If cooking is an art form, Ayushi Gooroochurn’s is one of (g)astronomical proportions! The artist grafts the creative talent she acquired at art school onto her culinary skills, which have won her numerous awards both at home and abroad.
Delphine Raimond
At the helm of her consulting firm Chef Yu Culture Ltd, the elegant thirty-something has traded in her pinceaux pour les couteaux de cuisine travels the island to train, advise and support chefs and their brigades. Get struggling establishments back on their feet. Perfecting norms, standards and procedures. Assist with plans and layouts. Teach schools and NGOs the rudiments of creative, zero-waste gastronomy! And if, like me, all this sounds like a famous TV show, think again: far from being a “nightmare in the kitchen”, Chef Yu’s every initiative is one of benevolence and altruism.
“Before I do, I think about my land!”
By cooking locally-grown cassava, beet, carrots, sweet potatoes… Chef Yu not only supports Mauritian farmers, but also proves that nothing is wasted, everything is magnified! Shoots, peelings, roots… are transformed into salads, textured purées, fragrant oils, simmered broths, Japanese tempura… exploding in color and flavor! Each creation, enriched by the culture of the eighty countries she has already visited, tells a story, a journey…
“Make your dream a reality!third party!”
Starting from nothing, Ayushi is today the example of the possible, the guide for a young generation of Mauritians mired in social injustice. Working with various associations and cookery schools, this month she will be sharing the secrets of festive, affordable local recipes with young people. “Giving my time, passing on and sharing my passion are by far my best gratification!”
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