Chef Philip Heka Karanja
Executive Chef Philip Heka Karanja
Awarded a certificates of competence by the embassy of Saudi Arabia, in Dubai
A father of three; Kimberly Nyambura, Christine Wambui and Joseph Karanja. I’m a chef by occupation. Growing up, I all the time needed to be a chef, however my father was in opposition to it, and advised I research IT and Accounting. After which I went to pursue meals and beverage manufacturing in Kenya Technical University, therefore becoming a member of the culinary world.
Did you go to culinary faculty?
Yes, I went to Kenya technical University.
Restaurants I’ve worked in
Tamarind Group of Restaurants
Carnivore Restaurant: Where I learnt put together varied sport meats, catering occasion preparations, working within the sizzling kitchen and the pressures that include it. There, I additionally excelled in grilling, courtesy of the late Chef Kimani, who was my mentor and a superb pal.
Tamambo, The Mall Westlands Where I received higher within the kitchen and garde manger and discovered so much below a really skilled Chef Ngugi.
Under Chef Mugo who may be very humble, I discovered self-discipline, seafood preparation, and above all, humble myself.
This uncovered me to making ready seafood and varied fish dishes. I’m all the time grateful to our Executive Chef Joseph Gacheru who I imagine is the ‘Kenyan Chef Ramsey’.
Elite Concepts in Marina, Dubai;
This is the place I used to be opened as much as a brand new world of wonderful eating. After three years, I got here again dwelling, and began my very own catering as a wild chef.
The One Watamu Bay Resort in Kilifi County:
This is a 4-star vacation vacation spot on the coast of the Indian Ocean with 150 luxurious rooms.
What was your first job in meals?
When I used to be in faculty I labored as a cook dinner for an American catholic neighborhood in Karen, known as ‘Dominican Friars’.
Did you need to be whenever you develop up?
As a baby, I all the time needed to be a trainer.
Favorite factor of being a chef?
Imparting and impacting the love and fervour I’ve for good meals to my purchasers, household, and workers members, and studying from different individuals who have the identical ardour for cooking, as I do.
My ‘Aha’ second?
Was after I would go to Carnivore Restaurant as a teen, and watch how the cooks would current meals with a smile on their faces, the best way they’d gown up so neatly whereas serving the company. I additionally beloved the best way the meat carvers would curve varied forms of sport meats from the volcanic grilling pit. I all the time pictured myself doing the identical. The fee of the worldwide company on the restaurant was mind-blowing, and the music was simply wonderful.
Best recommendation you could have obtained?
Was from my father, who all the time instructed me, no matter you do, do it to perfection, even when it’s simply sharpening sneakers.
Strangest factor you could have ever eaten?
Worms, termites, and snake
Favorite factor you want doing when you’re not cooking?
Swimming, meals images, and watching motion pictures.
What would you love to do earlier than you get previous?
I wish to begin an interactive TV cookery present, which provides a platform to each skilled and non-professional cooks, to trade concepts in meals and beverage manufacturing.
How do you cope with kitchen stress?
I imagine in God. I additionally imagine He can by no means give me a activity too exhausting to deal with. Secondly, the stress is an apparent prevalence within the kitchen. The trick is, by no means to let it get private. Minimize stress by doing prior preparations.
Which chef would you want to satisfy?
Gordon Ramsey and Jaime Oliver.
Who would you wish to cook dinner for?
I’ve had the privilege of cooking for retired president Moi and retired president Kibaki. I might like to cook dinner for, H.E. Uhuru Kenyatta, the present President of Kenya.
The hardest factor that you simply by no means appear to get proper?
Making spherical chapattis (they all the time come out in several continental shapes.)
How has being a chef modified my life?
One of my largest challenges as a chef is working throughout weekends, Christmas season and public holidays, and by no means getting sufficient time to spend with household and pals. Since I joined the trade 17 years in the past, I’ve solely loved Christmas with my household on two events. On a constructive observe, I’m all the time cautious of the place I eat, what I eat, the place I purchase it from, and the way the meals is hygienically ready.
My best problem as a chef?
Is consuming meals cooked by different folks, and since they know I’m a chef, they count on criticism. But even when the meals is just not adequate however recent, I all the time ask for a second serving to.
How I make as much as household for misplaced time?
By being with them after I’m free, cooking for them after I can, however most significantly, spending high quality with them and making certain they’re all doing okay.
I’ve been in a position to meet many excessive profile folks, celebrities and completely different political figures in my line of obligation. I’ve additionally had the prospect to journey so much, inside the nation and out of doors the nation as effectively. I’ve additionally had the privilege of heading so many social occasions, weddings and likewise working as a personal chef.
I’ve been a movie chef in several TV exhibits i.e.; MAZA, AZIZA, VASHITA and MOYO. Working with the movie trade has made me notice my power in images i.e., meals images particularly; and heightened my need of proudly owning a TV present.
As an government chef at ‘THE ONE WATAMU BAY’, I’ve loved so much. This resort is an space of pure magnificence, with tropical seashores, sweeping savannahs and coral reefs. It’s one of many best untapped wonders of East Africa. The Watamu shoreline is poised to change into the following massive factor in African tourism.
My cooking suggestions?
It may be very harmful to make use of onions that have been reduce a day earlier than, they change into toxic and create poisonous micro organism which can trigger severe abdomen infections due to extra bile secretion inflicting meals poisoning.
Nevertheless, consuming recent uncooked onions or inserting sliced onions on one’s chest helps ease the constriction of bronchial tubes.