Crafting French Pastry Excellence in the Heart of the Bush at Nasikia Camps, Tanzania
Client Overview
Nasikia Camps is a family-run company operating six unique establishments across the Serengeti, Tarangire, Ngorongoro Conservation Area, and Lake Manyara national parks.
Each camp offers a distinct atmosphere, blending luxury with sustainability amidst breathtaking wildlife landscapes. Guests are welcomed with heartfelt hospitality, enjoying freshly prepared meals crafted daily by dedicated culinary teams.
Beyond the camps, their sister company, Maasai Wanderings, curates tailor-made safari adventures, providing an immersive connection to Tanzania’s natural beauty and cultural heritage.
Challenges
Before our intervention, Nasikia Camps faced several challenges that affected their pastry offerings:
- Limited ingredient supply, restricting recipe variety and consistency.
- Solar-powered electricity, with restricted daily access, making temperature control for pastries challenging.
- Outdated gas ovens and limited baking equipment, affecting baking precision and efficiency.
- A pastry section led by staff without formal training, relying on basic techniques without the opportunity to explore creative desserts.
- Cultural differences in taste preferences, requiring careful adaptation of recipes.
- An impressive culinary offering that deserved to be complemented by desserts matching the same high standards.
Solutions
- Tailored Menu Development: Assessed each camp’s unique setup to create customized pastry programs—ranging from breakfast-focused menus to refined dessert options—based on operational needs and guest expectations.
- Adapted Recipe Selection: Chose versatile French recipes adaptable to limited ingredients, ensuring elegant results even with basic equipment.
- Operational Improvements: Worked closely with teams to optimize workflows within small bush kitchens, balancing pastry preparation with daily guest activities.
- Equipment Support: Coordinated the installation of additional refrigeration units where needed, enhancing ingredient preservation in harsh climates.
- Continuous Support: Established a WhatsApp group to maintain ongoing communication with teams, fostering a collaborative learning environment across camps.
- Documentation: Provided a comprehensive recipe book with detailed notes, visual guides, and step-by-step instructions to ensure long-term consistency.
- Creative Empowerment: Encouraged chefs to modify and experiment with recipes, fostering a culture of creativity and adaptability.
Results
The training led to significant positive outcomes:
- Immediate positive feedback from guests, with two mentions in guest reviews just weeks after the training.
- Satisfied owner, confident in the improved dessert offerings for his guests.
- A confident and creative pastry chef ready to deliver high-quality desserts.
- Improved daily baking organization and efficient use of ingredients.
- High quality, durable equipment.
- Differentiation from nearby competitors by offering fresh, crafted baked goods and desserts daily.
Testimonial
“Before you arrived, we only had a chef trainer who came sporadically for the main menu, but not for breakfasts or desserts. I could see that the teams were much more receptive to your approach, which I really appreciated.
The training process was excellent, and I would love to make it an ongoing annual event.
I truly appreciated your attention, flexibility, and genuine effort to ensure that each chef team got the most out of your teachings. I can already see a difference—not only in what they can now produce from their kitchens but also in their level of pride and commitment.
Thank you so much, Charlotte—I’m so glad we connected!“
Donna DUGGAN, Director
“It was a pleasure to meet you and learn so many new things in such a short time. You are an excellent teacher with great teaching skills. I really liked the way you delivered the material during class. Also, you are a very kind person. Thank you for everything, and I wish you all the best in your next destination. Keep pushing forward and stay blessed.“
Chef Eliezer, Naona Moru Camp
“Miss Charlotte,
Thank you so much for your training. I learned many things from you about pastry. You have great teaching skills and hospitality knowledge. I also gained new recipes. Asante sana! I wish you all the best in your next destination.“
Chef Simon, Naona Moru Camp
“Thank you for your excellent training, Charlotte. Your clear explanations and patience really helped me understand the new recipe effectively. I truly appreciated your knowledge. “
Chef Paul, Tarangire Ndovu Tented lodge
Inspired by Our Success with Nasikia Camps?
Imagine the transformation we can bring to your resort’s dessert offerings. Contact us today to schedule a consultation and see how our personalised on-site pastry training can elevate your culinary experience. Let’s create unforgettable moments for your guests together.