Grilled Pepper Steak 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: Grilled Pepper Steak

The Pepper Steak

Ingredients:

• 1000gm fillets steak
• 1 tsp black pepper
• ¼ tsp salt
• 20ml dark soy sauce
• 1 Tbsp blended garlic
• 1 sprig of rosemary
• 1 tsp cumin powder
• 50ml olive oil

 

Preparation: The Pepper Steak

To a bowl add the black pepper, salt, soy sauce, garlic, rosemary, cumin powder and olive oil and mix all together. Next, thoroughly rub the steak all over with the mixed ingredients & let it marinate overnight. The next day light up your charcoal grill, as this adds a smoky flavour to the steaks, however, you can even use a grill of your choice. Once hot, brush the grill with some olive oil and put the steak on the grill and cook to your preference i.e. rare, medium-rare or well-done.

 

Plating

On a plate, cut the steak into 5 even pieces, and serve hot with mash & sauce of your choice, on the side.