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: Grilled Vegetable Salad

The Salad Dressing

Ingredients:

• 1 Tbsp orange juice
• 2 Tbsp balsamic vinegar
• 1 tsp honey
• 1-2 Tbsp olive oil

The Grilled Vegetable Salad

Ingredients:

• 1 baby marrow
• 1 carrot
• 1 cup butternut
• ½ red capsicum
• ½ yellow capsicum
• ½ cup sweetcorn
• A handful of mixed leaf lettuce
• ¼ cup of crumbled feta cheese pieces
• 2-3 Tbsp olive oil
• a pinch of oregano
• 1-2 garlic cloves, crushed
• Salt to taste
• Black pepper to taste
• Handful of cashew nuts (optional)

 

Preparation: The Salad Dressing

In a mixing bowl, add the balsamic vinegar, olive oil, honey and orange juice & mix to make a dressing then keep aside.

Preparation: The Grilled Vegetable Salad

Cut the carrots, baby marrow, butternut & capsicums into bite size pieces and add to an oven dish. Next, drizzle some olive oil and add in the crushed garlic, then season with salt, oregano and black pepper & roast in the oven at 180°C for about 20 minutes.

Plating

In a serving bowl, first place the mixed leaf lettuce, as the base of the salad, then add the grilled vegetables along with the sweetcorn on top & lastly sprinkle the crumbled feta cheese pieces with a drizzle of the dressing over the salad & garnish with some cashews for a crunch & serve!