Crispy French Toast by Chef Ayaz Nathoo, H&S Chef Of The Month
H&S Chef Of The Month
Chef Ayaz Nathoo
Nationality: Kenyan
Interview With H&S Magazine
Who Is Ayaz Nathoo?
I’m a 39-year-old chef from Kenya, deeply passionate about cooking, painting, swimming, travelling, and cherishing moments with my loved ones. Living life as an honest, down-to-earth person, I’ve been fortunate to traverse a rich and diverse culinary journey.
My culinary adventure began in childhood, experimenting with flavours in the kitchen at home. This passion fuelled my desire to expand my skills, leading me to pursue further education at SAIT Polytechnic in Calgary, Alberta, Canada, where I earned a degree in Culinary Arts.
Throughout my career, I’ve had the privilege of exploring culinary landscapes across Kenya, Canada, UAE, Oman, and Malindi. Now, I find myself back in Mombasa, where I proudly own a cosy family-style restaurant.
Type Of Cuisine?
I’ve been fortunate to study and work in various countries, an experience that has greatly influenced my palate. I have a deep appreciation for all types of cuisines and thoroughly enjoy experimenting with diverse ingredients. However, my preferred culinary passion lies in baking. It not only challenges me as a chef but also keeps me focused, tapping into my artistic side and precision.
What Inspired You To Become A Chef?
As a child, I always found joy in cooking. Growing up in a family of excellent home cooks greatly influenced my career choice. I was fortunate to have my mum and both my grandmothers nurture my interest in cooking. After completing high school and contemplating my future, I seized a training opportunity at a hotel. The moment I stepped into the kitchen, I felt a sense of belonging. Witnessing the smiles that food brought to people’s faces sealed my decision. I knew then and there that this was my calling, and the rest, as they say, is history.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
As local Kenyan chefs, we encounter several challenges in this industry. Among them are inconsistencies in the availability of products, equipment, and training, often accompanied by exorbitant prices when they are accessible. Additionally, there’s the issue of salary disparity. It’s disheartening to see that Kenyan chefs, despite possessing comparable or even superior skill sets, are often underpaid compared to their foreign counterparts.
What’s Your Biggest Achievement In The Culinary Industry?
There have been numerous achievements throughout my culinary journey, from the fulfilment of opening my own restaurant to the privilege of cooking for esteemed celebrities such as Sir Elton John, Neve Campbell, Arnold Schwarzenegger, Akon, just to name a few. Additionally, I’ve had the honour of winning several culinary competitions along the way.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Personally, I believe they are all equally vital and work hand in hand to create the perfect dish and experience for the client. Technique provides the foundation and basic skills that a chef needs to create an outstanding dish. The ingredients set the flavours and quality of the dish, while creativity pushes the boundaries and inspires innovation in the culinary creation.
Recipe Of The Week: Crispy French Toast
The Crispy French Toast
Ingredients:
• 6 slices of bread
• 3 large eggs
• ½ cup milk
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp cinnamon powder
• 3 Tbsp sugar
• 3 cups corn flakes
• Butter for frying
• Passion fruit or any other fruit
Preparation: Crispy French Toast
In a bowl add the milk, eggs, vanilla, salt, cinnamon and sugar and stir until all is well combined. Next, soak the bread slices in this mixture, making sure the mixture is absorbed well (Tip: stale or older bread works best!). On a separate plate or tray, add your crumbled cornflakes (the cornflakes shouldn’t be smashed into powder form, but rather broken down into a crumbled texture). Now, add some butter to your frying pan and put it on medium heat.
Dip the soaked bread into the cornflakes and push down, lightly coating the bread on either side. Cook for 4 min on each side until light brown. Remove to a plate with paper towel to soak away any excess butter.
Plating
On a plate place your Crispy French Toasts, then sprinkle some powdered sugar on top and serve with passion fruit or any fruit of your choice or any sauce of your choice.
