For three years, Evans George worked in the State House kitchen, preparing meals for Kenya’s presidents, their families, diplomats, and visiting dignitaries. Attached to the sauce station, he was part of a team of specialised chefs each responsible for different kitchen sections, all under the Executive Chef’s supervision.

Strict Standards and Early Mornings

George’s day often began at 4am with planning meetings where menus were proposed and approved before preparation. Timing, hygiene, and consistency were critical, especially during official functions where the kitchen operated at a relentless pace.

Simple Tastes Behind Grand Meals

Contrary to his expectations from previous hospitality roles, George found that some presidents preferred minimally seasoned dishes, often without spices. This demanded precise culinary skill to highlight natural flavours, such as perfectly roasted or boiled meats.

  • Roasted lamb ribs were a presidential favourite, typically served alongside ugali and traditional vegetables.
  • When ribs were unavailable, roasted lamb chops were served as substitutes.

Catering to Foreign Dignitaries

During state visits, the kitchen adapted menus to include dishes from visiting leaders’ home countries. George often collaborated with foreign chefs who accompanied their delegations, incorporating local ingredients to meet diverse culinary preferences.

Unseen Security Measures

Security was stringent throughout food preparation. Phones were banned in the kitchen, and security officers closely monitored all activities. Before serving, a specialised food-safety team tested samples to ensure safety, with even stricter protocols during offsite events.

Travelling with the Presidency

Selected chefs accompanied the president on foreign trips, bringing essential supplies like maize flour. George travelled to countries including Burundi, South Africa, and China, where he expanded his culinary skills and learned about international cuisines.

Reflecting on his tenure, George values the exposure and experience gained from serving high-profile guests daily more than the prestige.