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H&S Chef Of The Month: Meet Chef Emmanuel Mweu

H&S Chef Of The Month: Meet Chef Emmanuel Mweu

H&S Chef Of The Month

Chef Emmanuel
Chef Emmanuel Mweu

Nationality: Kenyan

Interview With H&S Magazine

Who Is Emmanuel Mweu?

My name is Emmanuel Mweu, and I am the Senior Pastry Chef de Partie at Trademark Hotel. I operate under the guidance of Group Executive Chef Ashish Ugal and Executive Pastry Chef Catherine Kariuki. I’m proud to be at the forefront of a dedicated generation of chefs committed to pursuing culinary excellence with unwavering determination.

 

Type Of Cuisine?

I have a background in farm-to-table and fine dining cooking, which I got to practise immediately after culinary school under Chef Kennedy Karembu, where my interpretation of food truly took shape. I don’t confine myself to a specific line of cuisine, technique, ingredient, or way of cooking. However, I have a special interest in global flavour fusion, zero-waste cooking, food technology, culinary trends, and innovation in the kitchen.

 

What Inspired You To Become A Chef?

From a young age, my fascination with cooking was evident. However, the culinary landscape of my childhood was limited, especially in the realm of desserts, which remain underappreciated in many cultures. Expanding my culinary repertoire was—and still is—not merely a personal aspiration but a vital endeavour that enriches my understanding of global gastronomy. Exposure to diverse cuisines has been essential in fostering my creativity and innovation in cooking. The potential for gastronomic discovery is immense, and I pursue it with enthusiasm and determination.

 

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

Achieving a satisfactory work-life balance. The demands of the culinary profession often overshadow personal and social commitments. Establishing boundaries between work and personal time is challenging, and implementing a structured schedule that designates time for both professional responsibilities and social engagements sounds ideal—but it can easily fall apart. However, since engaging in regular social activities enhances mental health, fosters creativity, and ultimately improves performance in the kitchen, I’ll keep fighting until I achieve it. I have a dream.

 

What’s Your Biggest Achievement In The Culinary Industry?

Evoking emotions and creating memorable moments for guests. Receiving feedback that a dessert or cake I crafted was the highlight of a dining experience or event is a significant achievement in my professional journey. This validation not only reaffirms my commitment to excellence but also highlights the importance of meticulous attention to detail in flavour, presentation, and overall quality. These moments stay with guests long after their visit, fostering lasting connections and enhancing their overall experience.

 

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

I believe ingredients define a dish, technique and creativity determine the dining experience. The significance of ingredients cannot be overstated; however, it is the chef’s technique and creativity that truly transform these components into an extraordinary dining experience. Mastery of cooking techniques—such as precise temperature control, proper seasoning, and innovative presentation—plays a pivotal role in enhancing the inherent qualities of the ingredients. Furthermore, a chef’s ability to harmonise flavours and textures through thoughtful combinations elevates a dish from mere sustenance to a memorable event.

Recipe Of The Week: Sensation

H&S Chef Of The Month: Meet Chef Emmanuel Mweu
The Base

Ingredients:

• 300g digestive biscuit
• 40g unsalted butter melted

The Delice

Ingredients:

• 1000g double cream
• 300g Belgian dark chocolate
• 150g caster sugar
• 6pcs gelatin sheets
• 10g fresh lavender

The Blueberry Compote

Ingredients:

• 200g fresh blueberries and more for plating
• 70g caster sugar
• 10g lemon juice

The Grapefruit Sorbet

Ingredients:

• 500g grapefruit
• 500g orange juice
• 1000g water
• 800g caster sugar
• 250g glucose syrup
• 20g cinnamon stick
• 3pcs star anise

The Milk Chocolate Ganache

Ingredients:

• 255g double cream
• 180g Belgian milk chocolate

The Chocolate Soil

Ingredients:

• 90g distilled water
• 240g caster sugar
• 110g dark chocolate

 

Preparation: The Base

Finely crush the biscuits and add the butter and spread the mixture in open end rectangular cake frame of 30cm by 15cm or any dimension of your choice. Note for easy demolding, an open end frame is most preferable as well as securing one end of the frame tightly with cling film to ensure that the mixture does not seep out.

Preparation: The Delice

Bloom the gelatin leaves in iced cold water. In a pot, add the lavender to the double cream then boil it and remove from heat immediately as it starts boiling, add the caster sugar and gelatin sheets to this mixture while it’s still hot and stir. Pour the hot double cream mixture over the chopped dark chocolate & let it sit for 5 mins, then gently whisk the mixture & cover it for another 30 mins then sieve out the lavender & pour this mixture over your base in a rectangular mould and put it in the freezer for it to set.

Preparation: The Blueberry Compote

Place all the ingredients in a sauce pan and cook on high heat for 10 mins then reduce to low heat and cook for another ten minutes or until it turns to a thick compote.

Preparation: The Grapefruit Sorbet

Add all the ingredients in a sauce pan & heat to 80°C then cover and let it sit in the fridge for 24hrs. After 24hrs, sieve and churn in it in an ice cream maker.

Preparation: The Milk Chocolate Ganache

Boil the double cream and pour it over the chocolate & let it sit for 5 mins, then whisk in all the chocolate ensuring no lumps, and let it set in the fridge for 24hrs.

Preparation: The Chocolate Soil

Add the distilled water and caster sugar is a sauce pan and heat it to 135°C, then add your chopped chocolate and whisk immediately until the mixture turns into a soil. Spread the soil on a plate and let it cool.

Plating

Cut the delice into a slim rectangular shape. Dust the top of the delice with cocoa powder. Pipe the milk chocolate ganache over the portioned delice then place the portioned lavender delice on your dessert plate. On one end of the delice put a teaspoon of chocolate soil & on the same side as the chocolate soil pipe the compote. Scoop the grapefruit sorbet and place it on top of the chocolate soil & serve!