Chef Asha making a meal of distracting herself

HAVING never envisioned a career in the hospitality industry, Asha Maharaj found herself becoming the most sought-after chef and the first person to demonstrate Indian cooking on South African television, back in 1977.

She described her journey as phenomenal and filled with countless learning experiences and opportunities.

“I went from working in a sewing shop, to being a receptionist at RK Khan Hospital when they opened their doors in 1969,” Maharaj said.

“Thereafter working on HIV campaigns for a short while, to becoming a professional chef.”

The big change in Maharaj’s life came about in 1971 when her son left home to attend boarding school in Swaziland.

“I found myself crying day and night. That is when my husband told me that I should just do ‘something’,” she said.

Her husband, Basil, who had opened his own law practice that year, decided to enrol her at the ML Sultan Technikon.

“I studied every course you could imagine, just to pass time. I did short pastry courses and floral arrangement courses, typewriting and even learnt how to write in shorthand.

“It was only after someone in administration suggested that I complete a three-year diploma in hotel management and catering that I became intrigued. Seeing the chef jacket was even more exciting.”

Maharaj was contacted by the general manager of Southern Sun’s Maharani Hotel after he tasted her food at an event at the former technikon, which is now part of the Durban University of Technology.

“I remember we had cooked a seven-course meal for various hotel managers.

“He told me that he had enjoyed my food and would like me to join their team.”

However, her husband was not too keen on the idea at the time.

“A greater shock came in 1977 when I was contacted by the SABC to host the first Indian cooking show.

“I was excited and nervous but it all went well. They spent about five hours filming in my home and I recall making mutton curry, roti and salad.”

Maharaj added that she felt like a celebrity overnight.

“Everyone was calling me to say they had seen me on television and companies began calling me to endorse their products.

“I also decided that I wanted to put my chef skills into practice and after much convincing, my husband agreed to let me go to work at the newly opened Papadum restaurant at the Maharani Hotel.”

Several years later she went to work at a rice company as a regional home economist which helped boost her writing career.

“The company was looking to break into the Indian market and had asked me to come on board. While there, I began writing recipe columns and editorials for various newspapers.

“I also developed recipes which people would ask for when I did classes, so I decided to compile them into a book.

“During this time I also found myself on radio, but what was meant to be a five to 10 minute show turned into an hour-long session.”

Maharaj, a professional member of the South African Chefs Association, also helps in identifying and training aspirant chefs.