Mumias born chef's pursuit of a food production career

Decked out in his white chef’s uniform, Patrick Shikuku, is a man who has risen through great odds to get to where he is today.

HIS STORY

I was born 38-years-ago in Mumias sub-county into a polygamous family.

This came with its own special problems including financial constraints that, as the last born in a family of 14, really affected me.

When I sat for my KCSE, I managed to get good grades but my parents were unable to raise fees to enable me join a college.

I was passionate about the food industry and I decided to venture out on my own and got my first job as a cleaner in a hotel.

While working there, I developed a rapport with the chefs and they taught me how to cook a few delicacies.

I worked hard at this job, and other manual ones, saving religiously. From my efforts, I was able to pay for a course in Customer Care and Food Sales at Utalii College and I was later able to pursue a Diploma course in Food and Beverage production.

Having these certificates has opened doors for me and I have worked in various restaurants in the country.

It has not been without its challenges but my passion for this job is what has kept me going.

One of the greatest setbacks is that most hotels are individually owned which results in workers’ receiving poor pay. Also, hoteliers unions in this country are very weak which makes it hard for workers to fight for their rights.

Having had to rise through the ladder to get to where I am today, I find it easier to manage my team by not just delegating duties but also fully participating in their execution and you will often find me in the kitchen cleaning and or cooking.

My professional day starts at 4.30am and ends the moment I enter my house. I may be a professional chef but when I get home, I give room to my beloved wife to prepare what she knows best. Because I respect what she does, I will only go into the kitchen upon her request.