By Gordon Moseley

SINCE his teenage years, Guyanese Kashif John Browne had great taste for the finer things in life and embraced the words of Albert Einstein as his mantra: “Try not to become a man of success, but rather a man of value.”

He has used those words to guide his journey through adulthood, while amassing valuable attributes in each phase.

Kashif reminisces on the child-like simplicity of his primary school days at St. Margaret’s, where he persevered to be an all-rounder and tried his utmost to perfect each discipline of study.
A triumphant performance at the annual Common Entrance Examinations earned him a spot at The Bishop’s High School.

Kashif had a morbid fear of becoming complacent, so he exhibited laser-like focus in all of his endeavours. Despite being academically gifted, Kashif immersed himself in extra-curricular activities at school. He played the steel pan, cricket, basketball, table tennis, participated in drama and was also an integral member of the school choir. He was able to attain exceptional grades in the field of business.

During his adolescence, Kashif fell in love with the art of cooking, eventually discerning this art as his niche.
His first inspiration as it relates to this culinary prowess was his mother, since he spent lengthy periods absorbing her talent in the kitchen.

After one semester at the University of Guyana, a new portal of opportunity opened for Kashif and he wasted no time in seizing the moment. He migrated to  Maryland, USA. Within a mere year of being in the USA, this vibrant youngster was accepted into the International Culinary School at The Art Institute of Washington. This is where he recognised the true power of his gifted hands.

Kashif continued to embellish his credentials after completion of a work and study stint in Italy. He was able to glean a collection of skills at The Zeppelin Ristorante in Orvieto and was also a member of the Alpha Lambda Delta National Honor Society before graduating from this prestigious institution.

Within seven years, Kashif travelled and worked at different corners of America, gradually becoming a culinary savant. Some of his notable portfolio entries include Las Vegas, New York, the French Ambassador’s Residence, Cheryl Crow and Kid Rock concert, the Grammy Award Ceremony, Umbria Winter Fest-James Beard House and many more.

Each day, Kashif is increasingly grateful to the erudite chefs who taught him along the way; the ones who fervently delineated the techniques and recipes and shared some of the great secrets of cooking.

The quality of this young chef’s apron would certainly improve as he scaled the ladder of success, moving up from being a Saucier to a Sous Chef, to Executive Sous Chef. He now has a full-time job at the Residence of the White House where he caters to the First Family of the United States of America.

Though this 29-year-old culinary genius has reached great heights perfecting his craft, he remains humbled by his simple beginnings in Carmichael Street, South Cummingsburg.

Kashif raves over French and Asian cuisine, but ensures he delivers the Caribbean, and more so, Guyanese flavour in all of his dishes.

Kashif continues to soar to the zenith of his career goals and dreams of much more, but his greatest satisfaction has been marrying his high school sweetheart Dr Sulan Fung BDS and producing two handsome sons – Keanu Seth and Sheru John. He loves them endlessly!