My name is Chef Mahmoud, also known as Alphine Shayo, and I am a Kenyan chef currently serving as Sous Chef at Maiyan Resort in Nanyuki. My journey in the hospitality industry has taken me through different roles and experiences, beginning as a steward before gradually progressing into the culinary field.

I grew up dreaming of becoming a doctor, but life circumstances, including challenges within my family, led me towards a different path. Although becoming a chef was not part of my original plan, I eventually discovered that working with food allowed me to fulfil part of that childhood dream in another way — by serving people, preparing nutritious food and contributing to their wellbeing.

My journey has not always been easy, but through faith, determination and continuous learning, I have progressed from stewardship to culinary training and eventually to my current position as Sous Chef. I studied at TUM, where I acquired a certificate in Food and Beverage Production. My ultimate ambition is to become an international chef and continue growing through different culinary experiences.

I enjoy Arabic and international cuisine, particularly authentic cuisine that respects traditional recipes and cooking methods. I appreciate the depth of flavour and the cultural heritage behind Arabic food, while international cuisine gives me the opportunity to explore different ingredients, techniques and culinary styles.

For me, authentic cooking is about understanding where a dish comes from and respecting the traditional ways in which it has been prepared and passed down through generations.

My inspiration for Arabic cuisine came from visiting my Arabic chef and mentor, Chef Ahmed. Through him, I was able to learn more about traditional recipes, authentic preparation methods and the importance of respecting the origins of a dish.

My wider inspiration to become a chef also comes from my own journey in the hospitality industry. I initially entered the hotel industry as a steward, partly encouraged by the fact that members of my family were already working in hotels. That gave me the courage and interest to pursue a career in hospitality.

Although becoming a chef was not my original dream, I have come to see it as a calling. Cooking allows me to serve people, bring them enjoyment and provide food that supports their nutritional needs.

My journey into the culinary industry was not easy. When I was starting out, I remember experiencing situations where other chefs would pull me away or make it difficult for me to learn. Sometimes, basic recipes would even be kept from me when certain dishes were being prepared.

Those experiences were challenging, but they also taught me to be persistent and determined. I realised that if I wanted to grow, I could not give up when things became difficult. I had to keep learning, ask questions, practise and gain experience wherever possible.

Looking back, those challenges helped build my character and made me more determined to become the chef I am today.

One of my biggest achievements is the journey itself — progressing from working as a steward to becoming a Sous Chef at Maiyan Resort in Nanyuki.

I started with very little experience and gradually built my knowledge and skills through practical experience and education. Completing my culinary certificate in Food and Beverage Production at TUM was an important milestone, as it gave me a stronger professional foundation.

Today, being able to lead and work within a professional kitchen as a Sous Chef is something I am proud of. It reminds me that with faith, determination and hard work, it is possible to continue moving forward despite the challenges you may face.

Place the chicken breasts on a clean work surface and cut each breast in half horizontally. Pound the chicken gently until each piece is approximately ½-inch thick.

Set up three separate breading stations: one with the flour, one with the whisked eggs and one with the breadcrumbs mixed with the grated Parmesan cheese.

Dredge each chicken cutlet in the flour, shaking off any excess. Dip into the whisked eggs, then coat thoroughly with the breadcrumb and Parmesan mixture, pressing gently so the coating adheres well.

Heat olive oil in a large frying pan over medium heat. Pan-fry the chicken cutlets for approximately 2–3 minutes on each side, or until golden brown and cooked through.