Chef Sheila Uganda

Hi, I’m Chef Sheila a Professional who believes that every meal tells a story.

I am a Passionate Culinary Educator dedicated to shaping the next generation of chefs at my culinary school.

Through my teaching, I advocate for sustainability and green energy ensuring my students not only master culinary techniques but also understand thier role in creating a more responsible food system.

As the Vice President of Uganda Professional Chefs Union (UPCU), I am committed to advancing the culinary standards of our community.

My work extends to private cheffing and culinary consultancy where I collaborate with clients to create bespoke menus and innovative solutions. With my catering company (Vine Kitchen), I bring memorable dining experiences to life for events of all sizes.

Global & Local Cuisine

Mastery of traditional Ugandan flavours and techniques, Creating fusion cuisine that blends local ingredients with international methods, Cross-cultural menu developments for global collaborations and events.

Culinary Mentorship

Culinary mentorship and education where I guide and support aspiring or young cooks, I pass down cooking techniques and also offer professional wisdom like career advice, leadership skills and an understanding of the industry's challenges and rewards.

Culinary Instructor

I educate/train in the art and science of cooking and food preparation from basic techniques to advanced recipes.

Kitchen Management

I do kitchen management and set up, planning, recipe development, and execution of all pastry items while ensuring high standards of quality and visual appeal.

Menu Planning

Bespoke menu creation for private client and large-scale events, strategic planning for seamless catering operations.

Brand Ambassador

I love to partner with your company/brand to promote a brand, its products, or services, and enhance its image.

Team Management

Leading and motivating kitchen and culinary teams, and as well as fostering a collaborative and professional work environment.

Allergen Specific Cooking

Crafting menus for vegan, vegetarian, gluten-free, or other dietary requirements, Managing food allergies and cross contamination in the kitchen.

Sustainable & Green Cuisine

Farm-to-table sourcing locally and seasonally by reducing the carbon footprint associated with long distance food transport, Zero-waste cooking techniques, Using green energy and eco-friendly kitchen practices.

Culinary Consultant

I handle menu engineering and recipe development, Kitchen management and operational efficiency, food costing and inventory control.

Food Stylist

I prepare, arrange and style food to enhance its visual presentation, working closely with other chefs to achieve the desired look for a project.

Recipe Developer

I love coming up with new recipe ideas. It’s what makes me most excited and I find myself completely in my own brain.

Brief

Having travelled and worked in kitchens across the globe, I have a deep understanding of global culinary techniques, including French, Italian, and Asian cuisines. I incorporate these techniques into my dishes, blending them with African ingredients to create innovative, globally-inspired flavours.

Therefore, you will get to experience this especially with our catering and corporate events. I will be able to guide you on menu development, restaurant setup and management.