Guyana-born chef serves grand fare at the White House
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BY TANGERINE CLARKE
Consul General of Guyana to New York, Barbara Atherly, congratulated Guyanese American Chef, Kashif Browne, on his accomplishment, as executive sous chef at the White House, the official residence of the President of the United States.
In a statement to Caribbean Life, Atherly said, “Congratulations on your accomplishments, Kashif Browne. It is with great pride that we are all witness to your achievements, through dedication to your craft,” she told 29-year-old Browne, who came from a family of chefs, and has had keen interest in fine cuisine from a very young age.
On behalf of all Guyanese, CG Atherly complimented Browne, who graduated from Bishop’s High School, one of Guyana’s prestigious institutions, saying, “We as Guyanese are proud of you, continue in excellence, and continue to keep our flag flying high,” were her warm wishes to Browne who, completed a semester at the University of Guyana, and had begun a career in banking before migrating to the United States.
Browne, who is pictured at White House with President Donald Trump, wife, Malania, Browne’s wife, his high school sweetheart, Guyanese Dental Surgeon, Dr. Sulan Fung, and Browne’s parents — has followed his bloodline to excel in culinary arts. He used the memorable experiences he had in his mother’s kitchen, to garner a successful career that landed him at the White House.
His interest in food grew after he moved to the United States and got accepted into the International Culinary School at The Art Institute of Washington.
While there, he became known as a “genius in the kitchen” with “gifted hands” because of the diverse dishes he cooked.
When Browne completed his training, following a stint in Italy, he used this knowledge to enhance his credentials, which further prepared him to skillfully master various cooking styles.
He later went on to The Zeppelin Ristorante in Orvieto and was also a member of the Alpha Lambda Delta National Honor Society before graduating from the Culinary School of the Art Institute.
During a short period of time, Browne traveled and worked at different corners of America, gradually becoming culinary intellectual.
The chef has made a name for himself, serving fine fare in Las Vegas, New York, the French ambassador’s residence, Sheryl Crow and Kid Rock concerts and the Grammy Award Ceremony.
Browne said he has become increasingly grateful to the “erudite chefs” who taught him along the way, sharing their techniques, recipes and some of the great secrets of cooking.
The world renown chef, who remembers his roots and often reminisce about his wonderful years growing up with his family in Carmichael Street, Georgetown, and attending the St. Margaret’s Primary School, praised Christophe Tanneau-Kervran, Stephan Carter, Angelo Sosa, Lorenzo Polegri, Chris Beischer, Alicia Stewart, Cristeta Comerford, and Robert Gatsby.
He said his extensive knowledge of various cuisines would not be possible without their instrumental efforts, according to reports.
And while Browne raves over his French and Asian Cuisine, he said he also always ensures he delivers Caribbean, and more so, Guyanese flavors in all of his dishes.
With an eye for detail and quality, Browne has also been climbing the ladder to greater success, while building a family of his own.
Over the span of his exciting culinary career, he has moved from being a saucier to a sous chef, to executive sous chef and now a full-time job at the White House, where he caters to the First Family of the United States of America.
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