01 Sep 2023
Eric is a flight purser and a talented baker. He shares his journey with us.
I have been baking most of my life as soon as I could hold a wooden spoon…but seriously I got bitten by the baking gauge after home science in upper primary school and would experiment with my mum’s cooking pans, sand and a charcoal stove over the holidays. I ruined many a sufuria in my mum's kitchen this way and broke a stereotype. The Meru community I come from abhors boys cooking and more so in their mothers’ kitchens.
Yes and No
As mentioned above, I had lots of experience practising. I bought baking equipment with my very first salary (an oven), when my colleagues were buying electronics like big screen TVs, CD and DVD players. I had an oven even before I had seats in my bachelor pad back then.
A good serious bakery needs lots more equipment than your brief list ...what will you bake your cakes in? How will you mix your ingredients? How about ten ingredients like flour, sugar etc?
Like any baker, I’m still stocking my bakery; it’s a continuous endeavour …I can’t ever resist buying baking equipment where ever I find it. Some are still in their packaging and am yet to start using them.
Hectic but I have learnt to plan my bakes around my flying job since being on the Great Kenyan Bake Off where time management was a key skill required to execute a perfect bake in the very limited time period allotted in the tent.
Of course, I have had burnt and sunken cakes and that requires starting over
A phenomenal master class and a once in a lifetime opportunity to learn one on one from industry greats, namely Chef Kieran and Myra Kivuvani Ndungu, proprietor of the Kenya franchise Le Grenier a Pain international French Bakery
I didn’t win overall but I came from the whole experience richer from my interactions with the judges, my fellow contestants and most of the people I met on the show ended up becoming very good friends.
Hehehe this one is for the arrived. Yes, it happened mid-way between the house and the car, and my only consolation was there was enough time to quickly assemble a replacement! The people at the event couldn’t tell the difference. I also have had transporters smudge or break cakes as they were delivering to clients, and I have had it sent back for repairs or I have arrived on the scene to rescue the day
When I discovered that locally milled flour like millet, sorghum (mtama) and /or cassava can be used as inexpensive alternative ingredients for gluten free baking.
As a result of this discovery, I now make a mean millet chocolate cake and wimbi (millet) digestive cookies not to mention a red velvet cake whose main ingredients are beetroot and red sorghum.
01 Sep 2023
Eric is a flight purser and a talented baker. He shares his journey with us. How long have you been a baker and how did you decide to be one? I have been baking most of my life as soon as I could hold a wooden spoon…but seriously I got bitten by the baking gauge after home science in upper primary school and would experiment with my mum’s cooking pans, sand and a charcoal stove over the holidays. I ruined many a sufuria in my mum's kitchen this way and broke a stereotype. The Meru community I come from abhors boys cooking and more so in their mothers’ kitchens.
01 Sep 2023
Let's talk about music. Firstly, do you have a stage name and what's the meaning behind it? Pesh GoG is my stage name. My name is Peninah and short for Peninah is Pesh. I am a born-again Christian; my identity is in Christ. I am a daughter and a girl of God thus the Abbreviation, GOG- Girl of God which makes up part of my stage name “Pesh GOG”. My Music is available on YouTube and Boom play as Pesh GoG.
06 Sep 2023
In the busy world of air travel, Lois stands out for her unique role at Kenya Airways. She spends her days talking about a topic that most would rather avoid: death. Lois handles human remains, ensuring that loved ones find their way back to their final resting place with care and compassion.