From Kitchen to Fame: A Chat with Rising Culinary Star Maurice Ouma

Who is Maurice Ouma?

Maurice Ouma is a passionate and dedicated chef known for his innovative approach to culinary arts

What does culinary arts entail?

The culinary industry encompasses all aspects of food preparation, cooking and presentation, spanning restaurants, catering services, food manufacturing and more. It is a dynamic and fast-paced field that requires creativity, precision, and continuous learning to keep up with evolving food trends and consumer preferences.

How did you end up in the culinary industry?

My journey into the culinary industry began with a deep love for food and cooking. From a young age, I was fascinated by the flavours and techniques involved in creating delicious dishes. I also used to help my Mom cook in the kitchen, which made me to like cooking. This passion led me to pursue formal training and eventually a career in the culinary arts.

What was your biggest inspiration in this industry?

My biggest inspiration in the industry has been the diverse cultures and cuisines from around the world. Travelling and experiencing different culinary traditions has greatly influenced my cooking style and fuelled my desire to innovate and experiment with flavours.

What is your favourite ingredient to use and favourite dish to make?

My favourite dish to make is a classic seafood paella. The combination of fresh seafood, saffron-infused rice and a rich blend of spices makes it a truly special dish. My best ingredients are high-quality olive oil or vegetable oil, fresh herbs and locally sourced seafood.

How do you get updated in food trends and innovations in the industry?

I stay updated with food trends by attending culinary workshops, following industry publications, participating in food festivals and connecting with other chefs. Social media platforms also provide a wealth of information on the latest trends and innovations in the culinary world. I always participate in chefs annual competition Nairobi edition.

Have you ever won in the annual competition?

 In chef’s annual competition Nairobi edition the number of chefs who were competing were 15, and I managed number six was awarded a heater and some cash tokens. I participated in the best chef in the campus competition, and I was the top student and got a trophy and some cash award.

Can you describe a typical day of Maurice?

A typical day for a chef starts early with menu planning and ingredient sourcing. This is followed by prepping ingredients, cooking and ensuring the kitchen operates smoothly during service. After service, there is cleaning, inventory management and planning for the next day. It’s a demanding yet rewarding routine.

The challenge of creating a unique and memorable dining experience for distinguished guests was exhilarating and a testament to the skills and teamwork of my kitchen staff, but we nailed it, it was a ruracio done in a modern way.

Do you have any memorable culinary experience?

Yes sure. One of my most memorable culinary experiences was preparing a multi-course dinner for a high-profile event. The challenge of creating a unique and memorable dining experience for distinguished guests was exhilarating and a testament to the skills and teamwork of my kitchen staff, but we nailed it, it was a ruracio done in a modern way.

What are the challenges you face as a chef?

Some challenges include long working hours, up to six hours, high stress levels and maintaining consistency in every dish served. Additionally, staying creative and continuously coming up with new and exciting dishes can be demanding.

How do you deal with stereotypes and critics on men being in the kitchen?

I believe that talent and passion for cooking are not confined to any gender. By consistently delivering high-quality work and demonstrating professionalism, I strive to break down these stereotypes and prove that the kitchen is a place for anyone with a love for culinary arts.

What advice would you give to someone aspiring to start a career or profession in culinary arts?

My advice would be to stay curious, be willing to learn and never shy away from hard work. Gain as much experience as possible, whether through formal education or working in different kitchen environments. Passion and perseverance are key to succeeding in this industry.

In culinary arts who are your role models?

I look up to chefs like Massimo Bottura and Dominique Crenn, who have made significant contributions to the culinary world through their innovative approaches and dedication to their craft. Their commitment to excellence and creativity is truly inspiring.

What is your motivation in the industry that makes you wake up and go to the kitchen?

My biggest motivation is the ever-evolving nature of the culinary world. There is always something new to learn, whether it’s a technique, a flavour combination, or a cooking style. The desire to continually improve and surprise my guests keeps me driven.

What’s your view on the industry in Kenya?

The culinary industry in Kenya is vibrant and growing, with a rich diversity of flavours and culinary traditions. There is a lot of potential for innovation, and I am excited to see more chefs embracing local ingredients and creating unique dishes that showcase our culture.

Where do you see yourself in the next few years to come?

In the next few years, I see myself opening my own restaurant, where I can fully express my culinary vision and provide an exceptional dining experience. I also aim to mentor young chefs and contribute to the growth of the culinary industry.

How can you define success?

I can define success as the achievement of personal goals, aspirations or milestones, often marked by a sense of fulfilment, satisfaction, and happiness. It is subjective and can vary greatly from person to person, encompassing aspects such as career.

One thing that people don’t know about Maurice?

Most people always think that I’m an introvert, but I do talk so much once I’m familiar with someone.