Born and raised in Baringo County, Kenya, Cynthia came from humble beginnings and didn’t have a strong culinary influence throughout her primary and secondary school life. That, however, changed when she went for cross-training at Lake Bogoria Spa and Resort through the influence of her aunt, who was the General Manager there at the time. While there, under the mentorship of Chef Paul Mathai, she gained interest in cooking and baking various desserts and in presentations. She was inspired by how food can tell a story and convey cultural ideas, as well as how it brings people together. The desire to hone her skills led her to Kenya Utalii College, where she pursued her passion for Culinary Gastronomy.
After graduating from college, she joined Intercontinental Hotel, Nairobi as a trainee where she met Executive chef Simon Wanjau, who mentored and guided her to further her passion in cookery; she later graduated as an apprentice. He helped her experiment and explore different meal pairings and create her own signature dishes. She now creates her own recipes and has a strong influence on the menu, which combines traditional African cooking with new cuisines such as Italian and Indian.
Cynthia was part of the team that catered for the former President of the United States, Barack Obama at State House, and many other dignitaries. To test her prowess in the culinary world, she participated in the Kenya National Tourism Competition in 2016 and won a silver medal; and in 2017, she emerged the overall winner under the international category.
In her spare time, Cynthia enjoys an active life and engages in fitness camps, which drive her demand for nutritious food.
The competitors I gained were beneath the worldwide class, having come third place two years again challenged me to get the Gold medal that I really consider was meant for me. The Kenya National tourism competitors is probably the most prestigious and revered culinary contest presently in Kenya, held at the Utalii College yearly.
There had been 46 contestants from numerous prime inns across the nation; we had three hours to arrange a 3-course meal from a thriller basket that are components avoided you till you get to the place and you’re solely allowed to make use of components from the indicated objects
My menu was as follows
Herb and pepper-crusted Beef Medallion Vegetable parcel, Pomme fondant, and brandy butter jus
Butterscotch tower With a combined berry compote and pulled sugar.
Any competitors are at all times extra about gauging your expertise in menu preparation and presentation than success. For me, successful these competitors justified the exhausting work that my cooks have put into coaching me, and all of the exhausting hours that I’ve put in to change into a fantastic chef. I’ve many extra competitions, God keen, and stay up for the actual challenges of the long run.