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Chef Timothy Makana Angwenyi

Chef Timothy Angwenyi has change into a family identify within the Kenyan industrial kitchen business. He is a certified Chef with over 18 years {of professional} expertise in cooking and coaching cooks within the hospitality business in Kenya and out of doors the Kenyan boarders.

He has served in varied capacities within the hospitality business. He has been the Head Chef of Afex River Camp, a number one hospitality and Logistics firm. He has additionally labored with Top Chefs Culinary Institute Nairobi as a Chef Instructor cum Kitchen Lecturer mentoring and training up and coming cooks, additionally coaching Chefs. He has labored as an Executive Chef and Consultant for some Kitchens.

Currently, he’s the Executive Chef, Fonda NBO, an Authentic Mexican delicacies Restaurant in Nairobi which is owned by Roho Hospitality. He has additionally labored as an impartial coach of cooks and has consulted for some lodges and eating places with a mission to enhance service supply throughout the hospitality business by capability constructing. This is his temporary story to us;

Culinary college: Kenya Utalii College, Penn Foster Career School, and Institute of Human Resource Management.

Worked at:

748 Air Services, Riders Lounge Acacia, Kongoni Camp Nanyuki, Afex Kenya/South Sudan, Welcome In Hotels, Diani Sea Resort, Tiwi Travellers, Southern Palms Beach Resort, and Neptune Hotels.


My first job in meals: Breakfast Commis Chef, which I took up after finishing my in-house coaching.

When I used to be a child: My dad was a Manager on the Hilton, Nairobi. We used to go there for lunch or dinner and would admire what the cooks had been doing within the kitchen. Their uniform was additionally enticing and interesting. I used to be actually drawn to the artwork.

My favourite factor is a chef:

It has given me an opportunity to fulfill completely different folks of various cultures. I’ve traveled to many locations I by no means thought I might ever go to, and I’ve been entrusted with superb sources to handle which have helped me change into a shrewd and visionary supervisor within the kitchen place. I additionally marvel at the truth that the meals I make has typically turned out good, and to see shoppers having fun with their meals and providing compliments for the great meals, actually gratifies my coronary heart. Finally, once I’m capable of meet my employer’s aspersions in regard to the enterprise, it provides me the explanation for gratitude understanding that I perceive the mission imaginative and prescient and the monetary targets are given.

When I knew I wished to be a chef:

Back in highschool, we used to strive some recipes for my siblings utilizing my huge sis cookery ebook and so they did come out remarkably effectively. After college, I attempted my hand at soccer and the Matatu business earlier than realizing I wasn’t lower out for it. Following a highway accident that was a wakeup name to me; my father determined it was time to get me began on the kitchen. He appeared to know what would actually go well with my life. He enrolled me at one of many lodges primarily based on the coast for in-house kitchen coaching.  From then on, my profession as a Chef started to take root, and I’ve by no means appeared again ever since.

Best recommendation:

Have a ardour for what you do, and all the time work good. Take time to develop your profession as you grasp each step of progress on daily basis, and method each single day as a certain alternative for studying. You must also be taught from errors as they’re accountable for enhancing your profession to make you prepared for tomorrow.

Strangest meals:

Tortitas de huazontle and cactus (nopales)

Favorite ingredient: My favourite ones are Cummin, Thyme, Turmeric, onion, and garlic.

Favorite software:

A chef’s knife. This is my most essential software within the kitchen.

What I do once I’m not cooking:

Doing analysis for brand spanking new recipes, new meals tendencies, ideas for kitchen administration, and studying about rising pc software program and apps.

What I wish to do earlier than I get too outdated:

God keen, I’d like to understand all of the objectives I’ve set to realize on this life.

How I take care of kitchen strain:

Planning effectively prematurely helps loads. A guidelines is a dwelling software in my kitchen as effectively. Responding in knowledgeable option to any concern arising throughout shifts can be very important in guaranteeing all method of particulars and the workload is dealt with correctly in these attempting circumstances.

Who would I like to fulfill:

Heston Blumenthal, a well-known and famend British superstar chef. I really like his cooking type. He is exceptional, distinctive, and on one other stage within the enterprise.

Who I’d prefer to prepare dinner for:

Former US President Barack Obama. He’s a person I’ve immense respect for due to his achievements. Preparing a meal for him wouldn’t solely be my pleasure however an incidence past my wildest goals.

My hardest factor to be taught:

Fixed mindsets within the hospitality business.

Something I do for my household:

Cooking for them, spending high quality time with them; coaching my spouse on some dishes, and have interaction my son in cooking classes.

How being a chef modified me:

I take a look at life from a a lot deeper perspective as of late. I’ve grown tremendously at a private stage, and I’ve extra understanding of life. I’ve appreciated many issues I used to take as a right, and that has come within the type of mentorship, coaching, designing, entrepreneurship, enterprise administration, meals security, buying, management and self-discipline and effectively as folks administration.

The spotlight of my profession:

I thank God for every part on this profession. I’ve managed kitchens as an Executive Chef, designing kitchens and serving to set pre-opening sops; I’ve been an teacher chef and a kitchen lecturer, restaurant marketing consultant, and employees coaching for some kitchens.

My final aim:

My final aim is to run my very own kitchen consulting companies. I’d prefer to open a completely geared up kitchen lab, an artisan-style bakery or if attainable, design a kitchen software program that’s custom-made to assist with sourcing for components and tools obtainable regionally, and that are 100% suited to our market necessities.

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