Haitian cooking and Haitian food in general is getting its property due, thanks to bloggers like Natacha Josselin who’s behind the Taicha’s Cuisine blog. Her simple-to-follow video uploads on the Youtube channel has earned her many followers. The mommy of three, who’s also the founder of a gospel ministry, emphasizes healthy cooking in all her recipes.

Kreyolicious: What was your relationship with Haitian food like growing up?
Growing up in Haiti in a house full of aunties, grandmas, and cousins. Someone was always dishing something. I was the youngest little girl in the house and the pickiest eater, I didn’t have a big appetite. I remember saying to myself I can’t wait till I get older so I can eat all the Fritay(fried food) that want! I was just thinking like a child but eventually, I grew up liking all the healthiest Haitian food such as Legumes and Bouillon.

Kreyolicious: Who do you credit with showing you your way around a kitchen?
I credit my Nininne (my godmother), Mimose Lyncee and my Auntie Mirelle Emile who took good care of me after my mother passed away at the age of seven months. these two ladies did an awesome job teaching me my way around the kitchen and also how to take care of a household like a strong Haitian woman. I am grateful to have them in my life.

Kreyolicious: How did the idea for creating Taicha’s Cuisine come about?
Cooking comes so naturally to me. I never really see the good that could come out of it until my husband Kenny gave me the creative idea to become a food blogger because he believes that I can make a significant difference in other people’s lives by sharing my delicious healthy recipes. I am glad I took his advice. I am new to Youtube, and so far my channel is doing well. I thank all my viewers, subscribers who continue to encourage me to make more videos because they find my recipes really helpful. My fan[base] support is part of the fuel that keeps me going.

Kreyolicious: What’s it like doing ingredient shopping and budgeting for your channel?
I cook on a daily basis so budgeting my channel is not really that difficult for me, but finding the time to record and editing my videos while my twins toddlers are running around the house and my four-month-old daughter who also needs my attention is very challenging. but so far I am trying the best I can to upload at least a video once a week.

Kreyolicious: What do you wish you had known starting out?
I wish I knew that I needed to be consistent with uploading videos. When I first started, I would spend a whole month without uploading a video. Now I know that I need to keep my viewers engaged in order to run a Youtube channel. The best pieces of advice I would give to someone starting their own channel are: love what you do, be consistent and make sure you’re having fun.

Kreyolicious: When did you realize you were getting somewhere?
I spent a whole month I didn’t even check my channel, one day I decided to check on it I noticed one of my videos had one-thousand views! That was really encouraging. From that point on, I decided to keep going. In addition, one day I received an email from you Kreyolicious requesting an interview for my channel. I was beyond excited then I realized that my channel is really getting somewhere. I hope in less than three years, my brand will make a difference in the Haitian Community.

Kreyolicious: What’s it like being part of the Haitian American food bloggers community?
I really embrace the opportunity of being part of the Haitian-American food bloggers community that is making a tremendous difference in bringing more exposure to our culture for the world to see despite everything Haiti is going through it still remains La Perle des Antilles.

This interview is part of a series by your fave chick Kreyolicious to help promote Haitian/Haitian-American food bloggers/Haitian food vloggers! CLICK HERE to read about other Haitian American food bloggers!

Check out this video from Taicha’s Cuisine below!

CLICK HERE to go on the Taicha’s Cuisine channel to view more Haitian food photos and Haitian cooking tutorials!

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.

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

As the owner of Chef Services and Events, a catering company based in Miami, Executive Chef Pierre Moise sees to it that every palate that his food brushes against, gets—as he puts it—rocked. The Le Cordon Bleu Culinary Arts School graduate has had plenty of experience in that arena, working as a chef in the most luxurious eateries on the hot South Beach scene, including the Delano, Avalon, Betsy Hotel. He’s had mentors and colleagues of the most stellar caliber: Claude Trois Gros, Chef Bruno Egea, Chef Wolfgang Ban, and Chef Joseph Maynard.

Were you ever made fun of growing up, because you were a guy cooking?

Not once, the respect has always been given, because my culinary flavors rocks palates.

Chef Pierre, When did you realize that you were a great cook?

As a child, I was truly driven by nature and enjoyed exploring new flavors, countries, people, and food—which I think is an important element that brings together a lot of happiness.

Were you ever made fun of growing up, because you were a guy cooking?

Not once, the respect has always been given, because my culinary flavors rocks palates.

You’re a native New Yorker, born in the BK. But at one point early in your life, you were sent to Haiti. How was that?

I was born and raised in Queens, New York and living in Haiti was the most experimental, imperative, educational, informational, emotional, captivating, and loving moments in my life.

Do you recall the first meal you ever concocted?

Yes, as a teenager in Jacmel, I recall a restaurant with a backyard style in the downtown in the city center. I order fast food which is cooked in the a makeshift kitchen on the side of the roads, known as “chien jambe” which consisted of coconut rice with sweet fresh pigeon peas and a lot of meat and choukoute—a type of slaw. Also, when I was in the Netherlands, [in] Amsterdam vacationing, I entered a eatery for lunch. It was during the winter and I remember a savory hot tomato bisque soup savory, which was very warm, with little cream. I grabbed my bowl and searched for a table only to find family-style benches, where everyone sat together in harmony enjoying the food in a loving atmosphere.

Tell us about your catering company.

Chef Services & Events caters to customers’ creative needs. From private events, weddings, banquets, corporate events, luncheons, I am providing a high-end results to every client’s event. At Chef Services and Events our motto is: “Food is my instrument your palate is my audience. Priceless.”

Starting out as a young chef, how did you market your services?

I put in very long work hours and stay determined and focus on my goals and dreams.

What’s the worst meal you have ever had?

My older sister Dominique prepared an overly peppered—fresh black ground peppercorn—oriental flavored ramen soup. Sorry, no bueno.

Can you tell us about the best you have had?

In my opinion, the best does not exist; it is about the experience that’s a part of every meal. This is key!

You are a graduate of Le Cordon Bleu, the famed cooking school. You knew how to cook way before you entered the doors of that school. But what did attending the school do for your craft?

Mise en place, most importantly, with a properly executed plan—anything is possible in the kitchen.

Do you have to be in a particular mood to cook?

My food express my mood, when I am in the kitchen it represents a symphony. I am both the curator and the critic. The sensitivity of food and character allows me to work insanely happy.

What advice would you like to give to cooks starting their careers?

Actual cooking is only five percent of production; the other ninety-five percent is invested in cleaning, caring, and calculating. Invest the time and dedication in developing your professional craft. Never give up, never stop trying, and stay true to your roots.

What would you say has been the greatest moment of your cooking career…to the point where you reenact it over and over in your mind?

One of the greatest moments of my career is my participation in the Oktober Beer Fest. My arm was in a sling and I was determined to ensure the event was a success and managed—as Executive Sous Chef—to serve over 5,000 guests as, alongside Wolfgang Ban in Miami.