twajali, Nairobi (2026)

23/06/2026

✨Learning Beyond the Classroom! ✨🌿

One of the exciting activities during the Salad Phase is the Exposure Visit. We believe that young people learn best through seeing, experiencing, and emulating. The exposure visit is designed to give trainees a glimpse of what is happening beyond the classroom and inspire them to dream bigger. 🌍

This week, we took the experience a notch higher. We wanted our trainees not only to learn but also to enjoy the journey. Thanks to the support of Let's Venture Africa Safaris, we travelled in a luxurious tourist van that made the journey, which began as early as 4:30 a.m., both comfortable and memorable. 🚐✨

🍽️ First Stop: Gallas Garden

Our first stop was Gallas Garden, one of our valued partners, where the trainees enjoyed breakfast before taking part in a Bar and Beverage session. ☕🥤

🏨 Destination: Kenya Utalii College & Hotel

The highlight of the day was a visit to Kenya Utalii College, one of Africa’s leading hospitality training institutions. Our trainees had the opportunity to interact with industry experts and tour modern learning facilities, including professional kitchens, barista training stations, and laundry sections—facilities we aspire to establish as our own training centre continues to grow. 👨🏽‍🍳☕🧺

😊 The smiles on the trainees’ faces and the confidence with which they engaged with trainers and professionals were enough evidence that they have received strong technical preparation and are ready to take on the world of work.

🙏 A special thank you to Let's Venture Africa Safaris, Gallas Garden, and Kenya Utalii College for making this experience both educational and unforgettable.

💚 Sometimes, the most powerful lessons are not learned within four walls, but through exposure, experience, and the inspiration that comes from seeing what is possible.

🌿 🥗

15/06/2026

Some lessons are best learned by doing. 🌱

The Salad Phase is all about critical thinking and creative action. This week, while technical training continued, the real excitement was in preparing for next week’s project launch and exhibition before the trainees head out for their on-job training.

One of the sessions that stood out was on budgeting and fundraising. The trainees were challenged to answer a simple but important question: _What does it really mean to ask for support?_ Fundraising is not begging, but it is also not about assuming that people owe you their support. It starts with understanding your problem, knowing your solution, being clear about your budget, and inviting others to walk the journey with you. 💡

The progress of the projects has been encouraging:

🌱 Agriculture Team A already has their seeds in the nursery, and the seed beds are prepared.
🥛 Agriculture Team B successfully carried out the sampling of their homemade yoghurt and continues refining their product.
💧 The Water Team is ready to engage an expert to test their kitchen water recycling idea.
♻️ The Environment Team has set up their compost pit.
🧼 The Retail Team is almost done creating a natural bleach for washing.

These projects are not just about the final product. They are about helping our trainees experience design thinking, embrace creativity, solve real problems, and, most importantly, realise that ideas only matter when they are turned into action.

At Twajali, we are not simply a hospitality training centre. Hospitality is our tool, but our mission is holistic transformation—raising young people who can think critically, create boldly, and build solutions that make a difference.

We can't wait for next week's exhibition. 🚀

09/06/2026

✨ There is power in having a choice. ✨

🌱 Every journey begins with a decision. Before admission, Batch 12 prospective trainees spent a day at Twajali—experiencing the program firsthand, meeting current trainees, asking questions, and discovering what lies ahead.

🚀 An informed choice is often the first step toward a transformed future.

03/06/2026

🥗 THE SALAD PHASE HAS BEGUN WITH A BANG! 🎉

After a refreshing 5-day break following The Soup, our trainees are on for the next phase of the Twajali 6-Course Menu: The Salad – Critical Thinking & Creative Action.

Just like a fresh salad, this phase is crunchy, healthy, colorful, and full of value! 🌱✨ Over the next 4 weeks, trainees will:

✅ Implement projects piloted during The Soup
✅ Secure their own On-the-Job Training placements
✅ Participate in exposure visits
✅ Explore creativity and innovation in food production and service

🍗🥔🌾 Day One was all about playing with ingredients!

Using poultry, wheat, and potatoes as their play tools, our trainees explored the endless possibilities hidden in everyday ingredients. Through hands-on production with the available resources, they prepared Chicken Tikka, Chicken Curry, Chapati, Naan Bread, Sautéed Potatoes, and Mashed Potatoes.

As is our tradition, we all stepped into the role of guests and enjoyed the sumptuous meal together as one family. After all, it is one thing to cook and another to taste, evaluate, and learn from what you have created.

💡 At Twajali, we don't just teach recipes—we encourage young people to play with ingredients, experiment with ideas, without focusing on what they dont have.

This is experiential learning at its best.

01/06/2026

✨ Happy Madaraka Day! ✨🇰🇪

Madaraka reminds us that freedom is more than independence, it is the power to dream, grow, and create a better future. 💭🚀

True freedom is not only the ability to choose our path, but also having the skills, confidence, and opportunities to walk it. 🎓💪🏾🛤️

🎉 Happy Madaraka Day as we celebrate freedom, resilience, and the limitless potential of our youth! 🌟 🇰🇪

30/05/2026

🌱 10 Weeks of Transformation: The “Soup” Phase Comes to an End

It has been 10 weeks of resourceful problem solving — our “Soup” phase — and this week we came to the end of the longest on-campus phase of our Twajali 6 course menu training model.

This phase has been deeply hands-on, focused on food and Beverage production and service and it was indeed tranformational.
From youths who once struggled with tray balancing and basic knife handling, to now confident trainees who can plan events, prepare meals, and execute full service with professionalism and teamwork. 🍽️

Alongside technical training, the trainees worked in project groups under four thematic areas:Agriculture, Environment, Retail, and Water & Sanitation.

Each group identified real challenges and developed practical solutions:

🌿 Agriculture groups working on vegetable farming and milk value addition
🌍 Environment group developing compost manure from organic waste
💧 Water & Sanitation group exploring recycling kitchen wastewater
🧴 Retail group creating an organic stain-removing detergent

These are not just classroom ideas — they are real solutions moving into implementation in the next phase: Salad (Critical Thinking & Creative Action).

We concluded the phase with a review session on 26th May, where trainees openly reflected on their journey. Production practicals were a clear favourite, while the project work challenged them the most — pushing them to think, question, and create.

The phase ended with an Open Day on 27th May, where we hosted 24 prospective trainees from the July intake. The current trainees planned and executed the entire event as part of their assessment in Food & Beverage production and service units.

It was a beautiful exchange of learning, confidence, and connection. All 24 participants booked their slots for the next intake.

This is what transformation looks like — step by step, phase by phase. 🌱

We trust the process.

21/05/2026

🍳✨ Lets Play with Ingredients ✨🍳

Just like children in kindergarten enjoy playing with modelling clay, our trainees become so excited when playing with ingredients to create different dishes 👩🏾‍🍳👨🏾‍🍳

We may not yet have a fully professional kitchen, but that has never stopped these upcoming chefs from giving their best 💪🏾🔥

This week’s activity focused on breakfast preparation and presentation 🍽️☀️ With the guidance of the Game Master, Chef Ben, the trainees learned how to prepare different breakfast items using simple and locally available ingredients. They proudly made samosas, vegetable rolls, pancakes, baked beans, and fritters 🥞🥟🌯

Presentation is an important part of service, so the trainees also explored creative ways of presenting cold preparations and foods that do not require cooking like fruits🎨🍅🥒🥗

The best moment always comes when the youth finally sit together to enjoy the meals they have prepared 😊❤️ For many of them, these are foods they once believed were “only meant for the rich.” Being able not only to prepare such meals, but also to dine and enjoy them, gives them a different perspective on life — that they too can have, achieve, and become whatever they dream of 🌍✨

At Twajali, the production kitchen is not only a place to teach technical skills 🍴 It is also a powerful tool for mindset shift, confidence building, and hope restoration 🌱💫

29/04/2026

🌍 Twajali Finally Partners with Global Swiss Learning 🤝

After almost over a year of communication, Twajali finally had the first onboarding call with Global Swiss Learning (GSL) on their Train the Trainer program. 🚀

GSL is a Swiss partner in professional education within the hospitality industry. Their approach is blended learning — both digital and on-site making the experience practical and globally aligned.

This partnership involves our trainers being certified as GSL trainers, in order to be able to train our trainees using international standards. 🎓✨

Through this partnership, our trainees will gain access to enhanced learning experiences, global exposure stronger industry linkages and opportunities that extend beyond borders — bringing them closer to dignified livelihoods and long-term career growth. 🌱

The journey of a thousand miles has started… with Kitchen Training Level 1. 👩🏽‍🍳👨🏽‍🍳🔥

24/04/2026

Meet our Trainee Council. 🌱

22/04/2026

All work and no play makes Jack a dull boy.”

This weekend, our trainees were invited for a friendly match with a local village team. To us, it was more than just football. It was a powerful sign that our presence in the community is being seen and felt.

Language was no longer a barrier. Our youth and the village youth came together, united by something they both love. What a beautiful way to break barriers and build connections.

The ladies showed up in full support, accompanying the team to the field a true reflection of teamwork, unity, and shared spirit.
I loved the energy, the attitude, and the sense of belonging throughout the entire experience.

And this is just the beginning…
The village team will soon visit us for a return match at our centre. What a meaningful way to build relationships, create outreach opportunities, and share the story of what Twajali is doing.

Who knows? Through these matches, we may even reach some of Maasai young men deeply rooted in pastoralism and open doors to new possibilities.

Sometimes, impact begins with something as simple as a game. ⚽

twajali

23/06/2026

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