Chef's Corner Magazine Winter 2019, V2, Issue 3

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CELEBRATING THE HAITIAN CHEF & GASTRONOMY

FALL 2018 WINTER 2019




Contents WINTER 2019 DEPARTM ENTS

05

Im pr essu m

11

Ripe & Ready

06

Pu blish er 's Not e

14

Recipes

08

Ch ef 's Pr of ile

22

Ar t isan Pr of ile

Chef Cherven Desaugust

Our winter favorites


Publ isher & Edit or Carl Bazel ais Managing Edit or Kat l een Val mond-Bazel ais

Cont ribut ors Chef Al ain Lemaire, Marc-El ie Lissade ouvens Jean, Annick Megie (TchakAyit i) Phot ographers Mit i Gigant , Nat han Duml ao, Jennif er Schmidt , Lesl y Juarez, Carol ine At t wood Monika Grabkowska, Keenan Lo, Nick Col l ins, RawPixel Nat al ia Evst igneeva , Annick Megie (TchakAyit i)

Subscript ions Print & Digit al Services Chef sCornerMagazine@gmail .com

Edit orial Board Members Al ain Lemaire, Lemaire Hospit al it y Group Carl Bazel ais, Bonspoon Media Kat l een Bazel ais, Zeal Apparel Co Keu Reyes, Art ist ic Warf are Vl adimir Til me, General Mil l s

Graphic Design Bonspoon Media

Cont act Us Chef ?s Corner Magazine 321-800-8539 Chef sCornerMagazine@gmail .com Chef ?s Corner Magazine is publ ished quart erl y by Bonspoon Media, LLC. Al l right s reserved. No part of t his publ icat ion may be used wit hout writ t en permission by t he publ isher. Every ef f ort was made t o avoid errors, misspel l ings, and omissions. If an error comes t o your at t ent ion, pl ease accept our apol ogies and not if y us immediat el y. Thank you.


Publisher's Note

WIN TER 2019 Happy New Year! In this issue, we are caught up with two chefs who, by right, earn the title of Entrepreneurs; the man behind MESOB - a Caribbean and Ethiopian fusion restaurant in Kansas City, and the young chef who created Black Apron Events - a platform for young Black chefs to showcase their talents one city at a time. On our cover, a Haitian-styled cassoulet is gracefully displayed for our viewing pleasure. That recipe can be found in the recipe department along with a few others.

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Chef 's pr of il e


Ch ef 's Profile

Chef Cherven DesAuguste is the oldest of three children who were born in Jean-Rabel, a small town in the north-western side of Haiti. In pursuit of better opportunities, his family migrated to South Florida where Cherven spent his adolescent years and his adulthood focusing on his career path. The thought of becoming a chef never occurred to Cherven until his Home Economics teacher suggested it due to his demonstration of creativity and excursion on the subject.

Despite the long hours, the never-ending weeks, no holidays, it was the pleasant reaction of the customers to his creation that got him to start taking his calling seriously.

Chef 's Profile Ch ef Ch er ven Desau gu st e

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. Chef s are more revered now; cooking has become mainst ream t hanks t o TV shows, f est ival s, compet it ions,

by: CHEF ALAIN LEM AIRE Edited: CARL BAZELAIS

Winter 2019

Which sect or in t he f ood and beverage indust ry is your main t arget / market ? Over the past 20 years, there has been significant progress across the United States in recognizing the importance of addressing. Economic growth and awareness, to Haitian cuisine and the Caribbean I wanted to target those that never been to Haiti or have no idea how great the food is. There is a lot of work to be done it's up to us to elevate the cuisine to a new stander to give the world a taste of our culture.

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Ch ef 's Profile

et c... How did t hat af f ect you and how do you do t o cope wit h it ? More often than not, because of social media, we are eating with our eyes as opposed to other senses. Consequently, restaurants and eateries alike are under pressure to up their game and produce the most photogenic, ornate food imaginable. Because of those reasons, it helps to keep me motivated and creative.

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)? Seven years ago I left my secured chef position to embark in a dream that felt a little too real to be true. I remember my executive chef asks once why are you open up a restaurant in that location, at the time I had no idea how important that was, I didn't know if each restaurant location has a different demographic makeup in its immediate neighborhood, area economic health. The challenge come sooner than I expected - not having enough capital for when unexpected accident occur.

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? Maybe it's the facial expression enjoyment of our guest, the fact you never have to worry about going hungry working in the restaurant. Maybe I'm just a masochist who enjoys the heat, steam, fire, and injuries. All I know is that I'm happy when I'm there, because I love what I do. It's a way I can express my passion and individuality.

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? I've always tried to stay positive. I can truly say that I haven't encountered any discrimination. Although, there has been a situation where I felt bullied because of customers wanting something we don'thave or demanding something we longer carried.

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? I often have to juggle many roles and face countless setbacks--lost customers, disputes, increased competition, staffing problems--all while struggling to make payroll. Above all, the stress, the sense of satisfaction, I get is hard to describe. My first project for the new years will be in Haiti doing a special dinner five hundred attendees feeding the unfortunate in rural Northwest of Haiti. I'm also planning to do the grand opening of my Cooking Studio (Black Garlic Cooking Studio) and other Businesses adventures that I can't discuss as up yet. One thing I can say is that 2019 is going to be the biggest year for me. I have many upcoming collaborations and projects.

Winter 2019

I can't stop someone from not being prejudice and a bully. It is up to the individual to rise above it not letting anyone put them down because of their own insecurities and lack of understanding.

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Ripe & Ready

A Few Of Our Favor it e Wint er Pr oduce

Beets Tast e: Beets are firm and moist with sweet and earthy flavors. Applicat ion : they are very versatile when it comes to cooking them. Both the leaves and the roots can be roasted, sautĂŠed or juiced.

Br ussels Spr outs Tast e: t he earth and the bitter sweetness of cabbage, but the younger the Brussels sprouts have a more sweeter flavor. Appl icat ion: They can be steamed, roasted, sauteed or baked.

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Ripe & Ready Cabbage Tast e: it is crunchy, peppery, and grassy

when raw, but has a tender texture and sweet flavor when cooked. Appl icat ion: Can be juiced, prepared steamed, roasted, and pickled.

Cauliflower Tast e: the flavor is mild with a subtle nutty-sweet nuances which is amplified when roasted. Appl icat ion: The cauliflower can be eaten raw or cooked versatile ways including, steamed, roasted, fried and pickled.

Tur nips Tast e: They are firm, crunchy, earthy sweet and peppery.

Appl icat ion: Turnips can be sauteed, roasted and pureed for soup.

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Ripe & Ready Gr apefr uit Tast e: are tender and juicy with a sweet and tart flavor. Appl icat ion: The best way to enjoy a grapefruits is fresh, juiced, and in meals.

Or ange Tast e: Oranges taste generally sweet, can be tart and acidic depending on the specie. Appl icat ion: They are best eaten fresh, juiced and other sweet applications

Kiwi Tast e: kiwis have a sweet and slightly tart Appl icat ion: like any fruit, it is best eaten fresh and juiced.

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r ecipes


- Total: 40-50 mins - Prep: 20 min - Bake: 25-30 mins

Ingredient s Âź cup or tbsp salted butter 1 large white onion or other sweet onion, diced, or slice 1 box (of 30 mini Tartlet) refrigerated pie crust (recommended: Pillsbury) 3 Large eggs ( only the 2 can of evaporated Milk 2 tbsp of white sugar 6 slices of Cheddar cheese/ American cheese 1 tbsp of fine chopped parsley 4 tablespoons of all purpose flour 1 cup of Parmesan Cheese

M i ni Oni on Tarts by Chef Marc-Elie Lissade Direct ions - Preheat oven to 350 degrees F. - Put the evaporated milk, sugar, flour in a bowl mix until flour dissolved. Melt butter in a large frying pan over medium heat Add onions and cook until golden brown then add the cheese after melted add the milk mixture to the pan. Whisk until the mixture thicken. Lower the heat to low then add the yoke one by one and quickly mix it at the same time. Fill up the mini tarts half way and sprinkle fresh Parmesan on top. Bake it for 25 to 30 mins (425 F). Served warm or room temperature.

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Recipes I n gr ed i en t s 2 cu ps of wh ite bean s 2 sal t cu r ed pig feet sl iced 200g l ar don s (ti sal e) 13.5 oz sm ok ed sau sage Fr esh th ym e 1 pim en t bou c Ju ice of 2 sou r or an ges 6 gar l ic cl oves 6 gar l ic cl oves 1 m ediu m on ion 1 bel l pepper 3 bay l eaves Pepper to taste Pr ep ar at i on Cook in g t h e bean s

Hait ian- St yl e CAssoul et

1. Soak th e bean s in water at r oom tem per atu r e for abou t 10 h ou r s

By Tchakayiti

(over n igh t) 2. Dr ain an d r in se th e bean s. Discar d th e water an d set aside. 3. Add th e bean s to a pr essu r e cook er ,cover with water 4. Cook th e bean s h al fway (abou t 15 m in u tes). Don ?t fu l l y cook th em , as th e

5. Cover an d cook u n til for k ten der (abou t 30 to 45 m in u tes)

cook in g pr ocess wil l con tin u e in th e cassou l et.

6. Dr ain . Pr eser ve th e cook in g water ,you wil l u se it as br oth .

Cook i n g t h e p i g f eet M ak i n g t h e cassou l et 1. Rin se th e sal ted pig feet with water 2. Tr an sfer th em to a pr essu r e cook er

1. Ch op th e gar l ic, on ion s an d bel l pepper. Set aside

3. Cover with water

2. Sl ice th e sm ok ed sau sage. Set aside.

4. Add som e th ym e spr igs an d sou r or an ge ju ice

3. In a th ick bottom pan , cook th e l ar don (ti sal e)

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4. Add th e gar l ic, on ion s an d bel l pepper ,an d cook in th e l ar don fat u n til tr an sl u cen t 5. Add th e sau sages an d pig feet, an d cook , stir r in g occasion al l y,u n til br own ed al l over 6. In cor por ate th e dr ain ed bean s. Stir wel l .

7. Cover with th e water th at cook ed th e pig feet 8. Add th e bay l eaves an d wh ol e goat pepper (pim en t bou c) 9. Season with gr ou n d pepper to taste 10. Sim m er on l ow for abou t 30 to 45 m in u tes. Don ?t l et th e l iqu id dr y ou t. 11. Ser ve with cook ed wh ite r ice

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Recipes

cr eol e Rabbit cassoul et By Chef Jouvens Jean

Ingr edients 1 cup diced carrots 1 cup diced celery 4 cups braising liquids (rabbit) 20 oz rabbit, medium to large pieces removed from bones 4 oz diced pork sausages 2 oz cubed salted pork fat 1/4-inch thick (Andouille) 8 Tablespoons breadcrumbs 1 large white onion 3 garlic cloves, sliced in half 8 sprigs thyme 4 sprigs rosemary 2 bay leaves ½ cup epis (see recipe) ½ cup tomato paste ½ cup red wine ½ cup olive oil 1 quart water ¾ quart white beans, soaked overnight ¾ red beans (?Miami beans?) 1 tsp ground cumin ½ tsp fennel seeds tsp Kosher salt ½ tsp ground black pepper

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Recipes

Beans for cassoulet

Preheat convection oven to 350 degrees F. Place an earthenware dish into the oven to warm.

In a large sauce pot warm olive oil over medium high heat.

In a large sautĂŠ pan combine beans, sausage and rabbit.

Add epis, onions, carrots, celery, garlic, thyme, rosemary and bay leaf.

Place the pork in another pan and render the fat and set some aside for garnish.

Cook until onions are soft, then add tomato paste and cook until tomato has caramelized on bottom of pan, 5 to 10 minutes.

Bring the meat, pork fat and bean mixture together and pour into the hot earthenware dish.

Prepar ation

Place back into the oven.

De-glaze with red wine and cook until reduce to nearly dry.

Cook until cassoulet is hot and the bean mixture is simmering and creamy. The liquid should be reduced and moist.

Add beans, stir to coat with tomato, add water to cover. Bring to a simmer over medium-high heat, then reduce temperature to keep beans cooking at a gentle simmer.

Remove earthenware dish from the oven.

Add water as needed. Cook until the beans are tender.

Drizzle some of the rendered fat on top and finish with breadcrumbs.

Pour into a shallow pan and salt appropriately. Place into refrigerator and cool.

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Recipes

Creol e M ari nade (Epi s) by Chef Jouvens Jean

Ingredient s 1 oz Parsley (rough chopped)

Direct ions Place all ingredients in a blender and blend until smooth

1 oz Baby Leek or scallion (rough chopped) 1 oz Green Bell Pepper (rough chopped)

NOTES: this seasoning blend is used in the majority of Haitian food for marinating

1 tbsp Garlic (peeled, rough chopped)

and flavoring.

1 tsp Scotch Bonnet Pepper (rough chopped with seeds) 1 tbsp Lemon Juice 1 oz Vegetable Oil 1?2 tsp Salt

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Ar t isan's pr of il e


Ar t isan's Profile

What is Bl ack Apron Event s? Black Apron Events It is a unique Gourmet Tour, bringing forth an exhilarating, thrilling and innovative way to explore the finest taste of French Creole gourmet cuisine. In each of the major cities in North America where this event takes place, a team of young and talented chefs is put together to present an incredible five-star experience, via a six-course meal offered to the public.

When did it st art t he business? The business started on July 15, 2017

Why did you st art doing such event s?

Ar tisan 's Profile

When I started in the industry it was always hard to experiment and to express my own vision on a plate following other Top chef orders. So I created a platform for young black chefs like me to be able to showcase our vision with the world.

Marc-Elie Lissade

by: CHEF ALAIN LEM AIRE Edited: CARL BAZELAIS

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Ar t isan's Profile

YOUR BUSINESS NEEDS A LOGO What cit ies have you done so f ar and what ot hers are you t arget ing? So far we have been to N.Y. twice, Montreal, Toronto, and Miami. Currently on the list so far are D.C., Atlanta, Boston, L.A., Philadelphia.

Any t hought s on going int ernat ional ? Yes! My goal is to travel the world with our cuisine. We are currently working with a promising client in Jamaica and St Lucia for 2019. Yes,

Where do you see t he brand in t he f ut ure? I see us traveling the world, also establishing Black Apron Foundation where we will be able to offer scholarships to the youth who are interested in becoming a chef.

How many chef s do you have at each event ?

Bonspoon Media Bonspon@gmail.com 3218008539

At each event, we usually have a minimum of 6 chefs and sometimes the other chefs come to support us as sous-chefs.

Woul d you say t hat you are sat isf ied wit h t he work t hat Bl ack Apron Event s is doing? Where do you see improvement s? Yes, I am satisfied, but I am still learning. A lot has changed for the better but we have a lot to learn and more work to do. Improvement from the chefs..planning but we are working a lot to Master

W E DO logos

Who is part of your t eam?

FRESH !

I have my Manager Stanley Lilavois, Dina Paul Event planner, Chef Alain Lemaire Director and chef Coordinator.

Bonspoon Media Bonspon@gmail.com 3218008539

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W E DO logos FRESH !

Bonspoon Media Bonspon@gmail.com 3218008539


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