I am Befrey Musonye Styne, a Kenyan national. I am a highly motivated and passionate team player, who accepts challenges as opportunities and projects excellence as my mantra. I have an insatiable quest for knowledge, hence I am always willing to learn new skills and follow through on new ideas.
After obtaining my secondary education at Excel Girls High School, I became gainfully employed within the hospitality industry of Kenya. The institutions I add my credits to include Artcaffé coffee and bakery restaurant, Intercontinental Hotel, and The Clarion Hotel.
Due to my culinary aptitude, I became super interested in the kitchen. The adrenaline rush I got from hearing the sound of the chopping board when met with the knife was incredible. In 2012, I was accepted to a culinary institute where I trained in a hot kitchen. I worked for a few years and later proceeded to The School of Pastry and Bakery in 2018.
My experience in culinary arts has helped me achieve so much, prompting me to open and run my own bakery. My mentors in this industry are sous chef Daniel Ashiono, who works at Radisson Blu hotel, and Dominique Ansel. In this industry, my mentor Chef Daniel taught me that, “You are as good as your word and your work ethic”.
My goal includes continuing to strengthen my academic skills in pastry making and seeking to achieve the impossible, culminating my career in exercising my entrepreneurial skills in the pastry business.