Meet Chef Kevin Muriithi Kinoti

How did you become a chef and which are some of the places you have worked? I trained at The Kenya Utalii College and worked there for some time before moving to the International Peace Support Training School as head chef. I then worked briefly at the Capital Club East Africa before setting up my restaurant.

What would you be doing if you were not a chef?

Probably photojournalism.

Who inspires you?

Chef Samuel Sindiyo. He taught me that working in a kitchen is more than just cooking – you have to be a manager. Internationally, it has to be Marcus Samuelsson, a renowned Ethiopian celebrity chef. He has succeeded in putting traditional African cuisine (Ethiopian) on the world map.

For which dignitary would you like to cook a meal?

I would like to cook for Tabitha Karanja, CEO Keroche Industries. She is an inspiration to all business people.

What do you enjoy most about working at your current employment?

Being able to interact with my guests directly. That is something all chefs crave.

What do you love to eat?

Ugali, spinach and a glass of sour milk.

How do you prevent your workplace atmosphere from resembling Hell’s Kitchen?

Proper planning (mise en place) and respect for all. Cooking should be a fun game. The kitchen is a playground.

What is the secret to creating perfect chapatis?

The trick lies in prolonged kneading. The dough should not stick to your hands. If it does, add more flour. It should have the consistency of chewing gum. Knead at least for 15 minutes. 

What is an unusual hobby you enjoy?

Hiking. I look forward to climbing Mt. Everest someday.

What is the worst thing you have ever tasted?

Undercooked, poorly marinated prawns.

What are your three favourite restaurants in the world?

The Alinea in Chicago (they have edible tablecloths), The Fat Duck (they have bacon ice-cream) and Amaya (the best Indian restaurant). 

What tips would you give our readers for their food preparation at home?

Always keep it simple. Avoid experimenting with a new recipe when cooking for a guest.

Which five ingredients are never missing from your kitchen?

Garlic, ginger, soy sauce, coriander and lemon.

- Tricia Wanjala

Chicken Adobo

Ingredients:

2 tablespoons vegetable oil

1 whole chicken, cut into pieces

1 sliced onion

2 tablespoons chopped garlic

1/3 cup white vinegar

2/3 cup soy sauce (superior light)

1 tablespoon black pepper

1 bay leaf

Salt

Method

Heat oil in a large pot, over medium heat. Once hot add the chicken and cook until golden brown on both sides, then remove. Stir in the onion and garlic and cook until soft and brown.

Pour in vinegar, soy sauce, black pepper and bay leaf. Add the browned chicken, increase the heat and bring to a boil. Then reduce to low, cover and let it simmer for an hour. The chicken should be tender and cooked through.

Check for seasoning and serve with steamed rice or ugali.

- Chef Kevin Kinoti.