Barbecue Chicken Wings by Chef Befrey Musonye Styne, H&S Chef Of The Month

H&S Chef Of The Month

Chef Befrey Musonye Styne

Nationality: Kenyan

Interview With H&S Magazine

Who Is Befrey Musonye Styne?

Commonly referred to as Chef Musonye; I’m a highly motivated and passionate team player, who accepts challenges as opportunities and projects excellence as my mantra. I also have an insatiable quest for knowledge, hence always willing to learn new skills and follow through on new ideas.

 

Type Of Cuisine?

As a Chef, I specialize in a fusion of both hot kitchen dishes and pastry, offering a unique blend of flavours and techniques from a variety of cuisines. This showcases my versatility and creativity in the kitchen.

 

What Inspired You To Become A Chef?

Due to my culinary aptitude, I became highly interested in the kitchen from a young age. One memorable moment was when my dad took me for lunch at Safari Park Hotel & Casino. The adrenaline rush I experienced from hearing the sound of the chopping board meeting the knife was incredible. Cooking and baking, for me, are forms of art, providing an outlet for creativity and self-expression. The ability to craft unique dishes, experiment with flavours and techniques, and constantly push boundaries serves as a significant source of inspiration for me.

The dynamic and fast-paced nature of the kitchen environment is particularly attractive to me. The challenge of working under pressure, constant problem-solving, and collaborating with a team motivated me to pursue a career as a chef. Moreover, the thrill of seeing people come together because of food serves as a powerful motivator.

 

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

One of the biggest challenges I’ve faced is maintaining consistency in the quality of dishes, especially when working with perishable ingredients. Ensuring that every plate leaving the kitchen meets the same high standards can be quite demanding. Factors such as ingredient availability, changing seasons, and variations in produce quality can greatly affect the taste and presentation of a dish.

Consistency also impacts customer satisfaction and builds a chef’s reputation. Achieving consistency requires precise measurements, strict adherence to recipes, and efficient kitchen management. It also entails training and maintaining a skilled and dedicated team that is committed to upholding the set standards.

Another challenge is the continuously evolving trends and ever-changing customer preferences. Chefs often find themselves adapting to new dietary restrictions, seeking innovative techniques, flavours, and catering to diverse cultural palates. Staying ahead of these trends while ensuring consistency can be a delicate balancing act.

 

What’s Your Biggest Achievement In The Culinary Industry?

My experience in culinary arts has enabled me to achieve significant milestones, inspiring me to establish my own business. This endeavour has propelled me to new heights and positively impacted my career trajectory, while also bringing joy and satisfaction to my customers. Additionally, I have received recognition for my work, being featured in East African Chefs, a food infotainment magazine.

 

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

To me, it’s all about achieving a balance between technique, ingredients, and creativity. A skilled chef harmonizes sound techniques to highlight the excellence of high-quality ingredients and draws inspiration from creativity to deliver an exceptional dining experience. It is this equilibrium that can elevate cooking to an art form and create a lasting impression on diners.
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Recipe Of The Week: Barbecue Chicken Wings

The Chicken Wings

Ingredients:

• 12 pieces’ whole chicken wings
• Salt to taste
• 2L frying oil

The Barbecue Sauce

Ingredients:

• ½ stick butter
• 250g ketchup
• 100g brown sugar (substitute with honey) optional
• 30g Worcestershire sauce
• 25g yellow mustard
• 1 tsp black pepper powder
• 1 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder

 

Preparation: The Chicken Wings

Pre-heat oven to 250F (120C). In the meantime, cut the whole chicken wings into drumettes and flats, then place on wire rack lined sheet tray, and salt both sides. Bake for about 15 mins. Next, heat oil in a large and heavy bottomed pot to 350F (175C), making sure that the pot is filled no more than halfway full of oil. Fry the oven dried wings in 2 batches for about 10 mins until golden brown and crispy.

Preparation: The Barbecue Sauce

In a sauce pan, combine all the sauce ingredients then simmer over low heat for 15 mins, stirring constantly. Once the sauce has thickened, toss wings in barbecue sauce and serve.

 

Plating

Place the barbecue chicken wings on a plate, and you can garnish with sliced green onions and serve hot!