Oriental Vegetable Spring Rolls by Chef Archie Alvin Athanasius, H&S Chef Of The Month
H&S Chef Of The Month
Chef Archie Alvin Athanasius
Nationality: Kenyan
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: Oriental Vegetable Spring Rolls
Serves 4
Ingredients
• 1 medium size avocado
• 1 teaspoon toasted sesame oil
• 20ml soy sauce
• 1 cup very thinly sliced red cabbage
• 2 medium carrots, peeled and cut into strips
• 2 English cucumbers cut into strips
• 0.5 cup thinly sliced salad onions
• 4 twigs coriander
• 80g Tofu grilled and marinated in soy sauce
• 20ml lemon juice
• Salt and pepper to taste
Preparation
Cut the avocado into wedges or strips, season with salt and add lemon juice. Separately, season the rest of the ingredients. Next, place one rice paper in the water and let it rest for about 20 seconds, give or take, then lay it flat on a towel. Carefully arrange all the ingredients on the rice pepper and fold like a burrito, repeat with the remaining ingredients. You can either serve spring rolls sliced or whole with a Japanese sesame sauce.
