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: Panna Cotta With Blueberry Purée On A Bed Of Lotus Biscuit Crumb
The Panna Cotta
Ingredients:
• 500ml heavy cream
• 100ml milk
• 80g sugar
• 1 vanilla bean (split and seeds scraped) or 1 tsp vanilla extract
• 2 tsp agar-agar powder
The Blueberry Purée
Ingredients:
• 1 cup blueberries (fresh or frozen)
• 2 tbsp sugar
• 1 tbsp lemon juice
The Lotus Biscuit Crumb
Ingredients:
• 10 Lotus biscuits (crushed)
The Garnish
Ingredients:
• Fresh mint leaves
Preparation: The Panna Cotta
In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean seeds (or vanilla extract) & heat over medium heat until the mixture is hot, and the sugar is dissolved, but do not let it boil. Next, sprinkle the agar-agar powder into the hot cream mixture, whisking continuously to avoid lumps & continue to cook the mixture for about 3–4 minutes, ensuring the agar-agar is fully dissolved. Pour the mixture into lightly greased ramekins or dessert moulds & allow to cool to room temperature, then refrigerate for at least 4 hours or until set.
Preparation: The Blueberry Purée
To make the blueberry purée, combine the blueberries, sugar, and lemon juice in a small saucepan & cook over medium heat until the blueberries break down and the mixture thickens, about 10 minutes. Blend until smooth and let cool.
Preparation: The Lotus Biscuit Crumb
Crush the Lotus biscuits into fine crumbs and spread a layer on the serving plates.
Plating
To serve, unmould the panna cotta onto the bed of Lotus biscuit crumbs. Spoon the blueberry purée over the top and around the panna cotta & garnish with fresh mint leaves. Enjoy your Panna Cotta dessert with a delicious blueberry purée and crunchy Lotus biscuit crumb!