Production Chef Aziza Abdul Hussein, Boma Hotel, Nairobi
I used to be born in Mombasa and raised in Nairobi, and I’ve a ardour in cooking. I schooled at Riverbank Primary School, then did my A ranges at Ngara High School. I ventured into this profession in 2004, and it has been a love affair ever since. I’m single however blessed with a daughter who’s 18 years previous.
Culinary college you attended?
I studied on the Technical University of Kenya for my Food Production Certificate. I additionally went to Lacontessa College for my Hotel and Management Diploma, which I efficiently accomplished.
What eating places have you ever labored at?
I’ve labored at;
Home Town bakers
King Fries Restaurant
What was your first job in meals?
This continues to be recent prefer it was yesterday; my first job in meals was to make chapati. While I used to be on a break from school, I joined house bakers for attachment and on that first day I used to be assigned to make chapati. I didn’t know that it was a sellout merchandise so by the tip of the day I had made a complete bundle!
When you have been a child, what did you wish to be if you grew up?
I’ve at all times cherished cooking since I used to be a child so turning into a chef was already a calling.
What’s your favourite factor about being a chef?
Creating a dish and figuring out that the visitor appreciates it and licensed is my pleasure.
Did you’ve an ‘aha” second if you wished to be a chef?
Not actually. Actually, I had realized the right way to prepare dinner from my mom, so once I joined school, it was simply as a formality and studying culinary phrases and abilities.
Best recommendation you ever received?
Knowledge is countless.
What’s the strangest factor you’re ever eaten?
What is your favourite ingredient?
My favourite ingredient is extra of a spice, cumin; it has such a pleasant aroma.
What is your favourite device within the kitchen?
What is your favourite factor to do if you’re not cooking?
Reading books and going dancing.
What would you love to do earlier than you get too previous to it?
I hope to go to Paris.
Tell us a joke from the kitchen?
They are many however that is my favourite one. Once once I was nonetheless a prepare dinner, I received caught consuming a chunk of meat within the kitchen, so I made a decision to cover it with my hand behind my again. To my shock, the Chef had already seen me so he saved on asking me so many questions and I saved on saying “yes Chef” and “no Chef” as a result of the meat was scorching and burning my hand. After some time, he simply instructed me you may proceed consuming the meat your hiding behind your again. I had no selection however to develop many excuses resembling having acquired a fallacious order and the one I used to be consuming couldn’t be supplied to any of our prospects! Shocking certainly!
Who would you want to fulfill?
Scott Conant, a celeb chef, restaurateur, and cookbook creator.
Who would you wish to prepare dinner for?
That can be Britain’s Royal household.
What’s the toughest factor so that you can study?
How to manage my mood.
How did turning into a chef change your life?
I’ve labored underneath nice govt cooks eg Chef Archie, govt chef of Hemingways, Chef Pius, govt chef of Oman, and so forth. But my position mannequin is the manager chef of Nairobi Club, Chef Weldon Ngetich. He’s the one who made me who I’m as we speak and my particular appreciation goes to him. I additionally received the pleasure of assembly and dealing with different cooks from completely different elements of Kenya, and completely different nations through the Supreme Chefs’ occasions eg chef Phillipe Frydman of SACA, Chef Joseph Macharia of Muthaiga Country Club, Chef Timothy Angwenyi, Chef Martin, Chef Mwai, Chef John, Chef Damaris, amongst many different main cooks within the nation.
Is there one thing small you do for your loved ones to make up for the time you’re not with them?
Absolutely. I generally shock them with desserts on particular events and have it delivered to the home. When I get free time, I make meals that we get pleasure from collectively.
What has been the spotlight of your profession thus far?
Well, I began out as a prepare dinner in 2012, then after two years was promoted to a chef de partie. After one other two years, I used to be promoted to a manufacturing chef and I’m grateful and have hope of turning into an govt chef of my very own restaurant.
What is your aim?
Owning a restaurant and turning into my very own boss.