H&S Chef Of The Month
Chef Mahmoud
Nationality: Kenyan
Interview With H&S Magazine
Who Is Chef Mahmoud?
My name is Chef Mahmoud, also known as Alphine Shayo, and I am a Kenyan chef currently serving as Sous Chef at Maiyan Resort in Nanyuki. My journey in the hospitality industry has taken me through different roles and experiences, beginning as a steward before gradually progressing into the culinary field.
I grew up dreaming of becoming a doctor, but life circumstances, including challenges within my family, led me towards a different path. Although becoming a chef was not part of my original plan, I eventually discovered that working with food allowed me to fulfil part of that childhood dream in another way — by serving people, preparing nutritious food and contributing to their wellbeing.
My journey has not always been easy, but through faith, determination and continuous learning, I have progressed from stewardship to culinary training and eventually to my current position as Sous Chef. I studied at TUM, where I acquired a certificate in Food and Beverage Production. My ultimate ambition is to become an international chef and continue growing through different culinary experiences.
Type Of Cuisine?
I enjoy Arabic and international cuisine, particularly authentic cuisine that respects traditional recipes and cooking methods. I appreciate the depth of flavour and the cultural heritage behind Arabic food, while international cuisine gives me the opportunity to explore different ingredients, techniques and culinary styles.
For me, authentic cooking is about understanding where a dish comes from and respecting the traditional ways in which it has been prepared and passed down through generations.
What Inspired You To Become A Chef?
My inspiration for Arabic cuisine came from visiting my Arabic chef and mentor, Chef Ahmed. Through him, I was able to learn more about traditional recipes, authentic preparation methods and the importance of respecting the origins of a dish.
My wider inspiration to become a chef also comes from my own journey in the hospitality industry. I initially entered the hotel industry as a steward, partly encouraged by the fact that members of my family were already working in hotels. That gave me the courage and interest to pursue a career in hospitality.
Although becoming a chef was not my original dream, I have come to see it as a calling. Cooking allows me to serve people, bring them enjoyment and provide food that supports their nutritional needs.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
My journey into the culinary industry was not easy. When I was starting out, I remember experiencing situations where other chefs would pull me away or make it difficult for me to learn. Sometimes, basic recipes would even be kept from me when certain dishes were being prepared.
Those experiences were challenging, but they also taught me to be persistent and determined. I realised that if I wanted to grow, I could not give up when things became difficult. I had to keep learning, ask questions, practise and gain experience wherever possible.
Looking back, those challenges helped build my character and made me more determined to become the chef I am today.
What’s Your Biggest Achievement In The Culinary Industry?
One of my biggest achievements is the journey itself — progressing from working as a steward to becoming a Sous Chef at Maiyan Resort in Nanyuki.
I started with very little experience and gradually built my knowledge and skills through practical experience and education. Completing my culinary certificate in Food and Beverage Production at TUM was an important milestone, as it gave me a stronger professional foundation.
Today, being able to lead and work within a professional kitchen as a Sous Chef is something I am proud of. It reminds me that with faith, determination and hard work, it is possible to continue moving forward despite the challenges you may face.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, cooking is about bringing together food, technique and creativity. I particularly enjoy the cooking process and the creative side of working with food.
Ingredients are important because they provide the foundation of a dish, while technique allows a chef to prepare them properly. Creativity is what allows us to bring our own ideas and personality into the food.
I believe a good chef should continue learning, experimenting and developing their creativity while respecting the ingredients and the fundamentals of cooking. That is what makes the culinary profession exciting for me.
Recipe Of The Week: Crispy Pan-Fried Tilapia Fillet With Steamed Vegetables & Fresh Herb Drizzle
The Crispy Pan-Fried Tilapia Fillets
Ingredients:
• 2 firm white fish fillets, such as tilapia
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• 1 tsp olive oil
• 2 tsp butter
• Fresh lemon juice, for squeezing over the fish
The Steamed Vegetables
Ingredients:
• 1 cup carrots, peeled and sliced
• 1 cup green beans, trimmed
• A pinch of salt
• Water, for steaming
The Fresh Accompaniments
Ingredients:
• 1 cucumber, sliced
• 1 tomato, sliced
• 1 lemon, cut into wedges
The Fresh Herb Drizzle
Ingredients:
• 2 tsp olive oil
• 1 handful fresh coriander or parsley, finely chopped
• A squeeze of fresh lemon juice
Preparation: The Steamed Vegetables
Bring a small pot of water to the boil with a pinch of salt. Place the sliced carrots and trimmed green beans in a steamer basket above the boiling water. Cover and steam for 3–5 minutes, or until the vegetables are tender but still retain a slight crunch. Remove the vegetables from the steamer and drain any excess moisture. Season lightly with salt, then set aside and keep warm until ready to serve.
Preparation: The Crispy Pan-Fried Tilapia Fillets
Pat the fish fillets thoroughly dry using paper towels. This is an important step, as removing excess moisture helps the flour coating adhere properly and allows the fish to develop a crisp, golden crust. In a small bowl, combine the paprika, garlic powder, salt and black pepper. Rub the seasoning evenly over both sides of the fish fillets. Spread the flour over a wide plate. Dredge each seasoned fillet in the flour, pressing gently to ensure an even coating on both sides. Shake off any excess flour. Heat a large frying pan over medium-high heat. Add the olive oil and butter, allowing the butter to melt and the pan to become hot without letting the butter burn. Carefully place the coated fish fillets into the pan. Shallow-fry for approximately 2–3 minutes on the first side, until the coating becomes crisp and golden brown. Gently turn the fillets over and cook for a further 2 minutes, or until the fish is opaque throughout and flakes easily with a fork. Cooking time will depend on the thickness of the fillets; ensure the fish is fully cooked before serving. Remove the fish from the pan and place it briefly on a paper towel to absorb any excess oil. Finish with a squeeze of fresh lemon juice.
Preparation: The Fresh Herb Drizzle
Place the finely chopped fresh coriander or parsley in a small bowl. Add the olive oil and a squeeze of fresh lemon juice. Mix well until the herbs are evenly coated and the mixture forms a vibrant green, aromatic drizzle. Set aside until ready to plate.
Plating
Arrange the warm, golden-brown tilapia fillets on serving plates alongside the steamed carrots and green beans. Add the fresh cucumber and tomato slices, then place a lemon wedge on each plate for an extra burst of freshness. Using a small spoon, drizzle the fresh herb oil artistically around the edges of the plate and over the vegetables, taking care not to cover the crispy fish coating completely. Serve immediately while the tilapia is hot and crisp, accompanied by the tender steamed vegetables, fresh salad elements and fragrant herb drizzle.
