EXECUTIVE CHEF
Ashraf Rodriques prepares
food fit for presidents His love affair with food started at the age of just eight years, and Time Square’s newly-appointed executive sous chef, Ashraf Rodriques, said he does not foresee this affair ending. Ashraf has done exceptionally well in the food industry for someone who initially had no intention of making a career out of cooking.
H
e has prepared meals for the likes of former US President George W Bush and his family, accomplished food authors and businesses based overseas. Working in events for the Natal Rugby Union for a short while is where the industry really took hold of him. He relocated to Cape Town to “cut loose” but it was there that sanity prevailed. “I decided that I needed to settle into a career. As I had always had an interest in cooking, I found a short course funded by the Cape Town provincial government and signed up,” he said. Ashraf completed this course and graduated top of his class, which was then followed by him being employed by Beluga Restaurant in Green Point, Cape Town. “During a very rough time in our industry, when certain restaurants were being bombed in Cape Town, I left to return to Durban.” This is where everything changed for Ashraf. Immediately this passionate chef on his intimate journey with food was employed by Marco Nico to head up his new Italian Restaurant, Ciao Itallia. Marco Nico became the biggest influence in Ashraf’s career: “I learnt the most about flavours from him.” A short four months into his new
role at this restaurant, Ashraf received a wonderful accolade when he was rated by a KZN food critic as one of the top 10 chefs in KZN. This was published in The Mercury newspaper. “This milestone would lead to another huge milestone in my career as I was head hunted by Sabi Sabi Private Game Reserve to be the group executive chef, overseeing all three of their lodges.” Ashraf could not refuse this offer and worked for Sabi Sabi for about two years before relocating once again, this time to the Madikwe Game Reserve. At this reserve he was granted a privilege which does not present itself to many chefs on their career paths. Ashraf had the opportunity of cooking for former US President George W Bush and his family during their stay there. I made the Bush family the Ceviche of Swordfish which remains one of my favourite dishes to this day. Accomplished food author, Rachel Ray, subsequently published a recipe of Ashraf’s in one
What is your signature dish? I find it so difficult
conference industry in regards to food? New
to pinpoint one meal as my signature dish, but one of my all-time favourites is deboned chicken stuffed with wild mushroom and brioche farce, oven roasted with sundried tomato and white wine served with a chardonnay risotto. Paired with Delaire Graff Estate Chardonnay.
trends I have seen in the conference industry are based on ‘dietaries’, for example there are now faux meat items that can be used to serve vegan guests as well as a fast moving shift to bold flavours.
What trends are emerging in the
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What has remained constant in this industry? The standard pastries have always been used for day conference packages, and
of her books in America, Everyday with Rachel Ray. This is not the only place Ashraf’s recipe knowledge was shared. He also worked as a recipe consultant for Chef Conrad Gallagher for his business based in Qatar, which was another career highlight for him. This dynamic chef’s inspirations can be attributed to his love of fresh flavours and clean meals. “I do like some of the new trends leaning towards molecular gastronomy, but I am swayed by my preference for clear flavours over too many components in one meal.” His favourite ingredients are basil, tomato and olive oil, and his go-to piece of equipment that he cannot do without is his induction cooker. Ashraf said that the best advice he could give anyone looking at entering the culinary field is: “If you have a flair for creating wonderful flavour combinations and creative food, but also have the temperament to stick to it, then this could be for you. It is tough but very rewarding work.”
however tired they may seem, they have grown to be an expected item.
too many flavours on one plate – they are going from fusion food to con-fusion food.
What is your favourite food and beverage? My
What is your great love? My greatest passion is
favourite beverage ties in with my favourite food – Portuguese flame-grilled peri-peri chicken with Portuguese beer as served on the beach in Mozambique.
Mediterranean food, mainly leaning towards Italian.
What is your pet hate? One of the things that totally irks me is when chefs try to use
Are you adventurous? I could definitely be classified as an adventurous person. My most adventurous experience was bungee jumping off Blaauwkrans Bridge.
Business Events Africa October 2019 9
