Chicken Waffles by Chef Stephen Kamau, H&S Chef Of The Month

H&S Chef Of The Month

Chef Stephen Kamau

Nationality: Kenyan

Interview With H&S Magazine

Who Is Stephen Kamau?

I am commonly referred to as Chef Steve. I was born and raised in Limuru, a chilly region in Kiambu County, renowned for its tea leaves and the esteemed Bata shoes company. Growing up as the second-born among five siblings, I cherish the memories of my family, though we tragically lost one of my sisters. Presently, I am happily married to my wonderful wife, Sheila Vuhashio Kamau, who originates from Western Kenya. Together, we are blessed with three beautiful children: Kate, Claire, and Calvin. As a chef, I am deeply committed to both my family’s aspirations and my culinary career, which ignites a profound passion within me. I am a diligent and hard-working individual, striving to achieve excellence in every endeavour I undertake.

 

Type Of Cuisine?

I prefer African cuisine due to my African background, and I firmly believe in the potential to elevate our African cuisine to unparalleled heights. By embracing our unique ingredients, exploring their flavours, and incorporating them into the global culinary landscape, we can create a remarkable culinary experience.

 

What Inspired You To Become A Chef?

I have always wanted to be a chef, as it has been my passion since I was a young boy. I would avidly watch cooking competitions featuring renowned chefs like Gordon Ramsay and many others who inspired me to be who I am today.

 

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

Some of the major challenges I’ve faced in the culinary industry include:

1. Power outages during busy shifts
2. Kitchen drainage overflows
3. Water shortages in the middle of a busy shift

These obstacles have tested my problem-solving skills, adaptability, and ability to maintain operational efficiency despite unexpected disruptions.

 

What’s Your Biggest Achievement In The Culinary Industry?

The journey from being a commis chef to becoming a head chef has been an incredible achievement for me. It’s a path that many chefs can relate to, as it is filled with both crazy and amusing moments. Every day has been a new opportunity for accomplishment and growth. I have embraced and enjoyed every challenge that came my way, cherishing the experiences and the lessons they brought.

 

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

When it comes to cooking, mastering various techniques, using quality ingredients, and unleashing creativity are essential for becoming a skilled chef. However, the key to success lies in having an ample supply of ingredients. The abundance and diversity of ingredients play a vital role in creating extraordinary culinary experiences.

 

Recipe Of The Week: Chicken Waffles

The Waffles

Ingredients:

• 500g baking flour
• 1 Tbsp yeast
• 3 eggs
• 200g unsalted butter
• 200ml milk
• 50g caster sugar

The Chicken Breast

Ingredients:

• 220g chicken breast
• 100g bread crumbs
• 50g baking flour
• ¼ Tbsp salt
• ¼ Tbsp white pepper
• ¼ Tbsp paprika powder
• 2 eggs
• 50g garlic paste
• 1 Tbsp oregano
• Oil for deep-frying
• Honey to drizzle on top of chicken waffles

 

Preparation: The Waffles

Melt the butter, then mix with all the ingredients in a dough mixer and let it mix thoroughly, you can also use your hands. Let the dough rest for about an hour. Let your waffle maker heat up, once heated, brush lightly with butter or oil. Next, add a scoop of the dough mixture into the waffle maker and close it and let it cook until golden brown. Once waffles are ready, put them on a plate and keep them aside.

Preparation: The Chicken Breast

Cut your chicken breasts in to square shapes. In a bowl, add salt, pepper, paprika, garlic paste and oregano and mix. Next, add your chicken pieces in to the mixture and allow this to marinate for about 30 minutes. Take 3 different bowls. In one bowl add the eggs and whisk them, in the second add the baking flour and in the third add the bread crumbs. Pick each chicken piece and add first to the flour then in to the whisked eggs and finally coat with the bread crumbs and deep-fry them in hot oil until golden brown.

Plating

On a plate, arrange your crunchy waffles, next add your chicken pieces on top of the waffle, and drizzle some honey generously on top and serve hot!