East Africa Chef Magazine Issue 2 by Sam Morara

EDITION #02

2019: 30-31 AUGUST

Preparing food safely

Female chefs shifting kitchen culture KITCHEN ESSENTIALS

CREATING A FUNCTIONAL KITCHEN

HOW TO

CHEF PROFILES

INGREDIENT TIPS

How to find A CHEF for your restaurant

Real CHEFs REAL SUCCESSES REAl LIFES

FLAVOURING YOUR FOOD WITH SPICES

DON’T MISS! A ONE-STOP EVENT SHOWCASING the very best suppliers of MATERIALS,

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CONTENTS 08

KITCHEN STAFF Where can you find your new chef?

MANAGEMENT Teamwork in the Kitchen

FOOD SAFETY

Preparing food safely

RESTAURANT 8 Fonda NBO: the soul of authentic Mexican food 8

THINKING ALOUD Female chefs are shifting kitchen culture

CHEF PROFILE CHEF Cynthia Kurui

CHEF Rami Saloum

CHEF Timothy

CHEF Philip

CHEF Malachi

CHEF Philip

CHEF Aziza

CHEF Dennis

CHEF BINTA

CHEF Yasmin Adan

CHEF RECIPES CHEF AZIZA ABDUL - BOMA HOTEL

CHEF TIMOTHY - FONDA NBO

CHEF PHILIP HEKA - THE ONE WATAMU BAY 43 STUDENT CHEF - BUKKI BROWNS

CHEF JAY - FONDA NBO

KITCHEN ESSENTIALS

INGREDIENT TIPS

.........

KENYA NATIONAL TOURISM

COMPETITION

EDITORâ&#x20AC;&#x2122;S NOTE in the industry, and how they have significantly influenced the kitchen journey in Africa. We believe a keen look at their biographies and their work will give a good insight on the behind-the-scenes at the kitchen place. This clamor has yielded not only good stories to savour, but has also helped the editorial team generate other exciting stories, including one on female chefs. It sounds ironical that in our homes, women are the ones who do the cooking, but when it comes to the commercial kitchen, its mostly men who are the helm. We have explored the possibilities and the development of the kitchen place, especially with the realities of an emerging breed of women chefs in the commercial kitchen space. Would you want to know how they cope, and how they have tried to push their way into the heart of the industry? Then this is the copy you must read. We have not forgotten to carry other stories that will help you improve your kitchen space. We have also delved into the art of recruiting the right chef for your kitchen, as well as other kitchen essentials on how to make your food.

Momentum is with us

ime truly flies. It is just the other day that we successfully held our first Bakery & Pastry Expo, yet we are about to hold the second edition already. It seemed like eternity, but time waits for no man.

As we celebrate this milestone, we have also come good on our promise to release the second and most anticipated edition of the East Africa Chef Magazine. This is a defining edition for the industry, and we urge you to come along and share with us in the delight of the kitchen place. Apart from preparing the industry for the Bakery & Pastry Expo, this edition has largely given room for coverage of several chefs

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

The chefs we have profiled were kind enough to give us their recipes, and Iâ&#x20AC;&#x2122;m sure you will be delighted by their special selections; and how preparations matter at the end of the day when you desire to get it right with your food. In this edition, we have given a special coverage to one of the leading Mexican restaurants in Nairobi, Fonda NBO. Our team had the opportunity to meet the amazing team of chefs at Fonda NBO, led by the Chef Timothy, a man full of charisma and remarkable knowledge of the Mexican foods and authentic cuisine. If you are looking for authentic Mexican cuisine, you do not have to rack your brains. Fonda NBO at the Roselyn Riviera is the place to be. We hope this copy will open your world to new possibilities at the kitchen place. We wish you well as you read.

Oliver Odhiambo

Managing Editor

The East Africa Chef Magazine may not be copied, transmitted or stored in any way electronically or otherwise without the prior and written consent of Infobox Media. All correspondence to the Editor is assumed to be intended for publication. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form by any means without prior written permission of the InfoBox Media.

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

KITCHEN STAFF

FINDING a Chef How to Find a Chef for Your Restaurant

iring a chef is one of the biggest challenges for a restaurateur. Finding a capable, competent, and hardworking chef for your restaurant can feel like looking for a needle in a haystack. Despite the challenges, hiring the right chef is a vital part of your businessâ&#x20AC;&#x2122;s ability to succeed. On any given day, this employee will do more than prepare food. A chef trains new staff, oversees cooking processes, develops menus, and provides input in marketing decisions affecting the restaurant. In short, the chef provides leadership and direction in a restaurant.

Who are You Looking For?

Even temperament

The first step in finding a chef to hire is knowing who you are looking for. Start by choosing the specific type of cuisine that will be prepared. This helps match their capabilities to your needs. For example, a Brazilian steakhouse would have little need for someone trained in Mediterranean cuisine. If your restaurant is preparing multiple types of cuisine, then it will be necessary to clarify what type of food applicants will need to prepare.

Restaurants are going to have days when everything goes wrong. How your chef reacts in these scenarios will play a part in how the rest of the staff responds. Having someone who is calm and collected under pressure will help keep your kitchen running smoothly on high-stress days.

While most people with a culinary degree should be able to prepare high quality food, not every one of them holds the leadership skills necessary to run a successful kitchen. Here are a number of qualities to look for when interviewing applicants.

Ability to train staff Staff Experienced and qualified chefs should also be good educators and trainers. They are responsible for showing new hires the ropes. They know how to use all the restaurantâ&#x20AC;&#x2122;s equipment, and can teach a new employee how to properly use this equipment as well.

Eye for quality Chefs set the standard in a restaurant kitchen. Having someone who is willing and able to do whatever is necessary to complete the job will have a trickle down effect on the staff below them. Along these lines, hire a chef that expects only the best food going out the door. Regardless of how great the ambiance,

KITCHEN STAFF presentation, and atmosphere, if the food is not prepared properly, the customer will have a negative impression of your restaurant.

Attention to detail Menu On top of everything else, they are responsible for being detail oriented. They write specials, contribute to menus, and need to read and order inventory correctly. Imagine the frustration of a restaurant owner who discovers their chef over ordered perishable ingredients because he or she didn’t correctly read the inventory.

Computer skills

Where can you find your new chef?

First and foremost, there are a few risks associated with hiring a chef for your restaurant. Namely, chefs may decide to quit if they find out that you are actively trying to replace them. Having a chef suddenly leave can cause a restaurant’s food quality and preparation speed to rapidly deteriorate.

Going hand in hand with attention to detail, chefs must have good computer skills. Proficiency in Excel spreadsheets will allow them to cost recipes and check menu profits. Typing skills, and an understanding of Word documents, will allow them to create new menu layouts. Also, knowing how to use social media would enable them to become a valuable part of the marketing process for a restaurant.

Also, your competitors may capture more patrons by taking advantage of the fact that you are without your top employee. Should you find yourself in this position, you will want to find a replacement quickly. Poor food quality and long waits that afflict restaurants are costly to the bottom line. To help avoid being in this situation, use one of the following options:

Experience and shared philosophy

Agencies are great at finding replacements discreetly. This way, your current chef and competition won’t catch wind of the fact that you are looking to hire. As an added bonus, many recruiting agencies do not collect payment until a replacement is found and hired.

Having someone who graduated from a reputable culinary school or has many years of experience is fantastic! However, a chef should have similar views as the owner on what qualifies as good customer service. Having a chef who has high standards in customer service, and the experience in culinary excellence to back it up, will help create a superb dining experience for your guests.

Use a recruiting agency

Hire internally Oftentimes, sous chefs have the necessary degrees and are familiar with all the tasks of being a chef. As an added benefit, hiring within often boosts company morale because of two reasons. First, employees like the feeling of upward mobility and having room for growth. Secondly, hiring a known person within the company lessens the fear of having a new boss.

Use word of mouth advertising Talk to your suppliers; they may know someone who is looking for a change. While this certainly isn’t discreet, word of mouth can be one of the best ways to hire a chef.

Post an ad online Job posting websites and social media groups are great for tossing a wide net to try and catch potential applicants. Should you still want to keep it quiet that you are looking to hire, post anonymous job postings called “blind ads.” By posting a blind ad you gain the advantage of fishing in the large pool of applicants without alerting current staff or competition.

Retain who you have. Lastly, if you are able to do so, retain your current chef! A lot of time and effort goes into hiring a chef. Taking strides to show appreciation, giving incentives, or promoting your chef’s name can go a long way in keeping that valuable employee on your payroll. By retaining your chef, it is possible to avoid the headaches and costs of trying to hire and train a replacement.

MANAGEMENT

By Elijah NJENGA

teamwork in the Kitchen

t is in the kitchen where food is prepared. It happens to be the heart and soul of food business. A little mishap in food preparation leads to a major backlash on the part of the kitchen team from a disappointed customer.

The customer who happens to be hotbed and jewel of business success never minds who erred, and how. It is therefore rudimentarily important to have a kitchen team that works meticulously together to maximize their efficiency. Great teams aim for perfection to find excellence. The Executive Chef should not only attract energetic, talented and focused chefs and support staff but also enhance team cohesiveness. It is therefore vital for the kitchen operatives to gel as a team for optimum performance. Below are universal and fundamental ingredients of a great kitchen team:nn

The Executive Chef acts as the manager and the team leader. It is paramount that the team should trust and be ready to support each other to enhance overall success of kitchen operations. It has been said that “respect is not bought, but earned”. Although some of the kitchen colleagues may have superior knowledge and experience, they should recognize contributions and role played by their juniors. It

has been demonstrated that when there is mutual respect in a team, the productivity increases and support is readily available. Communication should be endto-end. There should be clear and timely communication from the Executive Chef down and vice versa. This is to allow expediency of the kitchen processes, which are often time-scheduled. To have an edge and be abreast with the industry trends, continuous training is imperative. Great teams are always eager for improvement. Notwithstanding their rank, everyone should be open to learning, particularly due to versatility of technology and market trends. When a team wins, the cerebration should be universal and equally. And in the event of disappointment, the team should own up and should not finger point. Any correction of an error should be done with respect and professionalism. Great teams encourage each other. They do not pull each other down. The difference between great teams and other teams is that they share dreams, knowledge, pain, successes and opportunities. The Executive

Chef should not only be the manager but should be an inspiring leader. Great teams uphold strong work ethics. They understand the importance of essential values in their work. They prescribe to teamwork, responsibility, hard work, accountability, integrity, etcetera. Great work ethics supersede experience.

Moving forward, there is an old adage that goes: “If the kitchen is too hot, get out”. From time to time, there will be pressure in the kitchen from superiors. However, it should be taken positively that the Executive Chef wants the best for the team. Further, being on top of the kitchen chain, the Executive Chef has a better understanding and view of the kitchen operation that is borne of knowledge, experience and responsibilities. Success or failure of the kitchen operation rests on the shoulders of the Executive Chef. He should always inculcate teamwork for seamless flow of kitchen processes. The buck stops with the Executive Chef, the Chief Chef. The Kitchen will never be too hot for a Chef. The Kitchen will never be too hot for a Real Chef, period. The Author works for Scaling heights HR Ltd, which is a strategic partner of the East Africa Chef Magazine.

FOOD SAFETY

Preparing food safely I

t’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.

Wash your hands Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water: nn nn nn nn nn

before starting to prepare food after touching raw food such as meat, poultry and vegetables after going to the toilet after touching the bin after touching pets

Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily.

To help stop bacteria from spreading:

This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see ‘eat within two days of opening’ on the label.

Use-by dates

You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.

Keep worktops clean Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly. You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food. Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching: nn nn nn nn

other foods worktops chopping boards knives

whether it needs to go in the fridge.

nn nn

don’t let raw food such as meat, fish or vegetables touch other food don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else cover raw meat or fish and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods don’t wash raw meat before cooking wash, peel or cook vegetables unless these are described as ‘readyto-eat’ on the packaging

Check the label It’s important to read food labels to make sure everything you’re going to use has been stored correctly (according to any storage instructions) and that none of the food is past its ‘use by’ date. Food that goes off quickly usually has storage instructions on the label that say how long you can keep the food and

You will also see ‘use by’ dates on food that goes off quickly. You shouldn’t use any food after the ‘use by’ date even if the food looks and smells fine, because it might contain harmful bacteria.

Best before dates The ‘best before’ dates marked on most foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture might begin to deteriorate. An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you ill. If you do intend to use an egg after its best before date, make sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.

RESTAURANT By Editorial TEAM

Fonda NBO the soul of authentic Mexican food

n this edition, East Africa Chef Magazine features Fonda NBO Restaurant, which is the leading Mexican Restaurant in Nairobi in as far as authentic Mexican food is concerned. The restaurant, which is situated at the Roselyn Riviera Mall along Limuru Road, has earned a huge reputation as a first stop for all who want real and authentic Mexican food.

Our team met with the Executive Chef of Fonda NBO, Chef Timothy Angwenyi who was more than glad to host us to lunch as we marveled at the beauty that is Fonda NBO Restaurant. This is a unique piece of art, and a restaurant with a traditional aura of Mexican lifestyle. Chef Timothy is happy to share with us the history of the restaurant. Fonda is a synonym to words like ‘bistro’ and ‘inn’. However, in Mexico, Fonda began as a place where locals (passers-by & neighbors) can enjoy authentic food from locally sourced ingredients based on age-old recipes (dating back to the Mayan age). This was traditionally done in homes but has now evolved to comfortable upscale surroundings and even towns.

Authentic home-cooking Fonda NBO brings that authentic homecooking to Nairobi with its vibrant and whimsical décor, which includes a skull wall, cobblestone floors, architectural arches, open kitchen, delicious salsas and a Mole Poblano (a mix of Mexican chilies, nuts, tortillas, dry spices and chocolate) that inspired us to write about this establishment in the first place.

is called a “fonda”. Funnily enough the word actually originates from Arabic, meaning tavern or inn. In Mexico, a Fonda is equivalent to a “bistro” in Paris or a “trattoria” in Italy. More than that, Mexicans use the word to describe a place where people can enjoy fresh food from locally sourced ingredients based on age-old recipes in casual and comfortable surroundings.

Evolved over time

So what is a Fonda, anyway? A question at the forefront of most people’s minds when they first hear the name of this imposing restaurant.

The quintessential Mexican Fonda evolved out of the homes and dining rooms of women who would cook a basic three-course meal for neighbors and passers-by. The Fondas of yore were homely places serving classic food in clay plates on plastic doilies. The quality of food and value for money meant that Fondas soon came to dot the streets of every city across the country.

Fonda in Latin America means different things, depending on which brand of Spanish you know or speak. In Chile, a public gathering to celebrate a holiday

Today, Mexico is full of Fondas and just like the trattorias and bistros of Italy and France, the concept of a Fonda has now broadened. The new-age Fonda is a

the soul of authentic Mexican food full-service restaurant offering the same high-quality classic Mexican soul food in casual but more upscale surroundings. The consistency seen at Fonda NBO is un-believable. The colours, materials used, decor, utensils, architecture etc. It is all one. For Fonda, colours of: red, blue and yellow are seen throughout. The ‘O’ in the word ‘Fonda’ is designed in such a way that it has the restaurant logo. This logo is made from a ‘molcajete’ which is a Mexican stone tool (mortar and pestle) for grinding spices. In it, are chilies shaped in an ‘X’. Chilies are very important in the cooking of nearly all Mexican meals. “In as much as everything at Fonda NBO accurately depicts a restaurant in Mexico, all materials were sourced locally,” says Chef Timothy. “An integral part of Fonda is its commitment to buying local products; be it potters, carpenters, glass makers, artists etc., it is all local.”

Locally sourced Chef Timothy and his amazing team is keeping things local with chilies from Mexico, but grown in FONDA’s own farm in Kenya. From the earthen crockery to the whimsical art pieces on the walls to the hand-painted tiles, the owners of FONDA have painstakingly sourced everything from Kenyan artisans. Located at Rosslyn Riviera Mall, it’s definitely worth the trip. Try the Mole Poblano de Pollo, and the Uchepos, which is like a sweet corn tamale. The setting of a typical Fonda in Mexico is along the streets. This way, the place is often busy and has other shops surrounding it. This has been shown at Fonda NBO through the open display with branded ceramics, glasses, tiles and clay utensils. There are three sitting areas at Fonda: El Mercado, La Veranda and La Zona Cultural. El Mercado is the area you meet once you walk in to the restaurant. The design allows guests to feel the hustle and bustle of a typical Mexican marketplace. The open kitchen gives the guests a chance to see how the talented chefs prepare the Mexican dishes. While

Fonda NBO

on your high seat at this long farm table, you get to see the whole Fonda kitchen; which we must say is, sparkling clean. Second is La Veranda that houses the bar and several tables and chairs. This area appreciates classic Mexican architecture and gives the guests a chance to experience a Mexican outdoor sitting area. The famous inspiration wall set on a bright yellow wall draws all the attention. The black and white images of Mexicans doing various activities that revolve around the kind of food put before you were taken by the directors on their quest to learn more about Mexico, the people, food and restaurants!

A sure commitment Eventually, when we sit down for the lunch, Timothy is all smiles for having given us a little bit of hindsight on the restaurant. But there is more. “At FONDA NBO, we are committed to delivering Authentic Mexican soul food made from the finest of locallysourced organic ingredients,” he says with pride. “Here you will embark on a journey to Mexico that is at once exciting and homely. Wholesome, authentic and intensely flavorful dishes and drinks served in traditional pottery and glassware will titillate all your senses. The warm comfortable, rustic family

the soul of authentic Mexican food thigh or in some delicious tamales steamed in banana leaves. Mexican cuisine is vast but all feature the use of fresh local ingredients and traditional preparation methods. The benefactors of Fonda NBO, Roho Hospitality Ltd have continued to invest heavily in the Restaurant to ensure the concept completely resonates with their core values. The warmth, casualness, the freshly cooked food, using age-old recipes – there could not have been a more perfect fit.

environment is reminiscent of both today’s and yesterday’s Mexico.” Around the world, people often talk about Mexican food as a singular culinary concept; the reality is that there is no such thing as one type of Mexican food. The depth of this cuisine, which was listed as an intangible cultural heritage by UNESCO in 2010, needs time to discover, savor and enjoy. Fonda NBO hopes to give you that time. “Our hope is that we can finally make the intricacies of this food an adored cuisine in Kenya and over time showcase the depth that is “Mexican Food”. Mexican cuisine is a global food trend that has seen its popularity grow strength-tostrength thanks to its street food appeal, traditional culinary techniques, and unique ingredients. It’s the “in” thing right now,” Chef Timothy adds assuredly.

Finally in Nairobi At the East Africa Chef Magazine, we are happy to report authentic Mexican food has officially arrived in Nairobi! No, we are not talking about just burritos, guacamole, re-fried beans, tacos or nachos. Think beyond the quick preparation dishes that have been popularized already. Traditional Mexican culinary techniques are time consuming, labor intensive and require many ingredients. Rich, thick, complex, chocolate-tinged, and approximately 30 ingredients make up Mexico’s National Food, Mole Poblano. The preparation of this concoction usually begins a day ahead: chopping, grinding, roasting, and blending. The fragrant sauce is then boiled for hours and reduced to a thick, aromatic, subtly sweet and savory sauce that’s perfect for a juicy roast chicken

“At Fonda NBO, we have specifically taken the essence of what a Fonda is and brought it to Kenya – the care, affection and attention to detail will hopefully be evident to all our guests – in the preparation of our food, in the way we have designed the restaurant space.,” says Chef Timothy. “Our goal now is to make Fonda NBO, the best neighborhood Mexican restaurant in the city – a place you can turn up to in your sweats and a t-shirt, a place you go when you want to go out but still be at home.”

A sumptuous meal It would be strange if we didn’t indulge you a little on what Chef Timothy served us for lunch. For the main writer of the story, there was a sumptuous serving of Filete De Res, which is basically marinated beef filet served with Mole Poblano, lentils, green beans, papas (potatoes) and three tortillas. Tortillas are soft and nutritious flatbread made from nixtamlized dry corn kernels. The writer’s colleague was served with chicken, rice and beans and three tortillas. But before this heavy meal,

the soul of authentic Mexican food

we had been entertained to a bowl of freshly-made crisp tortilla chips. We were wowed by the authentic taste of this meal. We devoured it with pleasure, knowing all too well that we were sold on the menu. We promised to come back for more. Chef Timothy was still kind enough to divulge further information which we found very useful. He said in every Mexican meal, you will not miss some key ingredients including the Mole Poblano, which is made of 30 ingredients as revealed. There are plenty of chilies in there. You will also not miss beans and corn. Other ingredients will solely depend on the dish or the serving. He’s also glad that there’s great teamwork in the Fonda NBO kitchen, and the chefs have developed a strong and closely knit working relationship, which has ensured they are very successful at what they do. “We are a great family here in our kitchen. That has made our engagement very fruitful and exciting. All the kitchen staff members are happy because we inspire and motivate one another a lot,” he concludes as we rise up to leave. As we are escorted out of the restaurant, we are sure there’s a next time at Fonda NBO because the authenticity of the Mexican food here is outstandingly exemplary.

CHEF TIM,

Executive Chef of Fonda NBO

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THINKING ALOUD

Female chefs are shifting kitchen culture

hether any restaurant fails or succeeds depends in large part on the chef and the quality of food presented to the public. In years past, whenever someone was discussing a new up-and-coming eatery that provided a wonderful ambiance coupled with delicious plates, people automatically assumed the chef was male. This ideal has been reinforced with movies feeding us images of male chefs slinging pots across a hot stove and hollering directions across a bustling kitchen. This notion, however, is quickly changing as more female chefs are making their mark on the cooking scene. Having women in the kitchen is having impacts on the camaraderie and culture found behind the scenes. Here are some incredible ways female chefs have moved us into new territory in commercial kitchens.

Respect is a Given Industrial kitchens, in general, are highly competitive environments, where the only way to work your way up is to earn it. Even now, with more female chefs taking charge of kitchens across the globe, this basic principle still stands. Cooking may feed the soul, but for many, working in those kitchens was very draining. Verbal abuse and high stress were markers of kitchen culture with

berating or yelling expected as hallmarks of an average day. I n many kitchens, basic respect is not considered a necessity and will only be given once the head chef feels it has been earned. Luckily, as more women move into positions of power, these standards are changing. Mistakes are being handled with patience rather than screaming and debasement. In female-run establishments, sous-chefs and cooks treats other members of the kitchen with politeness and respect. This positive work environment is allowing creativity to flourish, which maintains a much higher rate of job satisfaction.

Proper Manners Changes in the kitchen culture are reflecting changes in what is socially acceptable in the wider world. Ladies

everywhere are taking a stand against mistreatment and harassment in all aspects of their lives, and they are also taking this ideal into the kitchen. Many individuals in the food industry are young and learn how to behave appropriately in the kitchen from their peers. In male-dominated kitchens, there can be a frat mentality that accents interactions between staff at different levels in the hierarchy. Many individuals note that, in kitchens where women are at the helm, a significant portion of their training involves conversations about manners. There are interactive discussions to teach new hires how to act like an adult in the kitchen. These conversations cover fundamental human rights, how to respectfully joke in the kitchen, and how to interact with both superiors and subordinates. These skills allow younger people to learn how to act in all situations, not just at work. This method provides a life-skill that garners them respect and positivity in all aspects of their lives. These women are helping to bring the golden rule back to the forefront by reminding us all to “do unto others.”

THINKING ALOUD

Chef Cynthia Kurui Intercontinental Nairobi

Cutting Loose This new ideal of consistently offering a positive work environment has already had a fantastic impact. Since there are fewer negative repercussions and a widerange of support is standard in femalerun kitchens, creative juices are flowing. By breaking loose of conventional operating standards, women are telling their staff the old way does not have to be the “right” way. Now there is an increasing number of innovative cooking techniques and a broad range of exciting flavor combinations that are popping up in female-led kitchens worldwide.

Caring Caring about the feelings of others is a quality most women have in spades. Ladies like knowing their staff is doing alright. In traditional kitchens, the staff is given instructions to “leave their personal business at the door” as soon

as they arrive on-site. This new shift in staff culture is tossing out that outdated expectation in favor of a new approach: empathy. Female chefs are allowing their staff to share private concerns in their work environment. This gives co-workers the opportunity to become more close-knit. It has been scientifically proven that staff who feel supported will work harder and happier in the long run. Female chefs are also more attuned to issues that primarily pertain to women and are actively working toward ameliorating them in their kitchens. A prime example of this is maternity leave. The restaurant industry does not currently have any regulations requiring paid maternity leave. Many women in the industry are working toward enacting policies in their kitchens to allow for paid leave.

Final Thoughts Female chefs are making positive marks in kitchens in a global way. They are moving up into traditionally maledominated positions, showing the world all they have to offer. The presence of women in positions of power is trickling down into all aspects of commercial kitchen culture. The addition of patience and empathy are creating positive work environments that produce happier workers and innovative, delightful dishes. With more women becoming restaurateurs and running operations behind the scenes, we can look forward to seeing positive changes abound in restaurant culture. Allowing for more individualism and understanding is going to go a long way toward more enjoyable work environments and happier customers.

CHEF PROFILE

Chef Cynthia Kurui Intercontinental Nairobi

CHEF PROFILE

.........

I am a 24 year old, who is passionate about everything culinary.

KENYA NATIONAL TOURISM

COMPETITION

I have always had an interest in food and how it represents different cultures, and places It all began from watching a show by Jamie Oliver, I was mesmerized by his unique flair and how he embraced various form of cooking techniques. This led me to join Kenya Utalii College to pursue my career in Culinary Gastronomy, then later joined Intercontinental Nairobi. Having the opportunity and exposure working at the Intercont and under the guidance and mentorship of my current Executive chef Simon Wanjau has enabled me experiment and explore different meal pairing and creating my own signature dishes I was also part of the team that catered for the then president of United States Barak Obama at state, and many other head of states

My menu was as follows Cocktail of mango and Prawns With salsa Verde ****** Herb and pepper crusted Beef Medallion Vegetable parcel, Pomme fondant and brandy butter jus

The competition I won was under the international category, having come 3rd position two years back challenged me to get the Gold medal that I truly believe was meant for me. The Kenya National tourism competition is the most prestigious and respected culinary contests currently in Kenya, held at the Utalii College every year.

The Competition There were 46 contestants from various top hotels around the country; we had 3 hours to prepare a 3 course meal from a mystery basket which are ingredients kept away from you until you get to the place and you are only allowed to use ingredients from the indicated items

***** BUTTERSCOTCH TOWER With a mixed berry compote and pulled sugar.

Any competition is always more about gauging your skills in menu preparation and presentation than winning. For me, winning this competition justified the hard work that my chefs have put into training me, and all the hard hours that I have put in to become a great chef. I have many more competitions, God willing, and look forward to the particular challenges of the future.

CHEF PROFILE

CHEF Rami Saloum Group Executive Chef, City Blue Hotels

am proud to be the Group Executive Chef at City Blue Hotels, a homegrown chain of hotels with a footprint in Kenya, Uganda and Rwanda. Considered one of Africa’s fastest growing hotel groups, we will soon be entering new markets across the continent in the coming months and growing our presence in the countries where we have existing hotels.

We currently have nine Food & Beverage outlets in our repertoire including some of the most recognizable names in their respective cities, e.g Cafe Mamba in Kampala, Uganda and The Bistro in Kigali, Rwanda. Our multicultural kitchen staff in each country makes it possible to have dynamic international menus with everything from local, Levantine, European and Pan-Asian cuisines. I have won awards in the past, and the one I remember the most is the one for Top Chef Middle East, Season 1, where I came third. Apart from being the Culinary Director and Group Executive Chef at City Blues Hotels, the following are some of the places I have worked in before; Culinary Director /Group Executive Chef: The Big Five Breweries LTD (Brew Bistro & Lounges) Nairobi, Kenya; November 15, 2016 – to May 24, 2018 Top Chef Middle East: I was chosen as 1 of the top best 15 chefs in the Arabic world and I was participating in Top Chef Middle East on MBC TV Executive Chef/ F&B in charge: Grand Excelsior Hotel Dubai; January 4, 2014 – November 1, 2016. Executive Chef: Moevenpick Hotels and Resort (The Square Dubai): Pre-opening team; August 1, 2012 – January 1, 2014. Group Executive Chef and Operations Manager: Quarto /Moka Restaurants and Lounge /Café Moka Catering (UAE)Dubai, Abu Dhabi, Sharjah, Ras Al Khaymah; Feb 15, 2011 – July31, 2012. Decision Maker’s TV: I have my own cooking show every day @ DM TV @

12:30 in the afternoon (every Ramadan), In this show I explain and show how to do the Arabic + continental food step by step and in an easy way. Chef De Cuisine (Banquet and Arabic): Moevenpick Hotels and Resort: Preopening team; Jan 2, 2009 – Feb 11, 2011.

Demi-Chef De Partie: Four Seasons Hotel and Club (Syria) Pre-opening team; Jan 15, 2000 – Dec 10, 2001. Commis 1: Al Cham Palace Hotel and Resorts (Syria); July 01, 1997 – Jan 13, 2000

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

Sous Chef: Raffles Hotels and Resort (UAE) Pre-opening team; Sep 13, 2007 – Dec 4, 2008.

Yes I did, Syria Damascus and UAE, Dubai

Dubai TV: worked with celebrity Chef Osama El Sayed for two years in creating new recipes and publishing some of his best-selling cookbooks.

Moka Abu Dhabi, Zuma Dubai, Brew Bistro Nairobi, Fat Duck Yemen/ Moevenpick

Chef De Partie: Jumeirah International Hotels and Resorts (UAE) Pre-opening team; June 13, 2004 – July 15, 2007. Armed Forces Officers Club (Syria); Dec 15, 2001 – April 15, 2004.

Very busy fast food restaurant in Lebanon

What restaurants have you worked at?

What was your first job in food?

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

CHEF PROFILE

What’s your favorite thing about being a chef?

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

for your family to make up for the time you’re not with them?

Cooking, and to see the smile of the guest face while they are eating

Mountain climbing

It’s depends on the situation: I do for them Pizza, Rock salt baked Salmon, cake or BBQ

Did you have an “aha” moment when you knew you wanted to be a chef? Since I was 6 years old, used to watch cooking shows, then when my mum is out of the house I try to cook some, then one day all the family tasted one of my dishes and they liked it then I had that moment, aha I want to be a chef.

Best advice you ever got? Work with the best to be the best

What’s the strangest thing you’ve ever eaten? Crispy fried Centipede, and I liked it

What’s your favorite ingredient? French Seabass Fish

What’s your favorite tool in the kitchen? Fire, wok

What is your favorite thing to do when you’re not cooking? Playing with my son

How do you deal with kitchen pressure? It depends on the situation: some I get angry and start shouting, some time I get way more energetic and help everyone just to finish on time.

Tell us a funny story from the kitchen

How did becoming a chef change your life? Your direction? Most of the time I’m busy especially in festival season and weekends, so socially become less active

Last birthday of mine, team pretended that they don’t know, then all of sudden I’m covered with chocolate and the staff singing happy birthday song for me.

What has been the highlight of your career so far?

Who would you like to meet?

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

Chef Marco Pierre White

Who would you like to cook for? Chef Marco Pierre White

What was the hardest thing for you to learn? Or is there something you just can’t get right? Hardest thing to do is those tiny tine flowers using sugar dough with my big hands

Is there some little something you do

Being the group executive Chef for such company City Blue hotels in 3 countries

To own and run a restaurant when food comes from the heart

Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.” Add some white vinegar or lemon juice when you are boiling egg so it can remove the shell easily.

CHEF TIP When you have very tough meat, add some kiwi fruit with some yogurt in blinder and marinate that tuff meat for few hours, it will make it soft like butter

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CHEF PROFILE

Chef Timothy Makana Angwenyi

Executive Chef, Fonda NBO

hef 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 boarders.

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 Chefs Culinary Institute Nairobi as a Chef Instructor cum Kitchen Lecturer mentoring and coaching up and coming chefs, also training Chefs.

He has worked as Executive Chef and Consultant for some Kitchens. Currently he is the Executive Chef, Fonda NBO, an Authentic Mexican cuisine Restaurant in Nairobi which is owned by Roho Hospitality. He has also worked as an independent trainer of chefs and has consulted for some hotels and

restaurants with a mission to improve service delivery within the hospitality industry through capacity building. This is his brief story to us; Culinary school: Kenya Utalii College, Penn Foster Career School and Institute of Human Resource Management.

Worked at: 748 Air Services, Riders Lounge Acacia, Kongoni Camp Nanyuki, Afex Kenya/ South Sudan, Welcome In Hotels, Diani Sea Resort, Tiwi Travellers, Southern Palms Beach Resort and Neptune Hotels.

CHEF PROFILE

Awards My first job in food: Breakfast Commis Chef, which I took up after completing my in-house training. When I was a kid: My dad was a Manager at the Hilton, Nairobi. We used to go there for lunch or dinner, and would admire what the chefs were doing in the kitchen. Their uniform was also attractive and appealing. I was literally drawn to the art.

My favorite thing being a chef: It has given me a chance to meet different people of different cultures. I have travelled to many places I never thought I would ever visit, and I have been entrusted with amazing resources to manage which have helped me become a shrewd and visionary manager in the kitchen place. I also marvel at the fact that the food I make has often turned out good, and to see clients enjoying their meals and offering complements for the good food, really gratifies my heart. Finally, when I’m able to meet my employer’s aspersions in regard to the business, it gives me reason for gratitude knowing that I understand the mission vision, and the financial targets given.

When I knew I wanted to be a chef: Back in high school, we used to try some recipes for my siblings using my big sis cookery book and they did come out remarkably well. After school, I tried my hand at football and the Matatu industry before realizing I wasn’t cut out for it. Following a road accident that was a wakeup call to me; my father decided it was time to get me started on the kitchen. He appeared to know what would really suit my life. He enrolled me at one of the hotels based at the coast for in-house kitchen training. From then on, my career as a Chef began to take root, and I have never looked back ever since.

Best advice: Have passion in what you do, and always work smart. Take time to grow your career as you master every step of progress every day; and approach

every single day as a sure opportunity for learning. You should also learn from mistakes as they are responsible for improving you career to make you ready for tomorrow.

Strangest food: Tortitas de huazontle and cactus (nopales) Favorite ingredient: My favorite ones are Cummin, Thyme, Turmeric, onion and garlic.

Favorite tool: A chef’s knife. This is my most important tool in the kitchen.

a meal for him would not only be my pleasure, but an occurrence beyond my wildest dreams.

My hardest thing to learn: Fixed mindsets in the hospitality industry.

Something I do for my family: Cooking for them, spending quality time with them; training my wife on some dishes, and engage my son in cooking sessions.

How being a chef changed me:

God willing, I’d like to realize all the goals I have set to achieve in this life.

I look at life from a much deeper perspective these days. I have grown tremendously at a personal level, and I have more understanding of life. I have appreciated many things I used to take for granted, and that has come in the form of mentorship, training, designing, entrepreneurship, business management, food safety, purchasing, leadership and discipline and well as people management.

How I deal with kitchen pressure:

Highlight of my career:

What I do when I’m not cooking: Doing research for new recipes, new food trends, tips for kitchen management and learning about emerging computer software and apps.

What I would like to do before I get too old:

Planning well in advance helps a lot. The checklist is a living tool in my kitchen as well. Responding in a professional way to any issue arising during shifts is also very critical in ensuring all manner of details and the work load is handled properly in those trying circumstances.

I thank God for everything in this career. I have managed kitchens as an Executive Chef, designing kitchens and helping set pre-opening sops; I have been an instructor chef and a kitchen lecturer, restaurant consultant, and staff training for some kitchens.

Who would I like to meet:

My ultimate goal:

Heston Blumenthal, a famous and renowned British celebrity chef. I love his cooking style. He is remarkable, exceptional and on another level in the business.

Who I’d like to cook for: Former US President Barack Obama. He’s a man I have immense respect for because of his achievements. Preparing

My ultimate goal is to run my own kitchen consulting services. I’d like to open a fully equipped kitchen lab, an artisan style bakery or if possible, design a kitchen software that’s custom-made to help with sourcing for ingredients and equipment available locally, and which are 100% suited to our market requirements.

COOKING TIP: Boil beans with epazote as it helps reduce the gas and bloating experienced from eating beans. 25

Puratos, Belg for Bakeries, Chocolatiers.

gian baking products Patisseries and .

CHEF PROFILE

CHEF Philip Heka Karanja

Executive chef, The One Watamu Bay

CHEF PROFILE

Awards: Awarded a certificate of competence by the embassy of Saudi Arabia, in Dubai

Bio: A father of three; Kimberly Nyambura, Christine Wambui and Joseph Karanja. I’m a chef by profession. Growing up, I always wanted to be a chef, but my father was against it, and suggested I study IT and Accounting. After which I went to pursue food and beverage production in Kenya Technical University, hence joining the culinary world. Did you go to culinary school? Yes, I went to Kenya technical University. Restaurants I have worked in

Tamarind Group of Restaurants Carnivore Restaurant: Where I learnt how to prepare various game meats, catering event preparations, working in the hot kitchen and the pressures that come with it. There, I also excelled in grilling, courtesy of the late Chef Kimani, who was my mentor and good friend.

Tamambo, The Mall Westlands Where I got better in the kitchen and gardmange and learnt a lot under a very experienced Chef Ngugi.

Tamarind Nairobi

Under Chef Mugo who is very humble, I learnt discipline, seafood preparation and above all, how to humble myself.

Tamarind Mombasa: This exposed me to preparing seafood and various fish dishes. Am always grateful to our executive Chef Joseph Gacheru who I believe is the ‘Kenyan Chef Ramsey’.

Elite Concepts in Marina, Dubai; This is where I was opened up to a new world of fine dining. After three years,

I came back home, and started my own catering as a wild chef.

The One Watamu Bay Resort in Kilifi County: This is a 4-star holiday destination on the coast of the Indian Ocean with 150 luxurious rooms.

What was your first job in food? When I was in college I worked as a cook for an American catholic community in Karen, called ‘Dominican Friars’.

Did you want to be when you grow up? As a child, I always wanted to be a teacher. Favorite thing of being a chef? Imparting and impacting the love and passion I have for good food to my clients, family and staff members, and learning from other people who have the same passion for cooking, as I do.

My ‘Aha’ moment? Was when I would visit Carnivore Restaurant as a teenager, and watch how the chefs would present food with a smile on their faces, the way they would dress up so neatly while serving the guests. I also loved the way the meat carvers would curve various types of game meats from the volcanic grilling pit. I always pictured myself doing the same. The rate of international guest at the restaurant was mind blowing, and the music was just amazing.

Best advice you have received? Was from my father, who always told me, whatever you do, do it to perfection, even if it’s just polishing shoes.

Strangest thing you have ever eaten? Worms, termites and snake

CHEF TIP Nevertheless, eating fresh raw onions or placing sliced onions on one’s chest helps ease constriction of bronchial tubes.

Favorite thing you like doing when you are not cooking? Swimming, food photography, and watching movies.

What would you like to do before you get old? I would like to start an interactive TV cookery show, which gives a platform to both professional and non-professional chefs, to exchange ideas in food and beverage production.

How do you deal with kitchen pressure? I believe in God. I also believe He can never give me a task too hard to handle. Secondly, pressure is an obvious occurrence in the kitchen. Trick is, never let it get personal. Minimize pressure by doing prior preparations.

Which chef would you like to meet? Gordon Ramsey and Jaime Oliver.

Who would you like to cook for? I have had the privilege of cooking for retired president Moi and retired president Kibaki. I would love to cook for, H.E. Uhuru Kenyatta, the current President of Kenya.

Hardest thing that you never seem to get right? Making round chapattis (they always come out in different continental shapes.)

How has being a chef changed my life? One of my biggest challenges as a chef is working during weekends, Christmas season and public holidays, and never getting enough time to spend with family and friends. Since I joined the industry 17 years ago, I have only enjoyed Christmas with my family on two occasions. On a positive note I’m always cautious of where I eat, what I eat, where I buy it from, and how the food is hygienically prepared.

Continued on 31 ...

CHEF PROFILE

CHEF Malachi W Mwaniki

CEO, Chefs Grind

y culinary journey didn’t start at an early age. In fact, I never knew culinary was a career. Just like any other young man I always wanted to be an engineer. When I finished my high school education, I went to work for my aunt who has a catering company in Kenya, which is known us Bella Tents and Catering as I waited for my

high school results.

This is where I was introduced to the kitchen as a steward and later got interest in cooking. Immediately my results came out, I discovered one of my high school friends had joined “cooking school” as I then called it, and I immediately called him and that’s where my culinary journey begun. After college, I had an opportunity to work as an apprentice at Enashipai resort and spa where I was offered a job. After considering my options, I declined the offer and went back home. I later applied to train at Hemingways, Nairobi and immediately secured a position.

Before the 3-month training was over, I was offered a position at the same place and happily accepted. I worked there for two years before getting the idea of starting my own company which I wanted to be different. I decided to choose a line I was good at; MEAT. I did not start a butchery, No. I just decided to be different. I decided on a catering company that would only deal with meat (barbecue). I did my research and I had a perfect idea. Remember my engineering passion? I decided to combine my two passions – culinary and engineering – and that’s where I decided

CHEF PROFILE

CHEF Philip Heka Karanja

Executive chef, The One Watamu Bay

to fabricate my own grill [smoker], and Voila, I was in business. There were challenges but I never gave up. I managed to land a wedding gig that helped me prove some skeptics wrong. Out of this wedding, I got more than five jobs and that’s how Chefs Grind got to where it is. Due to the professional knowledge I have and the positive attitude towards guests, Chefs Grind has grown to become the favourite of many clients. The company has been a success also because of the support from my family [Supreme Chefs] and my close relationship with God. I always commit everything I do in prayers.

... Continued from page 29 My greatest challenge as a chef? Is eating food cooked by other people, and since they know I’m a chef, they expect criticism. But even when the food is not good enough but fresh, I always ask for a second helping.

How I make up to family for lost time? By being with them when I’m free, cooking for them when I can, but most importantly, spending quality with them and ensuring they are all doing okay.

My highlights? I have been able to meet many high profile people, celebrities and different political figures in my line of duty. I have also had the chance to travel a lot, within the country and outside the country as well. I have also had the privilege of heading so many social events, weddings and also working as a private chef. I’ve been a film chef in different TV shows i.e.; MAZA, AZIZA, VASHITA and

MOYO. Working with the film industry has made me realize my strength in photography i.e., food photography especially; and heightened my desire of owning a TV show. As an executive chef at ‘THE ONE WATAMU BAY’, I have enjoyed a lot. This hotel is an area of natural beauty, with tropical beaches, sweeping savannahs and coral reefs. It’s one of the greatest untapped wonders of East Africa. The Watamu coastline is poised to become the next big thing in African tourism.

My cooking tips? It is very dangerous to use onions that were cut a day before, they become poisonous and create toxic bacteria which may cause serious stomach infections because of excess bile secretion causing food poisoning. Nevertheless, eating fresh raw onions or placing sliced onions on one’s chest helps ease constriction of bronchial tubes.

Visit our showroom and get the Industry's best Solutions for all your Baking Needs Location: Silverstone Quarry Godowns, next to Nyoro, Kyang'ombe, Old Mombasa Road Nairobi - Kenya

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Bake Wave Ltd was established by indigenous Kenyans with experience in end-to-end solutions in the Baking Industry and Food Processing. On the Baking line, we have partnered with one of the leading companies in Turkey, Porlanmaz, being the sole distributor in East and Central Africa. In less than two years we have established 25 bakeries in Nairobi, Juja, Nyeri, Nyahururu, Meru, Njoro, Kisii town, Keroka, Kisumu, Kilifi, Kapsabet and Nandi Hills. We are in the process of rolling out a strategy for empowering schools and institutions to open affordable, functional bakeries that will produce bread and confectionery for own consumption and selling within their environs, therefore improving their bottom line. Vision To be recognized as a leading solution provider in the Baking Industry. Mission To create an efficient, reliable and trustworthy relationship with our clients. Strategic Objective Our objective is to be a one stop shop for end-to-end bakery solutions.

3. Staff Sourcing and Training One of our core areas in the consultation is identifying your staffing requirements when providing the end-to-end solution. 4. Installation & Commissioning We have experienced technicians who will be involved in the commissioning of the bakery and a Master Baker who will be based in the site for two weeks for quality assurance. 5. Product Development & Implementation Our staff will train clientsâ&#x20AC;&#x2122; staff on new recipes and special products, to ensure our clients have the best products. 6. Costing Calculation The Bake Wave Ltd model ensures that from the beginning as we design and plan the bakery, costs of labour, energy, packaging and ingredients are considered for each product, and kept at the lowest possible level, to ensure our clients have good profit margins. As a School, why should you install a Bakery? The recommended education system for the future is aimed at ensuring learners acquire competencies and skills to meet the human resource aspirations of the Vision 2030 Blueprint.

Our main Services include: 1. Warranties & Service Level Agreements (SLA) All our equipment comes with a 2-year warranty on manufacturerâ&#x20AC;&#x2122;s defects. During this period, we offer Service Level Agreement (SLA) to our clients for service and maintenance of their equipment.

This lays the foundation for their education and

2. Hazard Analysis and Critical Control Points (HACCP) Training Bake Wave Ltd has developed a solid Bakery Food Safety Management process from the point of receiving raw materials to the moment the product gets to the shelf. This prevents against common bread contaminants such as black bread mould and yeast, and minimizes food contamination & food poisoning.

the students, a learning opportunity as well as an

training of the tertiary level and the world of work. The pathways provide the learner with opportunities to begin specialization in a specific area of personality, interest, ability and career choice. The Bakery Project will give a real-life experience to income generating stream. Lately, we have come across schools which have implemented bakeries and many others who are in the process of doing so. We are also in the process of engaging a financial partner who will finance 80% of the project on appraisal.

CHEF PROFILE

I was born in Mombasa and raised in Nairobi, and I have a passion in cooking. I schooled at Riverbank Primary School, then did my A levels at Ngara High School. I ventured into this career in 2004, and it has been a love affair ever since. I’m single but blessed with a daughter who is 18 years old.

Culinary school you attended? I studied at the Technical University of Kenya for my Food Production Certificate. I also went to Lacontessa College for my Hotel and Management Diploma, which I successfully completed.

What restaurants have you worked at? I have worked at; nn nn nn nn

Home Town bakers Crave Ltd Pikkles Restaurant King Fries Restaurant

What was your first job in food? This is still fresh like it was yesterday; my first job in food was to make chapati. While I was on a break from college, I joined home bakers for attachment and on that first day I was assigned to make chapati. I did not know that it was a sellout item so by the end of the day I had made a whole bundle!

When you were a kid, what did you want to be when you grew up? I have always loved cooking since I was a kid so becoming a chef was already a calling.

What’s your favorite thing about being a chef? Creating a dish and knowing that the guest appreciate it and certified is my joy.

CHEF Aziza Abdul Hussein

Production Chef, Boma Hotel, Nairobi 34

Did you have an ‘aha” moment when you wanted to be a chef? Not really. Actually, I had learnt how to cook from my mother, so when I joined college, it was just as formality and learning culinary words and skills.

Best advice you ever got? Knowledge is endless.

CHEF PROFILE

What’s the strangest thing you’re ever eaten? It was Wasabi, a ready-to-eat earth paste of dried horseradish, mustard, food color and water. Commonly used as a condiment with sushi.

What is your favorite ingredient? My favorite ingredient is more of a spice, cumin; it has such a nice aroma.

What is your favorite tool in the kitchen? My knives

What is your favorite thing to do when you’re not cooking? Reading books and going dancing.

What would you like to do before you get too old to it? I hope to visit Paris.

Tell us a funny story from the kitchen? They are many but this is my favorite one. Once when I was still a cook, I got caught eating a piece of meat in the kitchen, so I decided to hide it with my hand behind my back. To my surprise the Chef had already seen me so he kept on asking me so many questions and I kept on saying “yes Chef” and “no Chef” because the

meat was hot and burning my hand. After a while, he just told me you can continue eating the meat your hiding behind your back. I had no choice but to develop many excuses such as having received a wrong order and the one I was eating couldn’t be offered to any of our customers! Shocking indeed!

Who would you like to meet? Scott Conant, a celebrity chef, restaurateur and a cook book author.

Who would you like to cook for? That would be Britain’s Royal family.

What’s the hardest thing for you to learn? How to control my temper.

How did becoming a chef change your life? I have worked under great executive chefs eg Chef Archie, executive chef of Hemingways, Chef Pius, executive chef of Oman etc. But my role model is the executive chef of Nairobi Club, Chef Weldon Ngetich. He’s the one who made me who I am today and my special appreciation goes to him. I also got the pleasure of meeting and working with other chefs from different parts of Kenya, and different countries during the

Supreme Chefs’ events eg chef Phillepe Frydman of SACA, Chef Joseph Macharia of Muthaiga Country Club, Chef Timothy Angwenyi, Chef Martin, Chef Mwai, Chef John, Chef Damaris, among many other leading chefs in the country.

Is there something small you do for your family to make up for the time you’re not with them? Absolutely. I sometimes surprise them with cakes on special occasions and have it delivered to the house. When I get free time, I make meals that we enjoy together.

What has been the highlight of your career so far? Well I started out as a cook in 2012, then after two years was promoted to a chef de partie. After another two years, I was promoted to a production chef and I am grateful and have hope of becoming an executive chef of my own restaurant.

What is your goal? Owning a restaurant and becoming my own boss.

COOKING TIP When you over-salt your stew, always add potatoes. They will absorb the salt and neutralize the effect of the excess addition. 35

CHEF PROFILE

Chef Dennis Ang’ani

Freelance Chef, Kenya y name is Dennis Ang’ani (some call me Pep, but whatever tickles your fancy, feel free). I’m Kenyan born with an obsessive drive and love for the art of cooking. That is my forte in which i chose to channel my efforts and thoughts regarding gastronomy.

To me, food is primarily broken down into ingredients; and ingredients dictate how great or bad a certain dish will turn out, and which in turn affects the dinner experience, or the Guest Experience if you like. My team and I curate experiences known in the culinary world as pop-ups or more so “chef’s table(s)”. This is a concept in which (on our end) we

decide to rent out numerous spaces for a day at a time and convert the set spaces in a very alternative way that looks nothing like a restaurant but offers food interpretation that is synonymous with high end dining and service that matches that as well. We are extremely proud of where we

come from and so we try as much as possible to ensure our dishes comprise of 90 per cent ingredients found within Africa/Kenya. This is complemented by the type of music played throughout the dinner as we usually have renowned musicians like Makadem, Boaz etc., play an acoustic set throughout the dinner using their traditional African instruments. The thought behind this is that no Italian for example will fly thousands of miles to come to Kenya to listen to Italian music played by a Kenyan, which music is remarkable on technique but lacks

CHEF PROFILE

finally visualize what the interpretation of it would be to the patrons. Point in case, the dessert burger and dessert soup etc. In essence, we create using ingredients found here but what we do is not African cuisine, rather we create a cuisine that is well known to the team in the kitchen.

the emotional touch that the visiting guest has grown around all his life. So we decided instead of borrowing and copying, why don’t we share what we have? We have no menu cards for the patrons, and this is because we want to foster the interaction between the chef(s), servers and patrons. So instead of patrons reading a menu, the chef goes out to explain the dish to them. This also leads to an open kitchen policy where patrons are allowed to come and watch as the chefs plate, cook and prepare the food. We do seven courses for the pop ups and up to 15 courses for private dinners. We only allow up to 15 patrons per dinner. No dishes are ever repeated unless we feel a need to refine them, which often leads to an important aspect about our

creation process. I was not born into a family that was obsessed with cooking, thus I never made food with my mum or grandmother as most chefs today will confess they did while in formative years; the more reason why I did not have that base to form a foundation from. In fact i first held a knife in 2011; cooked rice for the first time in 2013 and have never known how to cook tea to this day. As absurd as this seems, it contributed to my outlook on food as it helped me harness the ability to work with my mind more rather than depend on taste memory. So we purely create all our dishes from scratch (mentally in all cases) bounce ingredients off of each other, think of the best way to conceptualize the dish and

Some of the challenges we face include the use of new locations every time. We are in a new kitchen weekly, and have about 12 hours to adjust and figure things out. Some are small, some big, while some not made to handle certain amounts of heat. Then of course there’s the transit process and packing and unpacking which is a nightmare. NO pass lights so we always worry about food getting cold if we do not plate at speed and worse of all having to buy 5kg of dry ice so it melts down to 3kg the next day because home freezers are not heavy duty restaurant freezers. But we take the straights with the curves. All these difficulties is repaid when we see patrons book from as far as Netherlands, France, Ghana and many other countries abroad; and when we receive the best compliment “Your food is damn weird but the best we’ve had here”. We feel profoundly grateful that they see the gem that could be found in Africa, rather than their praise directed toward us. Truthfully, we never pay attention to the compliments for we do not want to fall victim to positive perception thus stifle our own desire to become better every day. Complacency is not welcome. This is more than I could pen down for today in relation to what my team and I do, but you could follow us on our social media platform where we could share more and in depth of the concept(s) we do. And for all the chefs out there, Africa needs you, and make sure you inspire the generation behind you to get better, if possible, far much better than you. Cuidate!

CHEF PROFILE

atmata Binta was born and raised in Freetown Sierra Leone to first generation Sierra Leonean Fulanis of Guinean descent. She describes herself as the Fulani Chef, a classic nomad. She has traveled to several continents and has worked with many African chefs.

She’s also been featured on several TV shows and media outlets across the African continents. She is now based in Accra, Ghana where she is building a rich culinary experience through her Fulani traditional dining pop ups. Her vision is to promote Fulani culture through food, bring people closer and to promote African cuisine to the world. Here are excerpts of her interview with our editorial team;

Did you go to culinary school? If so, where? Yes, Boma International Hospitality College in Nairobi

What restaurants have you worked at? Chapter one restaurant in Accra Ghana and La Villa Boutique Hotel in Accra Ghana

What was your first job in food? As a private chef for Miss Irene Koki Mutangi of Kenya Airways

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

What’s your favorite thing about being a chef? Getting a good review from a happy client

Chef BINTA Fulani Kitchen, Accra – Ghana

Did you have an “aha” moment when you knew you wanted to be a chef? Yes, I did. This was during my time living in Madrid. To make money, I had started preparing sandwiches to sell to students at IE Business school. The speed at which they would be bought up and the fantastic feedback I got indicated that I should pursue food as a profession.

CHEF PROFILE

Best advice you ever got? To believe in myself.

What’s the strangest thing you’ve ever eaten? Caterpillars; in West Africa it’s not part of our cuisine

What’s your favorite ingredient? Chilies because it gives food an African flavor

What’s your favorite tool in the kitchen? I love my Knives

What is your favorite thing to do when you’re not cooking? I enjoy travelling a lot

What would you like to do before you get too old to do it? I would like to learn how to swim

How do you deal with kitchen pressure? I focus on the beautiful result I hope to produce

Tell us a funny story from the kitchen. One time we had a hungry and impatient customer visit the restaurant. Within five

minutes of ordering his food, he sent the waitress to follow up on his order. On hearing his demand for his food, a fellow Chef raised his head, looked at me and asked; “Wait!! Is it not fire we use to prepare the food?” I laughed as his facial expression said so much more.

Who would you like to meet? I would like to meet Michele Obama one day.

Who would you like to cook for? Michele Obama

What was the hardest thing for you to learn? Or is there something you just can’t get right? None that I can really think of. It’s awkward I have nothing in mind in regard to this.

time you’re not with them? I cook great dishes whenever I get the time

How did becoming a chef change your life? Your direction? I feel fulfilled waking up every day to do what I love.

What has been the highlight of your career so far? Being recognized locally and international for my cuisine identity and to have had the opportunity to collaborate with some of my peers.

What is your goal? Your own restaurant if you don’t have one? My goal is to take Fulani kitchen on the road globally and make it as nomadic as possible

Is there some little something you do for your family to make up for the

COOKING TIP: Always use fresh ingredients and keep it simple. 39

CHEF PROFILE

Chef Yasmin Adan Pastry Chef, Café Javas – Kampala, Uganda

Restaurant/hotel currently working:

pantry staple and be used in most baked good from chewy bread to light biscuits and scones.

Café Javas-Kampala Uganda

Awards Diploma in Culinary Arts, Kenya Certificate of Secondary Education, KCPE

What’s your favorite tool in the kitchen?

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

Mmmmh - Digital weighing scale: If you want consistent results all the time make sure all your ingredients are measured. Stand mixer: This will cream the cake batter whip meringues and cream). Scraper: It’s a plastic that curved on one side and straight on the other for mixing and cutting soft doughs.

Yes, International Hotel and Tourism Institute-IHTI College-Kileshwa Nairobi.

What restaurants have you worked at? Laco Regency Hotel Nairobi, Kampala Serena Hotel, Currently working in Café Javas-Kampala Uganda

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

What was your first job in food?

Relax and hang out with friends, go for a movie, I love travelling.

Making salads and Sandwich

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

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

To be a Journalist

I would love to travel to different parts of the world and learn more skills about pastry.

What’s your favorite thing about being a chef? I would say the energy, the team work the creativity we get to create food every day. It’s never ending play ground for us the pleasure people get afterwards

How do you deal with kitchen pressure? I always ask a successful kitchen is one that does team work and collaboration that way I don’t feel alone when I start getting stressed I communicate. I always have fun in the kitchen. I enjoy what to I do and I do it with passion that helps me control stress. I try to keep my working area neat and clean so as to minimize stress.

Did you have an “aha” moment when you knew you wanted to be a chef? No

Best advice you ever got? Believe in yourself always, care about what you do, never give up tough times, do not last but tough people do, always have passion in what you do

What’s the strangest thing you’ve ever eaten? Some weird Chinese food at Chinese

restaurant it was one of the weirdest experience with food so far I don’t know if I would try again.

What’s your favorite ingredient? (All-purpose flour: this is basic flour in a

Tell us a funny story from the kitchen. Lifetime cook didn’t know didn’t know the different between fresh dill or rosemary.

CHEF PROFILE

What I’d like to do before I get too old Tour the world

How I deal with kitchen pressure I do not personalize work issues. I’m often very sober when handling matters at work so I do not end up overreacting or putting things out of proportion.

Who would you like to meet?

Who would I like to meet

Would love to meet Gordon Ramsey. He is my favorite celebrity chef and TV personality.

Wolfgang Puck. I love his culinary journey which is similar to mine.

Who I would like to cook for

Who would you like to cook for?

Wolfgang Puck. He is a serious food critic. I just love how he blends his flavors. Cooking for him would be an honor.

The President

What was the hardest thing for you to learn? Or is there something you just can’t get right? The hardest thing for me was to write on a cake God my hands could not stop shaking. It wasn’t easy but I got it right.

Is there some little something you do for your family to make up for the time you’re not with them? I always bake for my family whenever I get my leave and they enjoy my cakes.

How did becoming a chef change your life your direction? (It has really changed my life, I see things in a different perspective. I get to build and work with a fantastic team. I work with a range of wonderful ingredients there is nothing better than watching someone enjoy your dish. I have become healthy I believe food as medicine have stopped eating jerk food)

What has been the highlight of your career so far?

Human behavior is 100 per cent unpredictable.

Nairobi, Fairmont the Norfolk Hotel.

Something I do for my family:

My first job in food Internship working to applying the knowledge I learnt from the culinary institute. When I was a kid: I always knew I would be a chef since my mum owned a small restaurant and that’s where I spent most of my time.

My favorite thing being a chef I don’t get to struggle because I do what I love. I actually don’t feel like I’m working because I enjoy every moment of the process.

When I knew I wanted to be a chef I spent a lot of time in the kitchen since I was the last born in my family; and also admired international chefs, something that eventually ended up shaping my career greatly.

Best advice If you never get any criticism, then there is something wrong about what you are doing.

Team management and Communication, Creative figure head, excellent Knowledge of food safety and sanitation standard, Team player, Minimum supervision, Outgoing personality, Time management.

Strangest food

What is your goal?

What I do when I’m not cooking

To have my own restaurant

My hardest thing to learn:

Culinary School: Top Chefs Where else I’ve worked: Sankara

Cactus [nopales]

Favorite ingredient Epazote

Favorite tool Turning knife

All the ladies would have a spa day; for the young ones there’s cooking classes – and for the men, we have game nights.

How being a chef changed me: I have learnt to make the right choices in life, and I’ve coupled it with making sober decisions that are informed by prior knowledge. I have also learnt the art of commitment and patience if I want to see enduring results in anything I do.

Highlight of my career: Being in a position of responsibility has helped me to be more restrained in my decision making; a factor that has prompted me to be a good leader and a mentor to those seeking to succeed in this career and in life at large.

My goal: To open up a restaurant that units all the African dishes; and to empower and mentor young and upcoming chefs.

COOKING TIP: Cooking potatoes with its skin intact gives it a better flavor that when the cooking was done with the skin already removed.

Watching movies

CHEF RECIPES CHEF AZIZA ABDUL - BOMA HOTEL

Parmesan lamb chops complimented with mango salsa and beet potato mousilline Serving: one person | Time to prepare: 1 hr | Time to cook: 45 min

Ingredients: 250gms lamb chops 1/2 cup breadcrumbs 1/4 cup Parmesan

1/2 teaspoon of finely chopped rosemary 1/2 cup flour, seasoned with black pepper, salt

and a pinch of cayenne 2 eggs slightly beaten Olive oil for frying

Preparations:

1. Using a sharp knife cut between the bones to divide the rack of lamb into 4 chops. Trim chops of any excess fat, season with salt and pepper or both sides. 2. In a small bowl, mix together the breadcrumb sure Parmesan and rosemary. 3. Dip each chop into the seasoned flour then into the beaten eggs; lay the chops on a baking sheet and sprinkle both sideshow of each liberally with crumb mixture. Press any remaining mixture evenly over the chops to coat well. 4. In a wide skillet, pour the olive oil to a depth of a half inch.

Heat over medium high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle but not brown too quickly 5. Adjust the heat so they fry quietly for about 2 & 1/2 minutes until crisp and golden. Turn with tongs and fry the other side for about 2 minutes (The interiors should be pink and juicy but not rare) Tip: if you want bread crumb coatings to stick, let them sit in the fridge for at least an hour. This allows eggs, flour and crumbs to amalgamate.

Mango Salsa

Beet potato mouselline

Ingredients:

1 piece of ripe apple mango

5 pieces of Irish potato

1/2 teaspoon of fresh coriander

Salt to taste

Pinch of salt

1 teaspoon of butter

1/4 of green chopped chilies

2 table spoon puréed beet root (with milk)

Juice of half a lemon

Preparation: Preparation:

Wash and peel the mango and cut the core aside. 1. Cut the flesh into small cubes and put in a bowl mix in the coriander, salt, green chilies and lemon juice. 2. Take a spoon and mix all the ingredients well and put in the fridge till serving time.

1. Wash the potatoes and peel, clean again and put in a pot with water and salt; let cook for about 20-25 minutes. 2. While the potatoes are cooking wash and peel the beetroot and boil with water till it’s soft and tender. 3. Remove from heat and remove from the hot water put in blender and add milk to make a smooth purée. 4. After the potatoes are cooked, drained, add butter and start mashing the potatoes till they are smooth, and the beetroot purée and mix well.

CHEF RECIPES

CHEF PHILIP HEKA - THE ONE WATAMU BAY

PAN DE ELOTE

CHEF TIMOTHY - FONDA NBO

Ingredients

Corn bread - 20 500 gr Corn kernels 50 gr Sugar 400 ml Condensed milk 5 gr Baking powder 5 pcs Eggs 500ml Stawberry sauce 250 gr Strawberries 150 gr Sugar 100 ml Water 2L

Cream foam

900 ml Whipping cream 1canister Siphon and siphon loads

250 gr Strawberry 90 ml Tequilla 150 gr Sugar 200 ml Water 500 gr Sweet nut 300 gr walnuts in half 150 gr Sugar

1. Corn bread: Liquefy corn kernels or corn with all the ingredients until mixture become homogeneous. 2. Strawberry sauce: Cook the strawberries with sugar and water. Liquefy finely. Strain. Book refrigerated bottle. 3. Espuma : Fill a siphon to 3/4 of capacity. Close and place the two charges. Keep in refrigeration or in ice water. 4. Strawberries with Tequilla: Chop strawberries into quarters and halves. Boil water with sugar. Get a smooth syrup. Place strawberries in a pan and flaming with Tequilla. Add the syrup and mix. Save syrup with strawberries on cooling. 5. Walnut praline: Heat the nut and sugar in a pan. Add a tablespoon of water. Cook over medium heat.

CHOCOLATE CAKE

Leafs powder gr

INGREDIENTS

250 gr Coriander

1 1/2 cup mayonnaise

250 gr Basil

1 1/2 cup sugar

250 gr Mint

1 1/2 cup water

Decoration gr

3 cups of wheat flour

100 gr Pop corns

1 tablespoon baking powder 4 eggs

500 gr Strawberries with Tequilla

Preparation

MAYONNAISE

6 tablespoons of cocoa powder 1 table spoon instant coffee Cook until the nuts and caramel cover. Place nuts in silpat. Chop with a knife. 6. Green leaves powder: Clean leaves and dehydrate above the oven for 3 days. Blend the dry leaves. Get a green powder and strain finely. Store in an air-tight container. Oven: Spreads molds steel or aluminum with butter and sugar. Add the corn mixture and bake at 170 C dry heat for 23 minutes. Mounting Place a crescent strawberry sauce on the plate. Heat the cornbread. Heat caramel and place in a pot or serving bowl on the table. Riding strawberries, walnuts, green powder, popcorn and flowers.

1 tablespoon vanilla essence

Preparation

1. In a bowl, pour in the water, eggs, mayonnaise and vanilla essence and balloon whisk it. 2. In a second bowl, sift the rest of the ingredients, and carefully fold in to the first bowl. 3. Pour the ingredients in to a prepared baking tin, lined with grease proof paper and bake for 40mins at 200-220 degree Celsius. 4. Remove it from the oven and allow it to cool 5. Serve it with mango mousse or your preferred flavor of ice cream, and enjoy your dessert.

CHEF RECIPES STUDENT CHEF Bukki Browns 2nd Year Culinary Arts, International Hotel and Tourism Institute

Spaghetti Balls with BBQ Lamb ribs For the Spaghetti Balls:

OVEN BAKED BBQ LAMB RIBS BBQ Sauce Ingredients 1kg lamb ribs

Ingredients 1 Tbsp ground cumin

Ingredients

For the marinade

1 Tbsp ground coriander

4 cups cooked and cooled spaghetti

2 tbsp black peppercorns, crushed in a mortar and pestle

1 tsp chili flakes

50g mozarella cheese 1/2 cup parmesan cheese 2 tbsp pesto sauce 1 egg, lightly beaten 1 cup bread crumbs vegetable oil for frying

1 tbsp cayenne pepper (optional) 150ml whiskey

1. Heat oil (at least 2 inches deep) to 180°C 1. Combine all the ingredients except the oil into a large bowl and use your hands to incorporate. Use a ice cream scoop to scoop out a good portion of spaghetti, and press against the side of the bowl to cut off any straggling noodles. Put ball in your hand, and press tightly to secure. 1. Gently place in hot oil and let cook until golden brown on all sides. Use a slotted spoon to remove and drain on a paper towel lined plate. Don’t over crowd your pan, only do 3 to 4 balls at a time.

1 cup ketchup 6 Tbsp red wine vinegar

6 tbsp brown sugar 4 tbsp soy sauce 2 bay leaves 4 large rosemary sprigs

Preparation

½ cup brown sugar

4-5 garlic cloves, crushed or pounded in a mortar and pestle

Preparation

1. For the marinade, combine all the ingredients in a large bowl or basin and immerse the ribs in them. Cover with cling film and leave in the fridge for about an hour. 2. Preheat the oven to 180C/350F/ Gas 4. 3. Baste the ribs with the marinade and cover them with aluminium foil. 4. Place on a baking tray and cook in the oven for 45 - 60 minutes draining the own jus after every 20 minutes

Own Jus from lamb ribs Method 5. Combine all the above ingredients and boil for 10 minutes on medium heat. 6. Pour generous amount over the lamb ribs Serve hot with spaghetti balls, enjoy :)

SUBMIT YOUR RECIPE TO recipes@eachef.com

CHEF RECIPES

CHEF JAY - FONDA NBO

Preparation

1. Chop the tomatoes and onions roughly. 2. Wash and soak the dry chilies in hot water (save the water) 3. Remove the skin off of the almond after boiling them in water. Once they’ve boiled for 5 minutes, let them cool. Then remove the skin. 4. In a casserole, put some vegetable oil (pork fat is always better but we will use vegetable oil in case there is a vegetarian person who wants to have mole) and start frying the almonds, peanuts and sesame seed. When it begins to have a nice light golden color, add the tortilla, the chopped onion and continue frying 5. When the ingredients get an attractive color, add the spices, the chopped tomatoes and the soaked chilies and continue frying until the aromas are nice. Then add the raisins and the water where the chilies have been soaked. Boil for 10 minutes and take off of the fire. When is not so hot then start blending the sauce until you get a very smooth and fine sauce. Use the chicken stock for blending

Mole Poblano Recipe Qty : 1 portion 10gr GARLIC - chopped 40gr WHITE ONION 30gr PEANUTS - Skinless and roasted 20gr SESAME SEED - Roasted 2gr ANISE SEED 2gr CINNAMON STICK 2gr BLACK PEPPER 2gr CLOVE 10gr RAISIN

14gr ANCHO PEPPER 14gr PASILLA PEPPER 40gr TOMATO - chopped 60ml COOKING OIL 10gr DARK CHOCOLATE

6. In a bigger pot, put some oil and start frying the blended mole (in case you get a lot of chicken, fat is always possible and useful to use it for frying the mole; for it will increase the flavor. To get it, put the chicken stock into the fridge so the fat comes up and hardens). 7. When the mole is boiling and starts to thicken, you may add more chicken stock or water. Then add the dark chocolate and season with sea salt and sugar.

1gr SEA SALT

Note:

1gr CUMIN

The MOLE is the most traditional preparation in Mexico. There are so many different types of mole, but Mole Poblano is the only one which is sweet. In case people don’t like the sweet mole that much, just don’t use sugar and the dark chocolate must be sugar free.

50gr Totopos 8gr SUGAR 1gr OREGANO

KITCHEN ESSENTIALS CREATING A FUNCTIONAL KITCHEN

Kitchen Essentials

aving the right tools for the right job is essential to cooking simpler and smarter in the kitchen. Theyâ&#x20AC;&#x2122;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. Having the right tools will definitely make your life a lot easier in the kitchen. With the items below, youâ&#x20AC;&#x2122;ll be able to cook just about anything and start kicking butt in the kitchen.

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

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

GRILL PAN

Celebrate summer 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.

CAST-IRON SKILLET

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.

KITCHEN ESSENTIALS

CHEFâ&#x20AC;&#x2122;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.

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.

for all your small to mid-size draining jobs. A can of beans? Defrosting shrimp? Place them in here and run water over them.

STRAINER

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

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

BOWLS IN EVERY SIZE

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

CUTTING BOARD

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.

MESH STRAINERS These light strainers are perfect

COLANDER

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

COLLAPSIBLE PREP BOWLS

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.

KITCHEN ESSENTIALS

PAN SCRAPERS

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

SPATULAS

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

last forever. Just don’t put them in the dishwasher!

36 37

CAN OPENER

A good, sharp one will wrangle any can open.

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.

TONGS

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.

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

WOODEN SPOONS

These spoons are not abrasive on your cooking surfaces and they’ll

INGREDIENT TIPS

EAST AFRICA

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