurturing me under the Sarova hotels apprenticeship program for over a year. In 2014, I took my first job as third commis at Ambiance Restaurant in

I have acquired many skills and cooking techniques over the past six years and I can comfortably manage a five-star restaurant with ease. This is all thanks to my mentors, not forgetting my Swiss Chef consultant, Chris Barrett.

Karen, owned by a French chef who taught me how to cook French cuisine. I was promoted to Demi Chef later in the year, and later joined China Road

Cooking is a craft that begins with technique. Learning these techniques is a bit like learning a new language. Email: omokechris@gmail.com Instagram page: @chef-chris omoke

JERK CHICKEN INGREDIENTS: Spring onions, 40 sprigs Roughly chopped red onions, 6 Peeled garlic cloves, 100g Fresh chilli, 40g All spice powder, 100g Assorted bell peppers, 3 Black pepper, 50g Nutmeg, 50g Fresh thyme, 1 ½ bunches Dark soy sauce, 355ml Salt, 100g Cooking oil, 500ml Spring chicken, 1

INSTRUCTIONS: 1. Blend all the ingredients to a paste. Marinate the defrosted spring chicken in 1/10 of the paste for two days.

2. Cook the chicken on the grill at 190 degrees for 30 minutes and glaze with barbeque sauce towards the end of the cooking. Cut and serve with plantain chips or coconut rice. www.eastafricachef.com

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COSMAS KITUKU Languages: Kiswahili, English, Portuguese Chef Cosmas’ tantalizing culinary journey started all the way in the city of London, where he went for further studies in culinary education. He holds a diploma in Culinary Art from Hammersmith college in the UK, and a diploma in Pastry majoring in Chocolate and Sugar work from Lewisham college, also in London. Chef Cosmas grew up in the coastal town of Mombasa, and is passionate about seafood and coconuts; when both are mixed with Zanzibari spices, then you know what he is talking about. With a drive to constantly strive for more, Chef Cosmas has transformed the shape of African cuisine - and cooking - altogether through a glitzing career of over 35 years to date. He has been on a culinary adventure that saw him serve the most soughtafter brands in the hospitality industry, ranging from the Sarova group of hotels in Kenya, Marriott in London, UK and Serena group of hotels, worldwide. He is currently the resort Executive Chef for Baobab Beach Resort comprising of three hotels, Baobab, Kole Kole, and Maridadi. Throughout his celebrated career, Chef Cosmas has interacted with many celebrity chefs around the world and has cooked for dignitaries i.e. The Queen of Egland, His highness the Aga Khan, Nelson mandela, Hillary Clinton, King Buthelezi, and many many more. He says, “Kutembea kwingi ni Kuona Mengi”, which means the more you travel, the more you learn - especially when it comes to cooking. He has mentored a lot of young chefs across from Africa: Tanzania, Mozambique, Uganda and Sierra Leone; and he feels proud when he sees young

executive chefs in Kenyan hotels. He is a big campaigner for home-grown talent, and believes that the culinary colleges in Kenya are good enough to produce professional chefs. He feels that the government should support Kenya Utalii College, like other governments in the world support their local colleges, in order to support the upcoming international hotels in

EAST AFRICA CHEF BOOK

the country and to boost the tourism industry. He is very concerned about the girl child in the hotel industry, especially in the kitchen Very few women in Kenya are executive chefs and he believes that this can be attributed to our culture. Chefs work long hours and that works against married women. PREMIER EDITION

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PRAWNS PERI PERI INGREDIENTS: Fresh tiger prawns, 500g Red bell pepper, 25g Fresh oregano, 5g Garlic cloves, roughly chopped, 5g Lemon juice, 1 lemon Sweet paprika, 10g Red chilli powder, 3 pcs Red wine vinegar, 20 ml Black pepper, 5ml

INSTRUCTIONS: 1. For the peri-peri sauce, combine all of the ingredients in a blender and whizz until smooth. Pour into a glass container and refrigerate until needed. 2. Remove the heads and shells from the prawns, and devein. Wash prawns under cold running water, pat dry and season with a little peri peri sauce, then rest them for half an hour for them to marinate well. 3. Fill a heavy-based saucepan, frying pan or deep fryer with oil and heat over high heat. When hot, fry the prawns in batches until cooked. Prawns cook very quickly, within a minute or two, and turn a delicate pale pink when done. 4. Remove with a slotted spoon and drain on a paper towel. Serve the prawns sizzling hot with periperi sauce.

DIDYOU

KNOW

Sear chicken breast and finish in oven. Chefs sear a piece of meat, poultry, or fish in a pan and then place it in the oven. Not only does this free up burners, it results in a much moister result.

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CYNTHIA KURUI

Born and raised in Baringo County, Kenya, Cynthia came from humble beginnings and didn’t have a strong culinary influence throughout her primary and secondary school life. That, however, changed when she went for cross-training at Lake Bogoria Spa and Resort through the influence of her aunt, who was the General Manager there at the time. While there, under mentorship of Chef Paul Mathai, she gained interest in cooking and baking various desserts and in presentations. She was inspired by how food can tell a story and convey cultural ideas, as well as how it brings people together. The desire to hone her skills led her to Kenya Utalii College, where she pursued her passion in Culinary Gastronomy. After graduating from College, she joined Intercontinental Hotel, Nairobi as a trainee where she met Executive chef Simon Wanjau, who mentored and guided her to further her passion in cookery; she later graduated as an apprentice. He helped her experiment and explore different meal pairings and create her own signature dishes. She now creates her own recipes and has a strong influence on the menu, which combines the traditional African cooking with new cuisines such as Italian and In dian. Cynthia was part of the team that catered for the former President of the United States, Barack Obama at State House and many other dignitaries. To test her prowess in the culinary world, she participated in the Kenya National Tourism Competition in 2016 and won a silver medal; and in 2017, she emerged the overall winner under international category. In her spare time, Cynthia enjoys an active life and engages in fitness camps, which drive her demand for nutritious food. cynthia.kurui@gmail.com

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NANAIMO BARS Bottom Layer Ingredients: Unsalted butter, 125g Cocoa powder, 75g Brown sugar, 50g Beaten egg, 1 Crumbled cookies, 425g Desiccated coconut, 250g Finely chopped almonds, 125g

Middle Layer Ingredients: Softened, unsalted butter, 125g Whipping or heavy cream, 40ml Custard powder, 30g Icing sugar, 200g

Topping Ingredients: Semi-sweet chocolate, 115g Unsalted butter, 30g

INSTRUCTIONS: Bottom layer:

Middle layer:

1. Pour some water into a deep pot, about a quarter way. Place on the stove over medium heat and bring water to simmer.

5. in bowl, cream together butter, cream and custard powder.

2. Over the pot, in a mixing bowl, combine butter, cocoa and sugar and place over the simmering water. Heat, stirring, until butter has melted and mixture is smooth. 3. Add egg; stir until thick. Remove from heat. Stir in cookie crumbs, coconut and almonds. 4. Scrape onto parchment paper-lined 8-inch square baking dish. Press firmly to create an even bottom layer.

6. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Topping: 7. in a clean bowl over the simmering water, melt chocolate and butter together. Remove from heat; let it cool slightly. When cool, but still liquid, pour over the custard layer. 8. Cover and refrigerate until cold.

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CHEFS & RECIPES

EMILY ANJEO Chef Emily Anjeo joined the culinary industry twenty years ago straight from The Kenya Polytechnic University College, where she took a diploma course in Catering and Accommodation Technology. After years of working as a Line Cook, her passion and drive for culinary excellence pushed her to further her studies at Top Chef Culinary Institute for a diploma in Professional Chef Course. She graduated with a distinction. She has worked in various hotels and restaurants here in Kenya which include The Lord Erroll Gourmet Restaurant, Intercontinental Hotel, Fairmont Norfolk Hotel, Kivi Milimani, and she is currently the acting Executive Chef at Panari Group Hotels. As a Lady Chef, Emily has survived stiff competition in this male-dominated industry. She gives it her all and has been featured in various Magazines and TV shows and also won awards, which include: n

Kenchic Cooking Competition

Best in Practicals Top Chefs, Year 5

Nestle Cooking Competition

Top Chefs Cooking Competition

Her best advice to upcoming lady chefs is that hospitality is a mammoth of production and one of the fastest growing industries. However, the longevity of female chefs is threatened in this male-dominated field due to a myriad of challenges, such as career stereotyping, sexual harassment, gender discrimination and work-life balance. Many women seem to remain in what is termed as “The Marzipan Layer”, just below the top executive icing. They should keep their eyes on the prize.

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TANGY PICKLE SALAD WITH AGED BALSAMIC DRIZZLE INGREDIENTS: Black currants Sunflower seeds Onion pickle Gherkins Capers Feta cheese Olive oil Reduced Balsamic vinegar

INSTRUCTIONS: 1. Simply mix all the ingredients and finish with a drizzle of Balsamic vinegar and serve chilled.

INSTRUCTIONS: 1. Pat dry salmon fillets with a paper towel. 2. Season all over with salt and pepper. 3. Squeeze lemon juice over each fillet. 4. 4. Heat oil in a large non-stick pan or skillet over medium-high heat until hot. 5. Sear salmon, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until golden. 6. Flip and sear the other side until the outside is crispy.

PAN SEARED SALMON FILLET Topping: Kalamata and Roasted Cherry Topping Salmon fillet Lemon juice

Butter

7. Add in the butter, garlic, parsley and lemon juice, stirring the melting butter around each fillet (The butter will begin to brown slightly).

Oil

Serve with rice.

White pepper

Parsley

Salt

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DAMARIS WANGUI Popularly known as Chef Kadot, Damaris is a passionate well rounded chef. She is known for her great culinary skills and love for pastries. Her high energy and exceptional knowledge of different cuisines stems from her interest to try new, exciting recipes. Chef Kadot is a graduate in Food Production from Kenya Utalii College. During her time in Utalii, she was at the forefront in hospitality management. She took part in organizing the most successful Food Fair Event dubbed ‘Connecting The World Through Culture’. Chef Kadot is a proactive team player who is detailoriented, highly organized and creative. She has a good sense of humor even when working in an environment that is demanding. Her willingness to learn new dishes and techniques in the Food Service Industry is admirable. She is creative and constantly invents her own recipes. Damaris has worked at Ibis Styles Hotel in Westlands for three years, and has started her own bakery business, while still on an apprenticeship program under the mentorship of renowned Chefs.

BEEF CARPACCIO Prep. time: 20 minutes

INGREDIENTS: Beef fillet, 50g Parmesan cheese, 20g

against the grain and place the slices on chilled plates.

Balsamic Vinegar, 500ml Brown sugar, 50g

Balsamic Reduction INSTRUCTIONS: 1. Add the vinegar and sugar in a pot and boil it until it reduces to a thin consistency.

Balsamic reduction, 20g

2. Col, then store. It’s ready to use. 3. Drizzle on top of the sliced fillet. Garnish with Parmesan shavings.

Aragula, 30g Olive oil, 10g Salt and black pepper, a pinch

INSTRUCTIONS: 1. Season the fillet with salt, black pepper, and fresh, chopped thyme. 2. Slightly sear the fillet on a hot grill, cool, wrap it with a cling film then freeze it until it’s very firm. 3. After it’s frozen, slice it thinly EAST AFRICA CHEF BOOK

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DAVID OKOTH Chef David Okoth is a very well-spoken man. You wouldn’t think he runs affairs at a prestigious Eka Hotel along Mombasa road, Nairobi. But such is his warmth and humility, a man who carries himself with enthusiasm and a visible gentlemanly attitude to boot. Apart from running Eka Hotel’s budding kitchen, he is also a founder member of Africa Chefs United, an umbrella body for chefs in Africa whose headquarters are in South Africa. He has worked in a number of different hotels around the world - from the RAFFLES Hotel in Singapore, The GlenEagles Hotel in Scotland, Hilton Hotel in Abu Dhabi, Savoy Hotel in London, to Fairmont Heliopolis in Egypt. Chef Okoth believes that, “it is never about the money. It is always about the growth of a career, in this case, a career as a chef.”

DIDYOU

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DENNIS CHUILI

I am a professional and world-class chef with ten years experience in diverse cuisines, with a particular flair in bringing the rich African cuisine to the international space. I’m capable of managing dining services in a busy, modern environment and supervising and richly motivating staff to perform to their utmost perfection.

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GRILLED PORK CHOPS SERVED WITH ROASTED POTATO WEDGES INGREDIENTS: Pork chops, 200g

Oil, 50 ml

Spanish paprika, 30g

Mustard, ½ tbsp

Black pepper, 20g

Light soy sauce. 50 ml

Lemon juice, 30 ml

INSTRUCTIONS: 1. In a bowl, mix all the ingredients (this is the marinade) except the pork. 2. Put the pork into the marinade. Mix it and let it stay in the marination for between 6-24 hours, refrigerated (This helps produce the juiciest chops, and they will be more

flavourful and tender). 3. Cook the pork on a hot grill for 3 minutes on both sides, basting each side. Finish cooking it in an oven at 160° C for about 10 minutes.

WET FRIED TILAPIA SERVED WITH PLANTAINS INGREDIENTS: Whole tilapia Finely chopped ripe tomatoes, 3 Lemon juice, 1 tbsp Large onions, 2 Salt, to taste Chopped garlic cloves, 2 Chopped dhania, 1 bunch Tomato paste, 1 tbsp

INSTRUCTIONS: 1. Cut three incisions across the fish on both sides (this ensures the fish is well cooked on the inside).

2. Lightly season the fish with salt and deep fry it at 250°F for about 7-10 minutes, until the fish is golden brown. 3. In a separate pan, put 40 ml of cooking oil and brown the onions. Add in the chopped garlic. Cook for 30 seconds while stirring and then add in the chopped tomatoes. Cook for 3 minutes, then add in the tomato paste, a little water and reduce the heat for 2 minutes. 4. Check and correct the seasoning 5. Add in the lemon juice, then stir in the deep-fried tilapia. Cook it in the gravy for 3 minutes while coating the fish. 6. Add chopped dhania and serve hot.

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CHEFS & RECIPES

EMMANUEL ALUDA I joined the industry fifteen years ago as an apprentice, fresh from high school. My passion and drive for culinary arts were realized and nurtured during that time. I have worked in a few hotels here in Kenya and also in Uganda. I have also been to Ghana and Dubai in my culinary quest.

Awards: n

1st Runners Up, Best Continental Restaurant in a hotel by Chefs Delight in 2013

Silver medalist in Sun Gold Sunrice Super Chef Pro in 2012

Gold medalist in Chocolate competition, Riding for The Disabled in 2011

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COCONUT TIMBALE INGREDIENTS: Coconut milk, 500ml

Sugar, 175g

Whipped cream, 1000ml

Malibu, 60ml

Gelatin, 40g

INSTRUCTIONS: 1. Bring the coconut milk and sugar to boil, add the melted gelatin to the mixture,sieve and let cool. 2. Fold the mixture into the whipped cream and then add the malibu.

it set in the fridge for an hour. 4. If you prefer, you can line your moulds with thin baked sponge cake. Enjoy!

3. Pour the mixture into moulds and let

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GEORGE MATHU

RABBIT GARLIC INGREDIENTS: Rabbit, cut into pieces Olive oil Soy sauce, 100ml Thyme, 2 tsp Chopped garlic cloves, 3 Chopped ginger, 5g. I’m an articulate chef who believes in high discipline, work ethics, and personal ethics. My area of specialization and stronghold is doing big banquets. I am also a time-conscious chef and take pride in preparing quality meals. My favourite pastime is cooking for the

family and creating new dishes;and my favourite ingredients when cooking are onions, garlic, ginger, wine, and herbs. My favourite spices are Star anise, paprika and fennel seeds. Telephone: 0724340850 Email: gmathu002@gmail.com

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Tomato paste, 1 tbsp Tomato puréé, 300g Peanut butter, 1 tbsp Chicken stock Dhania, chopped

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INSTRUCTIONS: 1. Marinate the cut rabbit for 2 hours with olive oil, soy sauce, thyme, garlic, and chopped ginger. 2. Using a heavy pan, pan sear your rabbit on both sides until brown. 3. Remove the rabbit from the pan, add the remaining marinade in the pan, and continue cooking. 4. Add tomato paste to the marinade and cook further without burning. 5. Add tomato purée and cook further, and then add peanut butter and cook while stirring. 6. Add any stock you have, preferably chicken, and stir .

DIDYOU

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7. Add the rabbit pieces and stir well. Add a dash of thyme, shania stalks, and check seasoning. 8. Cover the pot and simmer for 15 minutes, and then continue stirring after 5 minutes. 9. Sprinkle with chopped dhania. Serve with your preferred starch.

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CHEFS & RECIPES

GODFREY OUDA The name Godfrey Ouda evokes plenty of enthusiasm and reverence, especially among peers in the hotel industry in Kenya. But it isn't just about the name. There is an awe-inspiring story behind this man, who has moved ground and water for the Sarova Stanley in recent years. He is a man who has served dignitaries from all walks of life. Heads of State, ministers, government delegations, foreign diplomats and so forth, have had the privilege of a meal crafted by his experienced hand. His greatest inspiration, which has seen him rise through the ranks, was a German at the Horseman Restaurant in Karen who made him the establishment’s chef at the age of 28, which is a rare occurrence in the industry. Later on, a significant turnaround happened to him at Fairview Hotel, where he was picked by the then manager, Mark Abbema, to be the Executive Chef. When he finally landed the opportunity at the Sarova Stanley as the Executive Chef, he met yet another man from whom he drew a lot of inspiration. Cuisine Orator, Shailender Singh was a remarkable gentleman who held his hand and taught him about the best cuisines around the world. His biggest achievement has been to see many chefs, stewards and cooks train under him and end up with good placements and lucrative contracts both locally and abroad. Chef Ouda is known as a very highly organized, focused visionary who plans for all events and cooking in an orderly manner. His mantra is often to see quality in the quantity served at all times.

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CHEFS & RECIPES

AGED BEEF MEDALLION, RED WINE FOAM WITH ONION TEXTURES, GRILLED PINEAPPLE AND SEASONAL VEGETABLES - CHEF OUDA

INGREDIENTS: 21 Days grass fed beef tenderloin, 250g

Onion bulbs, 2

Cream, 30ml

Carrots, 250g

Salt

Red wine, 60 ml

Ginger, 10g

Pepper

Vegetables of your choice

Garlic cloves, 5

Oil

Corn flour, 40g

INSTRUCTIONS: 1. In a hot pan, add some oil. Season beef with salt and pepper and seal it on the hot pan till golden brown. Place in the oven to attain the desired cooking criteria. 2. On another pan, sauté the peeled

and chopped carrots together with the garlic, onions and ginger until soft. Place in a blender and blend to a purée. Season to taste. 3. Cut onions into julienne, dust them then fry until golden brown.

17-19 JUNE SARIT EXPO CENTRE NAIROBI KENYA

4. Add the wine and cream in a pot and simmer until thick. 5. Steam your desired vegetables, then toss them with butter and soy sauce. Season to taste

14-16 OCT

SARIT EXPO CENTRE NAIROBI KENYA

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CHEFS & RECIPES

GURPEET SINGH MEHTA

Gurpeet began his career in hospitality as an Executive Chef at Arabian Courtyard and Spa, Dubai. After a stint at the Marriott Mena House, Cairo, he joined Dhow Palace Hotel Dubai as Executive Chef. Gurpreet made his name in Kenya’s culinary circles as an Executive Chef of the Sarova Whitesands Beach Resort and Spa in Mombasa. Your favourite chef is planning something soon, so watch this space.

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CHICKEN CURRY INGREDIENTS: 1 kg chicken, skinned and cut into 8 pieces 100 ml, yoghurt 100 gm, tomato pureed 250 gm onions, made into brown onion paste

2 tbsp of ginger-garlic paste 1/2 tbsp of turmeric powder

100 g clarified butter or refined oil (2/3 cup approx.)

2 tsp of red chili powder or to taste

Whole mix garam masala, 2-3 pieces each (cloves, cinnamon, cardamom, brown cardamom, bay leaf)

1 tbsp of salt or to taste

1 Bunch, chopped green coriander

1 tbsp coriander powder

INSTRUCTIONS: 1. Take a heavy bottom pan and put it on the fire. 2. Add clarified butter. When it heats, add garam masala, then add ginger garlic paste when it starts to crackle. Make sure it doesn’t burn. 3. Now add onion paste, chili powder,

coriander powder and turmeric powder. 4. Add whisked yoghurt and tomato puree, and cook for 5-8 minutes or until oil leaves the sides of the pan.

chicken is cooked through. Check for seasoning and once the chicken curry is ready to eat, garnish it with chopped green coriander. Serve hot with Chapati or Rice.

5. Now add the chicken and mix well. Cook it on slow fire until the www.eastafricachef.com

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HECTOR BOO

SWAHILI SQUID CEVICHE Served with passion fruit tiger milk and ink rice cracker.

PLATING INGREDIENTS: Infused Squid in Mojo Verde, 60 g (1 portion). This will be sealed in a vacuum bag for 12hour. Passion fruit tiger milk, 80ml (1 portion). This will be placed in a bowl to marinate the squid before placing it on the rice cracker. Sun dried tomato skins, 2g. Place the skin in the sun until they dry. Fresh Coriander microgreens, 3g Soft river stones, 5 Ceramic bowl, 1 Liquid Nitrogen Sea leaves

INSTRUCTIONS: 1. Start by marinating the infused squid in a small bowl with the tiger milk, and add it to the top of the puff rice cracker. Spread it in a way that can cover all the rice crackers, but don’t let it go all the way to the borders for easy eating. 2. Place the tomato skins on top and finish by placing the micro coriander leaves on top of them.

My name is Hector Boo. I am originally from Galicia, Spain - one of the locales with a great culinary culture. After traveling and working in different parts of Europe ,I moved to Kenya where I have been living and working for the last six years. My philosophy could be summarized by the concept of “harmony”. My creations integrate the territory and its resources, the ancestral, cultural roots, the products

of traditional Spanish recipe books, the cooperation with the immediate surroundings, and the technical tools available to me; all in an attempt to create pleasure, improve, and generate added value for the activity and the sector, as well as to share wealth and knowledge. In conclusion, I would like to grow in a broad sense in a constant and sustainable manner. Email: hectorbookenya@gmail.com

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3. When the whole dish has been assembled, place it on top of one of the river stones and add the liquid nitrogen to the bowl. Place it on the table for the morning sea effect .

Breakdown: Mojo Verde (to infuse the squid) INGREDIENTS: Fresh coriander leaves, 130g Fresh garlic cloves, 3 Olive oil, 400g Balsamic white vinegar, 40g Fine salt, 12g Toasted cumin seed, 6g

INSTRUCTIONS:

Fresh passion fruit juice, 120ml cup

Add all the ingredients in a jar blender and blend them until the texture is very smooth. Check constantly to avoid overdoing it and killing the powerful green colour of the coriander.

Salt to taste

Infused squid:

1. Combine the first 7 ingredients in a powerful blender and blitz until smooth.

Clean squid cut into very small cubes, 240g Mojo Verde, ½ of the above recipe

INSTRUCTIONS:

Olive oil, 45ml

INSTRUCTIONS:

2. Strain through a fine mesh sieve and season with salt to taste. 3. Slowly whisk in the olive oil.

Rice, 100g

Passion fruit tiger milk:

Salt, 20g

Minced white onion, 60g

Oil for frying, as needed

Medium roughly chopped garlic clove,1 Peeled and roughly chopped nub ginger, 1-inch Roughly chopped cilantro (leaves and stems), ¼ cup Lemon juice, 60ml cup

4. Frying the rice puffs: heat fryer to 374 °F / 190 °C. The hotter the fryer, the better. Break the rice sheet into segments, about half as big as you want your crisps to be - these things can grow to about triple or even quadruple their original size.

Puff ink rice cracker:

Mix the ingredients and seal in a vacuum bag at 100% to make sure the flavours and colours properly infuse with the squid. Keep it in there for 12 hours.

Small, roughly chopped celery stalks, 2

3. Dehydrate purée: spread the rice purée onto non stick oven sheets, forming sheets that are about 1 mm to 1.5 mm thick. Place in the oven at 122 °F / 50 °C until it is completely dry.

Water, 370g Squid ink, 30g

INSTRUCTIONS: 1. Cook rice: place rice in a pot with water and ink, and cook until tender and falling apart. 2. Blend: once the rice is thoroughly cooked, pour it - along with leftover water - into a blender and blend into a very fine purée. www.eastafricachef.com

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IAN JOSEPH INGAZA Being inquisitive and alert is what gives one the opportunity to grow. My journey started when I was a little boy who was always experimenting with ingredients in my mother's house. Many times, I was close to my mum when she was cooking for the family. This has always been my passion. Growing up, I was very interested in cookery and nutrition. After my high school years, I took a pastry course as I was waiting for the chance to join Kenya Utalii College. Throughout college, I interacted with various chefs in the industry. Big thanks to Chef Martin Okaka, Chef Elolia Kiptum, who mentored me through college and made me an icon to many. After college, I got a chance to go to India to represent Kenya in the very first Young Chef Olympiad (2015), where I bagged a trophy and silverware for the most outstanding desert in the world. I came 4th worldwide in the competition as I showed what Kenya had to offer in terms of competence and awesome food. When I came back home, I joined Nairobi Serena Hotel for my attachment. As this went on, I had a chance to be mentored by Chef Roy Kinyua, Chef Getanda, among many others who widened my thinking capacity and molded me. I was retained after attachment at Nairobi Serena Hotel, and started working at Mandhari Fine Dining Restaurant under Chef Waweru. That part of my life was what gave me endurance and kick-started my journey in the industry. I later joined Tune Hotels, which later rebranded to Ibis Styles Nairobi, Westlands where I have had a great transformation. Chef Zablon Rubia, wherever you are, God bless you in an awesome way. Working under both the leadership and mentorship of Chef Rubia, has really brought out the best in me.Growing from a commie to

an Executive Chef is not easy but I am now leading a great team of people who support and understand my way of doing things. The sky's the limit for me, as I am still pushing myself to achieve more goals in

EAST AFRICA CHEF BOOK

life. With a great support system at home i.e. my wife Hellen Maringi, I believe that there is nothing difficult to achieve if you invest the time, effort and if you put God first. Purpose is what builds endurance and hard work towards achieving the impossible.

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CHATEAU BRIAND INGREDIENTS: ChateauBriand steak, 600g Tomato, 1 Watercress, 1 bunch Paprika Salt and pepper to taste

SAUCE INGREDIENTS: Mushroom dices Demi-glace Cooking cream Onions, finely chopped Garlic, finely chopped

INSTRUCTIONS: 1. Season your chateau with salt, pepper, and paprika. 2. Half the tomato and season. 3. Grill the tomato on both sides and place on a wooden plank.

5. Grill the chateau according to doneness and serve on the wooden plank.

4. Assort the watercress and place it on the wooden plank.

6. Sauté the onions and garlic on a pan with oil and add in the mushroom

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chunks. Add the demi and let it reduce to consistency, season to taste. 7. Finally, add in cream to finish it off. Serve while hot.

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JACOB KINYAIKA PAN-FRIED RED SNAPPER WITH PARSLEY POTATO AND BALSAMIC BUTTER Serves 1 Prep. time: 20 minutes Cook time: 20 minutes

INGREDIENTS: Red snapper fillet, 180g Potatoes (turned), 140g Spinach, 80g Carrots, 80g Lemon, 1 Olive oil, 50ml Tomato concasse, 50g Balsamic vinegar, 60ml Unsalted butter, 50g Chives, thyme, dill and parsley, 1 Salt and pepper

DIDYOU

I started this career after school in 1992 as a casual at The Intercontinental Hotel, where I developed an interest in the culinary industry. Due to my desire and interest to succeed, I worked in all departments. After six years, I joined the Kenya Utalii College for two years where I graduated after completing my course in Food Production. I went back to Intercontinental Hotel, where I was received and worked there for some

time. Other places I have worked include: 2008 Jan - 2009: Radisson Blu Deira Creek Hotel, Dubai 2009 Oct - 2010 June: Al Maha Desert, Dubai UAE, Senior Chef de Partie, Fine Dining June 2010 - August 2013: Sous Chef at Crowne Plaza, Nairobi September 2013 - 2020 Former preopening Executive Chef, Alba Hotel, Meru

EAST AFRICA CHEF BOOK

KNOW

Master mise en place. The most important tip of all. "Mise en place" is French for "everything in place." What it means to a chef? Before you cook, have everything measured, peeled, chopped, pans greased, etc. and within reach.

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INSTRUCTIONS: 1. Marinate the fish with lemon juice, olive oil and herbs. Keep aside. 1. Wash potatoes and cut them into an oval shape. Boil them until cooked through. 2. Heat butter in a pan until light brown and fry the fish fillets on both sides. 3. Chop onions and garlic. 4. Heat a medium pan, melt the butter, then add the olive oil, chopped onion and garlic. Cook until soft, about 3 minutes. 5. Add the spinach and cook stirring until the spinach is cooked. 6. Whisk butter into reduced balsamic vinegar to make this unctuous sauce. You can drizzle it over any hot veggies or meats. 7. Remove the potatoes from the oven, toss with parsley. Season to taste, and serve hot. 8. Garnish with lemon crown and fresh Marjoram. 9. Plate food as shown in the picture and serve immediately. 10. Cooking Tip: Start boiling potatoes in cold water. This will allow even cooking.

WORLD CLASS. PROUDLY KENYAN! sauceszesta

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JAMES NGUGI Born and raised in Nakuru county in Kenya, Chef James Ngugi discovered his passion for cooking at the tender age of ten. His passion was stirred by three major factors: 1] the first being he lost his mother when he was young and had to take care of his younger sibling,so he had to “man up” and learn how to cook; 2] the second one being the influence from his uncle who was a chef at St Andrews, Turi and would always cook them delicious food whenever he visited. James wanted to be like him. 3] The third factor was the fact that he was brought up by his grandmother, who taught him all the basics of cooking traditional food. After high school, he went on to pursue further studies at Ujima Foundation for Training and Development, a vocational institute based in Nakuru. Chef James hasn’t turned back since then, and has been pursuing his dream for the last six years. He runs a YouTube channel that goes by the name ‘Chef Jammie’. Chef James is the head chef at the Alps Hotel in Nakuru. Every first and the last week of the month, he shares his brunch favourite dishes at the hotel. Chef James believes that, regardless of what your background is, your gender is, and/or your religion is, food is something everybody in this world has in common; and it is what connects people together.

DIDYOU

KNOW

When baking, only mix until all ingredients are incorporated. Over-mixing causes toughness by developing gluten in the flour. For light and fluffy cupcakes, only mix until the batter's come together.

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EASY BEEF AND BROCCOLI Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 persons

INGREDIENTS: Divided cornstarch, 3 tbsp Beef fillet steak cut into thin, 1-inch pieces, 500g. Light soy sauce, ½ cup Brown sugar, 3 tbsp Minced garlic, 1 tbsp Grated fresh ginger, 2 tsp Divided vegetable oil,2 tbsp Small broccoli florets, 4 cups Sesame seeds, 1 tsp

1. In a large bowl, whisk together two tablespoons of cornstarch with three tablespoons of water. Add the beef to the bowl and toss to combine.

3. Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil. Once it is hot, add the beef and cook it, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.

2. In a separate small bowl, whisk together the remaining tablespoon

4. Add the remaining tablespoon of vegetable oil to the pan and once

Sliced white onions, ½ cup

INSTRUCTIONS:

it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally until the broccoli is tender, about 4 minutes.

of cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.

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5. Return the beef to the pan, then add the prepared sauce. Bring the mixture to a boil and cook, stirring for 1 minute or until the sauce thickens slightly. Sprinkle some sesame seeds onto it. 6. Serve with rice or roast potatoes.

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METHOD :

BUTTER CHICKEN Butter Chicken a popular curry and one that is so quick and easy to make. Over time I have tweaked my recipe slightly, changed ingredients, now it is perfect.

Butter Chicken Recipe : serves 4

INGREDIENTS :

1.Wash and chop chicken fillets drain before adding to container with a lid. 2.Add all the marinade ingredients mix well. Close and leave in fridge for at least 1 hour before cooking.

Butter Chicken Sauce : INGREDIENTS : METHOD :

1 tsp jeera seeds

Marinade

1 tsp mustard seeds

6 chicken breasts chopped up

2tablespoons ghee

4 tablespoons of plain natural yoghurt

1 tablespoon oil

2 tablespoons of masala

1/2 onion chopped up

1 tsp ginger & garlic

1 tin of chopped tomatoes

1 tsp sugar

100ml of fresh cream

2 tsp salt (adjust to your taste)

dhania to garnish

1 stem curry leaf

cashews chopped to garnish

1/2 a lemon squeezed into marinade

100ml water

1.Heat oil and ghee add seeds to toast for 2min. 2.Add the onions to brown and added tomatoes cook for 5 min add water and allow to cook down into a paste. 3.Add marinated chicken mix well and cook for 15/20min as the water dries up. 4.Add 3/4 of fresh cream mix well turn off the heat. 5.Garnish with cashews,dhania and fresh cream.

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Alex Isaac Okeyo Ar

SINGOMA BEN

ISAAC ARUNGA

D.O.B: 16th June 198

Lang: ENGLISH & SW

Status: Married (2 C

Mobile: (+254) 719 5

Email: alex.arunga@

Address: P.O.BOX 56 With a successful culinary career spanning over 15 years in the hospitality world, Executive Chef Isaac Arunga is growing in pursuit of his lifelong goal and ambition: to reach the heights

of being credible as an inspirational Michelin star chef, passing on his knowledge and expertise to junior professionals with the aim of continuity and perfection in culinary art.

TUNA SALAD WITH GARDEN LEAVES

I have eleven years of experience as a chef. I started working with Mountains of the Moon in 2010. I went to Forest Hotel as a junior chef and was later promoted to Chef de Partie. Afterwards, I went to Lake View Hotel and served as the sous chef. I then went to Oxford Hotel, where I worked as the Executive Chef; and eventually went to the Imperial Group of Hotels as an Executive Sous Chef. After that, there were many more.

Resident Citizen: Ke

Profession: Executiv Currently, I am heading Romeos Group of Restaurants as a Company chef and consultant. My objective and goals is to see the cooking industry in Uganda, East Africa and Africa at large improve and shoot to greater heights. Owning many restaurant both in the region and the world at large is also a big dream of mine, as well as creating signature recipes, building extraordinary concepts, and becoming a recognized chef worldwide.

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JAMES MALUKI NZIOKA James Maluki Nzioka is a chef from Kenya and is currently working for Royal Caribbean International as a Chef de Partie. He is responsible for a station in the kitchen and has previously worked in the sauce, roast, soup, commissary stations, and finally, the specialty kitchen called Chops Grille, that serves 200 guests ‘a la carte’ every night. He is in charge of the station's food production, budget, cooks’ time and attendance, public health protocols just to mention a few. He started his professional career eleven years ago after finishing culinary school at Kenya Utalii College. He started work at Sarova Whitesands Beach Resort and Spa as a casual labour cook, and later moved to Windsor Golf Hotel and Country Club the following year as a demi-chef. In mid 2010, during his time at Windsor, he was approached by State House Nairobi, thus ending his brief spell at the golf club, having seen an opportunity to work for the highest office in the land as an achievement and a once-in-a-lifetime opportunity. He started as an assistant cook, later moving up the ranks to senior cook, and ultimately assistant chef. Meanwhile, he was pursuing a diploma in hospitality management at Kenyatta University. In mid-2012, he moved to the Kenya School of Government in Mombasa in the same capacity, where he spent the next four years. Having long had the desire to further his experience and exposure, he decided to seek a job abroad; and in 2016, he finally found himself at the Royal Caribbean International. In the spirit of getting knowledge and experience, he downgraded all the way to Commis and managed to climb the ranks again to Chef de Partie and currently, Food and Beverage Operations and Excellence Controller - his most recent advancement, in which he is currently awaiting commencement. In the four years he has been with the company, he has achieved a lot, worked with many amazing chefs and learnt a lot of new cultures, which has helped him advance in his profession. He has acquired a lot of international experience in the Asia Pacific region, where he has learnt a great deal about Asian as well as Australian and New Zealand cuisine. jamesmaluki4476@gmail.com

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BABY VEGETABLES IN THE GARDEN SOIL WITH CRÈME FRAICHE DRESSING Ingredients for the vegetables: Baby carrots Baby beets Asparagus tips Pearl onions White radishes New potatoes Chives

INSTRUCTIONS: 1. Peel the carrots and cut the asparagus tips. 2. Cook the carrots and asparagus tips in salted water until soft. Cool them down. 3. Cook the unpeeled beets in water until soft. Shock in ice water and gently slip off the skin. 4. Peel the radishes and cook them in salted water together with the potatoes. Cool them down. 5. In a sauté pan with a touch of vegetable oil, lightly sauté all the vegetables, chill and hold for service.

INSTRUCTIONS:

1. Blend the first 5 ingredients in the robot coupe until fine.

Ingredients for the garden soil:

2. Add oils and vinegar and pulse until slightly lumpy.

Dark pumpernickel bread,10 oz.

3. Season with salt.

Barley Malt, 24g.

Ingredients for the Lemon Crème Fraiche Dressing:

Porcini powder, 2 oz. Vegetable oil, 3 oz. Pumpkin seed oil, 5 oz. Truffle oil, 1 tbsp. Sherry vinegar, 1 tbsp. Salt, 1 tsp.

1. Stir together lightly until it thickens to a nappe consistency and is pourable

Ingredients for the Liver marbles: Finely chopped, 2 shallots Sprigs thyme, leaves only, 3 Crushed garlic clove, 1

Yields 10 portions Crème fraiche, 1 cup

Freshly grated nutmeg, a pinch Ground allspice, ½ tsp

Lemon zest, 1 tsp. Kosher salt and pepper

Orange, zest only, 1

Yuzu juice, 3 oz.

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Sea salt and freshly ground black pepper Chicken livers, 400g/14oz., trimmed of any membrane and gristle, roughly chopped Brandy, 50ml/2fl oz. Double cream, 100ml/3½fl oz. Cubed unsalted butter, 120g/4½oz. Olive oil, 1 tbsp

INSTRUCTIONS: 1. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme, and cook gently for five minutes or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper, and cook for a further two minutes or until fragrant. 2. Add the chicken livers to the pan and fry for 6-8 minutes or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.

3. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. 4. Pass the mixture through a fine sieve into a bowl and refrigerate until it sets. Using a melon scoop, scoop out round balls.

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EAST AFRICA CHEF BOOK

TO PLATE: 1. 1In a bowl, toss ingredients together gently. Season with salt. 2. Lay the soil on the plate. 3. Arrange vegetables and the pebbles atop the soil as shown. 4. Garnish the plate with chives, parsley and the chervil. 5. Sprinkle all veg with some bits of dry soil to give the appearance of growing vegetables. 6. Serve spoons 1 oz. of the crème fraiche dressing over the vegetables

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CHEFS & RECIPES As every aspiring professional, I always had my goals set from very tender age, and there was nothing that would have giv me more pride than becoming a top quality chef in t hospitality industry. In this ever growing field, I've always set my eyes on practic Mail: perfection from production to delivery to ensure gu janetwanjira57@gmail.com satisfaction. Phone: +9745060566 My drive to become a chef came from the growing demand quality dishes specifically desserts, which very few can execu where the culinary culture is somewhat As is often the case for every aspiring to the required seven stars standards. different, exposed me to even greater professional, I always had my goals set Over the years I have grown and matured gradually into a gre heights in the chef life. from a very tender age and there was pastry chef who is ever learning, curious and most importantly nothing that would have given me more The dessert world is changing, and I team player. pride than becoming a top quality chef in have been lucky to be in the mix of the the hospitalityHaving industry. travelled to the middle east from Africa, where t change, where I've mastered several culinary different, exposed technical abilities to produce some of me the to ev In this ever-growing field, culture I've alwaysissetsomewhat greater heightsfrom in the chef finestlife. desserts served currently, like the my eyes on practicing perfection The dessert world is changing and I exotic havein been lucky in tt Mushroom cake, tarts, couple the production stage to the delivery The name might make some perceive that there is the actual mushroom the the dessert, butto it isbe really cheesecake, etc. stage to ensure customer satisfaction. mix of the change, I've mastered design, shape and resemblance to the plantwhere that warrants the name. several technical abilit to produce some of the finest desserts served currently, like t From culinary institutions, internships drive to become a chef came from A My delicately made cake made with great finesse has a combination of sweet to and bitter flavors t create Mushroom cake, exotic tarts, the couple cheesecake in some of the finest hotels in Kenya, to et al. the growing demand for quality dishes, perfect balance for a perfect dessert. getting huge responsibilities various specifically desserts, which very institutions, few From culinary to internship in someinof the finest hot restaurants, it's safemixtures, to say that I haverestaurants, canmushroom execute to required seven-star The cake top a softto sponge madehuge from flour and almond covered with red glazing inthe Kenya, getting responsibilities in various come a long way and yet I have only just standards. which is naturally sweet, to balance out the bitterness of the 70% guanaja dark chocolate used in the j safe to say that my journey has come a long way, but might begun. As Anthony Bourdain once said, mixture. have begun. As Anthony Bourdain said Travel is about t Over the years, I have grown and matured “Travel is about the gorgeous feeling of gradually into a great pastry chef gorgeous of teetering the unknown, there's lot o On the other hand, the bottomfeeling part is made of fine creamyin mousse, with redthere's cherry inserts anda selecte teetering in the unknown, still a still who is ever learning, and most there curious to explore and master. fruits. lot out there to explore and master”.

CHEF JANET WANJIRA

JANET WANJIRA

MUSHROOM CAKE

importantly, a team player.

n Email: janetwanjira57@gmail.com The base has been sprayed with milk chocolate flocking, creating the rough texture on the surface whi Travelling to the Middle East from Africa, n Telephone: +9745060566 blends well with the smooth red glazing colour above.

This sure is one of a kind desserts.

MUSHROOM CAKE The name might make some perceive that there is the actual mushroom in the dessert, but it is really the design, shape and resemblance to the plant that warrants the name. A delicately made cake made with great finesse has a combination of sweet and bitter flavors to create a perfect balance for a perfect dessert. The mushroom cake top is a soft sponge made from flour and almond mixtures, covered with red glazing, which is naturally sweet, to balance out the bitterness of the 70% guanaja dark chocolate used in the mixture. On the other hand, the bottom part is made of fine creamy mousse, with red cherry inserts and selected fruits. The base has been sprayed with milk chocolate flocking, creating the rough texture on the surface which blends well with the smooth red glazing colour above. This sure is a one-of-akind dessert. www.eastafricachef.com

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JAPAN SHABAN GAHWITA I am a young Rwandan entrepreneur and professional Chef by career. I am 30 years old and have been a Chef for the past seven years; every second of the journey is a constant learning experience. With a vision to promote Rwanda through food, I decided to make cooking my daily job. What made you want to pursue this career: My passion started at a young age. I always had a love affair with food; wanting to try new dishes from all over the world was my dream. When I was young, my friends would go play games outside and I had more fun staying in the kitchen watching, smelling, learning, and tasting my mother’s home cooked meals. Seeing my parents and others cook influenced me to pursue this career. Simplicity was always the key, using simple ingredients to create flavorful amazing dishes . Culinary career and credentials: I had the chance to join one of the best schools in Southeast Asia. It is called Taylor's University and is located in Kuala Lumpur, Malaysia. I earned a bachelor's degree in Culinary Art and Food Service Management. I did a dual degree - one in Malaysia and another one in Toulouse, France. I had the opportunity to intern and work with hotels and resorts such as ShangriLa, Marriott and Le Fouquet de Toulouse. But I now work for Singita Volcano National Park. Favorite cuisine to cook and objective: Due to the fact that I went to Malaysia, I find myself pulled to a mixture of flavours and cuisines, including Malaysian, Japanese, Indonesian, Thai Chinese, Indian, and influences from Europe; and marrying all those with African flavours and ingredients. I also

joined the Chefs Manifesto Project with over 700 chefs from around the world, helping deliver suitable food. And it has helped me understand how important it is to promote my country's plant-based ingredients and good food for all goals, to eradicate hunger in the world.

EAST AFRICA CHEF BOOK

You can follow me on Facebook (Search for Jap Gahwita) or Instagram (@ chefjapshaban), where I regularly update my profile with photos of my own creations and the amazing meals you can get from fresh, locally-grown products with no GMOs.

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HEALTH BOW, MARINATED CHICKEN, KALE AND LENTILS WITH SUN DRIED TOMATO PASTE Prep. time: 45 minutes

Marinade: Olive oil, ⅓ cup Lemon juice, from 2 lemons Coriander powder, 1 tbsp Paprika, ½ tbsp Salt and pepper For the bowls: Uncooked lentils, 2 cups Kale, 1 bunch Avocado, 1 Chicken, 250g Sesame seed and crushed red pepper flakes for topping

For the sun dried tomato: Cherry tomatoes or tomato, 500g Olive oil, 4 tbsp Mixed herbs, 2 tbsp Garlic powder, 2 tbsp Salt and pepper

INSTRUCTIONS: 1. Whisk the marinated ingredients together.Prepare the kale and cook. Clean and marinate the chicken, and place it in the fridge for 30 minutes to infuse the flavours. 2. The chicken: Use a nonstick pan over medium-high heat with some butter. Add chicken and sauté the birds until nicely golden brown on both sides and cooked through. 3. Cook the lentils well and season accordingly. Cooking time is about 15-20 minutes.

4. Sun-dried tomato: Cut cherry tomatoes or normal tomatoes into half, lengthwise, and spread on a parchment paper, covering the baking sheet. Season well, add some mixed herbs and garlic powder. Slow roast in the oven for 2 hours at 120° C. Blend to form paste.

5. Plate: fill the bowl with the lentils, kale, avocado and chicken. Add some sun dried tomato paste. Top with the sesame seeds, red pepper flakes, olive oil and some seasoning.

Chef’s Tip: You can add any type of chilly for a spicy kick. www.eastafricachef.com

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CHEFS & RECIPES

JOHN AMBARI KENYAN TOMATO SOUP WITH SWEET BANANAS, GOAT CHEESE, MILK FOAM AND CHAPATI Serves 10

INGREDIENTS: Onions, 3 Garlic cloves, 8-10 Carrots Celery Garlic Tomato paste, 3 tbsp Fresh tomatoes, 5 Vegetable stock, 700ml Cream, 100ml Sour double cream, 1 tbsp Bread croutons

INSTRUCTIONS: My name is John Ambari. My journey as Chef started in 1990 at Block Hotels’ special training programme. After completing the program, I was employed at Nyali Beach Hotel (Block Hotel) as a cook. Two years later, in 1995 I joined Hard Rock Café as a head cook; and then I moved to Sun N' Sand Hotel and served as Head Cook there as well. In 1997, I moved to Tiwi Beach Resort and served as a Sous Chef. In 1999, I was promoted to the position of Executive Sous Chef; and in the same year, I went to Morocco to learn how to cook French and Arabian

cuisine. In the year 2000, I became the Executive Chef for Tiwi Beach Resort. And in the year 2005, I was obliged to be in German to learn more about the Germany Küche (Kitchen). In the year 2006, I was in Austria where I lectured the Executive Chefs on African cuisine and spices. In 2015, I joined PrideInn Paradise as an Executive Chef; and a year later was elevated as Regional Group Chef of Mombasa. To date, I am the Regional Executive Chef of PrideInn Group Hotels.

EAST AFRICA CHEF BOOK

1. Sweat the onions, garlic, carrots and celery together. 2. Introduce the fresh tomatoes, and cook until the tomatoes are dissolved. 3. Add tomato paste, and cook for about 2-3 minutes. 4. Dust with wheat flour. Cook for about 2-3 minutes. 5. Add the stock and cook under low fire for about 30 minutes. 6. Strain the soup. 7. Add cream and serve with bread croutons.

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CHEFS & RECIPES

POACHED FISH AND PRAWNS PAPAYA POACHED FISH AND PRAWNS PAPAYA INGREDIENTS: White snapper fillet, 200g King prawns, 50g Lemon, 1 Salt, 10g A pinch of white pepper

Sauce Papaya (pulp), 70g Coconut milk, ½ pc Onions, 30g Ginger, 10g Garlic, 5g A pinch of turmeric Coriander, 5g Salt, 10g A pinch of white pepper

INSTRUCTIONS: 1. Clean the fillet and prawns and season them with salt and pepper. 2. Flatten the fish fillet. Chop and season it with salt and pepper together with some of the prawns, leaving only one aside. 3. Put the stuffing inside the fish fillet

Accompaniment

Garnishes Ingredients Baby marrow, 50g Fresh dill, a small bunch 200gms-White snapper fillet Carrots, 50g Fresh chives, 2 leaves 50gms - King prawns Arrowroots, 150g Fresh coconut, 1 ring 1 pc -Lemon 10gms -Salt mixture. and put the whole prawn in the Pinch -white pepper centre, wrap it in aluminum foil, then poach it.

Sauce 70gm - Papaya (pulp) ½ Introduce pc -Coconut 5. coconut milk(milk) to the 30gms -Onion 10gms -Ginger 5gms -Garlic Pinch -Tumeric 5gms -Coriander 10gms -Salt Pinch -White pepper 4. For the sauce, fry onions, garlic, ginger, and then add papaya and turmeric.

Accompaniment 50gms -Baby marrow 50gms -Carrots 150gms-Arrowroots 143

Garnishes Small bunch 2 leaves-Fre 1 ring -Fres

Production -Clean the f 7. Finish with coriander and strain. marinate wi 8. Turn the vegetables and steam them. -Flaten the f Serve with appropriate garnishes. with salt an leaving one -fill the stuf whole praw in alluminiu -For the sau then add pa -Introduce c -Season to t -finish with -Turn the ve www.trufoods.biz -Serve with 6. Season to taste with salt and pepper.

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CHEFS & RECIPES

JOHN MURIITHI

Chef John Muriithi is the executive chef at Hilton Nairobi. Before working at the Hilton, he worked in the UK for nine years at Savoy Hotel London, Simpsons Coventry (one star Michelin), Malmaison Manchester; and then moved a bit closer to home and worked in Zanzibar, Mozambique and South Africa. As soon as he finished his O levels, he immediately joined the Kitchen

at Hotel Fairmont The Norfolk in Nairobi. He has received numerous awards in the 19 years he’s spent working in the culinary industry. When John rolls his sleeves and gets working on his culinary creations, be sure to be blown away and expect nothing less than the best from a master cook, who is passionate about food and working in the kitchen.

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DARK CHOCOLATE FONDANT, PEANUT BUTTER ICE-CREAM , CHILLI CHOCOLATE LOLLIPOP Chocolate fondant INGREDIENTS 50g melted butter, for brushing Cocoa powder, for dusting 200g good-quality dark chocolate, chopped into small pieces 200g butter, in small pieces 200g golden caster sugar 4 eggs and 4 yolks 200g plain flour

METHOD 1. First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould. 2. Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins. 3. In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together. 4. Pour the melted chocolate into the

egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. 5. Tip the fondant batter into a jug, then evenly divide between the moulds. 6. Heat oven to 200C. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are

starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out. 7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

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CHEFS & RECIPES

Peanut butter ice cream

2 cups heavy cream 1 cup whole milk 1/2 cup +1 Tablespoon granulated sugar 6 large egg yolks 3 Tablespoon creamy peanut butter (no sugar added)*

Chocolate and chilli lollipops 1.

Pinch of fine sea salt

METHOD 1.

In a medium sauce pot, combine heavy cream, milk and 1 tablespoon sugar to a boil. Remove from heat.

2. In a large bowl, whisk together remaining 1/2 cup sugar and egg yolks. Temper hot milk into sugar yolk mixture. Slowly add hot milk about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the pot. 3. Place pot over medium-low heat. Stir until mixture reaches nappé consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180-185 degrees for 5 minutes to pasteurize egg yolks. Add peanut butter and salt. Stir to combine until peanut butter has dissolved. Let sit for 5-10 minutes and allow to cool slightly. 4. Strain mixture and transfer to an airtight container. Let mature in the fridge overnight.

DIDYOU

KNOW

Churn the mixture in an ice cream machine. Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.

Before starting this Chocolate and chilli Lollipops recipe, make sure you have organised all the necessary ingredients.

2. Melt the dark chocolate couverture over a bain-marie or in the microwave, working in periods of 20 seconds to make sure the chocolate does not burn.

necessary ingredients. White chocolate coating. 12. Melt the chocolate over a bain-marie. 13. Add chili flakes. 14. Combine gently with a rubber spatula until incorporated. 15. Add the grape seed oil and combine until smooth. 16. When the temperature goes down to 30°C, transfer the preparation into a small recipient that is deep enough to dip and coat the lollipops. 17. Remove the lollipops from the freezer. They should be thoroughly frozen. 18. and detach the lollipops one by one.

3. Add the chilli flakes to the melted chocolate.

19. If the mould was not assembled properly, you can remove it with a knife.

4. Then add your double cream with sugar and vanilla seeds.

20. Dip one frozen lollipop vertically in the coating.

5. Check the temperature of the preparation, which should be roughly 30°C. I recommend using a digital thermometer.

21. Take the lollipop out of the coating and hold a little over the bowl to let the excess drip off.

6. Transfer the preparation into a piping bag (no nozzle required). 7. Get the moulds for your desired shape. 8. Pipe the mix into the moulds. 9.

Allow to cool and set.

10. Insert the lollipop sticks down the bottom of the cavity. Freeze until completely set.

22. The coating will instantly in contact with the frozen sphere. 23. Arrange the lollipops vertically on a lollipop display tray until completely set. 24. Repeat the operation with all lollipops. 25. Leave to defrost at room temperature or in the fridge. Serve them on the boards with macaroons.

11. for the coating: Organise all the

Salt as you go.

But lose the salt shaker.

Don't be afraid of salt! Since you're cooking a fresh meal instead of eating a packaged one, you're starting out with much less sodium to begin with.

Use a small bowl of kosher salt and add pinches as you cook and taste. It's easier to control the amount and ensures even coverage.

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MOSES MUTORO SAUL Sous Chef, Latitude 0 Degrees hotel kampala Uganda I started this career 10 years ago as a steward fresh from high school. I later joined the Kenya Utalii College where I graduated after completing my two year's course in Food production. My interest and drive for culinary arts developed during that time as a steward. I have worked in hotels and restaurants within Kenya and also Uganda.

Spicy Maguro

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

INGREDIENTS 1/2 Nori sheet(dried seaweed)

2 Wasabi paste

25g Fresh tuna strips/sticks

2ml Soy sauce

2g Spring onions

80g Sushi rice

2g Pickles

bamboo rolling mat

PREPARATION 1. Cut your tuna into strips/sticks 1/2 inch thick,61/2 long 2. Place a rolling mat on a chopping board/working surface,slatting from left to right, so you can roll the mat away from you. 3. place nori sheet on the mat(makisu) with long side close to the front edge of the mat(edge near you) 4. spread 3/4 of nori sheet with sushi rice 5. Arrange fresh tuna strips horizontally on the rice,flavour it with spring onions

6. Roll your mat, pressing forward shaping the sushi into your desired shape you want 7. Tighten the roll like (roll cakes),pulling the mat to tighten, pressing the mat firmly 8. Remove the sushi from the mat 9. Whipe the knife with a wet cloth before slicing, cut into bite-sizes pieces 10. Serve with soy sauce (kikkoman-less salty)and wasabi 11. Garnish with pickles enjoy! Serve it immediately www.eastafricachef.com

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CHEFS & RECIPES

OMADI GODFREY

Chef Godfrey Omadi attended YMCA Comprehensive Institute Wandegeya in Kampala, Uganda. After graduating in early 2007, he started working with Good African Coffee as a steward. Chef Godfrey has worked in several hotels and restaurants in Uganda such as Pearl of Africa as a Chef de Partie, Ark Café as the Head chef, Chobe Safari Lodge as a Sous chef, Pyramids Casino restaurant as a Sous chef, New York Kitchen/Lotus Mexicana, e.t.c, and currently works as an Executive chef at Cariboo Restaurant and Lounge. He is also the director and general treasurer of the Culinary Association in Uganda and the CEO of the Chef’s Eye Catering Service. In his culinary journey, he met people from different parts of the world with different ideas, which has contributed to the chef he is today. He specialises in continental cuisines, but goes the extra mile and likes to try out dishes from all over the world, e.g. Chinese, Indian, Italian, and Mexican dishes. Over the last decade, he has prepared more than 30 recipes, which consist of both local and international dishes as well as healthy, gluten-free dishes. One of his signature dishes is Mojito chicken and stuffed fish. omadigodfrey2016@gmail.com

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LENTIL CAKE Serves 5 portions || Preparation time: 35 mins

INGREDIENTS: Lentils, 500grams

Sweet bell pepper, 1 pc

Sugar ¾ ts

Onions, ½ a bulb

Cilantro, 5stems

Desiccated coconut, ½

Corn starch, 100grams

Cumin powder, 2 tsps

Egg, 1

Millet flour, 100grams

Salt to taste, ½ tsp

Olive oil, 250ml

INSTRUCTIONS: 1. Bring the lentils to boil for about 15-20mins. 2. Set aside all your fresh and dry ingredients. 3. Finely chop the onions, cilantro and bell pepper. 4. When the lentils are ready, strain them off the water and let them cool for about 10mins. 5. Add your chopped ingredients to the olive oil,sugar, and salt and blend

them together with the lentils in a food processor. Blend until smooth (do not add in any water. Just keep adding oil until processed or blended). 6. Remove the mixture from the blender/processor & put it in a bowl. 7. Add the millet flour and cornstarch to make it a bit hard. 8. You can shape it any way you want to, but I personally prefer a round

shape. 9. Shape the mixture into 5 balls each measuring 150grams. 10. Heat some oil in a pan. 11. Break and beat the egg. 12. Add the lentil mixture to the beaten eggs and the dessicated coconut, then pour them into the pan. 13. Fry for about 3-5mins until it is golden brown and crispy

GREEK SALAD WITH FETA CHEESE AND HONEY MUSTARD DRESSING Preparation time: 5mins

Cucumber ½ medium diced

Dressing Ingredients:

Salad Ingredients:

Feta cheese, 30grams

Mayonnaise, 5 oz

Lettuce, two leaves

Bell pepper, ½

Honey, 5 oz

Black and green olives, a few pcs

Mustard, 5 oz

Tomatoes, ½ medium diced

Worcestershire sauce, 2 tsps

Red onion ½ medium diced

Whisk them all together and taste before serving.

DIDYOU

KNOW

Put a wet paper towel under a cutting board. Not only are cutting boards that slide on the counter annoying, they're extremely dangerous when you're holding a knife and trying to chop something. Wet a paper towel and lay it under the board and it won't budge!

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CHEFS & RECIPES

JOSEPH 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.

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INGREDIENTS: Beefsteak tomatoes, 1 ½ pounds (about 3) Fresh basil leaves, 1 cup Fresh cilantro leaves with tender stems, ¼ cup Fresh flat-leaf parsley leaves, ¼ cup Chopped medium shallots, 2 Slice garlic cloves, 2 White wine vinegar, 3 tbsp Kosher salt, 1 tbsp

INSTRUCTIONS: 1. Line a fine-mesh sieve with cheesecloth; set over a large bowl. Pulse tomatoes, shallots, garlic, basil, cilantro, parsley, vinegar, and salt in a food processor until coarsely chopped. 2. Transfer mixture to prepared sieve. Cover and chill for at least 12 hours (Do not stir or press on solids, or tomato water will be cloudy). 3. Discard solids; cover tomato water and chill.

DIDYOU

KNOW

Tongs are an extension of your hand. Walk into any restaurant kitchen and you'll see a set of tongs in almost every cook's hand — usually gripped low down on the handle for maximum control. Use it to flip meat, pull a pan out of the oven, stabilize a steak while slicing, the list goes on and on.

WORLD CLASS. PROUDLY KENYAN! sauceszesta

zestasauces

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CHEFS & RECIPES

TUNA & SALMON TARTARE WITH WASABI ICE CREAM AND LIME MARSHMELLOW 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 50gms pound Norwegian salmon, cut into small dice 1 heads Belgian endive 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

PREPARATION INSTRUCTIONS 1. 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 2. 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

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. n

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

3. Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon

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KASINGYE PACKSON I'm Chef packson who was born and raised in Lwengo District, Uganda. I have 13 years of culinary experience, and I have attained dynamic and life changing knowledge at the La'Venti Hotel as Executive sous chef. I'm currently still stationed here. I'm passionate about a sustained learning and training to explore a vast culinary career hopefully in Europe, Asia, and Uganda. I have also worked with various establishments including Mill Colline, Lagalette, Elegacia hotel [all in Kigali], Kivu San Hotel, Motomachi Restaurant and Red Oak Bar and Grill, just to mention but a few. It has earned me a great blend of experience and exposure. Having been trained at the famous YMCA College, I have combined the food preparation knowledge with costing intelligence, which has enabled me to explore greater opportunities in the hospitality industry and also aided me in establishing my outfit, "Table affair caterers". This is a catering company that also offers training for hotel staffs. I'm also a certified member of Uganda Chefs Association. Contact: +256758064058 +256774830364 dieudonem@gmail.com. Location: Kira, Kampala Uganda at La'venti Hotel.

DIDYOU

KNOW

Don’t overcrowd your pan. When roasting or browning anything, the tendency is to cram as much in the pan as possible — resist! Do it in smaller batches instead. Crowding the pan leads to steaming and lowers the temperature of the pan so you won't get the caramelization you're looking for — and that's where the flavour is.

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CHEFS & RECIPES

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CHEFS & RECIPES

JOANNE LYDIAH ONENEH Little Hands Bakehouse was officially launched in March, 2018 after so many years of baking in the family, and a lot of training that followed thereafter. Joanne Lydiah Oneneh, fondly known as Jojo Lydiah in the baking industry, was introduced to baking at the tender age of nine by her elder sister who was a home science student in high school. She used to bring all her baking projects home and work on them with her siblings. This went on through her high school education and became a routine in the household. Many wedding cakes were made in her home for both family and friends. And while on campus, Chef Joanne used to bake for friends and classmates.

BLUEBERRY FOREST CAKE 3. Add vanilla essence.

INGREDIENTS:

4. Fold the flour into the eggs mixture

Flour, 240g

5. Pour into the prepared 8 inch baking tin.

Sugar, 200g

6. Bake at 170 Degrees Celsius for 40 minutes.

Baking powder, 5g Oil, 50ml Vanilla essence, 2tsp

CAKE ASSEMBLY: Cut the cake into 2 layers, apply simple syrup both layers.

Eggs, 10

INSTRUCTIONS: 1. Sift the flour together with baking powder.

Frost with whipping cream layer, then generously put the blueberry fillings on top of the whipping cream, and then put the other cake layer on top and frost the sides.

2. Whisk the eggs with sugar until pale, light and fluffy.

She also has a background of teaching (Biology and Chemistry) HR studies and Business studies.

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CHEFS & RECIPES

KAHINDI MASHA

QUINOA SALAD Quinoa Seeds, 100g

chopped, 5g

Cherry Tomatoes, 25g

Mint leaves only, finely chopped, 5g

Lemon juice, 10ml Extra Virgin Olive Oil, 4 tbsp Spring Onion, finely chopped, 1/2 Bunch (3)

Halloumi, cut into an inch thick stick, 50g Red Radish, 3 Rocket Leaves, Cucumber & Carrots thinly sliced, 10g

Flat leaf Parsley, finely

INSTRUCTIONS: for beetroot & radish. 1. Boil Quinoa for 8-10 minutes. Drain and put in a mixing boil.

Executive Sous Chef, Best Western Plus Westlands. College: National Youth Service & Utalii College. Experience: n

Mombasa Serena Beach & Spa for Internship Cook

Peponi Hotel, Lamu

The Boma Hotel, Nairobi

The Magadi Adventures Tented Camps, Sous Chef

The Sun Palm Beach Resort Watamu, Sous Chef

The Kahama Hotel Bamburi, Head Chef

Royal Mini Inn Embu - Executive Chef.

Best Western Plus Westlands - Executive Sous Chef.

2. Mix the lemon juice & 4 tbsp of oil. Add some salt, sugar & pepper - a pinch. Mix and pour over the grain. 3. Add the spring onion, parsley, oregano and mint. Mix, leaving 1 tbsp.of oil mixture

EAST AFRICA CHEF BOOK

4. Heat a grill or a frying pan until very hot. Season and grill on both sides for about 2 minutes. 5. On a plate mold the grain mixture, place seasoned beetroot, red radish and garnish with carrots & cucumber slices. Ready to Serve.

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CHEFS & RECIPES

EMMANUEL KAMBI

COCONUT CURRY CHICKEN RECIPE Servings: 8 servings

INGREDIENTS 3 tablespoons coconut oil, clarified butter or vegetable oil 1 whole pheasant or chicken, cut into serving pieces Salt 2 yellow onions, sliced

1 tablespoon minced fresh ginger 2 to 6 small, hot chiles such as Thai or Scotch bonnet, chopped

1 pound peeled butternut squash or potatoes, cut into chunks 1 14-ounce can coconut milk

2 plum tomatoes, chopped

1/4 cup lime juice

2 to 4 tablespoons curry powder

1/4 cup salted, roasted peanuts

2 quarts coconut water or regular water

1/4 cup chopped cilantro

4 cloves garlic, chopped

INSTRUCTIONS 1. In a large, lidded pot, heat the coconut oil over medium-high heat. When it's hot, brown the pheasant or chicken pieces, removing them as they brown to a plate. Salt the meat as it cooks. 2. When all the meat has browned, add the sliced onion, some salt, and stir well. Saute the onion, stirring often, until it wilts and picks up a little browning on the edges. Just a little browning, though. Don't caramelize them.

3. Mix in the garlic, ginger and chiles and let them cook for 1 minute. Add the tomatoes and curry powder and stir well. My advice is to add 2 tablespoons at first, then check the seasoning in a while. You can always add more. 4. Pour in the coconut water (or regular water) and stir well. Return the pheasant to the pot. Bring to a simmer and add salt and curry powder as needed. Cover the pot and simmer gently until the drumsticks

and wings are tender. If you want, fish out the meat and strip it from the bones and tendons, returning the meat to the pot. 5. Add the butternut squash and coconut milk and simmer until the squash is tender, about 30 minutes or so. Finish with the peanuts, cilantro and lime juice. Serve with rice.

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CHEFS & RECIPES

KAMUGABIRWE PISON Pastry Chef Kamugabirwe Pison, in his younger days, took part in culinary competitions with his mother and four sisters. This was how he was exposed to cooking. While in college, as he was studying Tourism and Hospitality, he decided to change his major to one that related more to the culinary arts. At the beginning of his career, Chef Pison was fortunate enough to have people who believed in him and made sure he received the training and exposure he needed. This included training in Nairobi, Kenya. Chef Pison believes in giving back and, as such, has mentored and taught many budding pastry cooks throughout his eight-year career. They have now grown to become pastry chefs in their own right. He hopes to continue growing as a Pastry chef and will continue to mentor and train pastry culinary students as well as cooks that aspire to grow in their profession.

Fun fact: Chef Pison says that his young family is absolutely enthralled with his career; However when he gets home, his wife takes over all “Chef” duties.

DIDYOU

KNOW

Clean as you go. This simple tip makes a world of difference. Wipe down your cutting board in between items. Not only is it hard to chop something that is swimming in tomato juices, it's unsafe to chop on a wet surface.

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RECIPE: INGREDIENTS: Fresh Milk, 500g White sugar, 200g A block of butter, 200g Yeast, 20g Warm water, 40ml White flour, 880g 6 Eggs, yolks only Butter cream Ingredients: Cooking salt A block of butter, 220g Icing sugar, 120g Grated cheddar cheese, 300g

INSTRUCTIONS: 1. Mix the milk, sugar and butter in a bowl. 2. Add the dry yeast, bloomed in warm water. 3. Add half of the flour and mix it in for 3-5mins. Add the egg yolks and a pinch of salt to the mixture and continue to mix for 2 more minutes. 4. Add the rest of the flour and mix it in very well.

pre-greased and floured tins and let it proof for 30mins.

5. Remove the dough from the bowl and cover it with a cloth. Let it rest for 30mins. 6. Portion the dough into 40g balls and proof to double the size. 7. Prepare the forms by spraying them with grease, and slightly dusting them with flour. 8. First roll the dough into a long log, and then into a spiral. Place it in the

9. Bake it at 150° Celsius for 15-20mins and let it cool in the tin before removing it. 10. Prepare the butter cream by mixing whipped butter with the icing sugar. 11. Spread the butter cream on top of each and cover with freshly grated cheddar cheese.

DIDYOU

KNOW

jamszesta

zestajams

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CHEFS & RECIPES

KELVIN KIARIE NG'ETHE

MANGO DESSERT Mango insert 250g mango puree 250g of water 125g lemon juice 25g sugar 250g fresh chopped mango 40 g gelatin mass 1. Bring to boil the puree water lemon juice and sugar. 2. Cool the mixture till optimum temp.30 add the chopped mango and melted gelatin Having grown up in a family of talented chefs, I developed a passion for cooking unique dishes and presenting them well at an early age. After working alongside my late father, who was a chef and my role model, I decided to explore the technical side of the culinary arts and I was awarded a bachelor degree in hotel and hospitality management in 2018. I learnt some skills in the hot kitchen area, but I fell in love with baking and making pastries. Having worked in the best hotels both in Kenya and in Qatar, I

have gained a lot of skills and knowledge about making pastries as well as baking - which was my goal since the beginning of my career. I am now looking forward to opening a pastry academy in my country where I can teach young, upcoming chefs. n

To catch up with me, you can follow me, @Chef Kiarie on all social media platforms.

Email: chefkiariebrackenhurst@ gmail.com

Whatsapp: +254712199717, cell:+97450676732

3. Freeze

Sable. 65g butter 30g sugar 30g almond powder 1pc egg 65g flour 1. Make a dough like crumble roll out to 2mm thickness 2. Cut using oval shape cutter 3. Freeze and bake at 160degree 8min

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4g orange color 4g yellow color 4g green color 1. Make the flocking separately 2. And at right temperature spray the mango. 3. Finish the spraying by the spraying absolute glaze for the glossy.

Sesame cracker Mango ganache

moulds and one batch put the insert and the other put the sable.

175g mango puree

5. Freeze.

50g lemon juice

6. Unmould trim the have mango with the sable so as to fit with the other half.

600g liquid cream 165g ivory 50g gelatin

7. Join the two and put back in the freezer

1. Melt the puree and lemon juice

Flocking

2. Add the melted mixture to the chocolate

125g ivory

3. Add the mass gelatin and add the liquid cream and bliss and chill overnight 4. Whip the ganache and garnish your

300g butter 200g honey 40g sugar 10g pectine 600g sesame seed. 1. Mix sugar and pectine. 2. Melt butter and honey 3. Gently mix sugar mixture with butter. 4. Bring to boil. And spread in to sheet freeze and after 2min drizzle the sesame seed and bake 20 min140 degree

125 cocoa buter 4g red dye 4g green color

5. Cut the 4* 4 make a tube.

17-19 JUNE SARIT EXPO CENTRE NAIROBI KENYA

14-16 OCT

SARIT EXPO CENTRE NAIROBI KENYA

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CHEFS & RECIPES

LESIAMON OLE SEMPELE Lesiamon Ole Sempele is a seasoned chef of 8 years experience and an advocate of healthy living. He has a unique sense of fashion and an objective appreciation of social trends that may have an influence on his contemporary culinary inspirations, which are largely drawn from progressive cuisine choices from around the world. In building his career, Chef Lesiamon (popularly known as Chef Les) has worked in luxury kitchens such as Cin Cin, Lord Delamere Terrace & Tatu restaurants of Fairmont’s Norfolk Hotel, The Tribe, Sankara, Celebrity Cruises, and The Good Earth group, where he currently heads the kitchen of Nairobi’s sensational Nyama Mama restaurant as Executive chef. Using his passion, he has become a culinary advocate of Kenyan food culture, complementing this with warm, local hospitality that still meets international standards. He draws inspiration from a variety of cuisine choices from across the country and uses his culinary inventions to remain cognisant of the importance of a healthy lifestyle and related choices. Aside from the time he spends in the restaurant kitchen, Lesiamon also chooses to be involved in social community impacting projects like Mama to the Rescue, an effort by The Good Earth Group geared towards feeding children from disadvantaged backgrounds in the low income areas of the city - who have been heavily impacted by the current pandemic. This initiative supported by many well wishers and various partners has led to over 200,000 hot meals distributed to front liners, street children and many disadvantaged families. Chef Les hopes to promote the Kenyan food culture by teaching new and improved food techniques through

transforming everyday Kenyan meals into extraordinary dishes. He uses social media and various platforms to promote these techniques not only to Kenyans but also to people all over the world, putting Kenyan cuisine on a global map. This also plays an additional role - that of mentoring a young generation of cooks who are not afraid to push the boundaries and find out how far Kenyan food can go.

CASHEW CRUSTED TILAPIA Serves 2 Prep. time: 30 minutes Cooking time: 20 minutes

INGREDIENTS: Tilapia fillet, 2pcs (160g each) Salt & white pepper, to taste Lemons, 2 pcs Garlic paste, 2 tsp Cashew nuts, roasted and crushed (120g) All purpose flour, 2tbsp

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arrowroots and mix well. 5. Pour in vegetable stock and bring to a simmer. 6. Add maize meal gradually, mixing well. 7. Add fresh cream or milk and cook for 5 minutes. 8. Add fresh parsley. 9. Serve hot.

Roasted Tomato Sauce Prep. time: 5 minutes Cooking time: 20 minutes

INGREDIENTS: 4 large tomatoes Olive oil

Arrow root & Cornmeal Mash Arrowroots, 2pcs, boiled and mashed Maize meal, 100g Vegetable stock or water, 1 cup Chopped parsley, ¼ B

INSTRUCTIONS: 1. Pat dry tilapia fillets with a paper towel. 2. Season well with salt & pepper. Add freshly squeezed lemon juice and garlic paste. Marinate for at least 5 minutes. 3. Mix flour with crushed cashew nuts and season with salt & pepper. 4. Coat fish fillets well with this mix. 5. Heat oil in a pan.

Prep. time: 15 minutes Cooking time: 15 minutes

INGREDIENTS:

1 white onion, finely chopped Garlic cloves, 3 pcs Chopped leek, ¼ pc Tomato paste, 1 tbsp Salt & pepper, to taste

Butter, 1 ½ tbsp

Sugar, 1 pinch

Finely chopped white onion, ½ pc

Fresh chilli, 1 pc (optional)

Garlic, ½ pc Roasted and peeled tomatoes, 2pcs Boiled and mashed arrowroots, 2pcs Maize meal, 100g Vegetable stock or water, 1 cup Cream or milk, ¼ cup Chopped parsley, ¼ B

INSTRUCTIONS: 1. Preheat the oven to 195 degrees celsius. 2. Season tomatoes with salt & pepper. Drizzle with olive oil. 3. Place tomatoes in the oven and roast for 15 minutes. Peel off the skin and chop. 4. Heat some oil in a pan.

INSTRUCTIONS:

6. Gently add coated fish and sear well on both sides - 2 minutes on each side.

1. Heat butter in a pan.

7. Add fish in a preheated oven (180 degrees) for 7-10 minutes.

2. Add onions and sauté for 2 minutes. Then add garlic.

8. Serve with creamy arrowroot mash on a bed of sautéed spinach or leafy greens of your choice.

3. Add chopped, roasted tomatoes and cook for 3-5 minutes on high heat. 4. Lower the heat, then add mashed

5. Add onion and sauté for 3 minutes, then add garlic. 6. Add tomato paste and cook for 3 minutes. 7. Add roasted, chopped tomatoes and chillies. 8. Season with salt, pepper and sugar.

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CHEFS & RECIPES

MANOJ ASWOLI

Having more than 15 years of experience in the industry and having worked with top chefs at world renowned hotels, I excel in the finest culinary operations. Being part of premiere food and beverage operations in India and UAE, I have excellent people skills and I am driven towards the highest quality

of creativity and food standards. My exposure to diverse hotels has led me to focus on maintaining costs, training and developing staff. n n n

aswal.manoj18@gmail.com Skype ID: Jonamaswal Phone: +254 731 999695

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BEEF CHEEKS WITH TRUFFLE MASH AND UGALI CRISP

500 gm Beef Cheeks 50 ml Rapeseed oil 100 gm Carrot chopped 50 gm Celery chopped 20 gm garlic 300 ml red wine 150 ml Maderia 1 ltr Brown stock 1 tbsp Tomato puree 4 sprigs Thyme 4 leaf Bay leaf 4 No Juniper berries 1 tsp Pink peppercorns 2 no Star anise

Pastry case 225 gm Refined flour 100 gm Butter 1 tsp salt 2- 3 tsp Water Horseradish Mousse 300 gm Dice white radish 50 gm Horseradish 100 ml Cream

Ugali 50 gm Maize flour 30 ml water

INSTRUCTIONS Braising beef cheeks

the dough into the moulds.

1. Seal the beef cheeks with fat and add the cut vegetables and caramelize.

Blind bake at 155 deg C for 15 min, until golden from the walls & cool

2. Add the vegetables and caramelize, add the spices and tomato puree once colored, add the wine and madeira and reduce until thick. 3. Add stock and put in the beef cheeks back again and cover with lid and braise in the oven at 130 deg C for 6 hours, by this time the cheeks should be tender. 4. Strain the cheeks and pass the sauce through thin sieve and reduce the sauce

Pastry case Rub the butter and flour together until it forms the breadcrumbs texture, add salt and knead until it becomes a dough, rest covered for 20 mins Grease a tart mold, and roll out the dough, cut with required ring, and place

Radish Foam Put radish, horseradish, milk and cream and cook until tender. Pass through sieve and put into a espuma and charge with batteries keep warm

Ugali Crisp Add water and maize flour, cook the mixture until cooked and layered into sil mats. Bake at 60 deg C, for 1 hour. Onions sliced round and place the rings ito flour and crispy fry until golden brown.

Build 1. Cut the cheeks into slices and warm. 2. Layer the tart with cheeks and squeeze into the radish cream on top 3. Garnish with ugali crisp, onion rings and microgreens

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CHEFS & RECIPES

MOMBASA COCONUT & MUSTARD WRAPPED TILAPIA Whole tilapia, 1 Kg

Turmeric powder, 20 gm

Lemon, 100 gm

Red chilli powder, 20 gm

Mustard paste Ginger, 40 gm Garlic, 100 gm Green chillies, 15 gm Brown mustard seeds, 30gm Yellow mustard seeds, 30 gm White vinegar, 30 ml Water, 100 ml White onions, 150 gm Grated fresh coconut, 100 gm Olive oil, 100 ml Natural yogurt, 100 gm Salt, 20 gm

INSTRUCTIONS:

6. Bake the fish in an oven at 180 deg C for about 20 minutes. 7. Please check the doneness, piercing a knife to see if the bone breaks. If it does, then it is well cooked.

1. Wash and clean the whole tilapia, clean the skin.

Homemade mustard paste

2. Cut diagonal to the skin until the bone rashes, which will help the marinade seep further into the fish meat.

1. Soak the mustard seeds with vinegar, water, onion, ginger, garlic, green chilies, and fresh grated coconut for over an hour and grind into coarse paste.

3. Sprinkle some salt, lemon juice and ginger and finely chopped garlic onto it, and leave it for around 15 minutes 4. Marinate the top of the fish with the mustard paste nicely and leave it to rest for 30 minutes.

2. Add it to natural yogurt and olive oil, turmeric powder, as much red chili powder as you like. Add a few drops of lemon juice for freshness. Best served with plain steamed rice and a twist of fresh lemon juice.

5. Cover the fish and the marinade with a banana leaf and secure with a twine, if required.

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COMING UP...

As one of the largest in East Africa, Chef Expo offers a onestop business platform featuring the most extensive lineup of leading HoReCa suppliers. It is the top choice for suppliers who are looking to establish their presence or further nurture their business networks with key buyers in East Africa’s fastest growing food and hospitality industry. East Africa Chef Expo is the only event in the region to bring together all sectors relating to the Chef under one roof. The latest products, services and technologies will be showcased for the industry, along with a comprehensive and leading-edge networking opportunities that will provide foodservice operators with the best tools to grow and improve their business.

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CHEFS & RECIPES

MERCY MURIITHI

Chef Mercy Muriithi is a pastry chef at Lake Bogoria Spa Resort. She was born and raised as the only girl child in a family of five. What she began as a hobby at home helping her mother turned out to be the path that she ended up following as a career. Once she finished her secondary education, she enrolled in Amboseli Institute of Hospitality and Technology and took refresher courses at Kenya Utalii College. She dipped her fingers into the pastry industry six

years ago and since then, she has never looked back. Her passion and drive were nurtured and realized from her first internship at Travellers Beach Hotel in Mombasa.Throughout the years, she has been working diligently for long hours.

Tip: I share a word of encouragement to the ladies, especially, to embrace this field. Don’t look down on it, for it is fulfilling as a career. In my journey, I came to appreciate that

EAST AFRICA CHEF BOOK

one must believe in herself and always keep in mind that hard work is mandatory and failure is not the end. I love the kitchen, especially when I’m baking and preparing salads. My constant companions are a chef's knife and a weighing scale. My gratitude goes to my Executive Chef, General Manager and the team I work with for their constant support and encouragement. PREMIER EDITION

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COFFEE SWISS ROLL INGREDIENTS: Caster sugar, 300gms

Butter(melted), 200gms

Eggs whole, 10pcs

Instant coffee, 4tbsp

Egg yolk, 5pcs

INSTRUCTIONS: 1. Preheat the oven to 220c . Grease a baking sheet and line it with greased greaseproof paper.

7. Turn it out onto a sheet of paper sprinkled with additional caster sugar.

2. Whisk the eggs and sugar with a whisk in a bowl or dough mixer.

8. Remove the paper from the coffee swissroll spread with cream

3. Continue until the mixture is light,creamy and double in bulk.

9. Roll it into a fairly tight roll, leaving the paper on the outside for a few minutes.

4. Add melted butter and dissolved instant coffee. 5. Fold in the flour very gently.

10. Remove the paper and allow it to cool on a wire rack.

6. Pour in the mixture and bake for 6 minutes.

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CHEFS & RECIPES

NDEGWA

Chef Ndegwa, Sous Chef, The Emory Hotel, KILELESHWA POSITION SUMMARY: ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operations and administration. MOST IMPORTANT QUALITY AS A CHEF: Chef Ndegwa is passionate about being creative in the kitchen. He enjoys improvising new recipes, mixing together elements from different dishes, or proposing some new dishes

to the clients. Ndegwa recommends that chefs dedicate some time in a calm environment to spark creativity and think outside the box. Also, one has to be a team player and emotionally stable to handle pressure from the job. MY SPECIALTY IS: Italian cuisine. My favourite is chicken mushroom risotto. PREVIOUS WORK EXPERIENCE: Nairobi Airport Services, Boma Hotel, Hemingways Hotel Nairobi. I CAN’T COOK WITHOUT: thyme and basil

perfection does not exist, but you have to look for it anyway. THE CHEF I ADMIRE MOST: Gordon Ramsay, because of the creativity he brings with every dish and how he inspires people. MY DREAM GUESTS: Kamala Harris. I would love her to try my paneer tikka with home-made mint sauce. She will surely remember me! HOBBIES: travelling and experimenting with modern cooking techniques.

BEST ADVICE YOU EVER RECEIVED:

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CHEFS & RECIPES

GRILLED PORK CHOPS WITH JUMBO FRIES AND BARBECUE SAUCE INGREDIENTS: Pork loin chops, 250g Potatoes cut into thick wedges, 200g Vegetables in season (broccoli, cauliflower, carrots) Medium garlic, 3 Fresh thyme and rosemary Cracked black pepper, a pinch Salt Corn oil Butter

For the sauce: Brunoise of mixed bell pepper, 30g Onions, 30g Orange marmalade, 20g

INSTRUCTIONS: 1. Trim the excess fat for pork chops. 2. Place them on a paper towel and pat dry.

3. Marinate with corn oil, cracked black pepper, corn, thyme, rosemary and a little light soy sauce. 4. Heat the grilling pan over a mediumhigh heat and place your pork on your grill for 6 minutes to get the grill marks on both sides. 5. Remove from the grill and let your

sauceszesta

zestasauces

chops rest for 5 minutes . 6. Cook for another 3 minutes to brown until well done. 7. Finish by frying your jumbo fries and sautéed seasonal vegetables. 8. Plate your meat last with sauce and garnish to serve.

zestasauces

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CHEFS & RECIPES

NIC ODHIAMBO

Nic Odhiambo is a vegan and an exclusive vegan chef with a major focus on using food as a powerful tool to solve some of humanity's biggest problems. Nic believes that food has the same power to heal us as it does to make us sick. He therefore only eats and cooks plantbased foods for two main reasons. Firstly, so that we may take back and be in control of our health; and secondly, so that we may sustainably enjoy this planet that we call home. He advocates for sustainable food systems, given that agricultural production is the number one cause of climate change. He uses his cooking skills to demonstrate

to people that in going plants-based, there is absolutely nothing we lack - from nutrients to flavour and variety. In dispelling myths about veganism he says:

"Veganism is not about being rich, fancy, sophisticated, complicated or privileged. Veganism is about combining everyday food items (with the exception of any animal or dairy products) in new and exciting ways to come up with something sweet, delicious, savory and most importantly, nutrient-dense."

EAST AFRICA CHEF BOOK

He is the founder of Organic Life Plc, an agri-technology company that leverages relevant technology to uplift and empower small-holder farmers in the country. He is also the author of two books: Organic Life's Guide to Concoctions and Minimal Eats, Ideas for Living and Eating. Both books speak on health and wellness. They particularly emphasize the need to see food not just as a means to fill our stomachs, but as a gateway to sustainable health. From time to time Nic hosts private vegan tasting menus to create awareness on plant based meals. Email- rollandaura@gmail.com

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CHEFS & RECIPES

VEGAN NOODLE SALAD WITH SWEET AND SOUR EARTHY SESAME DRESSING INGREDIENTS: Dressing

Salad

Smooth or crunchy peanut butter, 1 ½ tbsp

Rice noodles, a handful or 1 packet. Boiled and cooled to room temperature.

Sesame oil, 2 tbsp Soy sauce, 2 tbsp

1 large carrot, halved and julienned

Sweet chill or tamarind sauce, 2 tbsp

Beansprouts, a handful

Sriracha sauce, 2 tbsp 2 Limes or 1 lemon, juiced Finely minced garlic, 1 clove

Green beans, a handful. Halved. 1 seeded bell pepper (red, yellow or green), vertically sliced 4-5 stems of scallions, diagonally sliced

INSTRUCTIONS: 1. Process all the salad ingredients as directed in a mixing bowl, making sure to observe high hygiene standards. Set aside. 2. Mix together all the dressing ingredients in the correct

proportions and pour into the mixing bowl. 3. Toss together until well combined. 4. Garnish with extra scallions and a sprinkle of nutty, toasted sesame seeds.

DIDYOU

KNOW

14-16 OCT

SARIT EXPO CENTRE NAIROBI KENYA

THE RIGHT TIME AND place for suppliers and chefs to network and do business

A sharp knife is essential. Sharpen it on a regular basis and hone in between sharpening. Dull knives are dangerous and make cutting much more difficult.

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CHEFS & RECIPES

OBWOGE NEHEMIAH

Chef Obwoge Nehemiah (nickname Chef Obi) is the head chef at The Mara Bush camp/ Private Wing Maasai Mara, Kenya.

EAST AFRICA CHEF BOOK

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CHEFS & RECIPES

BACON WRAPPED STUFFED CHICKEN BREAST. SERVED WITH MUSTARD SAUCE. INGREDIENTS: Chicken breast, 180 or 200gms Fresh basil, 3 tbsp Fresh fennel, 2tbsp Fresh thyme, 1tspn Fresh tarragon, 1tbs Cooked spinach, 30gms Ripe mashed avocado, 30gms Crumbled Feta cheese, 30gms Chopped sun dried tomatoes,30gms Olive oil for glazing Garlic and ginger puree, 1tbsp Red onions, 30gms Bacon, either beef or pork Salt and pepper

For the sauce: Mustard seeds Dijon mustard Cooking cream Salt and pepper

potatoes are tender.

5. You can use a spoon to fill the chicken with the spinach and avocado mixture. 6. After your chicken is stuffed, tightly wrap it in bacon so that minimal stuffing leaks out during the baking process. 7. Place the chicken breasts on a pan along with some potatoes, then bake them until the chicken is cooked through, the bacon is crispy and the

8. Sprinkle smoked paprika onto the potatoes, and top them with chopped parsley. 9. How to make creamy mustard sauce: Fry the mustard seeds with butter in a pan. When they start to popm add cooking cream, Dijon mustard, salt and pepper to taste. Serve the meal hot with the sauce on the side.

METHOD: 1. Fry the onions, garlic, ginger and fennel. Add the spinach to it, then remove from heat.

DIDYOU

KNOW

2. Add avocado and the rest of the herbs and season to taste. 3. Have you ever stuffed a chicken breast before? It’s actually quite easy. 4. The first step is to cut a slit along the side of the chicken breast with a small, sharp knife to create a pocket to hold the stuffing.

Taste as you go. You should know what the dish tastes like before serving it. Sometimes a little more salt or a dash of spice brings perfection. Which brings us to the next tip…

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CHEFS & RECIPES

OLIVIER NKURUNZIZA

LAKE KIVU SALAD, ORGANIC SALAD

Studied Hotel management in Brussels Specialized in: molecular cuisine, wine and food-pairing.

Oak leaf lettuce Red oak leaf lettuce

Experience: Belgium, 2004-2016

Curly green lettuce

Stage and extra: [3 star Comme Chez Soi CHEZ SOI]

Curly red lettuce

Chef de Partie, Pastry Chef at the Royal Palace (Museum Brasserie) 3 star

Salmon

Chef, pastry chef at the brasserie (The Toucan) Haute gastronomie

Basil

Chef de Partie, pastry chef at (Pote en Toque) Haute gastronomie

Hibiscus

Chef de Partie at the Japanese Restaurant (The Samurai) best Japanese restaurant in Michelin guide manager dear (Exki) organic restaurant.

Mint

Spider plants

Marie-jolie Nasturtium Fish from Lake Kivu

Experience: Rwanda

Active member of Rwanda Chefs Association, Manifesto Chef and Agri Factuellement

Consultancy: Hotel Best View (helped to obtain 3 star-status)

Philosophy:

Trimmings:

Consultant and executive Chef, creation of a restaurant: Esta Café (current position)

If we do what we love, we will never work.

Tomatoes

We, African chefs, have the duty and responsibility to reflect and participate in the good nutrition of our compatriots.

Cucumber

Creation of menu, training during internships and training of young cooks in Kigali: Amaris Hotel, Iwawe Hotel

Captain’s Tilapia, Lake Tanganyika Sardine

Onions

Sweet corn Sweet Potatoes Hibiscus Flowers Virgin sauce (tomato sauce, extra virgin oil, lemon, salt, parsley and black pepper)

Marinade: Pesto (Basilica, olive oil Rwandan Gouda cheese, Sunflower seed, garlic, salt, and black pepper)

Accompaniments: Homemade sesame bread and Rwandan butter EAST AFRICA CHEF BOOK

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THINK BIGGER | THINK REGIONAL

17 - 19 JUNE

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Showcasing the very best suppliers in the bakery and pastry industry in East Africa www.eastafricachef.com

CHEFS & RECIPES

PASCAL POITEVIN Meet Chef Pascal Poitevin, Pastry Chef at Sankara Nairobi, Autograph Collection now part of Marriott International. Chef Pascal has an exceptional career spanning over the last four decades, that has taken him to various countries and locations around the world – from his home country of France to the United Kingdom, Russia and other soviet nations, Greece, Turkey, Israel, Egypt, and now, Kenya. Interestingly enough, he only worked a total of eight years in his home country, France. Pascal was born 56 years ago in a small town just outside of Paris, where he grew up in a family, country environment. His interest for the kitchen - and, in particular - baking began when he was a fresh-faced 16-year-old teenager, and was not particularly keen on pursuing academics. At the age of 19, he took up training under a 2-year apprenticeship at Hotel Concorde La Fayette in Paris, France – one of the largest five-star hotels in Paris (1000+ rooms), owned by the famous Taittinger Family. He then went for formal training and acquired his Chef’s Diploma at Vincenne Pastry School, after which he took up the Commis Chef position at Hôtel Restaurant Trianon Palace - Versailles, France - now run by the famous celebrity Chef Gordon Ramsay. Chef Pascal proceeded to be Commis Chef at the highly famous Hotel Restaurant La Mere Poulard - Mont Saint Michel, and the Restaurant Alain Chapel – Mionnay, a 3 Stars Michelin establishment. He gained immense, early experience in France, a country known the world over for its decadent desserts

and delightful pastry concoctions. He left France for a position on a cruise ship in the UK, where he had to quickly learn the English language; then moved to Scotland for a short while before he went to Ankara in Turkey with the Sheraton Hotels. Pascal then joined Hyatt Group of Hotels, following what he remembers as the best interview of his career for the

EAST AFRICA CHEF BOOK

Hyatt Regency, Hong Kong. He was then interviewed by a Swiss Executive Chef and His Italian Sous Chef, who took to him immediately and even went to lunch with him during the interview. It was at the Hyatt Hotels where Pascal again transversed the world. He was with the group for a total of 15 years in several locations, from hotel openings in Istanbul and Dead Sea Israel, to Greece, PREMIER EDITION

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CHEFS & RECIPES

Belgrade, Moscow, and even Egypt. He was part of the task force for hotels Kyrgyzstan and Kazakhstan, and then was tasked to help educate the team on Hyatt Brand Standards and Hyatt Philosophies at the Hyatt Regency Thessaloniki/Dead Sea Resort – Greece. From 2005, Pascal held a group position in Hyatt Hotels, Cairo and was consulting for the group afterwards, during which time he also worked at the Ararat Park Hyatt Hotel, Moscow for about three years. In 2010, Sankara Nairobi found him at The One and Only in the Maldives, where he had been for about eighteen months. The opening Executive Chef at the time called for assistance, and shortly after, Pascal arrived in Nairobi in time for the official hotel opening. He has been in Nairobi for ten years now, the longest he has been at any one place. Chef Pascal has built an incredible reputation of producing some of the finest pastries wherever he has worked. In addition to his exceptional skill, which has been honed over time, he greatly enjoys his work and is deeply passionate about what he does. He is all about bringing creativity to pastries,

developing unique recipes, and baking cakes that are out of the ordinary; like the signature Classic Opera and Fraisier cakes that are distinctive to Sankara, Nairobi. A highlight of his invaluable experience is when he led the team at the Grand Hyatt Amman, Jordan that would handle elaborate wedding cake preparations. The hotel would do an estimate of 30 weddings in a month with an average of 700 guests each. Chef Pascal's best achievement so far in Nairobi has been the re-opening and re-branding of the Sankara, Nairobi pastry shop to “Opera Patisserie”, with the concept of deluxe Parisian-themed French Patisserie.Chef has a number of personal awards; Exceeding Guest expectations by Hyatt International Hotels is one which he is most proud of.

DIDYOU

His biggest challenge to date remains planning; he is a perfectionist who likes to plan ahead and in good time.This is particularly tough in a business and a market that often has pop-up functions and events as well as walk-in guests, since reservations are not required in most of the dining outlets. He has since learned and keeps trying to be more flexible and tolerant, much to the delight of his team. Chef Pascal is married, and his other interests are astronomy, HO scale railroad, photography, and scuba diving. He stays in shape by riding his bicycle as often as he can. He frequently rides to and from work while in Nairobi. He is enjoying living in Kenya, the great weather, and the hospitable people; and would love to stay here as long as he can.

Cook with a 1:1 ratio of butter and oil.

KNOW

Oil stops the butter from burning and the butter adds richness to the dish.

jamszesta

zestajams

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CHEFS & RECIPES

FRAISIER CAKE Serves 6

INGREDIENTS: Dough sablé Breton Butter, 64g Caster sugar, 64g Fleur de Sel, 0.5g Egg yolks, 32g White flour, 90g Baking powder, 6g

INSTRUCTIONS: 1. Cream the butter with the sugar by using the paddle from a pastry mixer (like a kitchen aid or Kenwood chef). 2. Add the salt. 3. Add the egg yolks into the bowl one at a time. With a scraper, scrab the mixture time after time to make sure all the ingredients are well incorporated. 4. Sieve the flour and the baking powder and then incorporate them into the butter mix. 5. Transfer the dough into a clean container, cover it with cling film, and then place it in the fridge for about 1-2 hours. 6. Lay down the stable up to 3-4 mm. Place a silicon mat over a baking tray and then place the dough on it. Then with a cake ring of 16cm diameter width and 4.5cm height, cut the dough and remove the excess. 7. Put it back into the fridge for about 10-15 minutes. 8. Preheat the convection oven at 160°C and then place the dough with the ring into the oven and drop the temperature to 150°C. Bake until it turns a golden colour. Let it cool down a little bit before removing the cake ring.

VANILLA GENOISE Eggs, 125g

Vanilla Bourbon, 0.62g

Caster sugar, 62g

Melted butter, 12.5g

White flour, 62g

INSTRUCTIONS: 1. Preheat the convection oven to 170°C. 2. Use the same cake ring you used for the sablé and cover the bottom part with a baking paper, then place it on the baking tray.

is ready, fold in the flour delicately from the center with a rubber spatula. 6. Take a little bit of that mix and mix it with the melted butter and then incorporate it into the egg mix.

3. Make sure the eggs are at room temperature, then place them into a clean pastry mixer bowl with the sugar and the vanilla. With the whisk, whip the eggs until they form a ribbon when you lift up the whisk from the mix.

7. Fill up the cake ring, place it into the oven, and reduce the temperature to 150°C. Bake it until you can press the top a little bit with your hand and it makes a crunchy noise.

4. Melt the butter. It should not be hot.

9. When it is cool, use a small knife to remove the ring.

5. Sieve the flour. When the eggs mix

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8. Flip over the genoise to a thin wire rack to cool down.

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CREAM MOUSSELINE Full fat milk, 250g Vanilla Bourbon, 2g Egg yolks, 90g Caster sugar, 62g Cornflour, 25g Butter, 120g

INSTRUCTIONS: 1. Make a pastry crème with the milk, vanilla, sugar, egg yolks, and corn flour. Transfer the pastry cream into a clean container, and mix it from time to time to make sure that it does not have any lumps. 1. Cream the butter with the whisk until it becomes white, then incorporate 300 grams of this pastry cream. Mix until the cream is smooth. Be careful not to over mix.

Sugar Syrup Caster sugar, 40g Water, 50g Kirsch liqueur, 8ml

INSTRUCTIONS: 1. In a saucepan, bring the water and the sugar to boil. Let it cool down and then add the liquor.

Assembling the Fraisier: 1. You need 300-400 grams strawberries: not over ripe and of as similar a size as possible. Wash them before to remove the peduncle. Keep few of them with the peduncle for the decor 2. Place the stable on the cake base tray, then put the cake ring on accordingly, then cut some strawberries in half - lengthwise. Place them face towards the ring and all around the ring. 3. With a piping bag with a plain,

medium size tube, lay down a small layer of the cream mousseline in the center and around the strawberries. Use a small spatula to fill up the empty space between each fruit and up to the rings. 4. Fill up the center with strawberries and avoid leaving empty spaces between each fruit. 5. Cover the top of the strawberries with some of the cream. 6. Remove the top skin of the genoise and then cut a disc which will fit into the ring. It should not be higher than this one. 7. With the brush, soak the genoise

with the kirsch syrup, and cover it with the remaining cream. With a spatula longer than the ring, make sure the cream is at the level of the ring and completely smooth. 8. Place the cake in the fridge for 2-3 hours. 9. Finish by mixing 30grams of neutral mirror glaze with 20grams of strawberry purée. Just warm up and do not introduce an air bubble. Glaze the top of the fraisier and then with the blow torch, remove the ring by bringing it down. Use the remaining strawberries and fresh mint for the décor.

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CHEFS & RECIPES

PATRICK MUKONESE POSTA

I am a Kenyan-born, talented pastry chef who discovered my passion for cooking in modern culinary by creating delicious desserts at Alliance hotels (Jadini Beach Hotel). I hold a diploma in Industrial Catering and Hotel Management from Ulriika Institute of Home Economics. I joined this institute after attending Shamberere High School where I did my KCSE exams in 1987. I have gained several promotions during my profession and I have vast working experience of 32 years. While at Jadini Beach Hotel, I was promoted to the position of pastry cook; and I held the role of pastry chef at Diani Sea Lodge.

I have also worked in the following hotels in the same capacity: Voyager Beach Resort, Sun and Sand Beach Resort, Panari Hotel, Fairmont hotels, the Sarova Stanley Hotel, and Munyonyo Commonwealth Resort (Uganda). I believe that my profession has reached its apex. I was awarded a certificate of excellent quality service at the “Confrérie des Rôtisseurs” held at Munyonyo Resort, and another certificate for exceptional service during the ICC conference and African Union Summit. My profile also includes serving high profile guests like Queen Elizabeth, Prince Charles

EAST AFRICA CHEF BOOK

and 58 heads of the Commonwealth. At the Boma Hotel, I attended managerial training at the Strathmore University Business School, called “The Boma Finance and Non-finance Program”. While at the Boma, I also emerged the winner of the Chef’s Delight in both buffet and plated desserts. From 2016 to 2018, I worked as a Pastry/ Bakery consultant at Grand Royal Swiss Hotel. From 2018 to date, I am currently working as the Group Pastry Chef at PrideInn Hotels. n

Contact: 0737 913 428

pastrychef@flamingobeachresort. co.ke, mukopost@yahoo.co.uk

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CREAMY BERRY CARAMEL CAKE INGREDIENTS: Caramel mousse

Butterscotch sauce

Sugar, 400g

Egg yolks, 150g

Sugar, 500g

Butter, 125g

Boiled sugar, 125g

Water, 600g

Cocoa, 30g

Whipping cream, 625g

Cream, 350g

Egg, 1

Butterscotch sauce, 312.5g

Butter, 375g

Milk, 62.5 ml

Gelatin, 24g

Chocolate fantasy slice

Bicarbonate of soda, ½ tsp

Water, 6 tbsp

A pinch of salt

Baking flour, 250g

INSTRUCTIONS: 1. For the caramel mousse: whisk yolks until creamy. Add boiled sugar (thick sugar syrup) and butterscotch. Whip the cream to a semi-thick consistency and then fold it into the yolks. Mix gelatin in cold water before boiling it, then add to yolk

mixture. Finally add the butter scotch. 2. For the butter scotch: caramelize the sugar, water and butter. Add cream and stir until thick enough to coat the spoon.

3. For the chocolate fantasy slice: combine butter, cocoa and sugar. Add flour mixture (flour and bicarbonate), and then add the remaining ingredients.

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CHEFS & RECIPES

PAUL THUO MURAYA

NO-BAKE MIXED BERRY CHEESECAKE INGREDIENTS: 1 ½ cups heavy cream 680g cream cheese (softened) Being an alumni of Top Chefs Culinary Institute and Technical University of Mombasa has helped hone Chef Muraya’s skills in making signature dishes. Over the years, he has acquired a wealth of experience by working for prestigious hotels such as Lake Naivasha Resort, Baobab Beach Resort and Spa, The Nairobi Boma Hotels, The Ole Sereni Hotel, Naivasha Simba Lodge, Diani Reef Beach Resort and Spa, Java Coffee House and Dr. Oetker Kenya (European Foods Africa Ltd). He is a passionate and creative kitchen professional who enjoys delivering an exemplary level of customer satisfaction. Having a multicultural environmental experience in quality establishments and having undergone special chefs training

courses, Chef Paul can thrive in different hotels across the globe. His management style is hands-on, as he is results-oriented, innovative, and is constantly focused on maintaining set budgets and food cost. Having strong people skills and cooking skills has helped him reach great heights in his career. His goal is to continue working for worldrenowned hospitality organizations in the food & beverage industry, further establishing and enhancing standards, increasing quality, productivity and ultimately, guest satisfaction. He is currently a Freelance Chef and usually prepares dishes for functions, parties and can make excellent pastry dishes upon order.

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100g granulated sugar Confectioners’ sugar, 2 tbsp 60g sour cream Lemon juice, 2 tbsp Pure vanilla extract, 1 tbsp 300g Digestive biscuits 80g unsalted butter (melted) 20g Gelatin 400g Mixed berry compote

INSTRUCTIONS: 1. Melt the gelatin in hot water and set aside. 2. Mix heavy cream, sour cream, granulated sugar together in another PREMIER EDITION

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LANCE LOUISE bowl. Mix the confectioners’ sugar and the cream cheese in a separate bowl. 3. Crush the digestive biscuits and add the melted butter as well. You then line the baking tin with the biscuits. 4. Add the melted gelatin in the heavy cream mixture. Put the cream cheese mixture and vanilla extract in the same bowl. Whisk slightly and pour the mixture in the baking tin. 5. Chill in the fridge to set between 5-8 hours. Serve with mixed berry compote and enjoy! Bon Appétit!

I am a young and very passionate chef. My passion is not just for food and beverage operations, but also for the people in this industry and how we can inspire others to choose this career and approach it with the same enthusiasm and respect as industries like medicine and law.

The Royal Palace, Doha, Qatar Executive Chef for the King in the Palace

Gastronomica Group of restaurantsGroup executive Chef for the Middle East region.

I am from South Africa, but have spent the last ten years traveling and working in the Middle East region. I think people are the most fundamental part of hospitality; and East Africa could be providing the hospitality staff, globally, for many years to come.

Sun international Hotels, South Africa - Group Executive Sous Chef for the Southern African region

The Palace Hotel, Bahrain Executive Sous Chef for the Palace Hotel in Bahrain

Jones, the Grocer, Middle East Group Sous Chef for the UAE region

El Bulli - Commis 1, in the best restaurant in the world at the time under the best chef of our era, Ferrari Adria.

Before moving to Nairobi I was in the following locations:

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PETER IMBAYI I am a chef by profession. I come from a humble, middle-class, Christian family. I spent most of my time in high school reading cookbooks in the library. At home, I would experiment with new recipes, using traditional pots as kitchen equipment and backyard herbs as seasoning. I developed a strong love for the aromas.I was inspired by how food can tell a story and manifest traditional heritage.I went to a culinary college in Nairobi in 2007 and got more training from Utalii college in 2017. I have worked under former great executive chefs from outside Africa working in Kenya hotels and high-end 5-star Italian restaurants. My former position as head chef at Clarence House Hotel and Apartments in Westlands, Nairobi was all about customer satisfaction and appreciation of the final food presented on the table. Throughout my career, I have worked in every department in the kitchen. I have excelled at cooking a variety of cuisines i.e Indian, Japanese sushi, Italian, and continental dishes, as well as in baking and making pastries. The skills I have acquired all along have allowed me to create my own recipes and have influenced the menus at the restaurant I worked at. In my spare time, I enjoy working out in the gym which drives me to cook nutritious meals. Every meal that I create has an attached value to it - not to mention its excellent taste and nourishment qualities. EAST AFRICA CHEF BOOK

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ROLLED BEEF WITH SPINACH AND HERBED CHEESE, PAN-SEARED BUTTERNUT SQUASH & BAKED KENYAN CORN MEAL WITH FRESH PEPPER JUICE INGREDIENTS: Beef fillet, 250g Spinach, 3 leaves Homemade cottage cheese(chopped) 50g Chopped chives, 1tbsp Chopped sage, 1tbsp Salt and pepper to taste Butternut squash, 150g Olive oil, 6tbsp Coloured capsicums ,1pc each Maize flour, 1 cup Grated fresh turmeric, 1tsp Steamed broccoli, 100g

INSTRUCTIONS: 1. Rolled beef: pound the beef with a mallet into a thin rectangular shape. Season with salt and pepper. 2. Blanch spinach leaves in salted water.

6. Pan-seared butternut squash: peel the butternut and cut it into six equal round shapes. Make grill-like cut marks on one side with a sharp turning knife.

3. Mix the cheese with chives, sage and season with salt and pepper. Roll out the beef, line it with spinach and the herbed cheese mix. Roll into a roulade and tie it with a meat string.

7. Blanch in salted water for 6 minutes. Put 2tbsp of olive oil on a pan and heat it. Place the grill-like cut side of the squash on the pan.fry till golden brown and then flip it over. Fry the other side as well, and then put them aside.

4. Put 2tbsp of olive oil on a grill pan and heat until hot enough. Place the rolled beef gently in the pan and fry it while turning gradually until it is golden brown all-round

8. Baked cornmeal: mix the cornmeal with 2 cups of boiling water in a small cooking pot. Stir in the turmeric with a cooking spoon and cover the pot with aluminium foil.

5. Remove it from the heat after 10 minutes and put it aside to cool.

9. Put it in a preheated oven at 180°c for 15min.

10. Remove it from the oven and stir. 11. Coloured pepper juice: roast the peppers on an open gas flame. Remove their skin and deseed them. 12. Blend each capsicum separately until smooth in a blender. Season with salt and pepper. 13. Plating: place the smooth cornmeal mix at the centre of the plate,flatten along the plate. Cut the beef into four equal round shapes. Place them on the cornmeal mix. 14. Place the butternut squash on the side, add the steamed broccoli. Decorate with the coloured capsicum juice.

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PHILIP HEKA

As a chef, I am driven by the desire to inspire others. This makes me realize that I only know so little and with that, I have learnt to listen and observe anyone who can cook as they will teach me something. Whenever I remember the difficulties I encountered as an apprentice, I am reminded that we, as the semi-seasoned chefs, can do more to ease that struggle by becoming more helpful. For this reason, I am very passionate about training others, especially children. Most of the chefs who taught me have either retired, own businesses or are in managerial positions. The point is, what legacy am I leaving behind? Being a chef should not be the end game. I have made many mistakes, but I am the kind of person that values them. The beauty of mistakes is the reflection

that follows thereafter, and the drive to fight back and become better. Our senior chefs taught us that “a chef never makes mistakes but rather creates new recipes”. Be consistent in your work. I have learnt to forget my last achievement as fast as I accomplish it. In the different restaurants that I have had the privilege to work in, I’ve always been controversial. This is not in a bad way, but I believe you have to fight for what you believe in. You have to trust in the DNA of your cooking. In art school, they teach you how to use the brush and different shades of color. That doesn’t mean you have to draw the same portrait as your teacher. You have to be patient to learn from your teachers, but not to grow old in the kitchen. As a Head Chef, I am inspired by “rebel cooks” because they push the bar higher. It is for this reason

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that the name of my catering company has always been “Wild Chef”. From the uniform - which is black - to the service, I always love pushing myself. Fight for what you believe in. My plate is always about a story. Chef Marco Pierre has taught us that two plates of food are different - not just because of the recipe, but also because of the story behind them. Learn to capture your guest through the details in the ingredients. Regardless of how tired you are, the client has to eat at the right time. Outside catering has engraved work ethic in me. I always tell my team to visualize the client eating hot and tasty meals at one o’clock. With that in mind, we work backwards beating all the obstacles on the way. My parting shot: be excellent in all you do. PREMIER EDITION

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HONEY GARLIC SALMON

GARLIC MASHED POTATOES

INGREDIENTS:

Salmon fillets about 1/2 pound or 250 grams each, skin off or on

8 medium (2-1/4" to 3" dia, raw potatoes, peeled and quartered

Salt and pepper, to season

½ cup milk

1/2 teaspoon paprika (mild, sweet or smokey)

¼ cup butter 2 cloves garlic, minced

2 tablespoons butter

Salt to taste

4 cloves garlic, finely chopped or minced

1 pinch ground white pepper

Honey,1 tablespoon

Sesame seeds, 2 tablespoons

Water, 1 tablespoon

INSTRUCTIONS:

Soy sauce, 2 teaspoons

1. Bring a large pot of water to boil; add potatoes, and boil until soft, about 20-25 minutes. Drain, and place in a large bowl.

Freshly squeezed lemon juice, 1 tablespoon (plus extra to serve) Lemon wedges to serve side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).

INSTRUCTIONS: 1. Place the oven shelf in the middle of your oven. Preheat the oven to broil/ grill settings on medium heat. 2. Season salmon with salt, pepper and paprika. Set aside. 3. Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together. 4. Add the salmon steaks to the sauce in the pan; cook each fillet (skin-

5. Optional: add the lemon wedges around the salmon (adds a stronger lemon taste). 6. Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking. To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables over rice or with a salad.

2. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLIC PAK CHOI INGREDIENTS: Serves 4 Vegetable oil, 1 tablespoon 2 cloves garlic, crushed and chopped 8 heads baby pak choi, trimmed and cut into bite-size pieces 1 pinch salt, to taste

INSTRUCTIONS: Prep:10min › Cook:10min › Ready in:20min

14-16 OCT

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1. Heat the oil in a large frying pan or wok over medium heat then cook the garlic in the hot oil until fragrant, 1-2 minutes. 2. Mix in the pak choi; cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5-8 minutes. Sprinkle with salt to serve.

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RAMI SALOUM

Currently Chef Rami is with Blends cafe and restaurant with house of Mandi. Formerly Group Executive Chef at City Blue Hotels, a chain of hotels with a footprint in Kenya, Uganda and Rwanda.

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GOAT MANDI Serves 9 portions

INGREDIENTS: Goat, 8kg Saffron, 2 tins Turmeric powder, 0.1kg Salt, 0.2kg Black pepper, 0.1kg Mahmoud rice, 2kg Cooking oil, 0.4 litres Onion, 0.6kg Green chilli, 0.05kg Cinnamon sticks, 0.06kg Cardamom seeds, 0.02kg Cumin seeds, 0.015kg Chicken cubes, 6 Tomatoes, 1kg Fresh coriander, 2 bunches Garlic, 0.02kg Imported lemon, 0.2kg

INSTRUCTIONS: 1. Goat: make some cuts in the meat, then marinate with salt, black pepper, saffron and turmeric powder, then place it in the steam oven for 3 hours under a temperature of 300 degrees Celsius. 2. Rice: In a pan, pour the oil, chopped onion, chopped green chilli, chicken cubes, cinnamon steak, cardamom seeds and dry cloves. 3. Sautée until the onion is cooked, add the soaked rice, then the salt, black pepper, crispy fried onion and raisins.

4. Sautéé for 10 minutes, and then add hot water up to 3cm above the rice, cover and let cook for 15 minutes on low heat. 5. Add some saffron water, then cover for another 5 minutes. Remove from the fire and keep it covered and let it rest for 10 minutes. 6. Mix it, and it’s ready to serve. 7. To make the tomato sauce, mix the tomato onion, olive oil, lemon juice, salt, black pepper, green chilli and fresh coriander, and blend it for 20 seconds.

CLEAN, SEPARATE, COOK AND CHILL

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ZABLON RUBIA

Chef Zablon Rubia is professional and passionate about food and its service. He has acquired a lot of skills and experience along the way, traveled extensively in his career and worked with major companies and individuals along the way. He has been featured in quite a number of publications, and done

several cooking shows with top media houses in Kenya. He has also been invited as a special guest to several food-related forums in several countries. He is the founder of “Charrd Grill Restaurant” and “Brands by Chef Rubia”, which includes a homemade BBQ sauce and hand-crafted spice blend.

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CHEFS & RECIPES

BABY PORK BBQ RIBS INGREDIENTS: 500 grams pork ribs BBQ sauce — use a good quality BBQ sauce for this recipe, to get the smoky flavor Salt and pepper BBQ Rub

INSTRUCTIONS: 1. Use the BBQ rub to marinate the ribs, leave the ribs to sit for a minimum of 3 hours or, if possible, a maximum of 1 day to let the ingredients infuse into the ribs. 2. Put the ribs on a baking tray sparingly with the meaty side up, cover them with aluminium foil completely at the top and bake in the oven for 2-3 hours. Once they are ready, carefully drain the drippings into a another pot 3. Remove the foil from the ribs and baste the BBQ sauce on both sides of the ribs generously, put the ribs back in the oven under 180 degrees heat with the meaty side up and bake again for 15-30 minutes until the sauce courts, and caramelizes on the ribs. 4. Remove the ribs from the oven and serve them.

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BBQ GOURMET BURGER INGREDIENTS

PROCEDURE

250 grams Ground Beef (80% lean and 20% fat)

1. Put the ground beef in a mixing bowl or container.

1 onion (finely chopped)

2. In a pan on medium heat, melt the butter and saute the finely chopped onions, garlic, fresh thyme, salt and pepper.

2 cloves garlic (chopped) Fresh thyme (chopped) Black pepper (crashed) 20 grams Bread crumbs Chef Rubia’s home made BBQ sauce 1 egg 20 grams melted butter 3 burger buns Mayonnaise 1 tomato Onion (rings) Hard lettuce Gherkins

3. Add the sautéed vegetables in the ground beef and gently crumble the minced meat as you mix all the ingredients thoroughly. Add the egg and the breadcrumbs then season to taste. 4. Try to handle the meat as little as possible – the more you work it, the tougher it gets.

200 grams. In another pan, saute the mushrooms with chopped onions, garlic and ginger then season to season. 6. Cook the beef patties in a hot pan or grill to your preferred liking. On a different pan, cook the bacon till crispy. 7. Cut the burger bun in half then toast it, spread the mayonnaise on either side then place the hard lettuce followed by the tomato slices, onions the gherkins.

5. Gently shape the beef patty in around, flat shape of about 180 to

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BBQ Chicken Wings Ingredients 1 kg Chicken wings

Salt and pepper

Chef Rubia’s home made BBQ sauce

Rose Mary herbs

1⁄2 medium sized Chopped onions

Paprika Soy sauce

1 table spoon garlic and ginger paste

Vegetable oil

Procedure 1. Add the oil, chopped rosemary, soy sauce, paprika, garlic and ginger paste, salt and pepper and finally add the wings in the marinade. Leave for a few hours or overnight for the marinade to infuse. 2. Pre-heat the oven for 5 minutes under 180 degrees and roast the wings on a b king tray for 15 to 20 minutes minutes.

3. In a different pan, sauté the chopped onions, garlic and ginger, add the BBQ sauce and finally the wings. Toss the pan to make sure the sauce mix evenly with the wings. Alternatively baste the wings with the BBQ sauce and return in the oven for five more minutes.

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CHEFS & RECIPES

SAMUEL KIOKO My name is Samuel Kioko. Growing up, my childhood dream was to be a pilot. However, fate had it planned that I would become a chef. In 2008, I got a job at a juice company in Ruiru, which entailed loading and unloading lorries. After a few months, I applied for a stewarding job at Artcaffé, one of the best restaurants in Nairobi, not knowing that my culinary journey would start there. A month after applying for the job, I was called for an interview for the stewarding job, was hired, and I started working immediately. As time passed by, one of the staff members resigned and we were given the opportunity to apply for that position. I tried my luck, went home to share the story with my parents and asked them to pray for me. By the grace of God, I was chosen to replace him and I was given a one-month probation period. A few months passed, and our directors came from Israel accompanied by a chef. This turned out to be my turning point. She was experienced and had food knowledge at her fingertips. Her visit changed my life and made me view culinary art as the best career. It was after meeting her that I decided to venture into the kitchen and not turn back. I was lucky to get good chefs like Chef Wamoto, Chef Rubia, and Chef Avraj who groomed me during my career. One night, I prepared a meal for a certain guest who was opening a restaurant in Mombasa. Amazed by the dish, he asked the waitress if he could meet me. I thought he might want to complain about the dish, but instead he gratefully handed me his business card. I called him in the morning and he requested for us to meet, which we did, and he offered me a job opportunity in his restaurant. I resigned from my position and went to work with him for three years. Afterwards, another opportunity arose and I got a chance to work at Ibis Styles, Nairobi as a Sous chef. I worked there until August, 2020. Currently, I am working at Alma Rebus. kiokosamuel87@gmail.com EAST AFRICA CHEF BOOK

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LINGUINE NAPOLITANO INGREDIENTS: Well ripened tomatoes, 7.5kgs Basil leaves, 30 gms Olive oil, 200 ml Salt, 60 gms Sugar, 150g Corn oil, 200 ml Tomato paste, 400g Minced garlic, 40g Black pepper, 5g Linguine pasta, 250g Parmesan cheese, 20g Mascarpone cheese, 10g

INSTRUCTIONS: 1. First, prepare the sauce by cooking all the ingredients except for the garlic, basil, cheeses, and pasta. Simmer until the tomatoes are nice and soft. This should take about 2-3 hours. 2. Add the basil and garlic and stir for 7-10 mins, then remove from the heat and carefully whisk the mixture. Don’t overdo. 3. As the sauce cools down, blanch the pasta al dente and then cool it down with running water. Set it aside. 4. Shred some basil for garnish and set it aside as well. 5. Warm up the pasta on a bain marie for 1 min. 6. In a medium pan, sauté some onions and garlic, and then add 150 gms of the sauce to it. Add the warmed pasta as well and adjust the seasoning and parmesan cheese and toss to bid. 7. Serve while hot, and add more Parmesan cheese to it. Top it with Mascarpone cheese and the shredded basil. Enjoy! www.eastafricachef.com

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SAZZAT ALI SHAIKH I am an enthusiastic chef, who is courteous and helpful both to my colleagues and my customers. Over the years, I have learnt how to communicate effectively, to adapt to new environments, and to work with integrity, which have all positively affected my ability to be a part of a team. I have a good understanding of hotel operations and, when it comes to my cooking, I always work towards achieving the best results. I also proactively seek to build relationships with internal & external customers. I currently work at Acacia Premier Hotel in Kisumu.

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CHICKEN CURRY INGREDIENTS: • Vegetable oil spray • 3 chicken breasts boneless skinless, cut into 1" chunks • Kosher salt, ½ tsp, • Vegetable oil, 1 tbsp • 1 red onion • Minced garlic, 2 cloves • Minced ginger, 2 tsp • Curry powder, 1tbsp • Ground cumin, 1 tsp • Ground turmeric, 1 tsp • Ground coriander, 1 tsp • Chilli powder, ¼ tsp • 2 crushed tomatoes • 1 cup fresh cream

INSTRUCTIONS: 1. Trim the excess fat from the chicken and put the pieces in a large bowl. 2. Place a medium non-stick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change colour and are fragrant, add the onions and sauté for 3-4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2-3 minutes, stirring continuously.

pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.

6. Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot. Serve with Cumin rice.

3. Add the turmeric, coriander, cumin, and chili powder. Stir well. 4. Add the tomatoes and sauté for 3-4 minutes, stirring continuously. Cook for 7-8 minutes or until the oil comes to the top. 5. Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken

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CHEFS & RECIPES

SHADRACK CHENGO

I began my career after my O levels when I joined catering college at Thika Technical Institute. This is after getting inspired by one of my cousins, who used to work at Turtle Bay Beach Resort in Watamu. Having discovered a passion for the art of culinary cooking, I made sure that I joined a recognized institute which turned out to be Kenya

Utalii College; and there my culinary skills were well polished. I have had a lot of challenges in my career.

a sous chef and due to my hard work, I was promoted to head chef in the same company.

For the past 18 years, I have been working at different hotels, e.g. Bahari Beach, Hemingways Hotel - which gave me a push towards joining Fish Eagle, where I was molded even more. I eventually ended up at Mada Hotel as

When I am not working, I prefer to visit other restaurants and hotels to see how other chefs do their dishes and present their meals.

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SHADDY254@YAHOO.COM

CELL: 0721928403

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DOUBLE COOKED GOLDEN RIBS INGREDIENTS: Beef short-ribs, 3 lbs. Chopped smoked bacon, 3 Diced onions, ½ cup Diced celery, ½ cup Fresh thyme, 2 sprigs Bay leaves, 2 Black pepper corn, ½ tsp Grated ginger, ½ inch Minced garlic, 2 tsp Beef stock, 4 cups Bottle of beer, ¼ Cane syrup, 1 tbsp Creole Mustard, 1 tbsp Salt to taste Black pepper, ½ tsp Ground brown sugar, ½ tsp Ground coriander, ¼ tbsp Ground turmeric, ¼ tsp Paprika, ¼ tsp Ground cinnamon, ¼ tsp Creole seasoning, ½ tsp Icing sugar, ¼ tsp

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INSTRUCTIONS: 1. In a stock pot, add beef stock, minced garlic, celery, onion, bacon, fresh thyme, ginger, salt, black pepper corn, bay leaves, cane syrup & beer and bring it to a boil. 2. Once you can smell the aroma, add ribs and cover nicely. Allow them to simmer for at least for one and half hours. 3. Meanwhile, prepare the dry spice mix in a separate bowl. Add black pepper, brown sugar, coriander,

turmeric, paprika, cinnamon, & creole seasoning and mix them well. 4. Remove the ribs from stock and dry well. Apply mustard sauce on the ribs and dust them with the above prepared spice. Spread it all over the ribs then bake them in the oven at 150 degree C for just 10 minutes to bring the crust on top of the meat. 5. Remove the ribs from the oven, dust them with a little icing sugar. Serve them with your choice of grilled vegetables or creamy mashed potatoes.

Taste as you go. You should know what the dish tastes like before serving it. Sometimes a little more salt or a dash of spice brings perfection. Which brings us to the next tip…

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CHEFS & RECIPES

SHARON OUDA

PAN FRIED SALMON FILLET SERVED WITH MASHED POTATO I am a graduate of The Kenya Utalii College with diploma in Hotel Management and an Executive Chef with over 8 years work experience in the industry. I am skilled in hospitality management, consultation and training services, brand rollout, catering, customer service and fine dining. I have been involved with over 100 hospitality establishments within Kenya and across the East Africa region, which include top hotels and restaurants, top government institutions as well as corporates, intraining of staff in various key areas including Rational. I have been and still I'm involved in conducting frequent refresher training courses for chefs and engaging with industry players in key discussions on emerging industry trends. I have travelled vastly and engaged with numerous hospitality industry players across the region and in Europe in training, and I hold numerous certifications from Rational AG, Germany. I have hosted Africa Chef’s Week, an event sponsored by Rational

AG Germany, which incorporates a vast pool of skilled chefs from ten African countries and aims to help them exchange skills and learn different cuisines across the regions and beyond. I have also successfully hosted the Supreme Chef’s Challenge in Nairobi, Kenya that brings together top chefs. I am currently working at Sheffield Steel Systems as Rational Sales & Rational Brand Chef for East Africa.

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INGREDIENTS: Salmon Fillet Recipe Salmon fillet, 600grms A pinch of salt A pinch of black pepper Fresh Lemon juice, 2ml Olive oil, 20ml

DIDYOU

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PERIS WANGARI

Lemon fish sauce Butter,2 tbsp Lemon juice, 2 tbsp Worcestershire sauce, 1 tsp to taste Chopped parsley Black pepper

Mashed potatoes Baby potatoes, 500grms Nutmeg, ½ tsp Salt, a pinch for seasoning Butter, 2 tsp Milk,1 cup

Your broiler is basically an upside down grill. Use it for more than storage!

I did my course in hotel management in ATTC (Air travel and training college). I have attained other short courses in Kenya Utalli College in the course of time, in food hygiene and management development course. More than 10 years i started as a trainee student in sarova group of hotel where I did my attachment in all the departments. I developed a keen interest in kitchen as I watched chefs plated meals that were well presented and tasted delicious.by end of training I had learned various recipes and food preparation skills.so my next job I knew I wanted to be a chef. I have worked from a commis chef all through the hierarchy levels until now am a head chef at bid wood suites hotel

I have worked both locally and internationally .In the year 20102013 I worked for le-meridian hotels Starwood group hotel in Dubai and Dubai sports city golf club .,where I gained vast experience in culinary and cookery. TIPS - Cooking is what I do every day. A meal doesn’t need too much ingredients, it’s just need to be flavorful and palatable. Growing through the ranks has taken great interest, determination, commitment, passion and pride in everything.my greatest happiness is to get a return guest ordering for the same sumptuous meal To the young chefs, cookery is wide be ready to learn and be creative be patient for growth from level to level.

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SILAH NJUGUNA NDEGE Silah N.Njuguna was born in Lamu county and currently lives in Kirinyaga county with his family. In 1999, he went to Utalii college and after finishing his course there, he started working in different, big hotels in the country, most often as an Executive Chef. Some of these hotels include Blue Marlin Sporting Resort and Lawford Hotel in Malindi, White Rhino Hotel and Batian Grand hotel in Nyeri, Hennessis Hotel Nairobi, Lowlands Hotel in Chuka and

recently, as an Executive chef at Verona Hotel in ruiru. He is also the Executive Director of a hospitality training and consultancy firm. Chef Njuguna also trains his junior chefs about upcoming international cuisines and shows them how to plate food. He is currently the regional coordinator in the Mt. Kenya region at the group, Culinary Professionals Society of Kenya, which he is a member of.

MARINATED GRILLED PARSLEY LAMB CHOP SERVED WITH TOSSED POTATO WEDGES INGREDIENTS: Lamb chops, 250gm Ginger and garlic paste, 5ml Salt, 2.2gm Potatoes, 180g Mixed spice and herb Dark soy sauce, 5ml Water, 500ml Cooking oil, 10ml Turmeric powder, 5g Mixed spice, 5 Croma, 10g Onions, 100g Parsley, 5g

INSTRUCTIONS: 1. Get the lamb chop, tenderize it. Marinate it with a mixture of ginger and garlic paste, oil, water, soy sauce and salt.

lamb chop into the pan. Add the parsley as well, tosse them together then serve.

Tossed Potato Wedges (Starch) Ingredients:

2. Put the lamb chop inside the marination for 10min, put your grill or pan on fire. When it’s hot, grease the pan with little oil, then put the lamb chop on top, cook for 8-15 min according to your preference either medium layer or well done. Remember to turn the chop in order for both sides to cook until they are golden brown.

Tossed Potato Wedges

3. After all this, get another pan, put it on fire and get the julienne cuts onions. Toss the onion until golden brown with little oil, then put the

Serve together with the protein above.

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INSTRUCTIONS: 1. Peel the potatoes, then cut them into wedges, 4 pieces each. 2. Boil them in water with turmeric for 8mins, then sieve the water. Deepfry the potatoes in hot oil, then toss them into a hot pan with croma.

NB. You can use a vegetable salad of your choice as a garnish.

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CHEFS & RECIPES

SUSAN KAMAU

My name is Susan Kamau. I am currently working at Nairobi Street Kitchen as a pastry chef. Previous experiences have been in Marriott Properties in Iraq, Dubai and Qatar for several years, where I achieved and acquired a lot of pastry skills from well seasoned chefs. My dedication to the industry has acquired me awards. I feel it’s time to give back to my fellow colleagues back home and upgrade on our pastry palettes.

THINK BIGGER | THINK REGIONAL

17 - 19 JUNE

SARIT EXPO CENTRE NAIROBI KENYA

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SIMEON OMONDI n

Pinnacle school of business(2010 -2011) CPA,

Utalii college (2017 food production) diploma,

worked at Java House(2012 – 2014 )

Line chef, Dusit D2(2014 -2016)

Demi chef de partie, Tune/ibis styles hotel(2016 -2019) chef de partie,

Blue door/Mr. Yao(2019 -2020) Executive Sous Chef,

Lake Elementaita Mountain Lodge Hotel(2020 up to date)Executive Chef.

PRAWN COCKTAIL SALAD Queen prawns Fresh ripe avocado Deseeded Cucumber Mixed soft lettuce/ arugula White onions Cherry tomatoes

COCKTAIL DRESSING Mayonnaise ketchup Tabasco Lemon juice Black pepper Salt

Double BEEF AND AVOCADO BURGER Beef parties mixed Beef minced Fresh thyme Mustard Dijon Light soy sauce White panko Egg Salt Black pepper

BUN SET UP Tomatoes Gherkins

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Onions rings

Fennel seeds

Imported garlic

Salt

Iceberg lettuce

Peppercorns

Black peppercorns

Vanilla essence

Avocado

Whole cloves

PLATING

Eggs

Cheddar cheese

Cinnamon stick

SPREAD MIXED Tomato ketchup

Slow cooked(steaming) in the oven 24hrs with the following (vacuum packed);

Mayonnaise

Red wine dry

Chili jam

Water

24HR COOKED PORK SPARE RIBS

Celery

Five spice for pork rub; Star anise

Leeks Red onions Carrots peeled

BBQ sauce

Butter, unsalted

Fried shallots

BLUEBERRY JAM

Asian house law

Blueberry fresh

LEMON RICOTTA PANCAKE “CLUB” WITH BLUEBERRY JAM

Caster sugar

Mini vanilla pancakes; All-purpose flour Baking powder

Water Ricotta blueberry jam Ricotta cheese Blueberry jam Lemon zest

Caster sugar www.eastafricachef.com

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STELLA KAMWANZA Chef Stella Kamwanza has been working as a chef for 27 years. After completing her O Level education, she joined Kenya Utalii College and afterwards started working at Sarova Stanley Hotel. It has been a long journey for her, having worked in different hotels such as Norfolk, Jacaranda, Movenpick, Villa Rosa Kempinski and partial jobs at KRA, Co-operative Bank, Kenya Airways, and currently at Weston Hotel.

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ONE POT RICE JUMBLE INGREDIENTS

INSTRUCTIONS: 1. Cook sausages in a large saucepan until they brown.

8 beef sausages

2. Remove from the pan.

4 chicken drumsticks

3. In the same pan, cook chicken a few pieces at a time until they brown.

4 chicken thighs or breasts

4. Fry onions until they are soft.

2 medium onions

5. Add cayenne, thyme, bay leaves, garlic, clery, and tomatoes. Stir to incorporate.

Pishori Rice Cayenne Pepper 4 cloves of garlic 1 small bunch of celery Tomatoes Fresh peas Chicken stock

6. Chop sausages to bit size pieces, add to rice mixture together with the chicken pieces. 7. Pour in stock to boil. Reduce the what and bring to simmer, uncover for about 15 minutes or until rice is tender and the chicken has cooked through.

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CHEFS & RECIPES

STEPHEN KARANJA At first contact, nothing springs into mind regarding the highly decorated Stephen Karanja, who is the Executive Chef at Safari Park Hotel in Nairobi. His calm and humble demeanor is a thing of beauty. He’s a welcoming and down-to-earth fellow who doesn’t appear to be the engine behind the fledgling kitchen that has been the hallmark of Safari Park Hotel for years. Chef Karanja knew he wanted to work in the kitchen when he was still very young. Right after high school in 1991, he quickly made an application for enrollment at the esteemed Utalii College on Thika Road. He tried his luck a few times but nothing seemed to give, and Utalii rejected him. As he was seeking opportunities here and there, he stumbled upon an opening at Safari Park. A year had passed since he left high school. He was taken in to train on a casual basis as a waiter. Two years later, he had done so well that he was recommended for formal training by the then Executive Chef Seedorf who wanted six waiters in the kitchen. It was then that an opening finally came at Utalii College for apprenticeship training in Food Production. Karanja decided to take his chances. He was admitted for the course, which would run four months each year for three years. During the three years in Utalii, Karanja had the privilege of getting trained at Serena Hotel for one month by the renowned Chef Osogo. The training was essential because it centered on the art of fine dining. Meanwhile, he was still stationed at Safari Park Hotel and began work as a Chef de Partie. From there, he went from Sous Chef to Senior Sous Chef, and after eight years, he was promoted by the board of directors to the Executive Chef’s position. His greatest motivation still remains Chef David Lancaster, who discovered and nurtured the potential in him. But he is always grateful for the support and inspiration he gets from his family, who have walked with him through his entire journey, always supporting him even when it didn’t seem right to do so.

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AVOCADO & ROCKET SALAD WITH A CURRY DRESSING INGREDIENTS: Ripe avocado, 1 Large, ripe tomatoes, 2 Balsamic vinegar, 60ml Brown sugar, 30ml Curry powder, 2.5ml Salt and freshly ground black pepper Extra virgin olive oil, 60ml Black olives, 10 Washed and dried rocket leaves, 250g

HYGIENE CHECKLIST: n

Wash your hands and use sanitizer before your start cooking.

Check all food packages for the use-by date and make sure that all ingredients are still fresh.

Use the correct coded chopping boards.

Ensure all knives, small equipment and all food contact surfaces are sanitized before work commences. Taste food using only a clean spoon, and remember to sanitize after each use. Wear disposable gloves, but remember you can still crosscontaminate.

Wash hands and equipment regularly throughout the operation.

Ensure food items are kept below 7 Degrees Celsius.

If food items go above 7 Degrees Celsius, chill in a blast chiller to below 7 Degrees Celsius.

INSTRUCTIONS: 1. Halve the avocado and remove the seed inside it.

3. Wash the tomatoes, cut each tomato into eight segments and remove the seeds. 4. Combine the vinegar, sugar, curry powder, salt, pepper, and olive oil in a salad bowl. 5. Gently toss the avocado, tomatoes and olives in the dressing just before serving. 6. Add the rocket leaves and toss gently again.

2. Peel the flesh and slice lengthwise.

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SUMESH SHARDA Chef Sumesh Sharda (commonly known as Chef Grassy) currently working with MADA Hotels East Africa is a chef of Indian descent; he was born in Purnea, India on the 7th of June, 1981 and raised in Katihar, India since his childhood. He is a graduate in botany science from B.N.M. University and has a three-year diploma in hotel management, catering & applied nutrition from SAMS Institute Varanasi, India. He was advised by his father to join hotel school because his father had seen some exceptional culinary talents & potential in him at a young age. He started his culinary journey with Starwood hotels. In his 15+ years of career he has worked with various national & international hotels (Starwood, Marriott, Ramada, Carlson, Taj, Lebua, Raas, CCL & Mada), palaces, resorts, safari camps & carnival cruise line. He specializes in Italian, Mexican, oriental & modern contemporary Indian cuisine. Currently, he is working on Ayurveda cuisine. His interesting recipes have landed him television & magazine features. Chef Sumesh is very keen on the innovation of new recipes according to the local availability. He believes in food vogue and in food being prepared perfectly and presented nicely, because people taste food with their eyes when it arrives on the table He also believes that if you are loaded with passion & energy, then you can create a difference. n

Sumesh Sharda, Group Executive Chef

Mada Hotels East Africa

chef@madahotels.com

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LEMONGRASS & GALANGAL FRIED RABBIT Ingredients for marinade: Rabbit, 230 grams Tender lemongrass, 1 stick (chopped) Galangal, ¼ inches (grated) Thai chili, 1 piece (thinly sliced) Sweet basil, 4 leaves (shredded) Fresh thyme, 1 sprig (chopped) Elephant garlic, 2 cloves (minced) Light soy sauce, ½ tsp Lime zest, ½ tsp Lime juice, 1 tsp Cracked black pepper corn, ¼ tsp Salt to taste Sesame oil, 2 tbsp

Ingredients for cooking: Cooking oil, 2 tbsp Unsalted butter, 3 tsp Kaffir lime leaves, 2 pieces Garlic cloves, 2 pieces

Ingredients for chili cilantro relish:

is ready, keep it in the fridge to get chilled and mature for at least one and half hours for the best relish.

INSTRUCTIONS: Marination

Black pepper corn, 5 balls

1. In a mixing bowl place all marinade ingredients and mix well. Marinate the rabbit. Give the meat a five-minute massage, place the marinated rabbit in a vacuumed bag, and keep it in a cold room for 1-2 hours for maturing.

Lime, ½

Meanwhile, make Chili cilantro relish

Garlic clove, 1 Cilantro, ½ a bunch Thai chili, 1

Chopped onion, ½ tsp Light soy, ¼ tsp Sesame oil, 2 tsp Salt to taste

2. Put garlic, cilantro, Thai chili, black pepper corn, chopped onion, soy sauce and salt in a stone grinder and crush well. Finish with sesame oil and lime juice. Make sure it is chunky and not very smooth. Once it

Cooking 3. In a heavy-bottomed frying pan, heat oil and place marinated rabbit in the center of the pan. Sear both sides, add solid butter and cook on slow fire. Add kaffir lime leaves and garlic. Spoon the melted butter over the rabbit meat, turn the meat and repeat the same. Be sure the flame is not on the higher side to avoid browning the butter. Check the tenderness. If it is done, remove the rabbit from the pan and serve with creamy mashed potatoes and garlic cilantro relish on top of the meat.

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CHEFS & RECIPES

TIMOTHY ANGWENYI

Chef Timothy Angwenyi has become a household name in the Kenyan commercial kitchen industry. He is a qualified chef with over 18 years professional experience in cooking and training chefs in the hospitality industry in Kenya and outside the Kenyan borders. He has served in various capacities in the hospitality industry. He has been the Head Chef of Afex River Camp, a leading hospitality and Logistics Company. He has also worked with Top Chef Culinary Institute, Nairobi as a Chef Instructor cum Kitchen Lecturer, mentoring and coaching up and coming chefs, as well as training chefs. Currently, he is working at Nairobi Street Kitchen. timothy.angwenyi@nairobistreetkichen. com

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BEEF FILLET EGG YOLK CROQUETTE Description; Beef Fillet Egg yolk croquette, Mushroom Puree,Fondant Potato, Tossed Veges , Beet Tuille Balsamic Reduction

Recipe for pan seared beef fillet 200gr Beef Fillet Trimmed n

Season the Beef with Salt and pepper place one sprig of thyme. Wrap in a cylindrical shape using a cling film,tighten the edges firmly and keep in the chiller for 2hrs to set.

Bring water or Beef stock to a boil and place the rolled beef inside and cook for 5 minutes to hold shape. remove and let it cool.

Heat the pan add oil and pansear the fillet,add garlic and thyme and butter flakes, baste the fillet and cook to required doneness. I prefer medium rare. Leave to rest for few minutes before serving.

Recipe for Mushroom puree 90gr Mix of Oyster & Button Mushrooms

40ml Low Sodium Light Soysauce, 30ml Apple Cider Vinegar 15gr Butter 20 ml Cooking Cream Chilled 1pc Star anise

in a clean bowl place the soysauce,vinegar,spices,ancho chilli,sugar and marinate the mmushrooms for atleast 30 minutes

Heat the pan and sautee the mushrooms until fully cooked, adding the liquid to flavour it . On another pan reduce the liquid ten add the mushrooms,puree until smooth, blend and return to the pan add the butter and cream and check the taste adjust if required

Egg Yolk croquette

1clove garlic

Recipe for Fondant Potatoes 4 portions

1pc dried ancho chilli

Butter Melted

pinch of sugar

Potatoes Peeled and Cut into rectangle shape( 3cm by 7cm)

pinch of oregano pinch black pepper 2gr grated ginger

DIDYOU

KNOW

Place in a baking tin pour the melted butter cover with foil and bake in the oven at 100 C for 40 minues until soft and tender. Lift it up from the baking tin and serve hot as an accompaniment.

Eggyolk raw n firm not broken Flour Egg wash Panko Crumbs Oil for frying

Salt n Pepper to taste n

potatoes on four sides

Heat the grill pan and brown the

Pass the egg yolk though flour then the eggwash then panko crumbs, deepfry in hot oil till golden brown. Preferably the yolk should be runny

Cut the ends off onions, tomatoes, cantaloupe, etc. Pretty much do this for any other food that does not stay stable on the cutting board to make a flat surface. This allows you to have complete control of the item as you chop. www.eastafricachef.com

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CHEFS & RECIPES

VICTOR ADOLI Chef Victor Adoli is a well-seasoned Executive Sous Chef born and raised in Kenya with over 10 years of culinary experience and groomed by renowned professionals such as Eamon Mullan, Chef Tory McPhail and Chef Roland Klein, among other Michelin Star chefs. Chef Victor boasts a richly beneficial exposure from several 5-star deluxe hotels, awardwinning fine-dining restaurants such as the renowned “Lord Erroll”, and has had the opportunity to manage large volume catering operations with extensive experience in commercial kitchens. Afro-continental is Victor’s favourite cuisine style because it allows him to put a twist to his favourite local Africanbased dishes by adding a touch of a selection of international delicacies and cuisine blends to produce a masterful finish to his plating - a delightful gastronomical journey you’d not want to miss whenever he is deep “in the zone” of his creativity. Chef Victor has a warm infectious personality and is often found taking an active support role mentoring newbies in the kitchen and has received multiple worthy recognition and appreciation accolades as a committed team member working relentlessly and going above and beyond the call of duty to surpass guests’ expectations. He also bears professional accreditation in Commercial Kitchen & Catering, Hazard Analysis & Critical Control Point (HACCP) sanitation procedures in strict adherence to food safety and general health policies set by the National Board of food and safety. He likewise bears proven experience in handling human resource functions ranging from interviews, candidate evaluation & training or in disciplining of kitchen associates based on the establishment’s KPIs. Victor simply loves the culinary world and continues to grow in his recipe & industry knowledge.

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SIGNATURE RECIPE: SESAME SEARED TUNA Easy, great tasting Tuna coated with Sesame seeds and quickly seared. This tuna is served rare, so to be sure, use a good quality Fresh tuna.

INGREDIENTS:

1. In a small bowl, stir together the soy sauce, mirin, honey and Sesame oil. Divide it into two equal portions. 2. Stir the rice vinegar into one portion and set aside as a dipping sauce.

Soy sauce, ¼ cup

3. Spread the sesame seeds out on a plate.

Mirin(Japanese sweet wine), 1 tbsp Honey, 1 tbsp

4. Coat the tuna steaks with the remaining portion of the soy sauce mixture, then press into the sesame seeds to coat.

Sesame oil, 2 tbsp Rice vinegar, 1 tbsp

5. Heat olive oil in a pan over a high heat for 2 minutes.

Tuna steaks, 4 Sesame seeds, ½ cup

6. Place the steak on the pan and sear for 30 seconds on both sides.

Wasabi, 1 tsp Olive oil, 1 tbsp

Serve with a citrus young leaf salad and Avocado slice.

Chicken Soup ing

thyme

INSTRUCTIONS:

2 tbsp olive oil

500g skinless chicken breast

2 carrots, peeled and sliced

400g mushrooms, thinly sliced

1 onion, diced

4 cloves garlic, minced

bay leaves

2 celery ribs, diced

oregano

juice of 1 lemon

ADD 1 litre chicken stock 1 can cannellini beans

1 bunch kale, stems removed

1/2 cup orzo pasta

10-12 minutes

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CHEFS & RECIPES

WALTER MATIKA

Cooking has always been a passion for Walter, who enjoys combining the rich, bold flavours of Italian cuisine with lighter Mediterranean flare to create culinary magic. He spent the last 14 years working in various restaurants in East Africa, including a stint as a sous chef at Villa Rosa Kempinski in Nairobi, Kenya. In 2005, Walter was hired as a Steward at Mediterranean Restaurant for a period of one year. In 2006, he was promoted to Commis chef at the same restaurant. In 2015, he moved along the street where he landed a job at Villa Rosa Kempinski as Dem Chef. At the same restaurant, he was promoted from Dem Chef to Chef de partie in the year 2018.His next promotion took him from Chef de partie to Sous chef in 2020. Currently, Walter has taken on the challenge of creating elegant dishes in a wide range of culinary styles that is the signature style of Lucca Restaurant at Villa Rosa Kempinski, Kenya. He is passionate about learning and travelling. He hopes to be able to travel the world, eat, and learn how to prepare a wider variety of cuisines in the future.

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ITALIAN DELI-STYLE LASAGNE This is your classic, deli style lasagne with a rich beef mince filling and a deliciously creamy béchamel sauce.

INGREDIENTS: Olive oil, 2 tbsp. 1 large onion, finely chopped 1 stick celery, finely diced 1 large carrot, peeled and finely diced 2 garlic cloves, crushed Tomato purée, 2 tbsp. Dried oregano, 1 tsp. Beef mince, 500 gms 200 ml, red wine Chopped tomatoes, 400g tin

Béchamel sauce: 1 garlic clove 1 fresh bay leaf Butter, 50g Plain flour, 50g Whole milk, 600 ml Dried egg lasagne, about 9 sheets(enough for 3 layers of pasta) Grated Parmesan cheese, 100g Mozzarella Cheese, 120g

INSTRUCTIONS: 1. Gently heat the oil in a large frying pan and cover it with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. 2. Increase the heat slightly; add celery and carrot. Cook, covered, for 10min until softened. Add garlic, tomato purée and oregano; cook for 1min. 3. Season mince, break up and add

to the pan, stirring until evenly browned. 4. Add the wine, increase heat and then reduce by half. Pour in chopped tomatoes. Rinse the tomato tin out with hot beef stock and add it to the pan. Reduce heat and simmer, covered, for 1hour, stirring occasionally. Remove the lid for a final 30min to reduce the sauce. 5. Heat the oven to 180°C. Lightly bruise garlic and bay leaf. 6. For the béchamel: melt the butter in a large, non-stick pan, and then add flour, stirring with a wooden spoon to make a smooth, thick paste. Cook, stirring, for 2min. Remove from heat and gradually whisk in milk until it is smooth. Add garlic and bay leaf. Return to heat. Bring to boil, and simmer, stirring, for about 5min until the sauce has thickened and coats the back of the spoon.

7. Off the heat, remove the garlic and bay leaf and set it aside. 8. In a large pan of salted, boiling water, cook pasta for 1min in batches to avoid sticking. Set aside to dry on an oiled plate. 9. Spread a third of the meat over the base of a 1.6 litre baking dish about 25.5 x 25.5cm. Spoon over a quarter of the béchamel, sprinkle with 2tbsp Parmesan cheese and place 3 sheets of pasta over in a single layer. Repeat twice. 10. Top it with the rest of the béchamel, and then sprinkle over the remaining cheese. Season with finely ground black pepper. Bake for 35min, until golden. Often cooked with too much sauce, lasagne should be a sliceable pasta bake. We've used blanched dried pasta, but you can use fresh egg pasta - just don't pre cook it. www.eastafricachef.com

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WILCOFREAD KIVUNGI Inspired by chefs in the hotels he served while working as a commercial dry cleaner, Wilcofread Kivungi began his culinary career in 1995. He quit that job with the dry cleaners in July 1996 and enrolled for a food production course in Kenya Hotel Institute, Nakuru, graduating in July 1997. The career started with an attachment in Kasarani Sports View Hotel, and later Safari Park Hotel, before joining Fairview Hotel in the year 2000. Later on, the opportunity arose to join the then Nairobi city’s famed 5-star Hilton Hotel, where he served as a Commis Chef and rose through the ranks to a Chef de Partie. Hilton easily takes the place of the best training ground for Chef Kivungi, for it is there where he extended his strength to all outlets of the hotel, landing himself at the fine dining Italian restaurant (Sale e pepe); and pleasing the palettes of the restaurant’s most exclusive clientele. After furthering studies in Kenya Utalii College & Hilton University during the nine years that he was with Hilton, Chef Kivungi went on take the role of Junior Sous Chef at the then crème de la crème of Nairobi, Sankara Hotel, working under the great leadership of the world-famous Chef Gaetano Sgroi - an Italian National. He rose through the ranks, in the hotel that had set the bar extremely high to become Nairobi’s most sought-after hotel, to Banqueting Sous Chef; and later to Senior Sous Chef, before being promoted to Executive Sous Chef. Chef Kivungi had become the face of Sankara’s culinary staff, appearing in various national television shows representing the hotel. His ambition and search for excellence was driving him to go back to a global chain Hotel and in November, 2016, he joined Villa Rosa Kempinski, Nairobi as an Executive Sous Chef where he has worked until August 2020. He is now at the Leading Hotel Group Chain “RADISSON GROUP” on Promotion basis, where he is the Executive Chef of Radissonblu Hotel & Residence Nairobi-Arboretum. “Gastronomy Is My Life” My life is characterized by a careful search for the very best of ingredients - the care for details ranges from the potato to the foie gras. The detail must never overwhelm the entirety. Nothing is superfluous, everything is of significance. My kitchen is one of honesty - I would rather do without than be content with.” Bon appétit! EAST AFRICA CHEF BOOK

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over a medium-high heat. Thinly slice and sauté the mushrooms until golden brown, then drain well to remove any excess oil. Return to the pan, then add the double cream. 6. Bring to the boil, then remove from the heat and blitz until smooth. Season with salt and set aside until ready to serve.

RUMP STEAK, POMME ANNA AND MUSHROOM PURÉE Serves 4

Pepper

Carrots

Gluten free, Milk free and Vegetarian

Vegetable oil

Chantenay carrots, 100g

Mushroom purée

Salt

INGREDIENTS:

Wild mushrooms, 500g

Butter Thyme

Beef fillet, 650g

Double cream, 50g

Salt

Vegetable oil

Pepper

Salt

To serve

Celeriac

Washed trompette mushrooms, 100g

Vegetable oil Butter

Pomme Anna

Celeriac, 1 Salt

Maris Piper potatoes, 4

Vegetable oil

Butter, 200g

Butter

Pepper

Butter, 20g Salt Beef jus, 100ml

Salt

INSTRUCTIONS: 1. Preheat the oven to 165°C/gas mark 3. 2. Make the pomme Anna first, as you will need to make this a day in advance. Peel the potatoes and slice as thinly as you can, then pour the melted butter on top. and mix well. Layer the sliced potatoes in a deep tray, seasoning each layer as you go. 3. Once the tray is full, cover with foil and cook for 1 ½ hours or until the potatoes are cooked all the way through. Once cooked, place a tray

on top that just fits into the larger tray and distribute weights on top. Leave overnight in the fridge to press and set. 4. To prepare the beef, remove any fat from the fillet. Firmly and neatly tie butchers' string around the beef at ½ cm intervals to hold the shape of the fillet. Cut into 150g portions and place each portion into a vac pac bag. Seal on full vacuum and cook in a water bath at 55°C for 30 minutes 5. Meanwhile, make the mushroom purée. Add enough oil to just cover the base of a large pan and place

7. Dice the celeriac into 1cm cubes and cook in salted, gently boiling water until tender, for approximately 2-4 minutes. Drain from the water and dry well. Place a pan over medium heat and add oil. Once hot, colour the celeriac cubes until golden, adding a knob of butter to the pan and seasoning to taste. Set aside until ready to serve. 8. Peel the carrots and trim away the root. Fill a small saucepan up to two-thirds with water. Add the thyme, salt to taste, a generous knob of butter, and bring to a gentle boil. Add the carrots and cook until tender. Remove with a slotted spoon and season. 9. Once the beef is cooked, remove from the bag, season and set aside. Heat the oil in a hot pan and brown evenly on all sides to add a nice caramelization. Add the butter, heat until foaming and use it to spoon over and baste the beef. 10. Cut the pomme Anna into 1cm by 4cm portions, cutting across the grain of the potato. Colour in a pan with vegetable oil and season with salt. 11. Before serving, sauté the trampette mushrooms in a hot pan with the butter for 2-3 minutes. Season to taste and keep warm. Meanwhile, gently reheat the beef jus in a pan. 12. To serve, place a swipe of the warm mushroom purée in the center of each plate, followed by the pomme Anna, celeriac, carrots and mushrooms. Finally, remove the string from each portion of beef before plating. Drizzle with the hot jus and serve immediately.

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CHEFS & RECIPES

WILLI MUTWIRI NJOKA

My name is Willie Mutwiri Njoka. I am a Kenyan chef, born and raised in Mombasa. I did my studies there and moved to Nairobi in 2010 for my 2-year college education at Top Chefs Culinary Institute. After graduating, I joined Nairobi Serena Hotel for one year. In 2014, I moved to Switzerland for further studies and then moved to the USA for a year’s internship working in Greenwich, Connecticut and Miami beach, Florida. I came back home in 2016 and joined Park Inn By Radisson Blue in Westlands as part of the pre opening team, and worked for two years before moving back to the United States for another year; this time round I worked at a country club in Hampden, Massachusetts. I then joined Silversea cruises in 2019 for an 8-month long contract world cruise and now I’m back home. Currently, I am a Senior Chef De Partie at Radisson Blu hotel and residences Arboretum.

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INGREDIENTS: Duck breast, 1 piece Crushed garlic clove, 1 Thyme, 1 twig Rosemary, 1 twig

Pea Puree Onion Garlic Fresh garden peas Veg. stock/water Salt and pepper Butter Cream

Vegetables Baby potato Garden peas Mushrooms Baby carrots Baby onion Red Radish Cherry tomato Micro herb (for garnish) Salt & pepper Butter

Red Plum Sauce Olive oil Shallots Garlic Red plums Red wine Chicken stock Salt & pepper Butter

INSTRUCTIONS: 1. For the sauce: in a small saucepan, sweat the shallots and garlic, then add in the red plums (deseeded and deskinned) and cook off for four minutes. Deglaze with red wine. Once reduced, add the chicken stock and seasoning and let cook. 2. Reduce for 10 minutes, and then blend either in a jug blender or stick blender until completely smooth. Strain and set aside for glazing the duck with. 3. For the puree: in a sauté pan, sweat the onions and garlic until translucent. Add in blanched peas and cook off while seasoning. 4. Add in the stock and butter then cook for eight minutes until the water is just covering the peas. Blend in a jug blender, adding in the cream until smooth with no lumps. Set aside. 5. In a large skillet on medium heat, place the duck breast, skin side down, and press down for a couple of seconds so that the duck doesn’t fold up.

6. Add the garlic, thyme and rosemary, and continue cooking for four minutes until the skin is golden brown and crisp. Turn over and cook in a preheated oven of 180 degrees for eight minutes, and then remove and allow to rest. 7. For the vegetables: wash the baby potatoes and baby carrots thoroughly to remove all dirt. Cut into halves and blanch (this is partly cooking of vegetables or potatoes in hot water and shocking in cold water to stop the cooking process).Set aside. Blanch the peas as well and set aside. 8. Wash the mushrooms and red radish, pat them dry, then slice thinly. Peel the baby onions and cut into half, season with salt, pepper and olive oil and grill them. In a hot fryer, deep-fry the potatoes until golden brown, then transfer them into a sauté pan with all the other prepared vegetables. Toss them all together, adding in the seasoning and butter.

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CHEFS & RECIPES

YASMIN ADAN

My name is Yasmin Adan. I was born in Uasin Gishu County in Eldoret, Kenya. I am passionate about everything in culinary arts. I hold a Higher National Diploma in Culinary Arts from International Hotel and Tourism Institute, Nairobi. I trained at Laico Regency for my first internship before we graduated and I went to Serena Hotel, Kampala, for my last internship, where I worked with Chef Cosmas Kituku and my passion for culinary arts was born. Later on in 2013, I joined Café Javas (CJs) chain of restaurants in Kampala, and over the years I have learnt a lot from Café Javas. I have really grown and I've slowly moved up the ranks. In 2019, I was awarded a Training Certificate with the International Organisation for Immigration (IOM), where I trained women refugees in baking. I love traveling, watching movies and trying out food in new restaurants.

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Telephone: +256-794277552 / +254-727490086

Email: halimadan123@gmail.com

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KITCHEN TECH

NEW YORK CHEESECAKE Crust Ingredients: Digestive Biscuits, 200g Caster sugar, 15g Melted butter, 113g

Cheesecake Filling Ingredients: Caster sugar, 200g Lemon zest, 4g All-purpose flour, 27g Cream cheese, 900g Vanilla, 4g Heavy whipping cream, 80ml Eggs, 250g

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CHEFS & RECIPES

YUSUF R.MASOSO Chef Yusuf is a well-trained chef with hands-on job experience and two certificates from the Kenya Utalii College. One of his certificates is on buffet preparation and presentation, and the second is on à la carte cookery.

As Chef Mosimann said, learning from the best chef is very important - even if one would have to lose a post. So in 2003,he joined Chef Ambari at Tiwi Travellers as a “chef de partie”. It was under Chef Ambari’s leadership that he learnt a lot of things that catapulted his career to where it is today.

He started his career as a pastry apprentice in the late 80s at the Eden ROC Hotel in Malindi. Later on, between 1990 and 1992, he worked as a pastry chef as well as a night baker. His passion and love for cooking compelled him to introduce himself to the main kitchen. This move came with its own achievements; in 1993 he became chef saucier at the Lawford's Beach Club in Malindi. Under the mentorship of one Ibrahim Halake,he was made Tournant chef and was put in charge of all “chefs de partie”. In 1998, he moved to Mnarani Club in Kilifi where he worked as a junior sous chef until 2000.

In 2008,he joined the Ali Barbour's group as the head chef in charge of three outlets, namely Forty Thieves,The Flamboyant Boutique Hotel, and the famous Ali Barbour's Cave Restaurant for five years until 2013 - when Chef Ambari asked if he could deputise him as the executive sous chef at the Amani Tiwi Beach Resort. He obliged and served him for one year before another opportunity arose and he moved to Royal Zanzibar Beach Resort. He worked here as the executive sous chef for five years.

SWAHILI RICE GRIDDLE CAKE (VIBIBI) Serves 4

Ground cardamom seeds, 1 tspn

Cooking oil for greasing the griddle

½ kg rice, soaked overnight

Sugar, 1 cup

Dry yeast, 1 teaspoon

Coconut milk, 2 cups

Eggs, 2

INSTRUCTIONS: 1. Drain the soaked rice and put in a blender jug. 2. Add all the ingredients in the blender jug except the eggs and the cooking oil. Blend until you get a smooth, thick texture and then transfer it into a glass bowl, cover and let it prove for 10-15 minutes.

3. In a separate bowl, beat the eggs well and add to the proven rice mixture and mix well. 4. Put the griddle/frying pan over a medium heat stove, and pour a teaspoonful of cooking oil at the centre of the griddle.

the mixture and pour on the oil. Cover it with a hollowed lid for 3-5 minutes each side. Repeat this until the mixture is finished. Serve drizzled with honey and a cup of masala tea or with coconut cowpeas for a more Swahili-like breakfast.

5. Using a small sauce ladle, scoop

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CHILLI GUIDE

HEAT LEVEL

ANAHEIM

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

HEAT LEVEL

USES

BANANA

Southwestern cooking, like salsas and chili verde.

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

USES

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

HEAT LEVEL

CAYENNE

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

USES

FRESNO

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

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

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USES

Southwestern or Mexican cooking.

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INGREDIENT TIPS HEAT LEVEL

HABANERO

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

HEAT LEVEL

USES

JALAPENO

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

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.

HEAT LEVEL

USES

PIQUILLO

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

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.

HEAT LEVEL

USES

RED THAI

Mexican or Southwestern dishes especially chili rellenos.

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.

HEAT LEVEL

USES

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

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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INGREDIENT TIPS

Chef’s Popular

Spice Blends

Blend complementary spices to create a whole new taste

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INGREDIENT TIPS

FLAVOURING WITH

SPICES

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INGREDIENT TIPS

FLAVOURING WITH

HERBS

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INGREDIENT TIPS

AIR FRYER COOKING TIMES

BENEFITS OF USING AIR FRYER

MEAT

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INGREDIENT TIPS

GROUND MEAT

VEGETABLES

CHOPPED MEAT

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NAME OF RECIPE

COUNTRY OF ORIGIN

INGREDIENTS

.......................................... SERVES

.......................................... DIFFICULTY

.......................................... REVIEW

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VEGETERIAN

DIARY FREE

LOW CARB

GLUTEN FREE

PREPARATION

.......................................... TIME TO PREPARE

.......................................... TIME TO COOK

.......................................... COOKING TEMP

.......................................... TOOLS & UTENSILS

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NAME OF RECIPE

COUNTRY OF ORIGIN

INGREDIENTS

.......................................... SERVES

.......................................... DIFFICULTY

.......................................... REVIEW

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VEGETERIAN

DIARY FREE

LOW CARB

GLUTEN FREE

PREPARATION

.......................................... TIME TO PREPARE

.......................................... TIME TO COOK

.......................................... COOKING TEMP

.......................................... TOOLS & UTENSILS

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