Kenyan Hoteliers.

03/09/2026

CHEF’S NOTES
Tender cuts = quick cooking. Sear, grill or roast without overcooking.
Tougher cuts = low & slow. Braising or slow roasting helps develop tenderness.
Marbling matters. Intramuscular fat contributes to flavor and juiciness.
Rest the meat. Allow cooked beef to rest before slicing for better moisture retention.
Slice against the grain. This shortens muscle fibers and improves tenderness.
Don’t confuse cuts. Sirloin, short loin and tenderloin have different textures and best uses.
Match the cut to the cooking method. The right technique can transform an economical cut into an excellent dish.
Chef's rule: Know the cut → choose the technique → control the temperature → rest → serve.

03/09/2026

02/09/2026

6 TYPES OF POTATO CHIPS

1. CLASSIC POTATO CHIPS

Ingredients

2 lbs potatoes

Oil for frying

Salt

Method: Slice potatoes thinly, rinse and soak to remove excess starch, dry thoroughly, then fry until crisp. Season immediately with salt.

---

2. SALT & VINEGAR CHIPS

Ingredients

2 lbs potatoes

¼ cup white vinegar

Oil for frying

Salt

Method: Thinly slice and soak the potatoes in a vinegar solution. Drain and dry thoroughly, fry until golden and crisp, then season with salt.

---

3. BBQ CHIPS

Ingredients

2 lbs potatoes

Oil for frying

BBQ Seasoning

2 tbsp brown sugar

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

Method: Fry the potato slices until crisp. Combine the BBQ seasoning and toss with the hot chips while they are still warm.

---

4. SOUR CREAM & ONION CHIPS

Ingredients

2 lbs potatoes

Oil for frying

¼ cup sour cream powder

2 tsp onion powder

1 tsp salt

Method: Fry thin potato slices until crisp and golden. Allow excess oil to drain, then toss thoroughly with sour cream, onion powder and salt seasoning.

---

5. CHEESE CHIPS

Ingredients

2 lbs potatoes

Oil for frying

½ cup grated Parmesan

½ tsp garlic powder

Salt

Method: Fry the potato slices until crisp. While still warm, toss with Parmesan, garlic powder and salt so the seasoning adheres evenly.

---

6. SPICY CHIPS

Ingredients

2 lbs potatoes

Oil for frying

1 tsp chili powder

½ tsp paprika

½ tsp cayenne pepper

1 tsp salt

Method: Fry the sliced potatoes until crisp and golden. Mix the spices together and coat the chips while hot.

---

PROFESSIONAL CHIP-MAKING TIPS

1. Slice uniformly
Consistent thickness ensures even cooking.

2. Remove excess starch
Rinse or soak sliced potatoes before frying for a cleaner, crispier finish.

3. Dry completely
Moisture causes dangerous oil splattering and prevents proper crisping.

4. Control the frying temperature
Maintain a consistent oil temperature to achieve an evenly browned, crisp product.

5. Season while hot
Season immediately after frying so the seasoning adheres properly.

6. Avoid overcrowding
Fry in small batches to prevent the oil temperature from dropping.

SAVE THIS GUIDE

6 flavours. One humble potato. Endless possibilities.

KENYANHOTELIERS

02/09/2026

CLASSIC PEANUT BUTTER COOKIES

Soft, Chewy & Packed With Rich Peanut Butter Flavor

INGREDIENTS

1 cup (240 g) creamy peanut butter

½ cup (113 g) unsalted butter, softened

1 cup (200 g) brown sugar, packed

½ cup (100 g) granulated sugar

1 large egg

1 tsp vanilla extract

1¾ cups (220 g) all-purpose flour

1 tsp baking soda

½ tsp salt

---

STEP-BY-STEP GUIDE

1. CREAM THE BUTTER & PEANUT BUTTER

In a large mixing bowl, beat the softened butter, peanut butter, brown sugar and granulated sugar until light, smooth and creamy, approximately 2–3 minutes.

2. ADD EGG & VANILLA

Add the egg and vanilla extract. Beat until the mixture is thoroughly incorporated and smooth.

3. MIX THE DRY INGREDIENTS

In a separate bowl, whisk together the flour, baking soda and salt until evenly distributed.

4. COMBINE

Gradually add the dry ingredients to the peanut butter mixture. Mix only until a soft dough forms. Do not overmix.

5. SHAPE THE COOKIES

Scoop approximately 1½ tablespoons of dough per cookie and roll into balls. Arrange on a lined baking sheet, leaving adequate space between them. Flatten each ball lightly with a fork to create the classic criss-cross pattern.

6. BAKE

Bake in a preheated oven at 175°C (350°F) for 10–12 minutes, or until the edges are set and the centres appear slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

---

BAKING INFO

Oven Temperature: 175°C / 350°F
Baking Time: 10–12 minutes
Cooling: 5 minutes on the tray, then transfer to a wire rack

TIPS FOR PERFECT COOKIES

Do not overbake. The cookies continue to set as they cool.

For softer cookies, remove them when the centres still look slightly underdone.

For a crunchier texture, bake for approximately 10–12 minutes until more firmly set.

Use room-temperature ingredients for a more consistent dough.

Add chopped peanuts for extra texture and flavour.

A light sprinkle of flaky salt can provide an excellent sweet-savoury contrast.

STORAGE

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

SAVE • SHARE • LIKE

Save this recipe for your next baking session.
Share it with someone who loves peanut butter cookies.

KENYANHOTELIERS
Hospitality • Culinary • Service • Professional Knowledge

01/09/2026

🍚 RESTAURANT-STYLE JEERA RICE

Fluffy • Fragrant • Perfectly Separated

A professional method every chef should master

🧂 INGREDIENTS

1 cup Basmati rice, soaked 20–30 minutes

2 tbsp ghee

1½ tsp cumin seeds (jeera)

1 bay leaf

1 small cinnamon stick

3–4 cloves

2–3 green cardamom pods

4–5 cups water

Salt, to taste

1–2 green chillies, sliced

Fresh coriander, chopped

---

🔥 STEP 1 — BOIL & COOK THE RICE

1. Bring plenty of water to a rolling boil.
2. Add whole spices and salt.
3. Add the soaked, drained basmati rice.
4. Cook until the grains are about 80% done—soft but still slightly firm in the centre.
5. Drain immediately and set aside.

👨‍🍳 CHEF TIP

Don't overcook the rice. The grains should remain long, fluffy and separate.

---

🌿 STEP 2 — TEMPER THE JEERA

1. Heat ghee in a wide pan over medium heat.
2. Add cumin seeds and allow them to sizzle and release their aroma.
3. Add sliced green chillies.
4. Sauté briefly.

⚠️ DON'T BURN THE JEERA!
Burnt cumin gives the rice a bitter taste.

---

🍚 STEP 3 — COMBINE & FINISH

1. Add the cooked rice to the tempered ghee and cumin.
2. Gently toss from the bottom upward.
3. Mix until the cumin and ghee are evenly distributed.
4. Check seasoning and adjust if necessary.
5. Finish with freshly chopped coriander.

---

✨ THE PROFESSIONAL FINISH

Perfect Jeera Rice Should Be:

✓ Long-grained
✓ Fluffy
✓ Aromatic
✓ Lightly coated with ghee
✓ Well-seasoned
✓ Never mushy or sticky

🍽️ SERVING SUGGESTION

Serve hot with dal, curry, kadhi, grilled meats or vegetable dishes.

---

💡 SAVE THIS CHEF TIP

The secret isn't adding more spices—it's controlling the rice, heat and timing.

KENYANHOTELIERS
Hospitality Knowledge • Professional Standards

01/09/2026

SILVER SERVICE

Key Practices & Etiquette

Elegance in Service. Excellence in Experience.

1. SERVE FROM THE LEFT
Serve food from the guest’s left-hand side, using the appropriate service technique.

2. CLEAR FROM THE RIGHT
Remove used plates and cutlery from the right-hand side whenever appropriate, smoothly and quietly.

3. USE SILVER CUTLERY
Use a service spoon and fork to serve food professionally—never use your hands.

4. TRAINED STAFF ONLY
Silver service requires properly trained and confident waitstaff who understand service sequence and etiquette.

5. SERVE CLOCKWISE
Maintain a consistent clockwise flow around the table to keep service organized and efficient.

6. FORMAL TABLE SETTING
Use properly polished crockery, cutlery, glassware, napkins and service equipment for a refined presentation.

⭐ THE GOLDEN RULE

Silver service isn’t just a style of serving—
IT’S A STANDARD OF PROFESSIONALISM.

✨ Great service creates unforgettable experiences.

KENYANHOTELIERS
Excellence in Hospitality