If Chef McAlex can thank one person for the fact that he’s a successful chef today, it should be his aunt Anise. Growing up in Haiti, her dishes stroked his palate and made him realize how much care and patience goes into making a great dish. Now the owner of his own catering company, Kassav Catering in Tampa, Florida, the caterer-chef applies the same passion when he’s seasoning and flavoring his dishes. “I feel at peace and centered in the kitchen,” he explains. “There’s no other room in the house that speaks to me than that particular room. Some regard food as a source of nutrition but to me food is an art, an expression of culture, a creation born of labor and love.”

Love. Now, that’s something that goes into everything Chef McAlex creates for his clients in the Tampa Bay area. Whether it’s barbecued chicken for a backyard affair, or a fancy seafood dinner for a special occasion, the chef makes certain that he serves food that will be talked about long after it’s been digested.

Kreyolicious: You own your own company Kassav Catering? Walk me through your busiest weekends.
I am the sole proprietor of Kassav Catering. Kassav is an up-and-coming business. I started Kassav a few years ago, but put the business on deferment as I pursued another venture out of state. I’ve catered for birthday parties, weddings, graduations and various other celebratory events. My primary focus at this time is debuting Kassav Catering to the Tampa Bay and surrounding areas; I’ve focused most of my marketing efforts via Social Media. Kassav is a Haitian-American fusion cuisine that appeals to all palates. Kassav is equipped to cater events of all sizes. Kassav also provides cooking courses for singles and couples for a nominal fee.

Kreyolicious: Does everyone have what it takes to be a professional chef?
I prescribe to the notion that everyone can be and do whatever they put their minds to. If one desires to be a professional chef and has the motivation and gumption to obtain the education and training required then by all means they can be a professional chef. It’s important to understand in all things the difference between enjoying and being passionate about something. A chef should be passionate about the foods he/she creates and serves.

Kreyolicious: What dishes do you enjoy preparing the most?
I enjoy the challenge of creating new dishes; you’ll find me in the kitchen early in the morning, mid afternoon or late night experimenting with different ingredients, I love to push boundaries and mix flavors. Haitian blood courses through my veins, therefore Haitian dishes are my favorite to prepare, banan peze, diri kole, diri djondjon, legume, fritay to name a few.

Kreyolicious: What would you like to say to an ordinary cook, who’d like to take things to a professional level?

If you’re passionate about food and cooking exceptional dishes, follow your heart. Seek out culinary schools in your area; pinpoint what you want to do (open a food truck business or a restaurant, teach culinary classes, etc.) Speak to professionals in the food industry who can instruct you on what to do and what to avoid (get a mentor in the field.) Lastly but most importantly, do not allow anyone to tell you that you cannot make it as a chef, passion without drive/action is futile; believe in yourself and run towards your dreams with blinders on.

KASSAV CATERING ON FACEBOOK | KASSAV CATERING ON INSTAGRAM

If Dimitri Lilavois were to be held hostage in a particular space in a home, and was given a choice by his captors, he would most likely choose the kitchen. Born and raised in Haiti, Lilavois holds a B.S. in Administration degree from Barry University, and received a culinary degree from Le Cordon Bleu Miami. It had always been his dream to return to Haiti and work in the hospitality industry there, and this goal was achieved last year when he moved back to the island, following a job offer. As a chef at an upscale restaurant in Port-au-Prince, Lilavois delights in creating stunning dishes for patrons, and it’s something he views as a privilege, not just a job.

Tell us more about yourself.

I’m the youngest from a family of three. I love movies, music, beaches and mountains. I’m a complicated, often confused, unnecessarily clumsy individual with one simple goal in mind: to cook my way through life. The kitchen is where I find my focus. Food is my zen.

Relax for a minute and take us back to a kitchen, food, or cooking-related childhood memory. The first one you can think of…or perhaps the most memorable you can think of.

My mom used to cook these amazing meals on Sundays. The one I remember the most was this menu wich consisted of a seasonal salad w/apples, home made garlic bread, lobster and shrimp with garlic/butter/herbs, cilantro and parsley rice, corn soufflé and Hawaiian chicken with pineapples, cherries, raisins. That’s what I want my last meal to be.

When you were growing up, who was the best cook you knew?

Between my godmother who made the best chocolate cakes ever, my great aunt who made the best chicken filled pastries, my mom’s djon djon rice, and Chef Martin Yan from the TV show “Yan Can Cook”, it’s kinda hard to pick…[Laughter] So that notion of “the best cook” relative.

Can you trace your love of cooking to one particular event?

When I was 7, I used to invent these sauces to eat with spaghetti. I would mix and match any and everything that was in the cupboard, like smoked ham in a barbecue sauce, mixed with honey and soy sauce. Some were successes; others were epic failures never to be spoken of.

What’s your ideal kitchen space?

My ideal kitchen space is functional, efficient and just big enough to move around comfortably. The counter top is equipped with a robot coup, hand blenders and mixers, Panini press. There’s an island with a stove, a grill, a fryer, coolers with drawers, sauteés pans and cast iron skillet hanging from the top.

What do you like most about being a chef?

I was able to develop an appreciation for basic ingredients and cultures because of my understanding of food. The creativity is endless. The ability to bring people together through food is amazing. I get to feed you, nourish your body, and if I’m lucky enough to evoke any emotions from what you just ate. That means I just touched a part of your soul. What’s more rewarding than that?

What are some things you’ve learned about kitchen and staff management?

The kitchen is a high energy, fast pace, heated environment with clashing personalities. Everyone is different; no two skill levels are the same and you have to respect that. I’ve learned a great deal of patience and self- discipline. It’s a tedious job with repetitive tasks, but no two days are alike.

Do you have any words of wisdom for those who are interested in becoming professional cooks?

Yes. I was eager to become a chef, wanting to manage a kitchen, create menus, place orders, etc… Until one day, one chef stopped me and said: “oh yea..? You wanna be a chef…? But first, learn how to cook well.” That stuck with me forever. So, my advice is to take the time to ask yourself “Why”? If your desire is as strong as your conviction, then go for it.

Above: A Chef Dimitri Lilavois creation—mahi-mahi, pickled veggies, umami cream, with herbed potatoes.

And what’s your advice to novice cooks?

There are literally thousands of ingredients and with millions of different flavor combinations. So never stop learning, ever. Read cookbooks, watch Youtube videos, look for a chef to admire and study their path. In the end, your goal is to find your own voice and perfect your techniques. Keep cooking.

You’re a graduate of Le Cordon Bleu School of Culinary Arts. Do you think that culinary school is a necessary rite of passage for a professional chef?

I don’t think culinary school is a necessary rite of passage, but it does have its advantages. You learn techniques, history and the culture surrounding food. There’s a great deal of networking available to students. But what’s necessary to become a professional chef is the will. You have to want it. It takes discipline, courage, passion and enthusiasm. We work when everyone else is having fun, weeknights and weekends.

Do you ever dream of opening your own restaurant?

Every day…

Haitian-American food vlogger Chef Land Land (yes, that’s right two Lands) is one of the most-followed chefs on Instagram, and she has one of ther fastest growing urban food channels on Youtube. Perhaps you’ve watched one of her Haitian cooking or soul food tutorials? Or perhaps you’ve seen one of her worth-salivating-over photos of her cooking on social media platforms. But how did she get her start? If you love cooking, you should read this interview. If you just love to eat, you should still read this interview! And if you’re an aspiring foodie, you can learn from her…

Kreyolicious: Tell us about some of the earliest memories of you have of food and cooking?
I remember this like yesterday. My grandmother made a meal that I was not used to and could not bring myself to eat. She unfortunately became offended, said that I was rude and the reason I did not eat was because it was from an elderly woman. She said she was throwing in the towel and we would need to prep our own meals. So she showed me the basic…chicken wings.

Kreyolicious: So…Who taught you how to cook?
My mother who started from the very beginning and my oldest sister who stayed by my side for the remainder of my journey.

Kreyolicious: What motivated you to start your cooking channel?
My mother, she was a woman who could light up your heart with her cooking and she passed it down to me. While I am devastated from losing her recently, I want her legacy to go on forever. It’s no secret in the recipes, it’s just about how things are done. I want to share what I know with the world and do the things she didn’t have the chance to fulfill.

Kreyolicious: What are some of the challenges you ran into in the early stages of your venture?
A challenge that I came across was baking. There is science behind baking. The measurements must be precise, and not to mention you must have all of the proper ingredients, especially if you are starting from scratch.

Okra goat stew made by Chef Land Land. [All photos courtesy of Chef Land Land]

Kreyolicious: What’s the most heartwarming compliment you’ve received from a fan?
Whenever I see the Chef Land Land name populate in my notifications, I just know it’s something good”.

Kreyolicious: What would you like to say to aspiring vloggers?
I would tell them, “follow Your heart”. Everyone goes through trial and error. You are not expected to be perfect the first time around. Don’t give up. You just have to practice and stay focused. Always remember, it is tough in the beginning.

Kreyolicious: What’s next for you?
I want my channel to expand, get more followers and one day become a top chef. I have plenty of recipes that I am willing to share and a world full of people who are willing to learn.

Watch one of Chef Land Land’s cooking videos below!

Be sure to visit Chef Land Land’s channel for more video tutorials! CLICK HERE!

Ask Hollywood’s biggest stars who they have their assistants calling when they need their breakfast, lunch and–or—dinner plate filled with delicious food? Ask! You’ll probably hear the name Chef Manouschka Guerrier come up a lot…a whole lot. Chef Manouschka has cooked for the likes of Drake, Barbara Streisand, Ariana Grande, Giuliana and Bill Rancic, just to name five. The Brooklyn-born diva of scrumptious cuisine has a background as colorful as some of her dishes. She has been a video model, and, in the mid-2000s snagged roles in movies like Crimes Against Charlie, and Crooked.

Manouschka Guerrier’s front-of-the-camera experience still comes in handy, as one might imagine. She starred as one of the chefs on the Food Network’s show “Private Chefs of Beverly Hills”, and was called on by the TV Guide channel as food stylist for “Hollywood Girl’s Night”. She’s single-handedly brought her company Single Serving to recognizable brand-status, while catering Hollywood’s most high-profile events and feeding some of the world’s hottest celebs.

K. St. Fort: Who taught you how to cook?

Chef Manouschka Guerrier: I learned how to cook from my grandmother Olga, my mother and my father. I always thought my mother was the greatest cook ever, but it wasn’t until her funeral 7 years ago that I found out she went to culinary school…she was a bona fide trained chef.

K. St. Fort: Growing up, what view did you have of cooking?

Chef Manouschka Guerrier: Growing up in a Haitian kitchen, I wasn’t really a fan of it. Haitian cooking is so time-consuming and labor-intensive…plus my family cooked everyday…except Friday nights, [when] we ordered Chinese. There was no such thing as frozen or canned junk food meals in my home.

Growing up in the States as a first-generation Haitian-American, you are desperate to try other cuisines… but eating out was a luxury which was mostly a trip to Sizzler or Red Lobster—fancy, I know—so early on in my life, I actually got tired of Haitian food…but when I moved to LA sixteen-and-a-half years ago, I craved the comforts of home, so I started hitting up my grandmother and parents, collecting written recipes and got to cracking… it changed my life! I have created so many shortcuts that makes our food more accessible.

K. St. Fort: I’m going to give you a list of spices…Garlic. Thyme. Bell pepper. Parsley. And I’m going to ask you a question about them. So keep them in mind. Okay, so if you were given a spice ban…where you could not use one of these spices for the rest of your life in your cooking…which would cause you the most distress… not being able to cook without garlic, thyme, bell pepper or parsley.

Chef Manouschka Guerrier: Cooking without garlic would have to be the worst! It’s so prominent in all the cuisines I adore Caribbean, Asian, Italian and so on.

K. St. Fort: Word on the street is that you have a new show…”Food Fighters”. That’s an awfully catchy name. What’s it all about?

Chef Manouschka Guerrier: It’s home cooks versus five pro chefs. The home cooks battle the chefs with five of their tried, true and tested, best recipes…the chefs find out what we are making on the spot so we have less than a minute to figure out how to beat these home cooks at their own game. I have been asked to do a lot of competition shows over the years and this was the only one I agreed to because I learned how to cook from home cooks.

I have an incredible amount of respect for them…Hell, at the end of the day we are all home cooks. I love how the show isn’t mean-spirited and it really is a friendly competition with some healthy smack talk between sparring. The home cooks competing are so deserving of a win, they are all battling for some incredible causes. My favourite part is that I get to rep Haitian cuisine on an international stage in front of millions of people.

This is my first foray as a chef from cable to primetime network TV and it’s an absolute honor to showcase the flavors of what I feel is the best type of cuisine, the cuisine of my people to the rest of the world. It’s about time that people learn that Haiti is more than just a poor country faced with numerous disasters that stunt our growth as a nation. Our greatest commodities are our art, music, coffee, sugar, rum, resilience and food. [Smiles]

K. St. Fort: Did you know that Manouschka is a Russian name?

Chef Manouschka Guerrier: Hah…yes, I knew.

Kreyolcious: You ever ate Russian cuisine?

Chef Manouschka Guerrier: I have traveled Eastern Europe, was engaged to a Russian once, lived in a predominately Russian part of West Hollywood and there is a bomb Russian spot at walking distance from my house now called Talisman…I kill their buffet. It’s so good!

K. St. Fort: You ever burned yourself cooking?

Chef Manouschka Guerrier: All the time pulling stuff out of the oven… I’m an idiot.

K. St. Fort: Hah. Is there a dish that you aren’t particularly fond of, but you enjoy cooking?

Chef Manouschka Guerrier: I hate cooked/caramelized onions with a passion…buuuuut I do like the way it smells while cooking. Reminds me of home. You know something is about to taste bomb when you smell onions and garlic—see told you I can’t live without garlic—cooking in olive oil or with bacon. I can’t live without bacon either…hah!

Girl, when was the last time you went to Haiti?

Chef Manouschka Guerrier: I was in Haiti last October for 10 days. It was my first time visiting in almost 30 years. I even got to visit my grandfather. It was the third or fourth time I had ever seen him. I saw my grandmother’s kitchen and the portable burners she used to cook on…it was surreal!

K. St. Fort: You’ve cooked for celebrities, and all sorts of spectacular events. Of these engagements, which have been the most memorable?

Chef Manouschka Guerrier: Cooking for Ariana Grande’s grandfather for Father’s Day was the most memorable. What an amazing, LOVING, energetic, positive, beautiful family. We just lost her grandfather, lovingly known as “Nonno” a few weeks ago…broke my heart. Tied for a close second was cooking for Drake. He is truly one of the most down to earth guys I have ever met and catering Mel B’s baby shower. She was the only client I have ever had that called me personally to thank me and my assistant Stacy the next day! Usually I get a thank you from an assistant or house manager or by email.

K. St. Fort: What would you like to say to beginning chefs, in terms of getting comfortable in the kitchen and becoming good at cooking?

Chef Manouschka Guerrier: Best advice I ever got was a year ago working for acclaimed chef Adam Perry-Lang—“Shut up, keep your head down and cook!” It’s that simple and it set me free.

K. St. Fort: It shouldn’t surprise you that my next question is about seasoned chefs. What should they do to take their culinary hustle to the next level?

Chef Manouschka Guerrier: Take risks. Be bold. Stand by your product. Take on a mentor, be open to learning, accept criticism gracefully, be respectful to those you are working with, be courteous to those that are helping you, watch your temper…you’re cooking food not curing cancer. Listen. Taste your food. Take field trips to local farmer’s markets. Explore all the ethnic markets that are in your city. Social media is your best friend. Culinary school does not guarantee you work. Surround yourself with others that share your love of food and desire for success…Oh, and pray…pray a lot.

K. St. Fort: Do you learn new things from time to time about cooking? Or at this point, do you feel that you know all you’ll ever need to know?

Chef Manouschka Guerrier: Like anything in life, to stop learning is akin to dying. I am so blessed I get paid to do what I love and there are so many avenues I still need to learn. And it will take me the rest of my life to learn new tricks, techniques and flavors that I will die with just a blip of the food knowledge that’s available.

That excites me! Plus, I’m not that big of a baker or work with pastry so I have tons of that stuff to learn. A huge dream of mine is to follow in my grandmother’s footsteps and attend culinary school…preferably in Paris. Do you have a Rosetta Stone in French I can borrow?

Connect with Chef Manouschka Guerrier on Twitter |CLICK HERE to visit Manouschka Guerrier’s website. | CLICK HERE to check Manouschka Guerrier out on Instagram|

Chef Vanessa Cantave, is is participating at this year’s edition of Gout et Saveurs Lakay, Haiti’s food and spirit festival.

Kreyolicious: So, you’re going to be at Gout et Saveurs, Haiti’s Food and Spirit Festival. What was your reaction when you received an invite?
Vanessa Cantave: I was really excited to be able to attend this year, especially since it’s the 5th anniversary! I was invited last year, but not able to attend because I had a baby only a few weeks before the festival.

Kreyolicious: Will this be your first time going to Haiti?
Vanessa Cantave: No. I’ve been to Haiti before, but haven’t been in almost fifteen years.

Kreyolicious: Participating in a food festival of that caliber is going to be exciting. What else are you planning on doing while there?
Vanessa Cantave: I am participating in two of the events and will only be there through the weekend. I hope to visit my family and if possible would love to take a day trip to Jacmel!

Kreyolicious: What do you think an event like that does for Haitian cuisine?
Vanessa Cantave: My hope is that the event helps to draw more attention to Haitian cuisine. We’ve all been enjoying classic Haitian comfort food forever, but this festival is about creating a fine dining experience with local and seasonal ingredients. I’ve seen the menus and I am equally excited to cook as I am to eat!

VISIT CHEF VANESSA CANTAVE’S WEBSITE HERE.

Haitian cuisine would have made it to California, but it wouldn’t have made as big of a splash had it not been for Georges Laguerre, better known as Tigeorges. Laguerre is the owner of TiGeorges Restaurant, one of the few Haitian restaurants in California, and one of the most celebrated restaurants serving international cuisine in California. After decades of owning the landmark restaurant, running his own non-profit organization and selling his branded Haitian coffee, Tigeorges is telling his story in No Man Is An Island: A Memoir of Family and Haitian Cuisine, co-written with Jeremy Rosenberg.

Above: Chef Tigeorges! Photo Credit: Tor Johansen/TorPhoto

TiGeorges nearly died at birth and had to be revived. His restaurant got burned down at the height of success, only to be moved elsewhere and be more popular than ever. Can this book be categorized? No Man Is An Island is a foodie memoir, it’s an autobiography, and it’s a cookbook. It’s a love letter from a man who loves Haiti, Haitian cuisine, and the kitchen.

Above: Chef Tigeorges and co-writer Jeremy Rosenberg inside Tigeorges Chicken in California. Photo Credit: Fabrice Cazeau.

Kreyolicious: When you were little, did you ever imagine you’d get this far in life?
Yes…My dream was to become a camera man in Hollywood…So far, that dream has not been materialized.
[But] for sure I knew from the education that I had received from my parents I will play a very important role in society.

Kreyolicious: No Man Is An Island. I think this title is so appropriate for your book. So many ways you could interpret it. Did you consider other titles?
Tigeorges in the kitchen…Because cooking was always my passion.

Kreyolicious: So you worked with Professor Jeremy Rosenberg on the book. What was the collaboration process like?
It took us seven years to make this book. Always have been fun to work with Jeremy.

Kreyolicious: How did you ever get the courage to make the move to California, when you had been living in New York for so long?
Never did like the cold…I remember during winter time, I always had the blues. Could not see myself back in NewYork again—although my entire family is in New York.

Kreyolicious: Do you see yourself writing another book after this one?
The answer is yes…Because I have so much more to say about my life experience in Los Angeles.

Above: Tigeorges Laguerre (left) and co-author Jeremy Rosenberg at an event promoting the book No Man Is An Island. Photo Credit: Gary Leonard.

Kreyolicious: At one point, you were really into filmmaking. Do you ever think about having a cooking TV show about Haitian cuisine?
A TV show is a great idea. That will give me a chance to show to the youth interested in Haitian cuisine how much
passion exists in the Haitian culinary [arts].

Kreyolicious: I have heard that some Walmarts around the country are selling “griyo” in their deli. Only, they don’t call it griyo. Do you think that as the decades go by, Haitian cooking will become more mainstream…like griyo will become the new taco, and diri sòs pwa will become the new chow mein?
Anything coming out of Haiti is hard to sell. Somehow, the rest of the world feel the originality of our cuisine should change so that Haitianty can be accepted and I refuse to sell Haiti on that level. No deformation if you come to patronage my business. I am going to say that Haiti[‘s] cuisine is among the ten best cuisines on this planet. And us Haitian restaurateurs have great responsibility not to combine the name of our restaurant with the name of other countries—that is Caribbean Haitian, French Kreyol etc.

Kreyolicious: What else can we look forward to from you?
Soon to open up a TiGeorges Kafe in my home town Port-De-Paix.

CLICK HERE to purchase his book on Amazon.

CLICK HERE TO VISIT THE TIGEORGES RESTAURANT WEBSITE.

Folks on Instagram know him as Chef Greg. Based in South Florida, he’s a member of the legion of young chefs of Haitian descent who are experimenting with Haitian cuisine, giving it mainstream presentation, while keeping its flavor intact. Keep scrolling down to read all about Chef Greg and his journey as a foodie and culinarian!

Kreyolicious: Tell us about yourself.
Chef Greg: About myself? Well, let’s say that [I’m] still a mystery I have yet to discover…But I grew up with my mother and my grandmother. Watching them cooking was beautiful and they had always let me be in the kitchen with them which was probably the happiest moments of my childhood.

Kreyolicious: When you were little, what sort of messages did you get from your surroundings about a man in the kitchen?
I didn’t know my dad until I was four years old but my grandma and mother always told me to be true to myself, do what’s makes me happy but most of the kids in the neighborhood would tease me. They thought I was gay since I didn’t care much about other things other than cooking [Laughter], but I did not care. I knew who I was.

Kreyolicious: Who taught you to cook?
I learned how to cook from my grandma who I miss dearly.

Kreyolicious: Scientists are always discovering new planets. What if you were chosen for a mission and had to stay goodbye to your friends and fam. You decided to cook them a dinner. What would you make?

Kreyolicious: What if you could create a committee of advisors…made up of chefs and food influencers? Who would you choose and why?
I would choose Paul Bocuse. I hope someday to be just like him. I haven’t met him, but I study his work a lot which is why I believe so much on fresh ingredients when cooking. Gordon Ramsay ’cause of his high demand [for] perfection.

Kreyolicious: You been to Haiti?
Yes. I grew up in Haiti, but the last time I was there it was on my 18th birthday.

Kreyolicious: Have you ever had a bad cooking day? If so what led to it and how did you resolve it?
Yes I have. My cooking is based on my emotions, so if I’m not happy with my mother or my girlfriend, then I’ll have a hard time to keep going…If I hear from my mom or my girlfriend, then I can recover from anything.

Kreyolicious: What do you consider your biggest triumph?
I don’t care much for triumphs, but I gotta say it brings me joy seeing the plates going empty in the dishwasher each time I send them out. I love when I see my customers with a big smile after eating…but if I have to choose I’d say closing Halloween night dinners without any complaints ’cause it’s my busiest day of the year.

Kreyolicious: Do you think Haitian cuisine can get as mainstream as Chinese and Mexican food?
Absolutely! I believe Haitian cuisine has the potential to be bigger than any of the names cited, but it’s all up to us Haitian chefs not to change the ingredients. Simply present it in best possible way as most people eat with the eyes.

Kreyolicious: Did you receive any formal chef training?
Yes. And still learning.

All images are courtesy of Chef Greg, and are his intellectual property.

CLICK HERE to follow Chef Greg on Instagram and see gorgeous photos of his scrumptious dishes.

CLICK HERE to read interview and profiles of other chefs of Haitian descent.

Natacha Gomez is one of Haiti’s most renowned chefs. Get to know her, and her relationship with food, the kitchen, and of course, Haiti.

Kreyolicious: Tell us about yourself.
First of all, I’m Haitian and I’m proud to be a Haitian woman because we are the core of Haiti. I’m a single mother of two wonderful children Keisha and Giovanni [two teenagers]. Being a mother is what I enjoy the most as a woman. I have one brother. I’m a fighter for all the causes I believe in. I come from a family of wonderful women…all great cooks who’ve even published cooking books. My parents Anthony and Marie-Claude Gomez opened their first restaurant in 1980 Caille Toto. I studied travel and tourism, but my love for the culinary arts sent me to the Wilton School for cake decorating and I also studied catering and gourmet cooking. I started to cook at the age of 8 with my grandmothers. When my father opened his first restaurant, I was in heaven. They could always find me in the kitchen, and I have some burns and scars to prove it…my war badges. I worked under the supervision of the chefs while creating my own dishes. I opened my catering business [more than] ten years ago…Mini Delices. [Several] years ago, I helped my parents open their second restaurant Kokiyaj Market Bar and Grill a seafront restaurant in Cap Haitien. I opened my own fast food restaurant Chef T in Cap Haitien in August 2012, which I hope will become a chain.

I also want to empower other Haitian woman with the association of AFADEM (Aksyon Fanm Pou Demen Miyò) Women for a Better Future. I’m also a special event specialist. I write, organize, and create cultural events. I have participated in many festivals and carnivals in Haiti and also did the first edition of Festival du Café in Terrier Rouge in the North East and working also on the second edition.

Kreyolicious: What part of Haiti were you born in?
Cap Haitian.

Chef Natacha Gomez in the center of the photo and in the center of things as usual. Photo via Investa.

Kreyolicious: You are from Cap Haitien. There are definitely some dishes that are unique only to that area?
When you say Cap Haitien you think about cashews…all the dishes with guinea fowls, fish, our griot, the fresh seafood, our artisanal [arts and crafts], fresh cheese that we eat in the morning with cane syrup, our Mabi and so on.

[Photo Via: Haiti Open]

Kreyolicious: What do you remember about your childhood in Haiti?
Family life [was] the best. On both [of my parents] side, it was a large family. I think about all the love they shared all the time; all the parties we had shaped me to be the woman and the business woman I am today. When I was in 6th grade, I had my first kids club every Friday my friends would come for a few hours and I would bake cookies for them.

Kreyolicious: What dish should every visitor in Haiti try?
When visiting Haiti, tourists should try our seafood as and island we should promote what we have best and also our agriculture, which is 100% organic.

Kreyolicious: No one should leave Haiti without visiting these three places…
I’m from the North [part of Haiti]…so…La Citadelle, our caves and of course our beaches.

Did you enjoy this interview with Chef Natacha Gomez, also known as Chef T? CLICK HERE to read other articles and interviews from figures based out of Haiti. #StraightouttaHaiti

Vanessa Cantave loved cooking so much, that she left a lucrative job that was paying her in six figures to launch a career as the co-founding CEO of her own company Yum Yum NYC. But wait! Didn’t she place a check in the Political Science box in the college majors choices column? She did, but a girl is allowed to expand her mind and try new things, isn’t she?

Cooking, though, had always been a huge part of her life. Growing up Haitian, she had her share of plates of diri, sòs pwa, and legim and other assorted Haitian dishes. Her advertising career initially started in Atlanta, and then took her to New York. In 2005, Cantave decided to take a risk—a humongous risk—and opened up Yum Yum. It was not to be an ordinary restaurant. Cantave decided that she would also add an instructional component to her business, in addition to offering catering and entertainment consultation services.

In the late 2000s, in spite of the fact that the country was in a recession, Yum Yum NYC grossed $2 million dollars—thanks to prestige-building client brands like Target, Kiehl’s, Intel and Nike. As if Cantave’s cup wasn’t overflowing enough, yet another opportunity would come her way. “Rocco’s Dinner Party”, the Bravo Channel’s much-talked about cooking show was recruiting contestants in late 2010—and after being cajoled into auditioning by a friend—Cantave joined the reality show and wound up being the winning contestant!

Her participation on the show widened her already huge platform. Then Fox Business News came calling, and so did Black Enterprise, among other media outlets, who tapped her for her culinary expertise. With her own cookbook on the horizon, it is only a matter of time before Cantave achieves more milestones in her career as a chef, entrepreneur and restaurant industry mogul.

Q & A

You were born in Brooklyn? And you grew up in a home with Haitian parents. What was it like?
I was actually born in Washington D.C. My father was in the Army, so we moved around a lot. I lived in Belgium, outside Chicago, VA, Atlanta. I’ve lived in Brooklyn for eight years and definitely call New York City home. Growing up with Haitian parents and family was great! I think for most kids growing up with parents who emigrated to the U.S feel blessed to have two cultures to identify with. I’m American, but my upbringing, my values, my spirituality, the food I love, my energy are all rooted in Haitian culture. I’ve always felt that my family and extended family—grandparents, cousins— had a much stronger sense of togetherness than some of my American friends.

When was the last time you went to Haiti?
Many years ago. 2001.

You attended the French Culinary Institute. Do you feel that attending cooking school is absolutely dispensable to the development of a chef?
For me, it was an amazing experience! It allows someone with natural ability to hone and define their skills. You learn proper techniques, history, nomenclature and overall how to move in the kitchen. I highly recommend a good culinary program to those interested in becoming professional chefs.

Lots of us love to cook, but how can we take it to the next level? How can a casual cook become a chef?
If a home cook would like to simply enhance their skills, they can save money by simply taking cooking lessons with a chef or attending workshops and classes. I used to teach free classes at Williams-Sonoma. My students love learning new techniques and working with fun kitchen tools.

What’s the best thing about being Haitian?
Having a strong culture to identify with besides being American. And eating Haitian food!

You left a six figures job in the world of advertising and marketing to become a professional chef. What advice do you have for entrepreneurs wishing to start something of their own, who may not necessarily have had six figures past job to cushion them? Sorry if that sounds like an insult, but I know that’s the first thing people will be thinking.
No insult taken and honestly, I had no savings. I wouldn’t advise doing it my way. I just literally went for it, and didn’t think things all the way through. I just k new I wanted to be a chef and “time was a wastin”! My advice: build a strong support system of friends and family for the hard times. And be willing to start over. When you are completely switching careers you have to be willing to start at the bottom. Doesn’t matter if you were a VP in another industry. Your past experience will eventually come into play in some form or fashion, but humble yourself. Listen and learn.

What’s a typical day like for you? If there’s even such a thing as typical in your life.
Every day is different! I may be meeting with clients, in the kitchen with my chefs, in the office working on sales or other business initiatives and these days I could be doing a television or magazine shoot! Never a boring day!

Who was the best cook you knew growing up?
Hmm. I could get in trouble for this one! I learned from my mom, dad and maternal grandmother, but honestly each of them have different specialties, so I’ll take all three!

You graduated from James Madison University and has a B.A. in political science. You had plans to become an attorney?
No. I just picked a major that I was interested in…my parents were most concerned in me graduating from college, so it never really mattered what I studied. After all, I really wanted to be a chef anyway. Do you think your parents are proud of your accomplishments? Very much. They tell me all the time. What were you like in high school? Outgoing and involved in several organizations. Gymnastics. Cheerleading. Student Government. Peer Mediator. I even won “Home Economics Student of the Year” my junior year! Ha!

And you’re working on a cookbook! Can you tell us what to expect from it?
Slowly coming along, but my future cookbook—and future restaurant—will reflect a passion of mine: New American cuisine meets Haitian. Similar to the food I prepared on Rocco’s Dinner Party. If you have a recipe of yours that you’d like to share, feel free to.

Dumb question: how is your Kreyòl tifi?
Terrible. My cousin’s make fun of me all the time. Funny thing is I understand 100%. I think I’m shy. Let’s blame my parents. [Laughter]

In 2011, you won the “Rocco’s Dinner Party” reality TV competition.
Such a cool experience. I was talked into auditioning by a casting agent friend. Even though the $20K cash prize was awesome, in the end I just really enjoyed being on camera and have gone on to do much more television, and media. I also got a chance to introduce sooooo many viewers to Haitian food. So much of America thinks that all Caribbean cuisine is Jamaican. I chose to marry Haitian with Classic French and the combination was delicious. I was so pleased with what I created and now, I want to really develop this style of cooking. My future restaurant and cookbook will reflect this cuisine concept and represent everything I love about food.

Do you imagine waking up one day and not having any passion for catering, or for cooking for that matter?
Impossible. Cooking and entertaining is in my bones. I may not be a caterer specifically, but no matter what I do, I will be cooking and entertaining. What’s in the plans for Yum Yum Inc? I would love to have my own television show and reach a larger audience. I am a chef, but also love teaching people how to plan every aspect of their event. I love beautiful things and I love making people happy. I would like to create a show that reflects everything I love, not just cooking.

Tahisha Solages is a cook who loves to sing, not a singer who loves to cook. Though singing is a passion, she considers herself a chef first and foremost. And she’s not just any chef. The now-culinary star appeared on the competitive cooking reality show “The Chew”, and won laurels for her spicy wings. She currently owns and runs her personal chef and catering company, Encore Events. In her spare time, the star chef and St. John’s University graduate loves playing the piano, and being a wife and mother.

K. St. Fort: Who was the best cook you knew growing up?
The best cooking you growing up was my grandmother vest and Elsa. My grandmother practically raised me. But my mom and my dad worked long hours at work, she was the one will basically migrated from Haiti to raise me and my siblings, she gave me one of the greatest Gifts of language being that I’m fluent in Haitian Creole and she taught me all the domestics of being a woman , how to care for your household such as cooking and what it means to be a woman of Distinction, and value… I’m forever grateful.

K. St. Fort: Were you ever a bad cook at any point of your life, chile?
No. I wouldn’t say that I was ever a bad cook. I learned at a very young age from the age that I can remember since around like 8 years old my grandmother would teach me little things like how to skin off of chicken, how to hold a knife, how to cut an onion without your eyes burning and crying. So, it definitely was a process in learning.

K. St. Fort: Was it a difficult process for you to go on “The Chew”?
No, it was not a difficult process to go at all. I actually went there my first time as a guest like an audience member. While I was there one of the Producers were taking people in for a cooking contest that would be featured the day before Super Bowl. Upon being one of the finalists I want the competition and from there the door was open for me, and I walked right in and by the grace of God. And since being on the show, I just allowed my personality and the gifts that God gave me to make way for me and just what with the flow. Funny thing is, I had just quit my job that December before going on “The Chew” because I didn’t like what I was doing and I prayed to God to not allow me to continue a job into a new year that I didn’t like. I knew that my life had no purpose, and that I had a great personality and I knew that I had a purpose to be somewhere else…not behind a cubicle for the rest of my life. Upon making that decision and taking a leap of faith, this door open for me—and here I am.

K. St. Fort: What’s the best compliment you’ve ever received about your cooking?
That it resembled my personality flavorful, fun, bold!

K. St. Fort: Is creating a cookbook part of your plans as a celebrity chef?
Absolutely! One of my goals is to definitely have a cookbook. One of the challenges of being Haitian American Chef who uses other culinary Cuisine tactics is that we don’t write or recipes down so I am learning to overcome that challenge by actually writing my recipes down and “The Chew” definitely gave me a introduction of how to do that and to really just put my thinking into my cooking and actually sharing with other people.

K. St. Fort: Where eating is concerned…If we didn’t have spoons or forks, we probably could make do with our fingers. But when it comes to cooking, what instruments and ingredients can you not do without?
A good knife and fork, and fresh ingredients for my spices like salt, parsley, Italian seasoning, Scotch bonnet peppers, ginger, lemon and olive oil.

K. St. Fort: I was reading about your almond rum cake? Care to share the recipe with us?
[Laughter] I would rather not. Simply because it is a recipe that is unique to me, and I haven’t released the actual dish to the public yet other than close family and friends. But once I do, then maybe I will think about sharing the recipe. Just so you know, the recipe have a lot of secret spices and ingredients that I use to make it perfectly fluffy and very tasty!

Oh!…Now…If the Tahisha Solages were lecturing a class of aspiring chefs right now, what advice would she give to those in the class who aren’t performing well about becoming better?
I would really ask the chef to think hard about their purpose for being here in my class was it forced for them to be there or something that they truly believe that they can become. I will also remind them that life is a journey full of learning. One can never finish learning. However, if you have the foundation of the faith and belief that you can do it then this class will be a life changing experience for you.

Above: Another Tahisha Solages culinary creation.

K. St. Fort: Where do you see yourself taking your career?
A far as God will allow me to go. I am working hard and doing my part to have an inspiring and growing career with each and every opportunity that I get to take hold of I take advantage. I am truly blessed and honored for the opportunities that I have had and for the doors that have opened for me. It was not always easy and it will never be easy or as easy as would want it to be but then again in life nothing good really comes “easy”. I truly believe with faith that one has in God, and with hard work and dedication great things will happen. There will be tests, there will be strong holes, there will be mountains, but overcoming the mountains is priceless. It’s really those experiences that carves us and make us who we are as we are tested. Last year, I was working at a hospital and I always thought I would become a CEO of a hospital being that my studies and my education at St. John’s University was completed in the degree of healthcare administration. I always loved helping people and I will always love helping people and have learned that you can help people in many different facets. I hated my job…where I was….working behind the computer for eight to ten hours sometimes a day…and yes the money was great but again, I didn’t feel like I was living my purpose. [With] hard work, dedication—there’s really no limit as to where one person can go, so I’m really proud of this decision that I made because if I never had to quit my job and left the cubicle I would have never known what was outside that box. I would be limiting myself.

K. St. Fort: So true…
I encourage and mentor many people and I always tell them to go for their dreams. I came to a point in my life where I felt like I was stopping myself with my own words and telling myself to go for my dreams when I was just stuck at a cubicle because I felt that it was making me stable at this job that I had but there’s so much more. I had a hunger to be and to do more than what I was doing. I wanted to live my purpose—not to say that people sitting behind a cubicle and not living their purpose…But I for one didn’t feel like I was. Despite of the belief that you have to become a doctor, or a nurse, lawyer, or engineer to become something in life, I took that leap of faith because I believe God has something great for me. I have no regrets, so my encouragement to everyone reading this interview would be to go for what you love pray about it, and then be about it!

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