Training from the Heart


I would like to think I have the most rewarding job in the world because I don’t just train the Chefs of the next generation but I am with them in their journey of ​realizing their dreams. It never cease​s to amaze me how an instructor like me could lead the path of the culinary industry by imparting knowledge and experiences to the young and enthusiastic minds of my students. At ICCA, we have three months to inspire and mould our students’ passion towards food. I’m not going to lie but those three months are intensive, we make sure that we give them the training and experience that they need. “Tough love” as they say brings out the best in an individual. We train the students to bend and adapt to the reality of the industry but we don’t break them because at the end of the day, the goal is to give them the world-class training that they deserve and not make their lives miserable. I will never forget one of the most heart-felt moments I have had as an instructor, a student actually cried on the day of his graduation because of the impact I had in his life, moments like these make me love my job even more and motivates me to always give our students  the best educational experience here at ICCA. Building their confidence, making their weaknesses their strengths and instilling the right information in them is what will help them in their bright future as a Chef. A student once told me, “Chef, let me tell you one thing, every day when I enter my kitchen I always remember your philosophy which is to cook from your heart.”

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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