In this podcast, Lucy Grace Maliki, a dual citizen of Kenya and Switzerland, describes her career path from teaching French and English in a Swiss Hospitality Institute to becoming an entrepreneur in Kenya. Her years of living and teaching in Switzerland brought her to appreciate the fine art of making chocolates and when she moved back to Kenya a few years ago, she decided to create her own chocolate company, Grace Chocolaterie.
Lucy also answers our questions about hospitality in Kenya and the some of the challenges the hospitality and tourism sector currently faces. As one of Africa’s most popular destinations, Lucy describes the Kenyan approach to welcoming guests to their country. She also talks about hospitality education and training in Kenya and what the government could do to improve this.
Finally, Lucy explains some of the challenges she has had to face in Kenya in terms of running a company, finding the best sources for quality chocolate and navigating the differences between her native home, Kenya and her adopted home of Switzerland. She is still coming to terms with being back in Africa and finding ways for her company to thrive.
In this podcast, Lucy Grace Maliki, a dual citizen of Kenya and Switzerland, describes her career path from teaching French and English in a Swiss Hospitality Institute to becoming an entrepreneur in Kenya. Her years of living and teaching in Switzerland brought her to appreciate the fine art of making chocolates and when she moved back to Kenya a few years ago, she decided to create her own chocolate company, Grace Chocolaterie.
Lucy also answers our questions about hospitality in Kenya and the some of the challenges the hospitality and tourism sector currently faces. As one of Africa’s most popular destinations, Lucy describes the Kenyan approach to welcoming guests to their country. She also talks about hospitality education and training in Kenya and what the government could do to improve this.
Finally, Lucy explains some of the challenges she has had to face in Kenya in terms of running a company, finding the best sources for quality chocolate and navigating the differences between her native home, Kenya and her adopted home of Switzerland. She is still coming to terms with being back in Africa and finding ways for her company to thrive.