H&S Chef Of The Month: Meet Chef Shallon G. Githinji
H&S Chef Of The Month
Chef Shallon G. Githinji
Nationality: Kenyan
Interview With H&S Magazine
Who Is Shallon G. Githinji?
I am a young and vibrant Kenyan chef with a passion for ingredients and a heart for family. With two wonderful and adorable kids, I enjoy reading and volunteering in my free time, as well as indulging in some stress eating. I’m an adventurous person with a strong belief that food can spark joy in the world. I have come from humble beginnings, & I was taught that failure was never an option, and This has inspired me to become a pioneer in Afro-fusion cuisine. My culinary skills and creativity know no bounds and I am excited to share my culinary journey with the world!
Type Of Cuisine?
I am particularly passionate about Afro-fusion cuisine and the endless possibilities it offers. As a Kenyan chef, I find inspiration in the rich and diverse flavours of African cuisine, as well as the creative techniques and ingredients from other cultures. I believe that food is a celebration of culture and heritage, and through my love for Afro-fusion cuisine, I can showcase the beauty and diversity of African culture to the world. I love experimenting with different flavours, textures, and ingredients to create unique and memorable dishes that not only taste delicious but also tell a story. Cooking is my passion and Afro-fusion cuisine is my canvas, where I can create magic and leave a lasting impression on people’s taste buds. Plus, this is also due to the influence from Peruvian cuisine.
What Inspired You To Become A Chef?
As a child, I was always forced to cook for my small brother because mom was never around much and my brother was very young, so I had to be his everything. I had to bring a magical way of turning basic ingredients into delicious meals that brought our family together. I was fascinated by the way I chopped vegetables with ease, and blended spices to create aromatic dishes that filled our home with warmth and comfort [of course, I got better with time]. Cooking for my brother not only taught me the technical skills of cooking, but also instilled a deep appreciation for the joy and nourishment that food can bring. But the affirmation came when I joined high school and my friends were sharing aspirations after school life, and one of my friends said “I want to be a chef”, that caught my attention because I had never heard the word “chef” in my life, especially being a kid being raised in Kayole. And it was this experience that sparked my passion for cooking and inspired me to become a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Some of the biggest challenges I have experienced in my culinary journey:
1. Time management: The culinary world is fast-paced, and this requires using time efficiently to produce high-quality meals. It can be challenging to balance multiple tasks at once, especially during the busy shifts or events.
2. Tough critics: Customers are always looking for the best food and service, which requires keeping up, and consistently producing exceptional dishes. Ours is a particularly competitive industry, and everyone is constantly aiming for perfection.
3. Ingredient availability: Sometimes we need to work around ingredient shortages or seasonal variations to bring innovative dishes to the menu. Learning how to substitute ingredients, use locally sourced products, and modify recipes can be an ongoing challenge.
4. Food allergies and intolerance: It’s important to be very knowledgeable in preparing dishes to accommodate customers with food allergies and intolerances, whilst ensuring they receive a delicious experience on their plate.
5. Physical demands: Our job can involve standing for long periods, working in hot or cold environments and doing repetitive tasks that can cause easy fatigue and physical distress to the hands and wrists.
These challenges are just a few of the many that have shaped me throughout my journey as a chef.
What’s Your Biggest Achievement In The Culinary Industry?
1. Opening a successful restaurant: Launching a restaurant requires a combination of creativity, budgeting, and leadership. Opening a successful restaurant that consistently serves high-quality food and earns positive reviews can be a significant achievement for any chef.
2. Mentoring aspiring culinary professionals: Sharing knowledge and experience with upcoming chefs is a way of giving back and guiding the next generation of culinary professionals. Becoming a mentor and helping others achieve their goals in the culinary world is a satisfying and rewarding career achievement, for sure.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Undoubtedly, the ingredients play a crucial role as they shape any person in the kitchen. Techniques can be learned, creativity can be practised to improve, but an ingredient holds a humble significance. As a chef, it is essential to always taste, experiment, explore, and respect ingredients!
Recipe Of The Week: Tzatziki Tenderloin Fillet
The Tenderloin Fillet
Ingredients:
• 1 lb beef tenderloin fillet
• Salt and pepper to taste
• Olive oil for cooking
The Tzatziki Sauce
Ingredients:
• 1 cup Greek yogurt
• 1/2 cup grated cucumber
• 2 cloves garlic, minced
• 1 Tbsp lemon juice
• 1 Tbsp chopped fresh dill
• Salt & pepper to taste
Preparation: The Tenderloin Fillet
Preheat grill to high heat. Next, season the beef tenderloin fillet with salt and pepper, then brush the fillet with olive oil and place it on the grill. Grill the fillet for 4–5 minutes on each side until it reaches your desired level of doneness. Remove the fillet from the grill and let it rest for 5 minutes before cutting it.
Preparation: The Tzatziki Sauce
In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper.
Plating
On a plate, serve the sliced beef tenderloin fillet with the tzatziki sauce on top or on the side. Garnish with additional fresh dill if desired.