Slow Food Chefs’ Alliance – Martin Muhia Nyambura

Chef Muhia was raised by his grandmother, a home science teacher in a nearby school. She had a passion for quality food and was passionate about ensuring that her knowledge of food preparation was passed down to younger generations.

Martin would assist her with making cakes and preparing traditional foods for local wedding ceremonies. These were his first steps in gastronomy, fostering a budding interest in the food industry. Having finished high school, he joined the International Hotel and Training Institute in Nairobi. Since his graduation, he has worked for the Imperial Grand Hotel and the United Nations Restaurant in Nairobi, and is currently working at the EU Embassy Restaurant in Nairobi. In this time, he has worked tirelessly to promote traditional Kenyan dishes.

Inspired by the growing disconnect between the hospitality sector and the food supply chain, and shocked by the figures from a recent survey indicating that about 80% of all staff witnessed food waste in their kitchens; Chef Muhia started the campaign #NoFoodWaste, to sensitize people about Food loss and Food Waste that is taking place in Kenya and across Africa. He has participated in a number of food festivals including the Terra Madre Salone del Gusto, and most recently the Chengdu International Food Festival in China, where he delivered a speech on food waste and biodiversity from farm to fork. He won the best taste award for his innovative recipe, which had a focus on Slow Food Ark of Taste products from Kenya. Continue reading…

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