If I were his Chef: Ronny Turiaf

Ronny Turiaf’s story is one that I’ve wanted to tell for a long time.

I first became acquainted with his lovely spirit thanks to a sports profile television show that a French friend encouraged us to watch together. By the end of the program, we were both completely enamored with one of his already-favorite athletes on the planet.

French professional basketball player Turiaf was born and raised on the southeastern Caribbean island of Martinique. The son of a former West Indies handball champion, he is older brother to two sisters. At age 15 he moved to Paris to attend the National Institute of Physical Education, where he could combine his studies with rigorous athletic training.

In 2001 he came to America to attend Gonzaga University in Spokane, Washington. Within no time he became a “darling” of the Gonzaga community, by making it his business to befriend everyone from students to teachers, custodians to cooks.

Equally revered on their world-renowned basketball team, he graced their court for four years, and was named Senior Player of the year. He graduated with a degree in Sports Management and Communications and, was drafted by the Los Angeles Lakers with whom he signed a 2-yr, $1 million contract.

Before he began training with his LA teammates, his pre-season physical revealed an enlarged aorta, and he suddenly underwent open-heart surgery. The Gonzaga community and much of Spokane rallied around to care for him before, during, and after his surgery. He was abundantly surrounded by college friends, extended family, and even his fellow French national player Tony Parker (and Parker’s now-wife Eva Longoria).

He promised however, that the company of his own family, who came to be with him from France, was what accelerated his healing. His mother cooked, and the family dined at the table together. While the doctors said it would be up to 12 months before he could return to basketball, within about five months he was on the court with the Lakers.

After 2 seasons in LA, he is now with the Golden State Warriors in San Francisco. He also remains a star on France’s national basketball team. His animated personality and propensity for spreading joy are things he still takes everywhere with him, from the court to press events to working with underprivileged children.

If I were his Chef, I think it would be delicious fun to take him home to Martinique.

Typically, on his home island simple meals are enjoyed at home while at restaurants, European (especially French) chefs elevate their dishes to the level of Michelin Star dining rooms in Paris and St. Tropez. Signatures of exquisite plates often showcase an abundance of seasonal fruits and vegetables, grains, beans, and seafood.

My little fanfare of colors and flavors here gently fuses its blend of world culinary influences from Europe, India, Africa, and the sparkling Caribbean region. The main event, Coconut-Crusted Scallops, is spectacular alongside seasonal, colorful julienned vegetables and heart-healthy brown rice mixed with some black or white beans. The entire entree becomes extraordinary when laced with its savory mango sauce. Mopping up any remains with the best French baguette one can ransom from a local bakery, is highly recommended.

A garnish with dice of tropical fruits and avocado equals more Paradise on the plate ... all inspired by the beautiful, open heart of Ronny Turiaf.

Coconut-crusted Scallops with Mango Sauce, for Ronny Turiaf

Prepare scallops:
1/2 cup Panko bread crumbs
1/2 cup shredded coconut
1 Tbsp fine curry powder, or garam masala
pinch of salt
1 lb. fresh large sea scallops (about 12), patted dry
Flour
1 egg white, whisked until frothy
Pulse bread crumbs, coconut, curry powder, and salt in food processor until finely ground. Dip tops of scallops in flour, then egg white, then coconut-bread crumbs. Place top side up, in shallow baking dish coated with cooking spray. Bake for 20 minutes, until tops are lightly browned and scallops are firm to the touch. Prepare mango sauce while scallops bake.

Prepare mango sauce:
1 1/2 cups tropical nectar (mango, guava, etc) or pineapple juice
Freshly grated zest of one orange
1 cup mango chutney
2 Tbsp rum (optional)
Pinch of cinnamon
Heat all ingredients over medium heat until smooth, stirring occasionally. Press through fine-mesh strainer if desired, pressing solids with back of spoon, for a pureed sauce.

Prepare entree:
Mango sauce (recipe)
Prepared brown rice and beans, molded in individual ramekins
Prepared julienned, sauteed vegetables
Coconut-crusted Scallops (recipe)
Dice of avocado, pineapple, mango, for garnish (optional)
Coat serving plates with thin layer of mango sauce. Unmold prepared rice with beans in center of plate, surround with julienned vegetables. Arrange 3-4 scallops on top of vegetables, and spoon a little sauce between each scallop. Garnish with dice of avocado, pineapple, and mango if desired. Pass additional sauce at table. Enjoy with fresh baguette. Yields 4 servings.