H&S Chef Of The Month: Meet Chef Stephen Ochieng
H&S Chef Of The Month
Chef Stephen Ochieng
Nationality: Kenyan
Interview With H&S Magazine
Who Is Stephen Ochieng?
My name is Chef Stephen Ochieng, and I am a chef based in Nairobi, Kenya. From a young age, I developed a deep passion for cooking, which has since become a significant part of my life and career.
Type Of Cuisine?
Italian cuisine is one of my all-time favourites. I have always been drawn to it, especially because of my love for pasta.
What Inspired You To Become A Chef?
My inspiration to become a chef came from my mother, who was an incredible cook known for her delicious street food. I promised her that I would follow in her footsteps and carry on her culinary legacy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
In this industry, I have faced many challenges. One that I can mention is that sometimes, when joining a new job, the menu is totally different from what you know, which means it can take you several days to master the new menu.
What’s Your Biggest Achievement In The Culinary Industry?
The most significant achievement I have accomplished is training my fellow colleagues, helping them progress from kitchen assistants to cooks. Another achievement is that I can now prepare at least five different types of cuisines perfectly.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, technique is very important, especially when it comes to using pans and knives. I have strong knife skills, and I love cooking with pans. One of my favourite techniques is flambé, which brings me great joy when I see the flames and the excitement it adds to the cooking process.
Recipe Of The Week: Chicken Penne Pesto
The Penne
Ingredients:
• 100g penne pasta
• 20g salt
The Pesto
Ingredients:
• 3 tablespoons olive oil
• 2 bunches fresh basil leaves (about 60g)
• 2 cloves of garlic
• 100g cashew nuts
The Chicken Penne Pesto
Ingredients:
• 250g chicken breast
• Black pepper to taste
• Salt to taste
• 1 Tbsp olive oil
• 50g Parmesan, grated
• 100g cherry tomatoes, halved (for garnish)
Preparation: The Penne
In a large pot, bring water to a boil and season it with salt, then add the penne pasta and cook until al dente, about 8–10 minutes.
Preparation: The Pesto
While the penne is boiling, combine the basil leaves, garlic, cashew nuts, and olive oil in a blender & blend until you achieve a smooth consistency.
Preparation: The Chicken Penne Pesto
Cut the chicken breast into cubes and season with salt and black pepper. Next, heat a non-stick pan over medium heat & add a little olive oil to seal the chicken cubes, cooking until they are browned and cooked through. Once the chicken is cooked, pour the blended basil pesto sauce into the pan with the chicken. Drain the penne pasta and toss it in the chicken and pesto mixture while the heat is off. Add the grated Parmesan cheese at this stage, mixing gently while the heat is off. This prevents the cheese from overcooking and becoming oily.
Plating
To a serving bowl, add the chicken penne pesto and garnish with sliced cherry tomatoes. Enjoy your Chicken Penne Pesto!
