Like your average ten-year old, Frida Karani lived for the afternoons when she could play with the other kids of the estate. Brikicho, bano, kati – you name it! This was 28 years ago. Living in Mombasa with her grandmother allowed her to understand a few things: playing was fine, but helping around the house was essential, and, learning to cook for the family she might one day have was also important.

The more time Frida spent in the kitchen, the more she looked forward to meal prep times. It began with watching the art of slicing and dicing vegetables, then noting the scent of various herbs and spices, and finally practicing the art of cooking. In due time, Frida had mastered the basics of home cooking. But that wasn’t enough – so, Frida enrolled at Utalii College and underwent the necessary training in food production.

Nairobi was an ideal place to start, and from here, she jumped at the opportunity to work in the Middle East. A great opportunity overseas took Frida to Hyatt Regency in Dubai where she scaled the ladder to becoming a top chef. Dubai culture was much like home, though Frida acquired the skill of food presentation which was just as important as preparing tasty food.

As her contract came to an end, she looked into other places where she could rise in her culinary career. She applied for an exchange programme at the American Hospitality Academy in Florida, into which she was accepted; and by mid-2006, Frida was yet again on another plane making her way to another continent. The programme was set to last one year, but during that time, Frida ensured she sought more opportunities. She joined the Orlando branch of the Le Cordon Bleu School of Culinary Arts – a prestigious international culinary school.

In 2010, Frida was recruited into the US Navy where she served as a Petty Officer First Class. This achievement and new venture was exhilarating, but just as intimidating, for it was a male-dominated role. For Frida, she shrugged the gender perception, and saw it as a hurdle, which she believed was intended to push her further ahead. For six years, Frida served in the navy, and every year, an annual chef competition invited all armed forces chefs to compete. In 2016, Frida tried and became the second female chef in the competition’s 41-year history to win The Armed Forces Chef of the Year Competition. The same year, Frida was named Joint Staff Sailor, and Enlisted Aide – both of which made her a worthy chef to be considered in the Food Network show, ‘Chopped.’ Not only did Frida compete against three other great chefs, but she won the competition. Through this chef race, Frida enjoyed the art of cooking and presenting food.

Frida Karani continues to reap the fruits of the seed her grandmother gave her. Working as the Executive Chef at the Pentagon in Washington, she continues to learn more about food, harness her skill, and from our side, be an inspiration to aspiring chefs. Shukran Frida!

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