For the love of food, Chef Rausharn Griffin. Picture Hein Kaiser He never wanted to be a chef until the bug bit. Now, executive chef Rausharn Griffin whips up delicious meals at one of Johannesburg’s favourite retreats, Casalinga in Muldersdrift.
He’s been there for five years with no plans to move on, because he just loves what he does. Growing up in a family of cooks, food was part of Griffin’s life from an early age. “Food has always been a part of our life and culture at home,” he said.
His mother, a chef who owned her own catering company and a restaurant in Ireland, and his grandmother, a skilled cook, instilled in him a deep appreciation for culinary arts. Yet, despite this influence, Griffin initially pursued a different career path. He was just drawn to cooking; it was as if it were an inevitability in his life.
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It was only after spending time in his mother’s restaurant in Ireland that his passion for cooking was sparked. He then returned to Mzansi. “Every time I was bored, I was cooking something.
When my friends came over, I cooked,” he said. So eventually, he relented and studied to become a chef. And then, life made magic for the guy who just keeps smiling.
The universe rewarded him. He went on to study traditional Cantonese cooking in Hong Kong.
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