Macro Bowl by Chef Archie Alvin Athanasius, H&S Chef Of The Month
H&S Chef Of The Month
Interview With H&S Magazine
Who Is Archie Alvin Athanasius?
I am a down to earth happy, funny and generally happy individual. Being a highly seasoned executive chef with over 25 years’ experience in the industry; I am very passionate about my profession, I thrive for excellence by creating memorable meals from diverse and trending cuisines for my guests.
Type Of Cuisine?
My background is French cuisine, but over the years I’ve made a point to branch out at every opportunity by researching trending and exciting cuisines and learning other techniques and styles from different chefs. I’m just as likely to be influenced by Indian, Mediterranean, African and pan Asian. This allows me to be creative and come up with dishes that are sometimes a blend between two different styles and cooking techniques.
What Inspired You To Become A Chef?
Everybody in my family is great at cooking, from my grand ma, mum, dad, uncles and aunties, so I thought to take it to the next level, hone my skills and see what magic I could create within the kitchen! Besides, I heard the pay was great… still waiting, LOL!
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Every day is a challenge for an executive chef; it keeps me sharp and on my toes… by researching for new trending ingredients, dishes or techniques, motivating/mentoring staff and managing budgets.
What’s Your Biggest Achievement In The Culinary Industry?
Besides cooking for Her Majesty Queen Elizabeth II back in Kampala and getting a letter of appreciation from Buckingham Palace, training and watching follow Kenyan chefs grow through the ranks and becoming executive chefs themselves in various hotels and high-end restaurants both locally and internationally.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The perfect balance of all three, finished off with perfect food presentation.
Recipe Of The Week: Macro Bowl With Peanut Salad Dressing
• 70g red quinoa cooked
• 60g white quinoa cooked
• 90g tinned chickpeas (sautéed with garlic and paprika)
• 100g baked pumpkin
• 60g carrots (sliced, rolled & stored in iced water)
• 20g pomegranate
• 25g walnuts (lightly roasted)
• 50g cherry tomatoes
• 120g mixed lettuce
• Salt to taste
• Black pepper to taste
• 1g garlic
• 15g pea shoots for garnish
Assemble all ingredients as per photograph, or you can be creative and serve according to your preference.
Peanut Salad Dressing
• 120ml peanut butter
• 30ml lime juice
• 15ml soy sauce
• 1/2 teaspoon Tabasco sauce (optional)
• 2 teaspoons toasted sesame oil
• 1 clove garlic
• A little water to lighten the mixture
• Sea salt, to taste
Mix all the above ingredients and serve aside.