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There is nothing that is as fulfilling as cooking for the who-is-who of this world. It is an awesome feeling that leaves one utterly satisfied that they are indeed making good use of their God-given and professional culinary skills.
That is why some of the best chefs in the world are well sought-after by royalty, celebs, models, actors, business moguls, fashionistas and designers, politician and sports-people because they have the knack of knowing the right kind of food that these people want to tuck in without having to grumble about it.
Zimbabwe has produced many top-drawer chefs, and they are all good (and, yes, bad!) in their own peculiar ways.
One of such chefs is none other than United States-based — Ruvimbo Rusike, whose prowess with the cooking pan has dazzled many in a similar manner that her delicious looks also complement the good-looking and tasteful food that she prepares. Ruvimbo lives in New York where she runs her company Rue Rusike Events. She has recently caused a stir during one of the Hollywood’s television programme — The Food Network where she prepared vegetables in peanut butter sauce (muriwo une dovi).
Saturday Herald Lifestyle reporter Tafadzwa Zimoyo (TZ) took a peak both into Ruvimbo’s kitchen and personal life and the result is a fascinating matrix of one of Zimbabwe’s finest female chefs who is causing a stir in US.
TZ: Who is Ruvimbo?
RR: I am a person of many different things but I pride myself on trying to make every moment count, not taking myself too seriously and living in the moment. My time is NOW, so I Live it, Embrace it. I went to Chisipite Junior School that was from nursery school up to grade 7. Then from there it was Arundel High School for my form 1 and form 2, before transferring to Sandown High School in Johannesburg, South Africa for my Grade 10. Again, I moved to Brescia House School for Girls in the same country for my Grade 11 and 12. My university studies were at the University of South Africa for my School of Law ( LLB) and Prue Leith Chef’s Academy where I acquired the Grande Diploma in Pastry and Culinary Arts. Family-wise, I have two siblings, Rumbidzai who resides in Vienna, and Tavonga while my parents Doreen and Malvern Rusike both reside in Harare, Zimbabwe. I am currently the Creative Director for Rue Rusike Events and I am simultaneously working at The Regency Bar and Grill as their Private Events Coordinator.
TZ: Tell us about your cooking experience.
RR: I started cooking when I was nine years old and was taught by my mother the importance of sadza — its ability to ground a household. Dad also taught me the fundamentals of precision and patience in the kitchen. Cooking for my mother was like cooking for a mild female version of Gordon Ramsay. It didn’t matter how long the meal had taken me to make, if it wasn’t good, she wasn’t eating it. I hated it then, of course, but I couldn’t be more grateful now. I enrolled in culinary school in 2009 and graduated in July 2010. It was one of the best experiences of my life. I got to cook every day and learn new techniques and have my eyes opened to a different way of life.
TZ: So, how did you end up premièring on The Food Network?
RR: Having opened my Private Chef and Events company in New York, I was online doing a search seeking out private chef opportunities that I could get my hands on and strangely enough, a post for the casting call for Food Network Star popped up and I immediately called my older sister Rumbie and said,’ wouldn’t it be cool if I went for the casting call and they picked me.’ I of course procrastinated and had psyched myself out of going until the night before when my best friend Brenda Hawley told me I would regret it If I didn’t go for the casting call. Long story short, I auditioned with many other New Yorkers and was one of the lucky 12 that was picked for this season. It was a thrilling moment for me. I ran around my house squealing like a baby pig. It was awesome.
TZ: Interesting. Well, we heard you cooked peanut butter with vegetables, tell us the essence and why.
RR: I cooked this dish because I grew up eating it in Zimbabwe, Zambia and South Africa. It is to me, a dish that resonates whole heartedly with my childhood. It is also a combination of traditional to Zimbabwe. I am happy the whites now love the dish too.
TZ: What is your favourite food?
RR: After living in Bangkok Thailand, I have to say, my favourite cuisine is traditional Thai Cuisine with Laotian Cuisine as a close second.
TZ: Given a chance to cook in 10 minutes, what would you serve and why?
RR: Ginger, Garlic and Thai Bird’s Eye Chilli Sautéed Baby Broccoli. Because it’s the first ingredient in my grocery cart and the dish I crave when it’s a lazy couch day and I want something light, refreshing and easy to cook.
TZ: Any chance of coming back to Zimbabwe?
RR: I am definitely looking to come back home. Despite its misgivings, it’s the greatest part of who I am.
TZ: What are some of the challenges you are facing as a Zimbabwean-born based in US and if you can share the achievements too?
RR: I have been very blessed that my background and nationality has not hindered me in anyway. If anything, it has spiked great conversations.
My greatest achievement has been opening my own restaurant at the age of 24 (it was July 2012). It was an incredible dream achieved and something I had set my sights on ever since my 2009 graduation from Culinary School (Prue Leith Chefs Academy, Centurion, Pretoria).
TZ: What is food to you?
RR: Food to me is the bee’s knees. You can’t live without it and if you’re going to eat, it better be good food, period.
TZ: Who would you want to cook for in your life?
RR: Lol, tricky question. I would love to cook for a panel of my food mentors : James ( Jay) Rayner — He’s a British food critique and has the palate of a God ( or so I would like to believe considering how many restaurants he’s made and broken ), Gordon Ramsay ( A Chef I grew up aspiring to be), Hugh Fearnley-Whittingstall ( BBC Food Celebrity Chef — He has this show called River Cottage and I was enthralled by his show growing up) and Marco Pierre White (He is the ultimate cool grunge celebrity chef and has an amazing way of re-envisioning traditional recipes). I grew up with these chefs and food critiques as mentors. They have no idea who I am but they shaped my childhood and showed me what aspiring to be a chef and food afficianado mean.
TZ: What does the future holds for you?
RR: I plan to have my own show on television on food because I love food.
Online Reporter