Warm Ratatouille Tian 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: Warm Ratatouille Tian With Asparagus, Parmesan Cream Sauce
Serves 2
Ingredients
• 2 tomatoes (deseeded and diced)
• 1 small red onion (diced)
• 6 pcs asparagus
• 4 pcs cherry tomatoes
• 2 baby marrow (diced and blended)
• 2 medium-sized aubergine
• 1 medium-sized yellow bell pepper
• 2 clove garlic
• 2 twigs basil
• 2 tbsp tomato ketchup
• 1 bay leaf
• 90ml olive oil
• Salt and pepper (to taste)
• Micro greens and pansies for garnishing
• 100g sweet potato juliennes deep-fried (for garnish)
• 15g Parmesan cheese
• 60ml white wine
Preparation
In a pan sauté onions, garlic with olive oil until cooked then add the bay leaf, baby marrow and peppers & allow to cook. Add in the tomatoes and basil, simmer and allow flavours to harmonize. Next add the ketchup, stir and season. Separately, season and slice half an aubergine, then grill it. Interlayer ratatouille mixture with the grilled aubergine. Blanch the asparagus until soft, then season. Garnish with asparagus, microgreens, sweet potato, cherry tomatoes and pansies. For the sauce, add Parmesan and white wine to a béchamel sauce blitz and serve with the Tian!
