Aakshar Joshi Email and Phone Number

Working for the fine dinning

Working here has taught me how to create Mexican and Spanish dishes which I have never taught my self in my working experience as a chef. And also learning how to run a kitchen when the Executive Chef was away.

Finishing off my education, I joined Sevens seafood and grill as my first job. Working before with the team and working now is a new experience for me. Working in different stations like: Saucier, Garde Manger Rotisserie, Entremetier, Pastry, Butcher, Grill, Fryer and Pass. Plus I had done my 6 months internship at this restaurant in the year of 2017 had given me a based of the know how on how the kitchen runs.

Under head Chef Isaac Guidance was my last Internship, I learnt fine gourmet and fine dining, presentations, customer relationship. The 6 months I was there, I learnt Organisation and running of the kitchen, dedicating works to others and working with the team as a Head Chef for days, in acting roll, preparing additional foods not on the menus for clients.I have gained valuable insight in sous chef expectations under his eye and knowledge of food.

(3 month internship)Privileged to have work with the Head Chef Dario, giving me a lot of knowledge in the art of baking. An Intern from Collage for 4 months. I understood basics in sous for baking and pastry along with more intricate commercial kitchen workings and making good Italian food.

As I stated discovering my passion in the culinary field, I started as anApprentice/trainee at the Tribe hotel at the Village Makert in Nairobi for5 years during my school holidays and leant. From the basic of hygiene,to cleaning, learning different equipment and appliances within thekitchen, kitchen respect and discipline – chain of command, all this tomy mentors and instruments in my journey to become who I am todayi.e Chef Luca Molteni and Chef Sarah.They both corrected me wheneverI went wrong and showed me easier methods and correct systems inbecoming a Chef.