H&S Chef Of The Month: Meet Chef Benson Munyaka
H&S Chef Of The Month
Chef Benson Munyaka
Nationality: Kenyan
Interview With H&S Magazine
Who Is Benson Munyaka?
I am a hands-on chef with a burning passion for culinary arts and a strong commitment to creating exceptional dining experiences.
Type Of Cuisine?
I possess a strong skill set and a passion for continental cuisine. With years of experience in creating delicious dishes inspired by European flavours, I have developed a deep understanding of the techniques, ingredients, and cultural nuances that make this cuisine so special. From classic French to Italian, I am confident in my ability to craft authentic and mouthwatering dishes that showcase my expertise in continental cuisine.
What Inspired You To Become A Chef?
As a child, watching my mom prepare family meals made me fall in love with cooking and the art of culinary itself.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Some of the biggest challenges I have experienced & continue to experience in my culinary journey:
1. Ingredient Sourcing: Sourcing quality ingredients can be challenging.
2. Time Management: Juggling tasks in a busy kitchen demands precision.
3. Consistency: Maintaining taste and presentation is a challenge.
4. Skill Development: Continuous learning is essential.
5. Dietary Restrictions: Adapting to preferences can be demanding.
6. Kitchen Organization: Efficiency is crucial.
7. Cost Control: Balancing quality and expenses is tricky.
8. Staffing Issues: Finding and retaining skilled staff can be tough.
9. Menu Innovation: Staying creative is essential.
10. Health and Safety: Ensuring safety is a top priority.
What’s Your Biggest Achievement In The Culinary Industry?
As the senior Sous Chef of a trendy bistro, I orchestrated a menu overhaul that yielded remarkable results in terms of customer satisfaction and financial gain. This accomplishment served as tangible evidence of my ability to strike an optimal balance between innovation and profitability.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I personally believe that ingredients are crucial because they serve as the foundation from which both technique and creativity can flourish in the creation of a soulful dish.
Recipe Of The Week: Grilled Beef With Soy Glaze
The Beef Tenderloin
Ingredients:
• 2 beef tenderloin steaks (6-8 ounces each)
• Salt & pepper, to taste
• Olive oil for brushing
The Soy Glaze Sauce
Ingredients:
• ¼ cup soy sauce
• 2 Tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 Tbsp rice vinegar
• 1 TBsp sesame oil
• 1 tsp cornstarch (optional, for thickening)
Preparation: The Beef Tenderloin
Preheat the grill to high heat, making sure the grill grates are clean and well-oiled. Next, season the beef tenderloin steaks with salt and pepper on both sides & brush them lightly with olive oil. Place the seasoned beef tenderloin steaks on the grill & grill for about 4–5 minutes per side for medium-rare, adjusting the time to your desired level of doneness. Once the beef tenderloin steaks are done grilling, remove them from the grill and let them rest for a few minutes, then slice the grilled beef tenderloin steaks into thin strips.
Preparation: The Soy Glaze Sauce
In a small saucepan, combine the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil & whisk together over medium heat. If you prefer a thicker sauce, mix a teaspoon of cornstarch with a teaspoon of water to create a slurry, then add this to the sauce and continue to whisk until the sauce thickens slightly.
Plating
On a plate, serve the sliced beef tenderloin, & drizzle the soy glaze sauce over the sliced beef tenderloin steaks or serve it on the side for dipping. Garnish with sliced red radish and edible flowers.
