CELEBRATING THE HAITIAN CHEF & GASTRONOMY
FALL 2018
PASTA DI M ARE p. 28
Contents FALL 2018 DEPARTM ENTS
03
A Wor d f r om t h e Ch ef with Chef Alain Lemaire
04 05 06 07
Im pr essu m
Pu blish er 's Not e
Ch ef 's Favor it e Chef Alaimn Lemaire's Squash and Pumpkin Soup Eat Th is, Not Th at Oh, My Gourd!
08 14 24 28
Ripe & Ready 8 Squash Varieties to Include to your diet. Recipes
Ch ef of t h e Season Chef Christopher Viaux Ar t isan of t h e Season Peggy Joseph (Creole Caribbean Queen)
WORD from the CHEF
CHEF ALAIN LEM AIRE Lemaire Hospitality Group Chef Lemaire is an award winning chef and contestant of the Food Network's hit series Cutthroat Kitchen. He is the Co-owner and Executive Chef of Sensory Delights and Arome, both food service companies based out of South Florida and Haiti respectively.
IT'S HARVEST SEASON! This is the time of year farmers collect their squash crops in abundance. And since they are also rich in flavor and health benefits, we highlighted this wonderfully versatile ingredient.
FEATURES
11
A Ch at w it h Gr ow n In Hait i f ou n der Sidn ey Et ien n e
PASTA DI POLLO p. 15
Publ isher & Edit or Carl Bazelais Managing Edit or Katleen Valmond-Bazelais
Cont ribut ors Keu Reyes, Chef Alain Lemaire, Chef Japhet Roy, Chef Thia Verna, Chef Olivier Paultry, Chef Anser Pierre Louis, Chef Christopher Viaud, Peggy Joseph (CCQ) Phot ographers Alfred Schrock, Phil Hearing, Laurence Mouton, Molly Watson, Alanna Taylor-Tobin, Isabelle Boucher, Nadine Primeau Subscript ions Print & Digit al Services ChefsCornerMagazine@gmail.com
Edit orial Board Members Alain Lemaire, Lemaire Hospitality Group Carl Bazelais, Bonspoon Media Katleen Bazelais, Zeal Apparel Co Keu Reyes, Artistic Warfare Vladimir Tilme, General Mills
Graphic Design Bonspoon Media
Cont act Us Chef?s Corner Magazine 321-800-8539 ChefsCornerMagazine@gmail.com
Chef?s Corner Magazine is published quarterly by Bonspoon Media, LLC. All rights reserved. No part of this publication may be used without written permission by the publisher. Every effort was made to avoid errors, misspellings, and omissions. If an error comes to your attention, please accept our apologies and notify us immediately. Thank you.
Publisher's Note
FALL 2018 Every season has its trends and beauty. Fall is a time that is most pleasant. It comes with an abundance of crops and splendors. In this fall issue we covered the various types of squash and the best way to cook them. We selected a few yummy recipes to share with you from the Haitian chefs in our community, along with a word from Chef Alain Lemaire and his favorite seasonal dish. We are highlighting two entrepreneurs; Peggy Joseph and Chef Christopher Viaud who shared with us their passion for Haitian cuisine. We also caught up with Sidney Etienne of Grown In Haiti whose organization focuses on planting trees as part of their mission for Haiti?s self-sufficiency.
Followus! ch ef scor n er m ag
@ch ef scor n er m ag
ch ef scor n er m ag
Chef 's Favorite
Cr eamy Squash Soup by Ch ef Al ai n Lem ai r e.
DELICIOUS ANDFANCY!
1
INGREDIENTS:
In a stock pot, add pumpkin (reserve some and cut into dices), 1/ 2 vegetable stock, celery, carrot, thyme, and parsley. 2
24 oz pumpkin 16 oz vegetable stock 6 oz heavy cream 6 oz unsalted butter 4 oz celery stalk 4 oz carrots 1 sprig of thyme 1 sprig of parsley 8 oz potato gnocchi Salt and pepper
Bring to a boil then reduce to a simmer. Once the pumpkin is tender, 3turn off heat. In a food processor, blend all ingredients until smooth. Strain if necessary. 4
In a fresh pot, add blended pumpkin. Bring to a boil, then reduce to a simmer. Add 4oz unsalted butter and adjust seasoning. 5
In a pot, boil gnocchi in the remainder of the vegetable stock. Strain, then sautĂŠ in brown butter with diced pumpkin. 6 Pour soup in a bowl, add gnocchi and diced pumpkin.
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Oh, My Gour d! There are 27 species of squash varieties.
When we think of squash, only a few of the Cucurbita genus varieties come to mind. However, there are a bunch more. In fact, there are 27 species of squash, and 6 of which are widely recognized and domesticated. All around the world, in culinary traditions, the gourd is used because of its versatility and many different meals. In Haitian gastronomy, the gourds are used to make our traditional meal like Soup Joumou which Haitians across the four corners of the world will make the most effort to participate in the celebration of our independence by indulging with a creamy, hearty bowl and deliciousness of this squash soup.
Although there are dozens of types of squash varieties, the ones that are most common and nutritious are the butternut
squash, Hubbard squash, spaghetti squash, Kabocha squash, Calabaza squash, acorn squash, Delicata squash, and the pumpkin. These gourds are tasty and so are their seeds. Which make them one of the most nutritionally rich vegetable
2018. Fall
by-product ranging from calcium to protein with health benefits like the prevention of prostate cancer and digestive issues. And guess what, you can also use them as an aphrodisiac.
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So overall, the squash or pumpkin varieties are nutritiously wonderful produce to add to your diet.
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Ripe & Ready
8 Types Of Squash To Include In Your Diet
Acor n Squash The f l esh is moist , sweet and t ender. It is perf ect f or roast ing, baking, st eaming, mashing, and saut eeing.
Butter nut Squash The f l esh is sweet wit h a t hick, bright orange, moist f l esh. It is best roast ed, mashed and purees smoot hl y.
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Ripe & Ready
Calabaza Squash The f l esh has a sweet f l avor and it s t ext ure is f irm. It s t ast e and t ext ure are simil ar t o t he but t ernut and acorn. It is best baked or roast ed.
Delicata Squash The f l esh is sweet , nut t y, and a bit drier t han ot her squash. It has a dist inct corn-l ike f l avor. It can be st uf f ed, roast ed or baked wit h but t er, mapl e syrup, and cinnamon.
Hubbar d Squash Their f l esh is remarkabl y sweet wit h a cl ear pumpkin f l avor. They are best when roast ed.
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Ripe & Ready
Kabocha Squash Sweet and t ender wit h a sl ight l y nut t y f l avor, and it is best raost ed or baked.
Spaghetti Squash The f l esh is sl ight l y crisp, noodl e-l ike st rands once cooked. It is best roast ed or baked but coul d al so be boil ed.
Sweet Dumpling Squash St archy wit h a smoot h t ext ure, sweet wit h a sl ight corn f l avor. Perf ect f or st uf f ing, roast ing, and serving as an appet izer or side dish.
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Feature
A chat wit h Gr own In Hait i's Sidney Et ienne by Keu Reyes In recent years, Haiti has been growing as a country, both politically and economically. Slowly but surely, growth is essential for any prosperous nation, and it keeps mediocrity and stagnation from settling in. However, when you learn about the organization Grown in Hait i, you will find that their definition of growth is not philosophical, but rather, in its literal sense. According to Merriam-Webster, the definition of Grown is to be cultivated or produced in a specified way or locality. The Grown in Hait i organization literally grows plants and trees as part of their mission for Haiti?s self-sufficiency. They also have began an innovative and comprehensive Seed-Library. Grown in Hait i believes that more vegetation in Haiti leads to more food for the people, and it would be foolish to disagree.
2018. Fall
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I had t he pl easur e t o ask Sidney Et ienne, Gr own in
I?ve planted. It surprisingly only took two years for that to happen. And if you asked me 10 years ago, as a photographer, if I?d see myself planting trees, I probably would have laughed. The future is uncertain. I can only hope that everyone starts seeing how capable they are of changing their reality.
Hait i?s f ounder , a f ew quest ions about t he or ganizat ion.
Can you tell us briefly about yourself and what Grown in Haiti its about? I was born and raised in a Haiti that has long since been forgotten. The original purpose of creating Grown in Haiti was simply to showcase the abundance and varieties of food-bearing trees that still exists, in contrast to the media?s emphasis that ?Haitians eat trees.?
Our mission has always been to increase the capacity of our community to feed itself wholesome food by adding to the replenishment and diversity of food-bearing trees, and now has grown to also being an accessible and free source of locally adapted plant seeds in the form of a seed library.
flowers, herbs and native plants as well as to develop an educational community garden and center where we can collectively develop locally resilient plants, while providing all the necessary information, instruction and education about sustainable agriculture and seed-saving in hopes to making our community more self-sufficient during uncertain times.
Most people know that regrowing the forest and preserving it?s extremely important for the environment. Are there any economic benefits, as well? If so, what would be some of those benefits.
If you want to talk about economic benefit to growing food forests, just go out to a grocery store and try to buy a
What results do you hope to
soursop. More so, if everyone
see from your efforts in 5
is growing their own trees,
years? 20 years? 100
think about all the savings
years?
from not having to purchase these expensive market
We plan to establish a repository of seeds to offer free access to open-pollinated, organic seeds for growing food,
2018. Fall
We?re currently ending our 4th year. If you asked me where I saw myself in 10 years then, I would have said that I would be tasting the first fruit from a tree
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fruits. A 15 lbs jackfruit in NYC goes for $135 USD, when jackfruit is in season, each tree is literally covered in fruits that can grow up to
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200 lbs! I think the math is pretty simple but the goal is self-reliance and food security.
What are some of the unique-to-Haiti plants, fruits or vegetables that
Having a fresh supply of
Grown in Haiti is
natural ingredients is
growing/ cultivating? Do
important to any chef. How
any of these, if any, have a
much more control would a
place in a global market?
chef have over his ingredients if he grows them himself? Is it possible to be able to do both, be a chef and a grower? Chef?s would have ultimate control over the ingredients by growing it themselves. You can literally breed your crops to the point of getting the exact results you?d want every time. Consistency is key to any professional, and that includes a chef. There would be no better way to control that in the kitchen other than knowing exactly how your ingredients were bred and cultivated as well as how to repeat those results. For centuries, people have been cooking meals directly from what they?ve grown, including myself. A simple Google search provides you quite a long list of restaurants owned by chefs who are doing just this. It is not only possible, but I think it should be way more common than the cans and microwaves currently found in restaurant kitchens.
2018. Fall
Through what I?ve learned through these past few years, I don?t think there in anything specifically unique to anywhere, tropical trees are grown in Russian greenhouses, and I?ve found trees supposedly native to Madagascar growing abundantly here. Regardless of what grows here, before thinking of the global market, we need to take care of our local market first and foremost.
How can people help Grown in Haiti achieve its mission?
volunteers. Some people who aren?t able to physically add their hands to the soil with us choose to give a hand by either providing us with necessary supplies, such as tools, seeds, first aid, etc. Or by sending a monetary donation via our website: GrowniHaiti.com
Many of the crops grown here were brought over by slaves and immigrants from their homeland. The only connection that a lot of us have to our homes is through food. The stories and traditions connected to our meals are often just as important as the food itself. We should continue the time-honored tradition of sharing seeds as well as our stories. Where can people find and contact Grown in Haiti in
The best way to support us and this world is to start in your own backyard. Plant a fruit tree for your community or plant a garden from your home. These little acts will change the world in ways you can?t even begin to imagine. We also keep our doors open for anyone with the motivation to learn and grow by welcoming
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social media? Grown in Haiti can primarily be found on Instagram, Facebook, & Twitter via @growninhaiti Also through our website GrownInHaiti.com. I keep a fairly good response rate via social media but I can also be emailed at growninhaiti@gmail.com
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Recipes
Recipes
Mushr oom Pumpkin Pappar del l e & Gar l ic Shr imp By Chef Japhet Roy
Ingr edients 2 l bs of r aw sh r im ps 2/ 3 cu p boil in g water 1/ 2 cu p of dr ied Por cin i M u sh r oom 1 Pu m pk in , cu t m ediu m dice 8 ou n ce u n cook ed Pappar del l e pasta 2 Gar l ic cl oves m in ced Par sl ey 1 cu p of Pan k o br eadcr u m bs 1 tabl e spoon of Ol ive oil 1/ 4 cu ps of ch opped sh al l ots 1/ 4 cu p h eavy cr eam 1/ 2 teaspoon cr ack ed bl ack pepper
Pr eper ation 1. Rin se m u sh r oom an d sau téed in ol ive oil for 5 m in u tes an d set aside. 2. Cook pasta with 1 tabl espoon of sal t for 10 m in u tes an d set aside after dr in k in g in col an der 3. In a sk il l et h eat oil an d add sh al l ots , m u sh r oom an d gar l ic, cook for 5 m in u tes 4. Stir fr equ en tl y. Add 1/ 4
2018. Fall
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h eavy cr eam 5. Peel pu m pk in an d cu t it in m ediu m dice. Sau téed in sk il l et for 10 m in u tes an d set aside. Use paper to dr ain th e oil after it?s cook ed. 6. Cl ean an d devein sh r im ps an d cook s for 10 m in u tes. 7. Com bin e al l togeth er in a sk il l et an d stir sl owl y to n ot br eak th e pasta. 8. W h en r eady to ser ve add sau téed br eadcr u m bs with
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Recipes
2018. Fall
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Tomat o Bisque & Rust ic Gr il l ed Cheese By Chef Christopher Viaud
Ingr edients
Pr epar ation
Soup:
For t he Bisque:
-
-
8 heirloom tomatoes 3 cups tomato sauce 1 small red onion 3 celery stalks 10 garlic cloves 8 ounces unsalted butter ½ cup all-purpose flour 1 tablespoon tomato paste 1-quart vegetable stock 4 ounces parmesan rind (optional) 1 cup heavy cream 4 ounces smoked cheddar 10 leaves basil Micro Basil for Garnish
Grilled Cheese: -
2018. Fall
2 slices sourdough bread 2 ounces sharp cheddar 2 ounces asiago 2 ounces American cheese 3 tablespoons butter
1. Begin by chopping the heirloom tomatoes into rough cuts and set aside. Slice the red onion, celery, and garlic. 2. In an 8-quart sauce pot add your 8 ounces unsalted butter and set to medium heat to melt. Add your onion, celery, and garlic. Season with a pinch of salt, and sweat until translucent. 3. Add the all-purpose flour and continue to cook while stirring to ensure there is no sticking and the flour does not brown too quickly. You want to cook the flour out until you can smell its nutty aromas. At this point, you can add your tomato paste, chopped tomatoes, vegetable stock and parmesan rind (if using). 4. Stir to incorporate, bring to a boil and lower heat to a slow simmer. Cook the soup on low for about 30 minutes where the flavor has developed to your liking. In the meantime if using a block of smoked cheddar, grate on a cheese grater and set aside. Stack the basil leaves on top of each other and slice them into thin strips. 5. Once the time has passed, stir in the heavy cream, cheese, and basil. 6. Remove parmesan rind and Transfer to a blender and spin until smooth (You may also keep in the pot and use an immersion blender if you prefer.) Adjust seasoning with salt and pepper For t he Grilled Cheese: 1. Place 2 tablespoons of the butter in a cast iron or nonstick pan and turn the heat on to low ? medium. Grate the cheeses and set aside. Lay your slices of sourdough on your prep surface and add one slice of American cheese to each side. 2. Next spread the grated cheese onto one side of the bread and top with the other slice. Place in pan and toast until golden brown. 3. Add the remaining tablespoon of butter and flip the sandwich carefully onto the other side, sprinkle the toasted side with a little salt and continue to toast until both sides are golden brown.
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Recipes
Recipes
2018. Fall
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Bannan'n Gr aj ĂŠ By Peggy Joseph (Creole Caribbean Queen)
Ingr edients -
-
-
-
2018. Fall
1 & 1/2 Green Plantain (Peeled & Cut into small cubes) 5 Cups of Water 2 tsp of #CCQ Kay Manman Spice mix 3 cinnamon sticks 5-star anise 1/2 freshly grated nutmeg (Only grade 1/2 of the nutmeg for this recipe) 1/2 Teaspoon Salt 1/2 Stick of REAL Butter (4 tbsp) (2 cans) of 12 ounces of Evaporated Milk 3/4 ? 1 Cup of Sugar (Or adjust to your liking) 2 Tablespoon of Essence De Noyau) 1 Tablespoon pure vanilla extract 1 teaspoon fresh lime zest OR zest of 1/2 lime
Pr epar ation 1. Add cubed plantains, 5 cups of water and Kay Manman Spice to your blender. Blend on high until pureed and smooth....2-3 minutes. 2. Pour pureed plantain blend into a medium-sized pot on medium-high heat and let boil 3- 5 minutes while stirring constantly. (Mixture will thicken during the boiling process. 3. Then add your star anise, cinnamon stick, salt and butter. Let boil/cook for an additional 2 - 3 minutes while stirring constantly. 4. Then stir in your sugar, lime zest, Essence De Noyau extract, vanilla extract, grated nutmeg and 2 cans of evaporated milk. Lower heat to medium-low and allow to cook for an additional 4-5 minutes while stirring occasionally until you reach your desired thickness. Tips: Serve with warm sliced Haitian bread topped with a little bit of butter.
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Recipes
Smoke Her r ing Ar ansò Egg Rol l s By Chef Anser Pierre Louis
Ingr edients 21 egg r ol l wr aps 1 l bs sm ok e h er r in g (ar an sö) soak an d dr ain ed 2 cu ps cabbage fin el y ch opped
Pr epar ation 1. Stir fr y epis an d tom ato paste in ol ive oil m ix wel l . Add sm ok e h er r in g, cabbage car r ots an d gr een on ion s cook for 3 m in u tes. Stir in soy sau ce an d l et m ixtu r e cook .
½ cu p car r ots sh r edded 3 gr een s on ion s fin el y ch opped 2 Tbs Epis 1 Tbs tom ato paste 2 Tbs ol ive oil 1 Tbs sou sau ce
2018. Fall
2. Use 2 tabl espoon s fil l in g for each egg r ol l . 3. W r appin g th e egg r ol l s 4. Pl ace fil l in g diagon al l y on wr ap, fol d bottom cor n er over fil in g; r ol l sn u gl y h al fway over fil l in g, fol d in side cor n er s,
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m oisten th e edge of l ast wr ap with water or eggs wash , r ol l wr ap u p an d seal top cor n er l ay fl ap-side down u n til r eady to cook 5. Fr yin g option : fr y in sk il l et pl ace r ol l s fl aps down an d a few at a tim e tu r n in g on occasion s u n til gol den br own abou t 2-3 m in u tes. Dr ain on paper towel s You can al so bak e th is at 400 f degr ee for 10-12 m in u tes. Use a bak in g sh eet coated with n on -stick in g cook in g spr ay,l ay egg r ol l as on sh eet an d br u sh top of r ol l s with ol ive oil u n til gol den br own
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Recipes
St uf f ed Fr ench t oast By Chef Oilivier Paultre
Ingr edients -
-
2018. Fall
8 sl ices Texas br ead 1/ 2 (8 ou n ces) pack age M ascar pon e ch eese, soften ed with powder su gar 1/ 2 cu p r oasted peach jam 5 eggs, beaten 1/ 4 cu p m il k 1 1/ 2 teaspoon s van il l a extr act 1 tabl espoon bu tter
Pr epar ation 1. In a bowl , m ix al l th e wet in gr edien ts; M ascar pon e ch eese, powder su gar ,van il l a extr act, m il k , eggs beaten m ix it al l togeth er an d m ak e you r Fr en ch toast m ix. 2. H eat sk il l et on m ediu m -l ow h eat an d add 1 Tabl espoon of bu tter per Fr en ch toast. 3. W or k in g in batch es,
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dip each piece of fr en ch toast in to cu star d batter. Let each side soak for abou t 10 secon ds. Add th e soak ed sl ices to th e sizzl in g bu tter in th e sk il l et. 4. Cook u n til gol den br own -abou t 4 m in u tes per side. 5. Ser ve with fr esh ber r ies, powder ed su gar ,wh ipped cr eam , an d r eal m apl e syr u p.
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Recipes
Bl ack Bean sal sa By Chef Cynthia Verna
Ingr edients
Pr epar ation
-
2 cu ps Bl ack Bean s, cook ed
-
1 cu p Sweet Cor n Ker n el s,
fir m . Al l ow to cool to r oom tem per atu r e,
dr ain ed
th en dr ain .
1. Cook bean s in sal ted water u n til soft bu t
-
¼ cu p Red On ion s, sm al l diced
-
¼ cu p each Red, Or an ge an d
in gr edien ts in a bowl , an d m ix togeth er to
Yel l ow Bel l Pepper s, sm al l
m el d fl avor s. Let sit for 15 m in u tes.
diced -
2. Com bin e bean s an d al l r em ain in g
3. Ser ve at r oom tem per atu r e with tor til l a
2 tbsp Scal l ion , m ediu m
ch ips or gr il l ed m eats.
ch opped -
¼ cu p par sl ey,r ou gh ch opped
-
3 tbsp Can ol a Oil
-
4 caps fu l l Lem on Bl en d
-
½ tsp Scotch Bon n et Pepper
-
½ tsp Season in g Bl en d (2 par ts sal t / 1 par t bl ack pepper )
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Ch ef of the Season !
First generation Haitian-American, Christopher Viaud a Johnson and Wales University graduate from Massachusetts who discovered his love and passion for cooking at a premature age. In the kitchen is where he spent a valuable amount of his time with his mother while she nurtured & prepared the family's meals.With a couple of degrees in Culinary Arts and Food Service Management, Christopher decided that becoming a chef was what he was more passionate about, landed his first gig at Deuxave in Boston where he received much of his formal training and experience.
Chef of the Season Th i s season w e sel ect ed Hai t i an -Am er i can ,Ch ef Ch r i st oph er Vi au d of New Ham psh i r e.
"...with each opportunity I get I am find new innovative ways on how to expose those around me to Haitian food."
by: CHEF ALAIN LEM AIRE Edited: CARL BAZELAIS
2018. Fall
As a seasoned chef, and a lover of Haitian cuisine, Viaud finds new ways to elevate the cuisine.
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Ch ef of the Season
beverage indust ry. Chef s are more revered now, cooking has become mainst ream t hanks t o TV shows, f est ival s, compet it ions et c... How did t hat af f ect you and how do you do t o cope wit h it ?
Why did you decide t o become a chef , despit e t he l ong hours, t he never-ending weeks, no hol idays et c? Being a chef allows me to be able to express myself as an artist by using food and different plate ware as my medium. It is such a rewarding feeling treating a guest to an unforgettable dining experience and sharing with them my thoughts and philosophy on food and how it can be playful fun and delicious. There are many sacrifices that are associated with working in the industry and there are things that do need to change but as a cook/ chef I try and make it my personal obligation to not get consumed and overwhelmed by the work and be sure to make time for family and take care of myself mentally and physically. We work in one of the most grueling environments, but it is important to take a step back and take a break to appreciate the things that matter most in life.
I think that it has been great for more people to fall in love with cooking again by being able to watch and experience cooking through media, but I?ve come to understand that it is a blessing and a curse. Seems as though everyone thinks its glitz and glamour to be a celebrity chef because of what they see on =TV but they do not understand what it takes to get to that point. I have seen it myself and heard so many stories of how culinary students get in it thinking it's going to be a cakewalk and then end up dropping out or not continuing their career because no one ?warned? them it was going to be challenging. For me, it has been an inspiration watching some of the talents on tv through watching Iron Chef, Chopped and Top Chef. Getting the chance to see icons developing themselves throughout the years.
Which sect or in t he f ood and beverage indust ry is your main t arget / market ? I like to focus most on educating guest on the difference in the quality of local farm fresh ingredients and how sourcing from local farms can help support the community around and allow for a more sustainable environment. In t he l ast f ive t o t en years, t here have been huge changes in t he f ood and
2018. Fall
Chef s are art ist s, f ree spirit ed and l ove t o express t hemsel ves. It is hard t o hol d us in a box. What drives you? Where do you harvest t hat passion f or cooking? I draw my passion and inspiration by surrounding myself with people that
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Ch ef of the Season
have the same fire inside of them to always want to learn and create. There are so many aspects of culinary other than just cooking itself and by finding new interests in produce, preserving, foraging etc? I have been able to keep myself interested and learn new things which I can share with others.
promoted and have new responsibilities including managing those who previously were your fellow line cooks. I had a difficult time finding the balance from being a friend to being superior and it was just one of those learning curves that I had to overcome to situate myself in the best position for growth.
Being an ent repreneur has t aught me a great deal t hroughout my journey. Especial l y t o al ways push f orward and aim high. What are some of t he current and f ut ure project s, col l aborat ions, et c... you have in t he works?
The f ood indust ry is not immune t o discriminat ion in al l of it s f orm: gender, race, rel igion, et c... you name it and we deal wit h it every day. Have you ever had t o or do you current l y deal wit h any f orm of discriminat ion? If so, how did/ do you manage?
For the past few years I have had the desire to open up my own restaurant and while to many that seem like a distant and unattainable goal, I am closer and closer to having that dream become a reality. Teaming up with my business partner we have been taking all the necessary steps to open a restaurant in the coming year.
Fortunately for me in my experiences I have not had to deal with any issues of discrimination. There is always the friendly banter between the back-of-house or the front-of-house staff that happens in joking matter which could lead to something more but if anyone has ever felt uncomfortable it was a simple discussion and there was never an escalated situation.
We al l f ace dif f erent t ypes of obst acl es/ chal l enges in t his indust ry. Woul d you mind sharing your most dif f icul t one(s)? I would have to say my one of my toughest obstacles was transitioning from a line cook to a chef. Working through the ranks in a kitchen means you develop close friendships with those around you and once you get
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Ch ef of the Season !
Peggy Joseph is also known as Creole Caribbean Queen is a young Haitian mother and entrepreneur, owner of Titi?s Treats in Miami, Florida, who has a love for cooking. She is the oldest of three children and has been in the kitchen putting meals together for her family since she was even a preteen. "I'm just a girl who loves to cook and enjoy helping others recreate delicious meals at home" Which sect or in t he f ood and beverage indust ry is your main t arget / market ?
Ar tisan of the Season Th i s season ar t i san pr of i l e w e sel ect ed Bah am i an n at i ve, Peggy Joseph ; cook an d bu si n ess ow n er w h o i s al so k n ow n as Cr eol e Car i bbean Qu een . by: CHEF ALAIN LEM AIRE Edited: CARL BAZELAIS
2018. Fall
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I don't really have a specific Target market. I'm willing to show anyone who would like to recreate authentic Haitian meals they remember as a child growing up. It gives me joy when someone contacts me and tells me how grateful they are that I showed them a recipe as simple as "Bannann Graje" which brings the feeling of nostalgia. That's who my target market is, it's not specifically male or female, black or white, Haitian or non-Haitian... My target market is simple: someone who just wants to learn, someone who wants to keep the tradition alive or wants to introduce something new
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Ar t isan of the Season and delicious to their family.
In t he l ast f ive t o t en years, t here have been huge changes in t he f ood and beverage indust ry. Cooking has become mainst ream t hanks t o TV shows, f est ival s, compet it ions et c... How did t hat af f ect you and how do you do t o cope wit h it ? It's been great for me, I appreciate certain avenues like social media. Instagram and Facebook have given me a platform that I could never imagine. I think more people should take advantage of the platform that they can create on social media... Times are changing and not many people are sitting and watching television anymore... Social media has definitely been beneficial for me.
obst acl es/ chal l enges in t his indust ry. Woul d you mind sharing your most dif f icul t one(s)? One of the hurdles I had to overcome was my fear of criticism. I was unsure whether I would be taken seriously. However, I had to push those fears aside and move forward, because I knew that what I am doing is something that?s definitely needed. One of the most fulfilling emotions I've ever experienced is a message from someone thanking me for recreating a dish that their mom made and they now can recreate at home themselves.
The f ood indust ry is not immune t o discriminat ion in al l of it s f orm: gender, race, rel igion, et c... you name it and we deal wit h it every day. Have you ever had t o or do you current l y deal wit h any f orm of discriminat ion? If so, how did/ do you manage?
What drives you? Where do you harvest t hat passion f or cooking? My passion simply comes from my love of feeding others. I love watching someone sit down and enjoy a bowl of bouyon or a plate of diri kole and griyo. I think food, but not just any food; good, homemade food, definitely brings people together. Where there's good food, there's laughter and joy. Being an ent repreneur has t aught me a great deal t hroughout my journey. Especial l y t o al ways push f orward and aim high. What are some of t he current and f ut ure project s, col l aborat ions, et c... you have in t he works? You'll have to wait to see... I do have quite a few things in the works and I'm excited about the future.
By the grace of God, I haven't experienced any form of discrimination whether it be by gender, race or religion yet...(knock on wood.) But I would recommend to anyone who has experienced that to not let it deter them from moving forward. You cannot judge an entire group based on one person's lack of respect. Continue to move forward, continue to push through. Had I given up the first time someone on social media said something critical I would have never experienced the many other positive messages that I received? Never throw your towel in early, keep going... Keep pushing.
We al l f ace dif f erent t ypes of
2018. Fall
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