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African Contemporary Cuisine all Natural Ingredients and Natural Seasoning
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About Chef Bathie
Surrounded with these Arts, the smells, feel & the” know how” enabled me to train as a professional Chef in Africa. At the same time I was able to give Concerts, and through this was invited to sing in Europe and the United States, ultimately bringing me to Australia where I participated in the Adelaide Festival in 1997. My true passion, however, remained with cooking and creating, and after becoming an Australian Citizen I pursued this with more training, and knowledge of other cultural foods such as Asian cuisine. I would like to introduce to you a way of cooking and preparing many of my Country’s exotic foods within a journey of vegetables, grains, nuts & oils, along with products coming from the interesting African tree, the BOAB, which is also native to Australia, as well as flavors of the Rosella plant, amongst others.
This is my opportunity to communicate with people who want to, and do understand food and for many who will not hold back in trying new ideas (including Chefs) and restauranteurs. Finally, I want to pass on my lifetime knowledge of Tradition, along with my personal creativity to show you how to combine and use these wonderful ingredients, and to use them within your local cuisine. As well as preparing and mixing my very own herbs and spices for home and commercial sales, I am working on my own cooking book, to be available soon. Great cooking is a gifted skill and a challenge of combined taste perfection.
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Born
into a family of Cooks and Singers in Senegal, I had also a passion
for both of these Arts, being the lucky child who was allowed to
work with my Grandparents in their restaurant and learn their age’s
old tradition of creating, mixing and blending the many products
they knew, and ultimately I, grew up with.