We met with Chef Sasha Basson – virtually, of course! – to chat about recovery after a challenging year, the new dishes on Tashas’ classic menu, cooking at home with the family and the best-selling dishes at Tashas countrywide.

Sasha is head chef for the Tashas Group South Africa, which includes 16 sit-down restaurants countrywide.

EO: Let’s talk about the revamp of the classic menu – how long did it take your team to develop these recipes?
Sasha: In developing the dishes, Natasha and her team followed a rigorous research and testing process. Over 30 dishes were prepped for consideration and shortlisting. From there, six dishes were selected and then perfected before being listed on the menu. Training, done by Sasha in face-to-face sessions across the group, focuses on respecting ingredients and refining the team’s skills.

EO: What trends are you keeping an eye on in 2021?
Sasha: We are focusing on plant-based meals and smoothies, packed with nutrients. We are all realising the importance of taking care of our health and immune system. We have also tried to incorporate some brighter colours (such as turmeric, berries and mango) to add a touch of vibrance to our dishes.

EO: Let’s chat about some of the bestsellers on the classic menu. Which is a top seller? Do people in Gauteng prefer one thing while Capetonians really like another thing?
Sasha: The bestseller across all 16 restaurants is definitely the Classic Breakfast, although Constantia and Hyde Park diners are big fans of the Eggs Royale, which are top sellers at those two locations.

Overall, Tashas serves about 89 000 eggs per month, while our baristas use 2.5 tonnes of coffee beans a month (EO: WOW, that’s a lot of brekkie!)

EO: What is your favourite meal to cook at home?
Sasha: My mom is a great cook and she taught me a lot about cooking and entertaining at home. The best meal is a traditional roast dinner: roasted lamb, crispy potatoes and all the veggie sides. We also love build-your-own-pizza evenings at home – it’s a fun and interactive way to prepare dinner, plus it gives the chef a night off!

EO: Where do you want to travel to for a great foodie experience – when it is safe again?
Sasha: I would love to return to Paris. As a pastry chef, it is still the best place to sample delicious patisserie and the finest baking in the world.

We asked Sasha a few quick-fire questions about her job as a chef:

Music in the kitchen or silence: Loud music always when we are working – we always have a party in the kitchen.

Tomato sauce or mustard: Tomato sauce

Gelato or ice cream: Gelato – chocolate all the way.

Long-sleeved or short-sleeved jacket: Always short sleeves. At Tashas, we wear black jackets that look a bit like a kitchen tuxedo – I’ve learned to love them.

Lemons or limes: Limes are way better!

Coffee or energy drink: Coffee – I like a few cappuccinos in the morning.

 

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