Sash Simpson’s life was transformed quite like the protagonist from the Oscar-nominated film, ‘Lion.’
As child, growing up on the streets of Chennai, he belonged to a financially inapt family, with a deaf and mute father, and two elder siblings – who all struggled for the basics of life – like food and shelter.
It was some 40 years ago, so the memories of the time do appear a bit blurry, but Sash does remember how he used to beg and steel on the streets of Chennai, sleeping in a theatre and searching for food in the garbage bins.
His life came to a transformation and a turning point when he was rescued by an orphanage, that took him off the streets and later put him in a new home, as the organization’s founder – Sandra Simpson, adopted him.
Sandra had a family of a whopping 28 adopted children from all parts of the world, which were taken care of by her and her organization.
From thereon Sash, a name given to him by his adoptive ‘mummy’, began his ascend towards his destiny.
From working as a newspaper delivery boy at the age 12, to getting himself a job as a dishwasher in a restaurant at 14 – Sash continued his struggled until he finally got the opportunity to prove his culinary skills at North 44.
Initially apprehensive about hiring him, due to his lack of education in hospitality or any sort of degree pertaining to cooking, the restaurant gave him a chance after Sash offered them a deal of working for free for the first 3 months, just to prove himself.
Flash forward to last year, he built himself enough to open his own high-end restaurant at Yonge and Summerhill that caters to Toronto’s rich and high-profile customers, serving 4 types of caviar and vodka with gold-encrusted ice.
Sash, however still stays in touch with his Indian roots, and hopes of meeting his biological parents, one day.
“I have never forgotten where I came from,” he says. “We live in a diverse city and country—that’s what makes a difference in the flavours of cooking … But at the end of the day, I bring my Indian roots here.”
He further added –
“That’s why you see dishes such as Chilean sea bass with Madras curry and Moroccan-style lamb lollipops with coconut cream curry on the menu. I wasn’t raised in India, but I know I’m from there, and I want to learn about my roots, and this is my way of experimenting.”
Now married, with a four year old son, Sash is hopeful about reuniting with his Indian family, much like ‘Seru’ from Lion:
“One day, when I have time on my hands to wander the streets, I’ll try to find my parents,” he says. “They don’t know I’m alive. I’ll do that run one day.”