MEET THE CHEF: John Cardovillis of Jarni Culinary Classes and Catering

John Cardovillis, director and head chef at Jarni Culinary Classes and Catering, Nairobi

How did you become a chef?

My dad was in the catering business and as a child, I was his shadow. Every Sunday morning I would get into the kitchen and make breakfast for the family. Eventually after studying at Utalii and working at Whitesands, the Norfolk and Steve’s Steakhouse,

I turned my hobby into a profession, and my profession into my passion.

Describe your journey into entrepreneurship.

After years of employment, I decided to use my skills and invest in myself rather than just making someone else rich. I started freelancing by doing the Koroga at Kenya rugby events from 2010. I then got several catering gigs and some of my largest clients

remain with me to-date.

What do you love to eat at home?

We cook and eat everything – ugali, chapo (chapatti)... but once or twice a week it is good to refresh things and cook up a storm. It keeps the family interested.

How can parents teach their kids to cook?

During school holidays sign your children up for classes. I actually teach such classes because parents would reach out to me to keep their children busy rather than let them stare at their iPads or play on the PlayStation all day. My clients range from

children of nine years to university students and even businessmen and women.

What advice would you give aspiring culinary professionals?

Do your attachment straight after high school. Do an internship at an establishment or take private classes for at least three months before going to college. This is the best way to prepare yourself for the rigours of culinary school and even university in general.

Which kitchen gadgets are indispensable to you?

My oven, my two grills and my air fryer.

– TRICIA WANJALA

Pasta carbonara pie

Ingredients

Pasta shells1 tsp oil

1 tsp butter

200 g slice bacon, roughly chopped

3 garlic cloves, crushed

½ cup milk

100 g mozzarella cheese, finely grated

A sprinkle of dried oregano

Method

1. Boil pasta shells in salty, oiled water. Strain and run in cold water when cooked.

2. Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook while stirringfor five minutes or until bacon is crisp. Drain on paper towel.

3. In a saucepan, melt some butter and oil. Add flour, milk, bacon mixture, oregano salt and pepper and a little of the mozzarella. Whisk away and check seasoning.

4. Turn on oven to mark 6 or 200 degrees. Grease a baking dish withbutter, and layer the pasta below and the bacon sauce on top. Continue until full, then finish with cheese. Bake

until golden brown.5. Serve after a 15-minute rest.

– JOHN CARDOVILLIS