H&S Chef Of The Month

Chef Salim Muthiani

Nationality: Kenyan

Interview With H&S Magazine

Who Is Salim Muthiani?

My Name is Salim Muthiani, I am a middle-aged Chef with 15 years of experience in the culinary field. Have had the privilege of working on diverse projects like the magical Kenya open two consecutive years at Muthaiga Golf Club as the Executive Chef, Karen Masters at Karen Country Club, 8-Course Chain Dinner at the Fairview Hotel Upper Hill.

 

Type Of Cuisine?

My type of cuisine is fusion, which incorporates around ten different cuisines: French, Moroccan, Dutch, Thai, Chinese, Japanese, Indian, Lebanese, Korean, Continental, and Italian.

Why? I believe the culinary industry is becoming more dynamic, and we need to embrace diversity in our thinking to elevate our creativity.

 

What Inspired You To Become A Chef?

My inspiration to become a chef began at a young age when I cooked alongside my mother, who runs a restaurant. This early exposure to the culinary world sparked my interest and passion for cooking from the very beginning.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

One of the biggest challenges I faced in the culinary industry was serving as the Executive Chef for the Magical Kenya Open 2023. Managing the event involved coordinating complex logistics, addressing the players’ dietary requirements as advised by nutritionists, and navigating long meetings. The pressure to deliver exceptional results and the fear of failure created a significant amount of anxiety. However, overcoming these challenges taught me valuable lessons in leadership and adaptability.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement is having grown through all the ranks in the kitchen, from stewarding to becoming an executive chef. This journey is not only a testament to my hard work and dedication, but also an inspiring story that represents the most significant accomplishment of my life.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All three elements are essential for curating a good dish. However, if you lack technique and creativity, then the quality of the ingredients can be wasted.

Recipe Of The Week: Assiette Of Beetroot

The Assiette Of Beetroot

Ingredients:

• 1 beetroot
• Beet structures from 1 beetroot
• Water for boiling
• Sugar
• Vinegar

The Herb Coated Chevre

Ingredients:

• 200g goat cheese
• 300g cream cheese
• 20ml lemon juice
• 25g honey

The Feta Crème

Ingredients:

• 100g feta cheese
• 35g cooking cream
• 3g thyme
• 15g honey

The Citrus & Butternut purée

Ingredients:

• 500g oranges
• 1pc mango
• 40g brown sugar
• 200g butternut
• 15ml lemon juice
• 10g cumin
• Salt and pepper to taste

The Garnish

Ingredients:

• 3pcs rye crisp

 

Preparation: The Assiette Of Beetroot

An assiette of beetroot is a dish which includes the different parts & textures of the beetroot; the beet slices, chopped beets and dehydrated beets. Begin by slicing and drying the beetroot in the oven for about 45 minutes at a temperature of 100°, then remove to cool on a plate. In a pot, take some water and add the vinegar and sugar along with the beet structures and allow this to cook until it is soft, then remove to a plate.

Preparation: The Herb Coated Chevre

Mix the cream cheese with goat cheese, then add the lemon and honey and mix it all well. Now roll small round cigars and crust them with herbs, then place them in a tray covered and let them set in the fridge.

Preparation: The Feta Crème

In a processing blender, blend all the ingredients until you get a smooth paste, then remove this paste to a bowl.

Preparation: The Citrus & Butternut Purée

Roast the butternut in the oven at 150°, until it’s soft. In a hot pan, roast the cumin seeds for 15 seconds, then add all the other ingredients and let them simmer for 10 minutes, then blend them until soft and ready to serve.

 

Plating

Smear some citrus and butternut purée on one side of the plate & on the other side of the plate start plating the beetroots (resembling a half moon). Cut the chevre cigars into two equal pieces and place them at the end of the pattern. Finally, garnish with the rye crisp leaning on the structures & serve.