In the world of modeling in Paris, few make necks crane longer than Carl Jaro. Jaro was born in Port-au-Prince and immigrated to France nineteen years ago—at the age of seven. He was discovered by a Jamaican modeling scouting agent, while attending a beauty pageant in the Caribbean.

Still based in France, Jaro’s modeling career has brought him to 37 countries, including England, Italy, and South Africa, and most delightfully of all, his native land. He’s participated in modeling campaigns for such brands as Elektrod, Adidas, H&M, Favette Natco, and Men by Men.

Carl Jaro doesn’t want to be just another well-sculpted guy model. Acting interests him a great deal, and to that end, he’s starred in the British film The Love of My Life, Le Choix de Ma Mère, shot in Haiti, and Sous Le Soleil, shot in France.

What’s it like for a model of color in France?

It’s very difficult for a non-Caucasian model to be part of the scene. You have to know your strong points to really impose yourself [in the French world of modeling]. The modeling word is the same as it is in any other country. You have to have what it takes to get in, and a really good dose of will and patience. It’s a really difficult industry, as with any other sector. You don’t just get in, like you do in a grinding mill. You have to have the measurements and the beauty type of the moment. You also have to know the criteria changes each year.

How do you stay in shape?

[Smiles] Well, we’ll just say that working out is my big secret. As they say back home: “Mwen se yon gran manjè”—I’m a big eater. [Smiles]

What’s the biggest misconception non-industry people have about modeling?

People have the tendency to think that models are rabbits. And that they only eat salad.

But what’s the actual truth?

The reality is to simply control one’s proportions. Me, personally—I eat what I want. [Smiles]

What, in your eyes, makes a woman attractive?

A woman who’s capable of holding her own in the modern world, is to me, the type of woman I’d want to marry. [Smiles]

When you think of all the advice you’ve ever been given, which has proven to be the most helpful to your life?

I remember this saying of Martin Luther King: “We must learn to live together as brothers or we will perish together as fools”. This saying really helps me not to break down when things aren’t going right.

It’s important to a lot of people to be intellectually-challenged. How do you stay mentally stimulated?

Positivity. That’s how I keep my head firmly on my shoulders.

How do your parents feel about modeling?

In the beginning, it was complicated to make my mom, a very traditional Haitian, understand. But today, she says she’s proud of her baby—talking about me.

When was the last time you took a trip to Haiti?

In September 2013, for the second edition of Haiti Fashion Week.

What words of wisdom would you throw to an aspiring model?

Above everything else, learn to know yourself, in order to strengthen your best assets. Secondly, have confidence. For, regardless of what it looks like, the modeling world is a difficult field, especially when you don’t exude confidence.

Rose-Anne Gabriel is a professional chef and caterer living in Canada. Born in Montreal, Gabriel moved to Haiti as a child, and returned to live in Canada in later years. She is the owner of Chefanista, a full-service personal chef company based in Montreal that serves clients healthy and delicious meals. Gabriel attests that some of her dearest food-related memories occured during holiday times in Montreal when she would help her mother make pen patat [potato pudding] and kremas [a coconut drink].

So you started cooking when you were…

I actually started cooking at the age of 4. During that time, my family was living in Haiti. It was there that I fell in love with the culinary world. The first dish I prepared was diri kole ak pwa ak poul—rice and beans with chicken—my mom was so proud.

At which point did you decide it was a must to pursue cooking professionally?

I never thought I would be doing this until I had my first child. My decision came out of my own struggle of balancing family life and professional life. It was the solution to my problem, which I later realized was a problem shared by many.

Have you ever had a kitchen disaster?

I can’t really say I’ve had major disasters, but rather kitchen fails. And those usually happen when trying out new recipes, such as using baking soda instead of baking powder or simply forgetting certain ingredients.

Who was the best cook you knew growing up?

It might sound cliché, but it has to be my mom. She’s not the typical Haitian mom. Growing up I called her “Haitian mom New Age”, as she exposed us to many different things.

And what was her specialty?

Her specialty was Italian.

You worked at the Fairmont Reine Elizabeth and the Ritz-Carlton in Canada. What were some of the lessons you learned while working at those two prestigious facilities.

I wasn’t a chef during those times. I studied Hotel Management, and during those years, I worked at management levels in various departments such as housekeeping, front office and outside catering. The most valuable lesson I learned was to have discipline in the midst of constant change. I love change, but in order to be effective you most be disciplined.

What advice do you have for home chefs?

The right seasoning can make the difference between an ordinary and a fabulous meal. Don’t be afraid to experiment with different spices and herbs.

You once won an award from a young Canadian-Haitian entrepreneurs for your talents. As a food entrepreneur, what are some principles you’ve learned that you feel would be helpful for those following your path to know?

The first one is discipline, self-discipline is not always easy, but necessary to reach your goals. The second is perseverance. Just because you failed in the past, doesn’t mean it’s a bad idea. It could be that the timing wasn’t right or that you needed to fine tune a few elements. Third, don’t ever forget what drives you.

And those wanting to become professional chefs.

The same principles apply to those who are looking to enter the world of the culinary arts. Your passion will help you surmount obstacles along the way. Discipline will get you through the rigorous training. And perseverance will help set you apart from the pack.

Do you think Haitian cuisine will come to be appreciated on a bigger scale in the future?

I believe so. There are more and more dedicated and passionate entrepreneurs appearing and opening fine dining establishments and catering companies.

When Chef Rose-Anne is outfitting a new kitchen, what are some of the tools she can’t do without?

My top three are, top quality knives, hand-held blender and mandoline.

Okay, this is a question that’s asked of practically everyone here. When was the last time you went to Haiti?

Wow, it’s been 23 years…way too long.

Where do you see your career going?

I will be gradually moving out of the kitchen and fulfilling a management position. I’m also working on a modern Haitian cuisine cookbook. And looking to market a few food products. Still have many projects I’ve had to postpone that I will be working on over the next few years. I’m not done yet!

Visit Rose-Anne Gabriel’s website and learn more about Chefanista BY CLICKING HERE. Check her out on the Montreal Chefanista Twitter page and Pinterest page