H&S Chef Of The Month: Meet Chef Gathu Mbugua

H&S Chef Of The Month

Chef Gathu Mbugua

Nationality: Kenyan

Interview With H&S Magazine

Who Is Gathu Mbugua?

I’m a 33 yr old freelance chef, born and raised in Kenya. I grew up in Mombasa, Kinangop and Ngong. I went to International Hotel and Tourism Institute(IHTI) and completed my higher national diploma in 2013. I started freelancing in 2014 though I have also worked in a few restaurants in Nairobi on top of my freelance career. I’m an outdoor person & I love camping and touring on my small motorcycle.

Type Of Cuisine?

I enjoy cooking middle eastern, Moroccan and afro-Mediterranean mostly.

What Inspired You To Become A Chef?

It was the love of food, and how it brings people together, that inspired me to become a chef.

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

The biggest challenge I’ve faced in the culinary field is the lack of consistency with local suppliers.

What’s Your Biggest Achievement In The Culinary Industry?

I consider working for the American Embassy residency in Nairobi as the head chef, my biggest achievement in the industry.

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

In cooking, I believe the ingredients matter the most, followed by creativity!

Recipe Of The Week: Beef Burgers

The Beef Burgers

Ingredients:

• 500gm mince meat
• 1 Tbsp fresh thyme
• 1 Tbsp fresh oregano
• 1 Tbsp fresh sage
• 1 Tbsp spring onions
• 1 tsp cumin
• 1 tsp paprika
• 30ml oil + extra
• Salt and pepper to taste
• Buns for the burger patties
• Cucumber slices (handful)
• Tomato slices (handful)
• Mustard sauce
• Mayonnaise
• Ketchup

Preparation: The Beef Burgers

Mix the mincemeat with the spices, herbs, oil together, then add the salt and pepper to taste. Next, divide into 5 balls and flatten to form disks (patties) & let them rest in the fridge for 1–2 hrs. Heat up a grill or a heavy based pan and cook the patties for 3 minutes on each side. Slice the buns in 2, apply a thin layer of Mayo on the sliced buns and toast them, then place the bottom half on a plate and arrange your tomato and cucumber slices and lastly the cooked patty. Finally, add the mustard and ketchup sauces on top of the beef patties.

Plating

On a plate, place your burgers with a side of fries or onion rings and serve hot!