WOMEN IN TOURISM ARE CHAMPIONS

Building a Passion-Driven Career.

The last interview in the Women in Tourism features a young lady eager to sharpen her skills, satisfy guests and push the boundaries of what she understands a woman can be in tourism.

About Jackline Keshine

My name is Jackline Nolari Keshine. A 23-year-old mother of one. I am a professional chef at Nkoteiya Eco Lodge, serving in my second year. I went to Olmotio Primary School and later to Joint St. Francis-Doldol for Secondary Education, which I completed in 2021. In 2020, I took a maternity break from educational studies. Thankfully, I went back to school in 2021. Thereafter, I gained skills in the culinary team at Olgaboli Bandas in Naibung’a Lower Conservancy.

1. Can you share your journey of becoming a chef at Nkoteiya Eco Lodge? What inspired you to pursue this career path?

After my secondary education, I worked at Karisia Walking Safaris and developed an interest in the kitchen. I assisted the chef and was inspired to pursue a career in the culinary arts. Chefs play a very important role to all lodge guests’ experience. I have now understood that good food can change a guest’s experience altogether. Guests who travel to Nkoteiya, appreciate the efforts that the community and partners have put in to make their experience unforgettable.

With my determination, I began as a casual Naibung’a Lower Conservancy that hosts Olgaboli Bandas. I was then enlisted to Peaks Hotel by Northern Rangelands Trust Trading Limited and trained alongside 4 community youths. Armed with a lot of interest and passion, the 7 months training brought about significant changes in preparing me to be an excellent cook and have a wider perspective on life. In early 2023, Nkoteiya Eco-Lodge had an opportunity to hire a professional Chef, which is how I got myself there.

2. What are some favorite memories you have of preparing meals for guests?

I enjoy making pizza for guests since it is a favorite among them. I am happy when I can prepare meals that our guests love. Their compliments encourage me to do more and apply my bush cooking skills. When I first attempted making pizza, it became very sticky, this made me skeptical, but it turned out better than I anticipated. The guests were so shocked and intrigued about it that they wanted to know how I got the skill. This experience truly inspired and motivated me, and since that day, I have believed in myself that I can make anything and become the best.

3. How do you incorporate responsible tourism practices into your culinary creations at the eco-lodge?

Engaging with local communities and promoting culture preservation like beadwork and adorning traditional attire, is a priority for me. In my free time, I enjoy making bead bracelets and trying different patterns. At Nkoteiya Eco-lodge we promote environmentally friendly practices, such as using solar as our main source of energy. We also advise our guests to use water and electricity on a need basis to promote sustainable travel. They appreciate this approach and consistently adhere to it.

4. What role do you believe food plays in enhancing the overall guest experience at the eco-lodge?

Good food never goes unnoticed. You will always see/tell? when guests enjoy a meal. It significantly impacts overall guest satisfaction, and it is one aspect that hoteliers have full control over. Even when tourists fail to spot game during game drives, returning to a good meal makes their experience way better. Additionally, food contributes to the marketing and promotion of the destination experience. Nkoteiya Eco-lodge is in a remote location, this often prompts questions on how we manage to procure all the supplies to prepare finger-licking food. It is something that we truly pride ourselves on. Good food provides a unique and memorable experience for our guest. I recall a particular guest who loved my desert so much that they left a positive review.

5. What do you think chefs can contribute to an establishment’s, a lodge or restaurant, responsible practices?

I think waste management, is what most chefs need to work on. This involves implementing proper waste management practices, such as appropriately sorting and disposing waste. Chefs should also prioritize using natural herbs in the kitchen.

6. What are some of the challenges and opportunities you face as a female chef in the hospitality industry?

Some of the challenges I have faced include; health issues that come from standing for long periods like swollen legs. Balancing family and work has proven difficult, especially with my pastoralist community holding the belief that women are primarily home caregivers. Sometimes I find expressing myself from a woman’s perspective challenging.

Despite these obstacles, there is a wonderful opportunity for all women to excel in stereotypical or new roles and to better themselves.

Women in Tourism are Champions