My culinary arts journey at Kenyatta University: Four years of heat, hustle and growth

The Mt Kenya Times

Lifestyle
15 November 2026

The Mt Kenya Times

Esther Wanjiru reflects on four transformative years studying culinary arts at Kenyatta University — the triumphs, the failures and the lessons that forged a professional.

By Esther Wanjiru

Esther Wanjiru will sit her final examinations in roughly three months, bringing to a close a four-year journey that has been as intense and transformative as the kitchens she has trained in. Pursuing a degree in Culinary Arts at Kenyatta University has not been merely an academic endeavour — it has been a test of endurance, creativity, discipline and self-discovery. This is her story: the hits, the misses and the opportunities that have shaped her into the culinary professional she is becoming.

When she first joined the programme, the vision was romantic — beautifully plated dishes, the warm applause of satisfied guests, the glamour so often portrayed in culinary shows. Reality arrived swiftly and without ceremony. The kitchen is not glamorous. It is hot, fast-paced and unforgiving. The opening months came as a genuine shock. Standing for hours on end, handling sharp tools, working under pressure and meeting strict deadlines pushed her far beyond any comfort zone she had previously known. But it was in that discomfort that growth quietly began.

Among the biggest hits of the journey has been mastering foundational skills. Knife work, for instance, is not simply about cutting ingredients — it is about precision, safety and efficiency. Learning classical cooking techniques, understanding flavour profiles and appreciating the science behind food fundamentally transformed the way she approaches the craft. There is a particular confidence that comes with knowing not just what to do, but why it works. That shift — from following recipes to genuinely understanding food — stands among her proudest achievements.

Exposure has been another significant highlight. Culinary arts extends well beyond the classroom, and through industrial attachments and practical sessions she has worked in real kitchens, engaged with seasoned professionals and experienced the full demands of the hospitality industry at close range. These experiences opened her eyes to the remarkable diversity within the field — hotel kitchens, catering operations, food production facilities and entrepreneurial ventures all revealed themselves as viable and exciting paths. They reinforced a truth that is easy to overlook: culinary arts is not simply about cooking. It is about service, management and innovation in equal measure.

The journey has had its misses, too. There were moments of outright failure — dishes that refused to cooperate, assessments that fell short of expectation and days when the pressure felt genuinely overwhelming. One practical examination stands out in memory. Everything that could go wrong did go wrong. Timing collapsed, presentation suffered and she left the kitchen feeling thoroughly defeated. Yet those painful moments became her most instructive teachers. They taught her resilience, humility and the absolute importance of preparation. Failure, it turns out, has a way of building the very qualities that success alone cannot.

Financial constraints have also been a persistent reality. Culinary training demands ingredients, equipment and, at times, additional certifications — all of which carry a cost. Balancing academic requirements against financial limitations has never been straightforward. There were moments that demanded creativity not only inside the kitchen but in the management of limited resources. That pressure, difficult as it was, has instilled a resourcefulness she now considers one of her most bankable professional qualities.

Time management has emerged as another critical lesson. The programme is demanding, blending theory and practicals in a combination that requires equal and sustained attention. There were days when juggling assignments, kitchen sessions and personal responsibilities felt like trying to manage too many pots on the stove simultaneously. Learning to prioritise, plan methodically and remain disciplined has been essential — not merely for survival but for genuine success.

Amidst the challenges, the opportunities have been considerable. Culinary arts rewards passion and creativity in ways that few disciplines can match. She has had the freedom to experiment with different cuisines, fuse unexpected flavours and develop her own distinctive style. The liberty to create — to transform simple, honest ingredients into something meaningful — has been deeply fulfilling. It is in those moments of creation that the original decision to choose this path makes complete and undeniable sense.

Networking has been a substantial and sometimes underestimated gain. Engaging with lecturers, professional chefs and fellow students has built connections that reach well beyond the lecture hall or the kitchen. These relationships are not merely social — they are professional networks that will shape the career ahead. Learning from others, exchanging ideas and collaborating under pressure have enriched the experience in ways that no textbook ever could.

As the final stretch approaches, the reflection turns not only to what has been learned but to who has been shaped in the process. The discipline is sharper, the resilience is real and the confidence in her abilities has grown steadily. The kitchen has taught patience and meticulous attention to detail. It has demonstrated the value of consistent hard work and the quiet power of showing up, day after day, regardless of how the previous session ended.

Looking ahead, the feelings are mixed — genuine excitement tempered by honest anxiety. The transition from student to professional carries its own distinct set of challenges. The industry is competitive and the expectations are high. But the lessons of four years travel with her: the hits that have built confidence, the misses that have strengthened character and the opportunities that have broadened vision.

This journey has not been perfect. It has, without question, been worthwhile. Culinary arts has delivered more than a degree — it has given her a sense of purpose and a clearer understanding of who she is. As she prepares to step into the next chapter, she does so with genuine gratitude for the experiences, the lessons and the growth they have produced.

The heat of the kitchen has tested her, the hustle has shaped her and the hope keeps her going. This is her story — and it is only just beginning.

Esther Wanjiru is a fourth-year Culinary Arts undergraduate student at Kenyatta University.