Pastry Sous Chef, Nancy Odhiambo, from Movenpick Hotel, recounts to MICHELLE UVYA her intriguing journey from trainee to a pastry chef.
My dream was to become a lawyer but my ‘B’ grade was too low to get me in, so when my dad suggested that I try food production, even though I knew nothing about the discipline, I dove right in.
I enrolled for a two-year course in food production at Utalii College. The course covered hygiene, nutrition, social studies, management and costing all of which were very handy once I hit the job market.
My passion for pastries was cultivated during my internship at Tribe Hotel. I was first based in the hot kitchen (main kitchen), but I also got the opportunity to work in all the other departments.
This story is from the October 2018 edition of TRUE LOVE Magazine East Africa.
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This story is from the October 2018 edition of TRUE LOVE Magazine East Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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