Chocolate Chip Cookies by Chef Danielle Ouma, H&S Chef Of The Month

H&S Chef Of The Month

Chef Danielle Ouma

Nationality: Kenyan

Interview With H&S Magazine

Who Is Danielle Ouma?

I’ve spent most of my career as a Private Chef, but I am currently employed elsewhere. As a Private Chef, I had the privilege of working with high-end clients, catering to their needs and occasionally their guests on a daily basis. Outside of work, I enjoy exploring new restaurants, and I hope to open my own one day.

 

Type Of Cuisine?

My type of cuisine is modern, combining old and new techniques and drawing from various cuisines around the world to create innovative and creative dishes that please both the eye and the taste buds, turning dining into a vibrant experience.

 

What Inspired You To Become A Chef?

I developed a keen interest in food during high school, and that’s when I decided to pursue it as a career. I also wanted to follow a path that was a bit out of the ordinary.

 

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

The biggest challenge I have faced in the culinary industry is employers not recognising the value of trained chefs.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement in the culinary industry is becoming the ‘go-to chef’ for high-end clients, who then refer me to other clients.

 

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

When it comes to cooking, the technique is most important to me.

Recipe Of The Week: Chocolate Chip Cookies

The Chocolate Chip Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¾ tsp baking Soda
• ½ tsp salt
•  1 ¼ cup chocolate chips
• ½ cup brown sugar
• ½ cup melted butter

 

Preparation: The Chocolate Chip Cookies

Preheat your oven at 200°C for about 10 minutes. In the meantime, begin by combining the flour, baking soda, baking powder and salt in a bowl, mix this well, then add in the chocolate chips & keep this flour mixture aside. In another bowl, combine sugar and butter & whisk until the sugar has incorporated into the butter then add the flour mixture to this, & stir until no more flour is visible. If the dough is still scraggly, add a little water. Line a baking tray with parchment paper and scoop the dough onto the prepared sheet. Leave several inches of space around each cookie & bake in the oven, for 5 minutes, then reduce temperature to 180°C and bake for another 8–10 minutes.

 

Plating

Serve your cookies on a serving plate and enjoy with a glass of milk or hot beverage of your choice!