No Bake Strawberry Cheesecake by Chef Raphael King’ori Ndaiga, H&S Chef Of The Month

H&S Chef Of The Month

Chef Raphael King’ori Ndaiga

Nationality: Kenyan

Interview With H&S Magazine

Who Is Raphael King’ori Ndaiga?

I have been in the hospitality industry for about 25 years, having started at our family restaurant, where I got the initial deep dive in this industry. I took a short course at Kenya Utalii College for food service techniques and later worked at The Carnivore as a waiter where I had so much fun interacting with guests. A little later I decided to take a Food Production Course at Utalii College and after that I got an opportunity to travel to the US for an internship program where I got to interact with people from all over the world and got training on working in a multicultural environment. After that I went to the UK and worked in a 5-Star golf resort and later worked in a British run Cruise Ship where I got invaluable experience working in a high volume environment. I Later worked with Artcaffe as head chef before exiting and starting my social media presence sharing recipes and basically teaching people how to cook as a way to encourage home cooking which would make people appreciate food. When more people appreciate good food, then more people will demand good food when they eat out, which will make the industry standards grow.

Type Of Cuisine?

All/any! I believe cooking, like any art, is about skill and understanding, and if you have the basic training in cooking you can do anything with some practice. With my training and experience, I can follow a recipe and execute it.

 

What Inspired You To Become A Chef?

From the time I was young, I was interested in cooking and enjoyed well cooked meals. As a family we were also exposed to eating out and good food, as my dad worked at the Carnivore restaurant, making it a natural path for me to follow in my pursuit to follow my passion in cooking

 

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

I honestly can’t think of any!

 

What’s Your Biggest Achievement In The Culinary Industry?

Over the years I have managed to work and travel all over the world, is what comes to my mind first. My biggest achievement, though, is yet to be achieved, I want to be the one that makes an impact in the industry by encouraging the young ones to get into this profession for their passion. I also want to see more people appreciating food, which means more people will demand for better and the industry will improve for the better.

 

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

I think the technique because this forms the basics in cooking and no matter the ingredients it’s the technique that will make the meal tasty which is more important to me.

 

Recipe Of The Week: No Bake Strawberry Cheesecake

Serves 8

Ingredients:

• 50g unsalted butter/margarine
• 100g dark chocolate broken to small pieces
• 150g Digestive biscuits (crushed)
• 400g Mascarpone cheese
• 2 lemon/lime zest (finely grated) and juice
• 2-3 Tbsp icing sugar, plus extra for dusting
• 225g strawberries (about 1 250g pack)

 

Preparation:

In a small pot, melt the chocolate and butter over medium heat. When melted, add your crushed biscuits and mix. You can take it off the heat. Next, transfer this to your cake tin & using the back of your hand or a spatula, press and level the biscuit mix, then allow to cool. In a separate suitable bowl, add your mascarpone, lime zest, lemon juice and sugar & mix well. Now pour this mixture on top of your crushed biscuit layer & level it nicely using the back of a spoon. Put it in the fridge to set or if you are in a rush, put it in the freezer! Once set, remove from your cake tin, then garnish with the strawberries and sprinkle some cocoa or icing sugar.