Connect with us


Chef Jay


Culinary School: Top Chefs

Where else I’ve Worked:  Sankara Nairobi, Fairmont the Norfolk Hotel.

My first job in meals

Internship working to making use of the information I learnt from the culinary institute. When I used to be a child: I at all times knew I’d be a chef since my mum owned a small restaurant and that’s the place I spent most of my time.

My favourite factor being a chef

I don’t get to battle as a result of I do what I like. I truly don’t really feel like I’m working as a result of I take pleasure in each second of the method.

When I knew I needed to be a chef

I spent loads of time within the kitchen since I used to be the final born in my household; and in addition admired worldwide cooks, one thing that ultimately ended up shaping my profession enormously.

Best recommendation

If you by no means get any criticism, then there’s something fallacious about what you might be doing.

Strangest meals

Cactus [nopales]

Favorite ingredient


Favourite device

Turning knife

What I do after I’m not cooking

Watching films 

What I’d love to do earlier than I get too outdated

Tour the world

How I cope with kitchen stress

I don’t personalize work points. I’m usually very sober when dealing with issues at work so I don’t find yourself overreacting or placing issues out of proportion.

Who would I like to satisfy

Wolfgang Puck. I like his culinary journey which has similarities to mine.

Who I want to prepare dinner for

Wolfgang Puck. He is a severe meals critic. I simply love how he blends his flavors. Cooking for him can be an honor.

My hardest factor to study:

Human habits is 100 per cent unpredictable.

Something I do for my household:

All the women would have a spa day; for the younger ones there’s cooking courses – and for the lads, we’ve got recreation nights.

How being a chef modified me:

I’ve learnt to make the correct selections in life, and I’ve coupled it with making sober choices which are knowledgeable by prior information. I’ve additionally learnt the artwork of dedication and persistence if I wish to see enduring ends in something I do.

Highlight of my profession:

Being able of duty has helped me to be extra restrained in my resolution making; an element that has prompted me to be an excellent chief and a mentor to these searching for to reach this profession and in life at massive.

My aim:

To open up a restaurant that models all of the African dishes; and to empower and mentor younger and upcoming cooks.

Continue Reading
Click to comment

You must be logged in to post a comment Login

Leave a Reply



East Africa Chef We would like to show you notifications for the latest updates.
Allow Notifications