 back to Tuesday entrepreneurship. My name is Jermaine Machache. You are watching the Y254 channel and this is why in the morning. In case you guys are intrigued by what we're gonna be discussing, we're going to be discussing little bit to do with pastry, please do reach out to us on hashtag Tuesday entrepreneurship, hashtag Y in the morning. And you can do so on our Facebook and our Twitter page. That is Y254 channel and on Instagram, you can find us on Y254 underscore channel. I myself can be found only on Twitter at joy underscore Machache. Please allow me to introduce, by the way, before I introduce, I don't know if you guys can see the cakes we have on display over here. And I hope I can get a taste. Our guest today, her name is Emma Murady. She's a wonderful, wonderful pastry chef with such a wonderful heart. And we're going to be delving into more about why she does what she does and who she's even doing it for is what really touched me. Emma Murady, I think your full name is Immaculate. But you go by Emma? Hi, can I call you Emma? Yeah, you can. So she's actually a student at Karen Technical Institute. And it's actually for both the deaf and it's a public college that also accommodates people who hear as well as people who are deaf. Maybe we can discuss more, Ms. Murady Emma, about your technical institute before we can talk about your wonderful pastries. Yeah, so you do teach people who are disabled and people who are abled. Wow, that's interesting. Tell us more about that. Karen Technical Institute accommodates both deaf and hearing to their advantage. Their hearing get a chance to learn the same language so you can deal with any client who is deaf or you can also interact with the deaf people. You know their challenges, how you can help them. Actually, they are normal human beings. They can do everything. Disability to them is not an inability. It's a very strong, they really, they communicate just normally like anyone else does. Yeah, just perfectly fine. And I like something that you said, the disability is not an inability. So even though they may have a disability, it doesn't mean that they're not able to do certain things. And that's why they do what they do. And that's interesting because most of the time I think we get a little bit confused or we might get a little bit of, how can I say, miscommunication when it comes to teaching people who are disabled quote unquote. But maybe you can tell us about some of the experiences that you have shared with some of these people before we can start talking about the actual business. These people love, they love people who understand them. Okay. It's like when someone is talking their local language and you don't know, so you'll feel a little bit depressed. But when you show them that you're interested to know what they do, what, how they interact with people, they love you and they will feel that you're appreciating them. Right. Yeah. So that's how we get along and get to learn the sign language and get to enjoy and study together very perfectly. You just use the sign language to communicate to them. Some can partially hear and they can partially talk. To just get to understand them. Okay. And you do sign language yourself? Yeah, I do. You do, completely? Yeah, I can sign my name. Wow. Okay, please sign your name for us. My sign name, M, Q, L, if I need to finger sign, then E, M, M, A, C, U, L, A, T, E. Hi. Hi. Yeah. That's a whole alphabet chapter. I can teach you your sign name. How can, how do you say joy? I know it's just three letters. J, O, Y. Okay, J, O, Y. Oh, okay. Yeah. Okay. I love it. Maybe you can teach me a bit more later on. Yeah, I can. We need to talk about your pastry work just a little bit. I see some wonderful things that you have created. Is this your own work? Yeah, this is my work. Okay. And if I may ask, when did you begin? When did your interest, your passion for pastry? When did it first start? When do you first notice? Hey, let me have a thing for pastry. It was back in, when I was in primary. Primary? Yeah. I was so young. I love cakes, so like, I didn't know. I just saw them in weddings, birthdays. So I went, my aunts used to do such work. So I just sat next to her. I saw how she decorated the cake. I watched, then I went, bought a small cake and asked my mom to buy me icing sugar. And then I tried it out. Although it was not perfect, I continued. Like, the children in our village, when you have a birthday, I used to tell them, just go bring, I'll try it out for you. And that's how I learned. I did it like, it was passion, it came from my heart. I did it with my whole heart. So I didn't know when I finished from four that I would be admitted for food and beverage and specialise on pastry. It was God given and so wonderful. Yes. That's interesting. And you know, as we were talking, you told me that, actually, that there was a time that you started cooking coat and coat for what to warm Django. Yeah. Aha. Please tell us about your experience for cooking for what, for what to warm Django. How was that experience for you? And why did you decide to do so? Back in 2017, when I completed my form for, me and my mum sat down, thought of our household because I have siblings who need to learn. I had finished from four, so when you're just home, instead of just idling around, just look for something to do. So we came up with an idea with my mum. When I was in Django, we were building our church. So I said, these people, lunchtime, they walk out, go to a hotel and eat. What if I can go in and cook for them something and just charge them a little, something small. So my mum... So bring the hotel to them. Yeah, I bring the hotel, just there next to them. So my mum bought me one packet of unga and one cabbage. One cabbage, yeah, unga, yeah. The first day she cooked for me, the second day I did it myself. So one plate, I used to cost it at 50 shillings. From the 50 shillings... Yeah, ugali and cabbage. Yeah, ugali and cabbage, sorry. From that, from the first day, I got capital two, continue. So the second day I introduced tea. Tea. Yeah, so it was tea in the morning and lunch, ugali and cabbage. The third day, I introduced porridge. So it was tea in the morning, ugali, cabbage, lunchtime, and porridge in the afternoon. Okay. So from this, I created attention to very many people. So even the outsiders began to come during lunch hour, wana kuja, wana kulaukondani, just the same price at 50 Bob. From then, nika jenga capital, I bought myself some icing sugar. This was, it was back in my head, but easy pesana ta futha, niza kun sei dia ku move on with my pastry work. Right, right, right. So from there, I got capital. Nika nunwa some few equipments, like the piping bag so costly. So nika nunwa some few equipments, piping bag, I got myself some packets of icing sugar and stuck them in my room. Do anytime I get an order, I think niza, niza very comfortably. Okay. Then from then, my mom taught me now how to bake. Wow. Your mom sounds like quite a woman. My mom taught me how to bake. We used to bake with a jiko. We don't own an oven, so we used to bake with a jiko. And it would be very, in a kato smat. Thank you to. It would still be just fine. So beautiful. There would be no difference. Yeah, so my mom would help me bake. Then I would do the icing myself. Okay. Then my father would do the advertisement. Oh, I love that. Yeah, so he would take it out. Yes. And tell, come and see what my daughter does. Come, come, come. So from there, I get clients. I bake, I bake. We get money together and we proceed. That's beautiful. Yeah. Like a family that supports each other. Everyone is doing something. Yeah. She's teaching you how to start off in life. She's teaching you how to bake. She's the one that bought for you the flour for your gari. And that's kawanka cabbage. Yeah. And day by day, sasoka is acting as a chai. Your love sasa is uji. Uji. And that's from your mom. Yeah. And then you now take the part of doing the work. And then now your dad goes and does the marketing. Yeah. As you said, it comes now in markets for his daughter and sees this is my daughter's work. That's wonderful. And when it comes to entrepreneurship, we do believe that we need our family support in order for us to do well. So now that your family has been supporting you when it comes to this now one on four, we're proud of Emma. And we love what Emma does. And we continue to market for Emma. Are any of your siblings involved or your cousins? Or is it something for you and mom and dad? It's like for the whole family. The whole family? Yeah. My aunties give me orders like, I'm stronger on a birthday, just do a cake for me. And I'm thinking, I sell to them, I don't give them piece of business. Business is business. Yeah, I sell to them, so I just do them a cake. When I deliver it, of course, when I eat outside, it does come for birthday. So like, wow, where did this cake come from? I want such a cake. So the orders start coming. So even my aunties, my cousins, they also market for me. Oh, so much for you. That's beautiful. So now to talk a little bit about the decorating here, because you did say that your mom may have started off by showing you how to do it, but she didn't teach you how to do the icing. The pat for the decorating of the cakes, nobody taught you. Nobody taught me. That's something that you just kind of started by yourself and experimented and then you perfected it. Tell us about that, Kikoko. Icing is the best part that, like when you look at the first cake there. There's ones in white, okay. You don't, first you don't see the cake, what attracts you is the icing and how it's decorated. So when you add icing, it needs to come from your heart. It needs, you need to do it like, this is my cake, this is not a client's cake, it's my cake. So you do it to your level best. Like when you're not taking a cake young with okay, that's how I want my client a party. A party, in the end. So the icing should be very attractive. Okay. Very, looking very sweet. Let me see. Then the second cake. Whatever you want it to be written on, you should make it very, let's say like, I'm not an artist, but you should try to be one, like you come up with any design, we don't learn, I don't learn the design, just you sit down, try out some design till it comes out like that. Okay, so you practice until it becomes perfect. Yeah, like it's an art. Aha. Yeah, it's an art. So you need to at least do well in the culinary arts so that you learn how to, to do your crazy stuff on top there. Yeah, you can add to a couple of your creativity. Then you should have a theme. A theme? Yeah. Tell us more about a theme. Okay, actually cakes have you guys, cakes have themes. Who would have known? Yeah. Okay, I'm learning a lot today. Tell us about themes and icing. Like for a baby, you can just do a dull color, like a black color, you can't ice a cake and it's a baby's birthday. You need to do a bright color, at least whom to try to ask you how this make cake. I'm so excited. Okay, you're not. Yeah, I'm not scared to cook your cake. Like my little sister, if you ice for her, I'll just take her to cook. Like I need a happy birthday cake just because of the color. So you have, if it's a bright, a child's occasion, do a bright icing. If it does not need so much brightness, dull colors also come well. Okay. If it's maybe like a baby shower, you can do just not a flat one, like this one. Maybe you can shape a baby, you can ice a baby. You can. Yeah, or that's a set of, maybe that cast-on box for a bath. Yes. Yeah, you can do that baby. Yeah, if it's an athletee, you can do maybe a shoe. Yeah, if it's a musician, you can do a mic. Yes, things like those. Too much with the theme of the occasion. Okay. Yeah. And what's the theme for the cake in the middle? This is the cake boss, Emma the cake boss. You're Emma the cake boss? Yeah. Okay. I love, so many people know me for, I don't love bright colors, I love dark colors. Okay. So that's my color. That's your color? This is Emma's theme. Yeah, this is Emma's theme. Uh-huh, I see. Can we finish off maybe with the ones of the far end? Who called, we're sure. This is the chocolate cake. Okay. This is a vanilla cake and that is a vanilla cake. These two are vanilla. Yeah, these two are vanilla, this is a chocolate cake. Okay. So to add up on the taste of the chocolate cake, I, I used to do the chocolate icing, that when you eat, your mouth will be filled with wow, chocolate. Chocolate overload. Sweet chocolate, yeah. Chocolate cakes are good for ladies. For ladies. Ladies love for men. No for men. Ladies love chocolate cake a lot. Yeah. Yeah. For ladies here, so I just did the chocolate. So we are sad. Yeah. Are we allowed to taste these things afterwards? Because I'm even salivating you guys. These cakes do look wonderful. And Miss Cake Boss herself, Emma is a wonderful character to have on set with us. And if you are interested in her business, where can they reach you? On Instagram, Emma the Cake Boss. Emma the Cake Boss. Facebook, Emma Morevee. Uh-huh, yeah. Okay, so Facebook and Instagram. Yeah. Okay. So if you guys also want to reach out to us, maybe talk about entrepreneurship and maybe get some ideas. Please do so on our Facebook and our Twitter page. That is Tuesday entrepreneur. Hashtag Tuesday entrepreneurship and hashtag why in the morning. My name is Jermia Chachet. Let's go to you to talk to Diego until we are told we have no more time to talk because me I'm just hungry. Can we just maybe get a little bit about your challenges when you started this? Because I know that you're not, when it comes to this and you practice, even if you practice and you become great at what you do, challenges will always be there. Yeah. And sometimes even competition will always be there. Can we discuss about challenges in our competition when it came to the Cake Boss? First, I said we don't bake with an oven. So that's a very great challenge. Even now? Yeah, even now. Oh, wow. Okay. I don't bake using an oven. I bake using a jico. Wow. So it's hard to regulate the heat. So you have to be on your toes. That cake is a burn. And then you need to open so that you see if the cake is cooked. So imagine when you open and the cake is rising, it just falls. That's a mess. So you have to redo the process again. And that's a loss to me. Of course. Yeah. So that's a very big challenge. The second challenge, this tea competition and there are people who are striving to stand tall. Right. So I'm also on the race. I need to stand tall. I need to let people know that I'm a Mother Cake Boss. I do this thing and I give up. So people are outside there. People have great ideas. So I need to make them know that I also have a great idea. I also can do this. For me, you can get a quality cake. No matter what. No matter what. Yeah. It's a quality cake. So that's a very great challenge too. And also to market myself. Okay. Yeah. Right. So baking, it's sweet when you're baking. You love it when you're baking. But now the challenge is kind of pull you back. Dear and dear and dear. But you have to keep pushing. You have to keep pushing. Yes. To keep pushing. Maybe you take to a client and like, I'm not happy with this. So you have to redo. Yeah. You have to redo the cake. And try Oofanyaske, yeah. And this is what I needed. Or maybe a client brings a picture. I want my cake to be done like this. Yeah. And you don't know how to do it. Yeah. Maybe you have to convince that client. I can do it for you this other way. You don't show the client that you don't know how to make it. Maybe show, it just convince him or her. I can do for you this cake this way. Then after that, you learn how to make it the way she wanted or he wanted so that any other client comes with the same picture, you won't convince him. You just say, yeah, I can do for you. You can do. Yeah. Of course. Oh, wow. That's interesting. That's wonderful. And lastly, maybe we can discuss about your plans. What do you want to do when it comes to being a pastry chef? Do you maybe want to widen from cakes and muffins to other things? Or what do you foresee for yourself and being a pastry chef in the maybe next two years? I want to be the best. No, you have to be the best. I want to be the best. I want to do the big, big weddings. I want to be invited to do the big, big occasions, like maybe 50 years, maybe in Kenya, when they celebrate. Like when you celebrate, maybe your anniversary. I want to be, you call me a major for this cake. I want to be, yeah, I want to be with Kennedy. I have very big plans. You have very big plans. Yeah, very big plans. So you want to cook for weddings. You want to cook for events, anniversaries. National events. National and political events. Political events, everything. You have to be baking cakes for a horror himself at some point. Yeah, exactly. That is great. That's a good plan. And that's a very, very wonderful mission to look up to. I do hope you achieve that. And we do have to wind up our show. I am glad that you have come on set. It has been great knowing you, Ms. Morayli. And you know, this is Tuesday's entrepreneurship, who once again, I want you to say your social media handles because I know there are people who are interested in your cakes and even might even make some orders. On my Instagram page, Emma the Cake Boast on Facebook, I'm Emma Morayli. It may be my phone number 0707135398. Right. Thank you for having me. Hi, Abbas. Thank you so much for coming. We do have to make way for our next interview. Do stay tuned in. We are not done. We have more entrepreneurs going to come on set and do stay tuned in. And Barry and Hilda will keep you guys very, very, very entertained in the next coming interviews. My name is Joy Mochache. You can find me on Twitter alone on joy underscore mochache. Thank you so much. Have a blessed wonderful day.