Passion For Pastry

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.