H&S Chef Of The Month

Chef Mahmoud Kisombe Wazome

Nationality: Kenyan

Interview With H&S Magazine

Who Is Mahmoud Kisombe Wazome?

I am Mahmoud Kisombe Wazome, a dedicated and passionate food stylist and chef with a deep love for creating culinary masterpieces. My journey in the culinary world has been driven by a desire to combine artistry with exceptional cuisine, elevating every dish to a visual and sensory delight.

 

Type Of Cuisine?

Italian cuisine captivates me due to its emphasis on simplicity and high-quality ingredients. The ability to create beautiful, flavourful dishes with such straightforward components is both inspiring and fulfilling.

 

What Inspired You To Become A Chef?

I was drawn to a career that was hands-on, dynamic, and offered constant opportunities for growth and exploration. The culinary industry not only provides these aspects but also opens doors to travel the world and experience diverse cultures through their cuisines.

 

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

One of the most significant challenges has been working through weekends and holidays, times typically reserved for family and friends. Balancing a demanding schedule while being away from loved ones during these special occasions can be tough.

 

What’s Your Biggest Achievement In The Culinary Industry?

Securing a senior role with Royal Caribbean International, the world’s leading hospitality company, stands as my proudest achievement. This position has allowed me to work at the highest levels of quality and volume, honing my skills and expertise in the culinary arts.

 

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

Technique is paramount. Mastering various cooking techniques is crucial in the culinary industry, as it forms the foundation upon which creativity and the use of high-quality ingredients can truly shine.

Recipe Of The Week: Pan-Fried Chicken Breasts With Carrot Purée & Honey Lemon Sauce

The Pan-Fried Chicken Breasts

Ingredients:

• 4 chicken breasts
• Salt & pepper (to taste)
• 1 Tbsp olive oil

The Carrot Purée

Ingredients:

• 3 carrots (peeled and chopped)
• 1 garlic clove (minced)
• 250ml chicken stock
• Salt & pepper (to taste)

The Honey Lemon Sauce

Ingredients:

• 2 Tbsp honey
• 1 lemon (juiced)
• 1 Tbsp butter

The Garnish

Ingredients:

• Radishes (sliced)
• Carrot tops

 

Preparation: The Pan-Fried Chicken Breasts

In a bowl, season the chicken breasts with salt and pepper. Heat the olive oil in a pan over medium-high heat, then add the seasoned chicken breasts and cook for 6–7 minutes on each side until golden brown and cooked through. Once done, remove from the pan and set aside.

Preparation: The Carrot Purée

In a pot, add the chopped carrots and cover with water, bring to a boil and cook until the carrots are tender, about 10–15 minutes, once tender, drain and transfer to a blender. Add the garlic and chicken stock to the blender with the carrots & blend until smooth purée, then season with salt and pepper to taste &  set aside.

Preparation: The Honey Lemon Sauce

In the same pan used for the chicken, add the honey and lemon juice. Cook over medium heat, scraping up any browned bits from the bottom of the pan. Next, stir in the butter until melted and the sauce is smooth. Return the chicken breasts to the pan, adding the sauce over the top, & cook for 1–2 minutes until the chicken is heated through and coated in the sauce.

Plating

To serve, place a spoonful of carrot purée on each plate, top with a chicken breast, and drizzle some honey lemon sauce. Garnish with sliced radishes and carrot tops before serving!