As is often the case for every aspiring professional, I always had my goals set from a very tender age and there was nothing that would have given me more pride than becoming a top-quality chef in the hospitality industry.
In this ever-growing field, I’ve always set my eyes on practicing perfection from the production stage to the delivery stage to ensure customer satisfaction.
My drive to become a chef came from the growing demand for quality dishes, specifically desserts, which very few can execute to the required seven-star standards.
Over the years, I have grown and matured gradually into a great pastry chef who is ever learning, curious, and most importantly, a team player.
Traveling to the Middle East from Africa, where the culinary culture is somewhat different, exposed me to even greater heights in the chef life.
The dessert world is changing, and I have been lucky to be in the mix of the change, where I’ve mastered several technical abilities to produce some of the finest desserts served currently, like the Mushroom cake, exotic tarts, the couple cheesecake, etc.
From culinary institutions to internships in some of the finest hotels in Kenya, to get huge responsibilities in various restaurants, it’s safe to say that I have come a long way – and yet I have only just begun. As Anthony Bourdain once said, “Travel is about the gorgeous feeling of teetering in the unknown, there’s still a lot out there to explore and master”.
Email: janetwanjira57@gmail.com
Telephone: +9745060566
