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Kubee Kassaye loves to experiment in the kitchen. On any given day, the young chef will whip up American, Italian, Spanish, Chinese and her native Ethiopian cuisine in her Parkchester, Bronx kitchen.

"I just love the different techniques and style of food. It's like an artwork," said Kassaye, 28.

Her dream is to one day open an Ethiopian/Italian restaurant. And now she's one step closer.



Kassaye, who works as a chef at the five-star Peninsula Hotel in Manhattan, has won the 2012 Legacy Award for culinary achievement by the prestigious philanthropic society, Les Dames d'Escoffier International. She was one of six women to earn the coveted distinction.

As part of the award, Kassaye will travel to Vancouver next month to work side-by-side with award-winning executive chef and author Margaret Chisholm, of Culinary Capers.



"It's amazing" Parkchester resident, Kassaye said. "I was so excited when they told me."

It's been a whirlwind journey for Kassaye, who was born in a small farming village in Ethiopia.

Growing up, she always wanted to be a chef but school was not an option for her in a rural village.

"Back in those days, girls were always in the kitchen with their mothers," said Kassaye, who was one of 10 children. "My mother would tell me to go play with the kids, but I didn't want to. I wanted to learn how to cook."

At age 11, an uncle adopted her and took her to the capital city, Addis Ababa. Two years later, the family moved to New York, first to Queens, then to Co-Op City.

"I'm so grateful for them bringing me to America." Kassaye said. "Without them, it would have been impossible for me to come here and have a better life and a better education."

Adjusting to her new life was not easy. The only English words she knew were "yes" and "no"

"I used to cry every night because it was hard to see people talking and having fun, and I couldn't join in." she said.

She went to summer school. And with the help of teachers and friends, Kassaye mastered English in a matter of months. She graduated from Harry S. Truman High School in 2003.

She then enrolled in the New York City College of Technology's hospitality management program, where she graduated with top honors in 2007.

"She just had that spark," said Professor Lynda Dias, who taught Kassaye. "She's so full of spirit and love and concern for everyone. And she has the talent to match her passion, which is incredible. She's an American dream. What more can I say? She's delicious."

Dias was so impressed with Kassaye's smarts and drive, that she recommended her for an internship at the Peninsula Hotel.

That internship turned into a full-time job right after graduation. There, she works as a chef tournant, working on all food stations in the kitchen.

At home, she loves to flex her cooking skills for her husband, Dereje Abebe, making such mouthwatering dishes as chicken parmesan and the Ethiopian specialties doro wat (meat stew) and fosolia (vegeterian stew).

All the while, she keeps her mind' eye trained on her dream.

"Ethiopian food consists of spicy meat dishes and vegetables. Italian encompasses different types of pasta. I believe they would make an amazing combination." she said. "omebody has to be different, no? So that's what I am going to do."

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