Chef Morris: A Meal, A Memory, A Connection

Original Story Published on Behind the Plate with Kenzie Osborne

In the western world, we fear food… We’re afraid of the nutritional value, and we concern ourselves with all the scientific “crap” behind the plate… In other countries, that’s not quite the case… So many cultures around the world treat their food with the utmost respect. They use all of the fruits and vegetables they can find, they cook with whole animals, and they celebrate every meal by sharing it with friends and family. Food isn’t just nourishment for the body — it’s a symbol of their heritage, a part of their upbringing, and a way for them to connect with themselves and their loved ones.

A Plate Of Emotion

Morris Maina is a young upcoming chef from Kenya. Creating and sharing food has always been a way for Chef Morris to express his emotions and discover who he is, learn about where he’s from, and understand his culture. Not only is he free to be creative and imaginative, but he can also communicate with others through his flavours and signature dishes.

Chef Morris spent his childhood learning about classic coastal dishes from his mom. Together, they’d spend hours in the kitchen creating new meals from the freshest ingredients. The kitchen may have been a mess — but with every meal, he learned something new about himself. The kitchen was a space to escape from the stress of the world. It was a way for him to realize the important things in life and discover who he was as an individual.

“Growing up has been a hustle for my family. My dad was never in the picture — since I was six years old, it was just me, my grandma, my brother, and my mom. I was always there when my mom needed help in the kitchen. She was (and still is) a huge inspiration for me — she taught me everything I know about the importance of food. That’s why I love what I do today… I love feeding good people with incredible food.”

Connecting Through Food

The kitchen was a point of connection for Chef Morris and his mother. Cooking meals together and sitting down to share food allowed them to bond. It allowed Chef Morris to realize the incredible connections that can be built through food… Food isn’t just about culinary technique or nutritional value — it’s about connecting with others and learning how to confidently express yourself.

“Sharing food with others builds trust. The bond you create when you break bread is quite amazing. I used to be a shy young boy — but being in the kitchen was a way for me to express myself and discover who I was. Thanks to food, I don’t feel so shy anymore. I feel more comfortable being myself around my friends, and my confidence has improved so much. Cooking food for others has allowed my relationships to become stronger — and that’s an awesome feeling.”

Day in, and day out, Chef Morris experiments with new foods and tries innovative combinations. The kitchen is a space for him to continuously create and showcase his personality through flavour combinations and ingredient pairings. Cooking is constantly evolving — there’s always something to learn and a new technique to discover.

“My curiosity and imagination are always running wild. I have this constant urge to learn more and more. I love watching those shows like MasterChef on TV. Watching each chef make a different creation with the same ingredients is so humbling… It inspires me to try something new, think outside of the box, and put my own twist on the dishes they make on the show. The minute I think of something new, I’ll tell my mom — then, i’ll start testing it out.”

Appreciating Food, And Recognizing It’s Benefits

Cooking is a form of art… And, like most other forms of art, cooking allows you to express yourself in a way that words can’t. From bonding with others, to discovering your heritage, to gaining confidence — cooking proves that the benefits of food go far beyond what is physically there on the plate.

Unfortunately, in the Western world, we tend to place emphasis on the nutritional side of the story… We focus so much on what is physically there in front of us that we miss the artistry and stories that go on behind the plate. Rather than sitting down to appreciate a meal and build connection, we toss our food in the microwave, eat on-the-go, and mindlessly shove food down our mouths… In all honesty, we seem to have forgotten about the act of dining… And that’s something we need to bring back…

“In our culture, we sit cross-legged on the floor with family, share a platter of food, and eat it all up with our hands. It’s humbling to come together and eat from the same plate. You’re really sharing the experience and making a memory with your loved ones.”

A Meal Is A Memory

A meal is a memory from the beginning of the process. There’s nothing quite like creating a dish with raw ingredients, adding your personality, and sharing it with the people you love most. Of course food nourishes our bodies — but that’s just the start… Food allows us to understand ourselves and build relationships to strengthen the community around us.

“Food made from scratch is so important because it gives me the chance to be more artistic and imaginable. Then, I can share something I worked so hard on with the people I love — that’s the best part. I always get such satisfaction and joy knowing that I made something that pleased someone else. It’s so humbling.”

Thank You Chef Morris!

Thank you to Chef Morris for speaking with me today. I am so thankful to have had the opportunity to speak with you and share your story! If you’re interested in checking out Chef Morris’s food, head on over to his instagram HERE. Special shout out to Young Chef Generation and Chef Albertho Appolon for nominating Chef Morris for this feature. (Check out Chef Albertho’s article HERE to learn about his story and mission to help young chefs across the globe!).

Before I let Chef Morris get cooking up another creation in the kitchen, I had to ask a few of my favorite quickfire questions…

Quickfire Questions

What Is Your Favourite Food Memory?

“Umm, I’ll say my mum’s chicken casserole. It’s creamy, scrumptious and definitely comforting.”

What Is Your Favourite Dish That You’ve Ever Eaten, And Why Was It So Special?

“I would say pasta Arrabiata. It was my first dish that I made and it was humbling how every bite complemented each other. I don’t know how I nailed this dish, but I did! It was so fresh, yet still spicy — it was delicious!”

What Are Your Goals In The Industry, And Why?

My goals in the hospitality industry are…

• Become more of an expert in my field and continue to gain confidence as a chef. I can be doubtful and scared when I get a big task — and I would love to feel more confident in the roles I’m given.
• Learning how to cook was a huge transformation. It was, and still is, the best part of my life. I have a goal to one day own a restaurant of my own. I know I have a long way to go, but I will stand tall and be ready to learn. Cooking is embedded into my soul — I know I can do it!

Craving More?

Check out my interview with Young Chef Generation creator Chef Albertho Appolon! Special thanks to Chef Albertho for this incredible chef recommendation ❤