A word from our founder

 I am originally from “The pearl of the Antilles” I am very proud of that fact. It was not always like that, when I immigrated to the U.S it was at a time when most people did not know where Haiti was located, so as a young teenager it was hard to hear all the awful conclusions people took of my homeland. There was a point in my journey where I tried to refrain mentioning where I was from or showcasing any of my pride. That all changed when I decided to go to culinary school decided to divert from the required basic sociology class and opted for a senior level food and culture class that my passion for food and culture intensified, I started thoroughly researching the history and culture of food of my ancestors, who were kidnapped from Africa and brought to an Island unknown, once there they even with the harsh conditions and reality of everything they never lost their spirit. Said spirit led them to a revolution making “Ayiti” the first black nation to gain freedom from colonial rule. On that faithful day of January 1st 1804, former slaves all around Haiti cooked big batches of “soup joumou” as a symbol of their rebellion because prior to that day they were only allowed to harvest and cook the squash of which the soup is made from but not eat it. Something delicious was created that day as a sign of new beginnings, victory and freedom.

During and after college I started working in the kitchens of some of America’s most respected and celebrated chef, I learned technique, precision, creating, discovering. I learned about the sustainability movement, the slow food movement, these chefs were capitalizing and gaining from practices the diaspora had been living all their lives without giving or really referencing what it really was. Just you give a name to it does not mean it started with you. During my time working in fine dining establishments I started to notice a trend in every kitchen I walked into there was not a lot of people who looked like me one not a lot of women, second not a lot of black or brown people as head chefs. But dishes where being presented with spices and techniques obtained from the diaspora. 

That is when the wheels started turning in my head for this platform that is geared towards the diaspora. A space where we can discover and learn from those that look like us through different types of content and Curated events.

Our Mission does not only revolve around food and the important role it plays in our society. It also deals with hospitality, developing and building our community one step at a time

So here it goes!!

 
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My Manifesto

Always  be trying  new  ingredients and techniques

Cook with the seasons 

Consult the elders ( they have more soul)  before the professional chefs.

Educate your palate & senses 

Always be promoting culture 

Be Curious, Stay Curious & Live 


 
 
 
 
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Reclaiming our Heritage
 
 

Connecting through experiences.

Food has the power to empower, strengthen communities and bring people together. It's storyteller giving us a glimpse into our past, a chance at connecting with our ancestors, a chance to pay our respects.  Eating is such a social event that I believe many differences can and should be resolved around a well thought out table .


 
 
 
When you exploits a people for their culinary heritage, take the best from them and leave the rest, that’s Culinary appropriation.
— Micheal W. Twitty