Last month we had the incredible Antonia’s Kitchen in to do a follow up refresher training course at Sabyinyo Silverback Lodge.
It was wonderful to see the team of chefs growing again in confidence and creativity. After two training courses with the chefs, we now have new and exciting menus that are a fusion of ideas and cuisines from around the world. The emphasis being on healthy, sumptuous meals that provide a sustained release of energy, to help with endurance while trekking. The courses have been encouraging creative flair and helping to take the Sabyinyo chefs’ culinary skills to the next level.
Food safety has been focus on both courses, and the chefs are taught and tested in this area continually. Another key philosophy that is instilled on the course is a ‘Nose to Tail’ concept, which means obtaining the most out of all food. The chefs are encouraged to be resourceful an imaginative and not waste anything.
Sabyinyo focuses on using local, fresh, organic ingredients; making the most of Rwanda’s vibrant range of fresh fruit and vegetables, especially from Head chef Fofo’s garden. Chef Simon and Chef Fofo’s work ethic in the kitchen is exemplary. They are tireless in their efforts to lead their team and improve their own skills and knowledge.
Antonia’s Kitchen courses will continue to infuse and share new ideas at Sabyinyo. Food has become almost a religion for a vast number of people around the world. It is a reason to travel and explore. Its about fashion, passion, and inspiration; all of these components make the kitchen an integral part of Sabyinyo.