RWANDA: Female Chef Shares Her Secrets to Culinary Success

Rwanda’s Premier Female Chef Shares Her Secrets to Culinary Success.Eugenie has a passion. A passion for food. In a country not known for its creative cuisine, Eugenie is a woman on a mission to change Rwanda’s tastes and expand its horizons.

Eugenie Nyirambonigaba was just 13 years old and in her second year of secondary school when the 1994 genocide in Rwanda carried off her parents and siblings. She was left to care for her five-year-old brother in a country wracked by war and grief. Today, she is a successful chef and entrepreneur with a growing client list and big dreams.

Years of hard work as a housekeeper paid off when she went to work in the home of a pair of British expats, who spotted her talent in the kitchen and encouraged her to return to school. With their support, she graduated in the top 10 of her class at Esther’s Aid School, where she studied culinary art, food science and hygiene, IT, business skills, and more.

She completed a three-month internship at Zen, a well-known Asian restaurant in Kigali and, with the couples’ support, went into business for herself. Now, married and juggling family life with her company, Home Appétit, she’s determined to expand her business even further. Along the way, she aims to open Rwanda’s eyes to the wonderful world of cuisine.

Akilah Net caught up with Eugenie to find out just what it takes to become a professional chef and her secrets to success in the kitchen.

Who or what are your greatest culinary influences?

I was very lucky to have worked for so many foreign employers. In each kitchen, I found ingredients I had never seen before: different spices, quinoa, herbs. I learned how to use them and how to mix them with other ingredients.

I also found someone on the Internet, a woman in Vietnam, who was very poor and started with nothing and now has eight restaurants. She’s a great inspiration.

Is that how you would like to expand your business too?

I would like to have a restaurant but would also like to teach. At the moment, I often teach other housekeepers how to cook at their workplace, but I would love to have a space of my own. There, I could teach people how to cook and how to use different herbs and spices. I could also prepare meals for events and food to sell.

“A lot of young women I meet want to train in hospitality and work in a hotel. There’s a lot more out there than just waiting tables. If you have a vision, be determined, be flexible, and be creative.”

What kind of food would you sell?

There’s a huge market for ready-made food here. In many other countries the supermarkets are full of food that you can just heat up. That doesn’t really exist here.

At the moment, I sometimes go to my clients’ homes and cook food to put in the freezer. If I had my own space to make and store food, I could take orders. Also, I would like to make and sell healthy banana bread. I have a recipe that uses soy milk and whole-wheat flour, both of which I would make myself.

Wow, you’re very creative. Where do you get the recipes from?

I have some books and I use the Internet a lot. I try out new recipes nearly every week, and I’m always curious to try new things. The Internet is a really powerful tool. I am trying to use it more for publicity with a Facebook page.

What are the biggest challenges that you have faced so far?

The biggest thing for me is that I have no premises, which makes it hard to expand. People ask, “So where is Home Appétit?” I think that I should be able to get somewhere in a year or so.

Another thing is that it is difficult to find a variety of foods in Rwanda — you usually have to visit many different shops to find what you need. I hope my future premises will have space to grow things like salad leaves and fresh herbs.

I approach problems as creative puzzles to solve: How to get children to eat their vegetables? Hide them inside meatballs. How to cater for different dietary problems? Learn how to cook gluten-, dairy-, and meat-free food. I’ve also learned to ask new clients for any dietary restrictions early on, so I don’t get caught at the last minute.

How will you expand your business so you can afford to have your own premises?

I am working hard to make a name for myself in Kigali. Each time I get a client, it has been through word of mouth or through my webpage or Facebook page. Whenever I cater for a dinner party or a cocktail party, I put my cards on the table.

Often guests come to ask me for my details as they enjoyed my food so much.

For example, I catered for a cocktail party last week for 50 people. I prepared canapés [small appetizers], including spring rolls and satay chicken. I employed three waiters and a kitchen assistant. At least 15 people took my card, and I expect I will hear from five or six of them. Every event increases my chances of more work.

This was one of my biggest events so far. Everyone said how great it was. I had originally worked for this client to help train her housekeeper, then to cater a small dinner party, and now I’m getting big events like this.

What advice can you give to others who would like to follow in your footsteps?

Don’t be afraid. If you want to do this enough, anything is possible. You’ll have to work hard, but help is there if you look for it. There are organizations out there to support entrepreneurs, and there is a world of information on the Internet.

A lot of young women I meet want to train in hospitality and work in a hotel. There’s a lot more out there than just waiting tables. If you have a vision, be determined, be flexible, and be creative.

What’s on the menu for today?

I’m going to teach a housekeeper how to prepare slow-cooked beef. We’re going to use wine, garlic, tomato, and herbs and leave it on a low heat for a long time.