Ever sit there and wonder how the graphic design, social media and event marketing world operate in Haiti? Karl Jean-Jeune—the CEO and Founder of Ayilo, one of the fledging social media marketing firms based in Port-au-Prince—gave Kreyolicious an overview of these two industries.

At the top of his game, Jean-Jeune not only runs Ayilo but heads Partying in Haiti. Partying in Haiti is self-explanatory. It’s an event marketing and promoting firm that reaches out to twenty and thirty-somethings to assure that local events are packed with them. Using his strong network and social media pull, Jean-Jeune is able to bring them in droves to events either promoted by him or his clients. Looking at the photos posted on the site’s galleries, it would seem that Partying in Haiti even has a local tourism aspect to it. Flamboyantly dressed boys and girls look to be having a grand ‘ole time at everything from casual parties to musical concerts and carnival masquerade balls. Oh, my. Partying in Haiti is certainly doing its share in Haiti’s international makeover. Young professional partygoers looking very content and self-satisfied. No burning tires in sight—or trash piles.

Ayilo and Partying in Haiti are both less than five years old, but their CEO clearly wants to build them into something big. With his right hand, Jean-Jeune is pulling the strings to make sure clients are adequately represented on social media, and with his left, he’s using his marketing-know-how to think of the best strategies to bring warm bodies and diversion-searching minds to events all over Port-au-Prince and its surrounding suburbs.

Kreyolicious: How did you initially become interested in marketing?

I was only a graphic design student when I landed an internship at the West Palm Beach Downtown Development Authority’s office. I was working with community events, promoting and coordinating. From there, my love for marketing grew and I found myself getting involved in all marketing or communication related aspect of the projects I work in.

Kreyolicious: I think the name of your company is cute. Ayilo…Does it have a story behind it?

Actually, I had a previous project which involved blogging and I wanted to call it Alo Ayiti. Someone told me about another company or organization with the same name. Therefore, I decided to combined Alo and Ayiti. I got Ayilo. The project never took off. Loving the name, I decided to use it for my company.

Above: Karl Jean-Jeune, the CEO of Port-au-Prince-based marketing and event company Ayilo.

Kreyolicious: As the CEO of Ayilo, how do your days start and end?

My day usually starts with meetings and putting final touches on projects. I work best at night—therefore you will find me late at night starting on a new project or working on an old one. However, being in that line of work, my days are unpredictable from start to end.

Kreyolicious: What’s the world of social media and marketing like in Haiti from an agency point of view?

It is relatively new. Businesses are starting to seriously pick up on it because of how easy it is to reach their target market. It is also cost-effective. But it is hard to convince “old management” that social medias are great for business.

Kreyolicious: In terms of challenges…what are some that you have faced?

My biggest challenge human resources. In Haiti, freelancers are either too expensive or cheap freelancers are not able to meet standards. I believe in paying for quality work, but I also believe in not tolerating overly-exaggerated prices. I find that proper training to up-and-coming designers are the best way to cope with this situation, and that is what I am starting to do.

Kreyolicious: What advice would you give to a company outside of Haiti who wants to reach out to the masses in Haiti?

Be bold, be innovative and creative in your campaign.

Kreyolicious: Do you think that the fact that Haiti is a small country gives marketers an advantage in terms of reaching out to influencers?

No. I don’t believe so. I think it makes it a little bit harder to keep the hype up for the product you are trying to market. You have to always go the extra mile. Haiti has a very complexed population. What works for one-sixth, the following one-sixth, so on and so forth. And don’t be surprised if what worked this morning for one category doesn’t work in the afternoon. I don’t think it is a small country issue though. It’s a Haiti issue.

Kreyolicious: Reading your bio, you also have an event marketing firm, and other companies. How do all them come together?

I am also the co-founder of Partying In Haiti and HaitiUnder40. I am a party lover and I am fascinated by great events. I believe that they all come together in helping the nightlife in Haiti to grow and showcase itself to the world. HaitiUnder40 is not launched yet and should be soon. It is a networking event for professionals under 40. PartyingInHaiti is an event listing company. It also organizes events at certain periods of the year.

Above: Partygoers in Haiti pose at an event organized by Ayilo’s sister company Partying In Haiti. Photo Credit: Partying in Haiti.

Kreyolicious: And how do you keep yourself sane, while balancing all the responsibilities that come with running multiple companies?

Someone once told that you have to do everything you need to do. I guess I just create a little time for everything. I have also great partners in several of these projects. Responsibilities are shared—and because we have the same visions—I don’t worry about the results.

Photo Credit: Partying in Haiti

Kreyolicious: As for Ayilo, how do you plan on pushing it forward as a firm?

So far we are relying on social media and word of mouth, but most importantly, our work is the biggest client magnet. We keep our prices lower then the competition while providing great services with innovative thinking. We are now exploring other aspect of the industry such as advertising and publishing. We shall see what the future holds. We are very hopeful.

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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.