H&S Chef Of The Month
Chef Gathu Mbugua
Nationality: Kenyan
Interview With H&S Magazine
Who Is Gathu Mbugua?
I’m a 33 yr old freelance chef, born and raised in Kenya. I grew up in Mombasa, Kinangop and Ngong. I went to International Hotel and Tourism Institute(IHTI) and completed my higher national diploma in 2013. I started freelancing in 2014 though I have also worked in a few restaurants in Nairobi on top of my freelance career. I’m an outdoor person & I love camping and touring on my small motorcycle.
Type Of Cuisine?
I enjoy cooking middle eastern, Moroccan and afro-Mediterranean mostly.
What Inspired You To Become A Chef?
It was the love of food, and how it brings people together, that inspired me to become a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I’ve faced in the culinary field is the lack of consistency with local suppliers.
What’s Your Biggest Achievement In The Culinary Industry?
I consider working for the American Embassy residency in Nairobi as the head chef, my biggest achievement in the industry.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
In cooking, I believe the ingredients matter the most, followed by creativity!
Recipe Of The Week: Sourdough Bread
The Sourdough Bread
Ingredients:
• ¼ cup (60 grams) sourdough starter (fed within 12-24 hours)
• 1 ⅔ cups (350 grams) warm water
• 4 ¼ cups (500 grams) bread flour or all-purpose flour
• 2 teaspoons (9 grams) fine salt
Preparation: The Sourdough Bread
In a large bowl, add the sourdough starter. Add in water and use a wooden spoon to stir until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30–45 minutes. Next, lightly flour your kitchen counter-top. Pull the dough from the bowl with a dough scraper or by hand onto the counter-top, then stretch and fold the dough for 15 seconds, grabbing the edge of the dough and bringing it straight up, then finally tucking it into the centre of the dough. Next, turn the dough 1/4 turn & continue this process until the dough has come full circle, and has tightened. Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) & allow it to rise overnight or for at least 10 hours at room temperature or in a warm location (do not refrigerate the dough). The dough should double in size and look bubbly on the surface and under the dough when fermented. In the morning, lightly flour your counter-top. Pull the dough from the bowl and shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. Then preheat your oven to 190ºc. Cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the counter-top. Slash the top of the loaf with a sharp serrated knife & place the dough in the oven, allowing it to bake for 50 minutes or until the crust is crisp and golden.
Plating
On a plate, serve your sourdough bread slice with jam, hummus, guacamole or dip of your choice!