As part of our commitment to empowering women and youth, we have been engaging with the Muchatha community for the past five months through our Reach for the Stars program. During this time, our participants identified their interests and aspirations. Among them, Judith and Peter expressed interest in the hospitality industry, particularly in culinary arts.

Recently, these aspiring chefs had the incredible opportunity to meet Chef Kim at his renowned Five Senses Restaurant, a family-run, casual fine-dining establishment offering French-inspired cuisine, located in Galana Plaza, Kilimani. Chef Kim’s passion for cooking began at an early age, nurtured in his mother’s kitchen, and was further shaped by his education in Culinary Arts in Kenya, Switzerland, and France

The one-hour, fifteen-minute mentorship session was nothing short of impactful, offering valuable lessons to Judith, a 37-year-old mother of three who currently cooks food for sale from her home and hopes to open her own restaurant in the future, and Peter, a 19-year-old aspiring chef who plans to enroll in culinary school in 2025.

Chef Kim’s advice to Judith and Peter was grounded in real-world experience, focusing on starting from where they are and gradually building up. His first piece of advice was simple and powerful: Start small!

Starting Small: Why They Need to Minimize Overhead CoastsThe Importance of Low Overhead Costs

“Start from where you are,” Chef Kim emphasized. “If you’re passionate about food and want to start your own business, home can be the perfect place to begin. Partnering with family members can significantly reduce overhead costs.” Chef Kim encouraged Judith, to utilize the resources she already has to keep initial expenses low. By doing so, she could avoid the overhead costs such as having to pay rent, water, electricity, etc and other costs that would stem from having to rent a business premise vs cooking from home.

“Starting small helps you understand your budget and expenses better,” Chef Kim explained. “As you grow, you’ll naturally learn how much each ingredient costs and how to price your dishes. This is how you build a strong foundation for your food business.”

One of the most important aspects of running a food business is understanding your margins. Chef Kim stressed the need to understand cost. “For example, if you’re selling chapati for 20 shillings, you need to understand why you’re pricing it that way instead of 50 shillings. How much did the ingredients cost? How much do you need to make a profit?”

Chef Kim pointed out that even small items require careful pricing. “Understanding the pricing structure from the start ensures that money is not lost along the way.”

In response to Judith’s question about whether she should include delivery packaging, such as her packing containers, when calculating her business expenses, Chef Kim emphasized the importance of considering delivery and packaging when planning for profits. He explained that whether selling food online, through a delivery service, or from a local stand, it’s crucial to understand how much profit you’re making per sale.

Judith also shared that much of her cooking training has come from YouTube, where she regularly explores various recipes and cooking techniques. “I sometimes go to YouTube to watch how different foods are cooked, then try the recipes myself,” she explained. Chef Kim applauded her initiative but advised her not to limit herself to YouTube alone. He encouraged her to also observe other chefs in action and network, as YouTube content can be limited, often focusing on simple, homemade dishes, whereas professional kitchens offer a broader range of techniques and more advanced culinary insights.

Finally, Chef Kim noted, “You’ll recognize when your small business has grown enough that it’s time to open a restaurant.” However, he urged Judith and Peter not to rush the process.

“You’ll know when the time is right,” Chef Kim said. “But until then, take your time. There’s no need to rush. The journey is possible, just take it slow and steady.”

Chef Kim assured them that he would be available to offer guidance. “When that time comes, you can always come back here to Five Senses for advice,” he said. “The journey is long, but it’s worth it if you take it one step at a time.”

The Challenges of the Food Industry: Time and Team Management

When Peter asked about the biggest challenges Chef Kim had faced as both a chef and a business owner, Chef Kim responded, “It’s very time-consuming.” He explained that his day typically starts early and ends late, sometimes leaving the restaurant as late as midnight.

“It’s not just about cooking,” he added. “You also have to deal with licenses, city council regulations, and most importantly, managing your staff. As a business owner, you need to stay mentally strong and be prepared for all kinds of challenges.”

Running a restaurant is about much more than preparing food; it’s about managing people, meeting expectations, and constantly overcoming obstacles. Chef Kim pointed out, “Not every guest is the same. Each one has different expectations, and you have to work hard to meet them every single day. This constant drive to improve, to deliver quality service consistently, is what keeps a restaurant thriving.”

Peter also asked Chef Kim for advice, as he plans to join a hospitality school next year. Chef Kim shared an important lesson: “Stay consistent and avoid distractions. The course is demanding, and it requires a lot of your time. Stay motivated and treat it like there’s no other option but to succeed. Make it your primary focus. It’s not easy, but you have to be motivated enough to stick with it.”

The Power of Customer Service: The Heart of Your Business

When asked about the most important aspect of running a successful restaurant, Chef Kim didn’t hesitate: customer service. “Customer service is the number one driving force of a restaurant or any hospitality-oriented business,” he said. “Your customers must feel appreciated, respected, and wanted.”

Chef Kim’s philosophy is simple yet profound—great food alone isn’t enough. A successful food and hospitality business is about creating a memorable experience for your customers that keeps them coming back.