Haitian food is a huge part of the Haitian culture. Eating is always an amazing experience in Haiti, not only because everything is delicious, but because they are so many non-traditional ways of getting food. When I sat down and thought about my food experiences in Haiti, I realized how much fun eating Haitian food is!

Here are some of my favorites...

Just like traveling to any new place, learning about the food and trying new things is so much fun!

September is Haitian Gastronomy month! Haiti is known for it's hospitality and delicious food. I have been lucky enough to experience preparing, cooking and serving Haitian food at special events in Haiti. Here are some of the shots.

Join us for the 3rd Annual cultural and food event Taste of Haiti showcasing everything Haitian in the heart of North Miami! An entire afternoon filled with family friendly activities! Come enjoy great food, music, arts and crafts! 

Taste of Haiti website

Haitian American Author Nadege Fleurimond created HAITI UNCOVERED, a full color coffee table culinary book with photos, recipes, history and culture to be used as a reference for Haitians and Non-Haitians. Check out this Q&A with her and The Real Haiti! 

- Did you grow up in Haiti? Where are you from?
I was born in Haiti, but left at the age of 7. I was born in the capital city of Port-au-Prince, but my family is from the South Department in a city called Les Cayes. That is usually the city that I represent when anyone ask me where I am from. But from 7, Brooklyn has been home. The only time I moved out was when I attended college across the bridge in Manhattan at Columbia University.

- Who were the biggest influencers in your life, especially related to cooking?
Funny enough, my father. He is an amazing cook. As much as he is against this culinary career that I have chosen, he really is my big inspiration. I saw what he was able to do with food, and I was inspired at a very young age.
 
- What was your "ah-ha" moment that made you trade the courtroom for your passion, the culinary industry?
I grew up first wanting to be a doctor. That was mainly because, as Haitian person that's your first calling. So when I attended Brooklyn Tech, I was on this Bio-Chem track full of math and sciences, then I realized I hated it.
 
Upon attending college, all my friends would praise my analytical skills and ability to keep calm and collected in situations. They loved how fair I was in most situations, and we all agreed I should be a lawyer. And it made sense to me, because I am thinker.
 
I don't think I ever gave up my law dreams. I am not one of those people who believe that we all only have one calling. I still have aspirations to go to law school. I may never practice, but I honestly think my mind was made to function as a lawyer.
 
The kitchen chose me. It initially started off as, let me give this a try. To oh, lets see where this will go. 12 years later, I still don't think I have chosen this as my sole path. But I have enjoyed this journey thoroughly and I will continue to do it to the extent that enjoyment and fulfillment is there.

- How would you describe your cooking style?
Diverse. I love real food. I love food that touches your marrow. It has to taste good. Often time people make pretty food that doesn't taste that amazing. I believe you need both. I love amazing, real food, that taste awesome. I love cooking in ways that reminds you of your grandmother, mother, or amazing master uncle cook.
 
- When traveling in Haiti while doing research for your book, what was the one place that you visited that inspired you the most? Or had the most impact?
I think food wise it has to be Jeremie. Jeremie is in the Grand-Anse region of Haiti. The Grand-Anse is the southern Western tip of Haiti. It is very isolated from the rest of Haiti as the road to get there are not the very best. They are just plain bad. So just the travelling was inspiring, but the food culture there is very distinct.  They have items that are very unique to their region such as tom tom, which is a dish made out of mashed bread fruit with a tasty slippery okra sauce. Pisket is another loved dish from the region, which is a dish made of tiny fish, sautéed in oil, tomato paste and seasoning.

- Tell us your favorite part of the real Haiti and why we need to keep spreading awareness of this beautiful land.
The people. While the food is amazing and down right knee buckling good and the beaches and various scenes are a sight to behold, the people of Haiti are the real charm of the country. The humor and candor of a Haitian person is one of the most amazing experiences one can encounter. 

The book is currently available via our website at http://www.nadegefleurimond.com and also on Amazon.com

FOR IMMEDIATE RELEASE:

Contact: 

Annie Byas/Jihan Antoine

TaDaGroupInc@gmail.com

516.808.3487

www.thetadagroup.com

TRAVEL JOURNAL AND COOK BOOK FROM CHEF AND CULINARY CURATOR

DELECTABLE FOOD ART WITH ORIGINAL HAITIAN RECIPES FOR THE AMERICAN FAMILY

HAITI UNCOVERED BOOK REVEALED 

(September 16th, 2014—New York, NEW YORK) Foreword by New York 

Times bestselling author Edwidge Danticat, HAITI UNCOVERED: A 

Regional Adventure into the Art of Haitian Cuisine by Chef Nadege 

Fleurimond, is a culinary coffee table book that embraces every region 

and tradition of Haiti. HAITI UNCOVERED will delve into the art of 

Haitian Cuisine and will bring into focus the beauty of Haiti through its 

diverse culinary traditions while offering to Haitians and non-Haitians 

an opportunity to explore and learn. The beautifully bound and 

illustrated, hard cover book, slated to be released on November 18th

2014, will present and represent the dishes, recipes and cooking traditions, from all the 10 geographical 

Departments.

Fleurimond traveled through multiple cities in Haiti such as Port-Au-Prince, Jacmel, Gonaives, and Cap 

Haitien among others to absorb and discover the nuances that are inherit in the rich and diverse culture

of Haiti. One of the ways to learn about any background that is often unknown is to get to know it one 

on one, breaking bread, and learn about the culture through one of the most social and yet intimate 

way...the food. Fleurimond showcased that through her journey in the diverse provinces of her own 

country and to find a bit of you through her culinary journey. Manje ya pare" Food is ready!

“Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine is a book that will present an 

accurate depiction of Haiti's culinary art. Beyond the food, the book will present the reader with a very 

realistic view of Haitian culture and society through pictures and historical information. This is not just a 

Recipe book, but rather a look at Haitian culture through a food inspired lens. In essence, this is your 

chance to rediscover Haiti and to present her in a different light,” said Nadege Fleurimond.

The HAITI UNCOVERED cook book will be on pre-sale from $59.99 on August 18th until September 20th

This self-published Haitian cook book was developed and created in part with funds raised from 

Indiegogo campaign created by Nadege Fleurimond with support not only from her friends and family, 

but from a cross section of individuals with interests in food, culture and history. Fleurimond set goals to 

produce this culinary memoir by any means to uncover and rediscover the traditional aspects of Haitian 

cuisine and introduce a contemporary method to enjoying Caribbean food at its best.

For interview or feature consideration with Chef Nadege Fleurimond please contact 

tadagroupinc@gmail.com and visit www.nadegefleurimond.com for more information.

About the author: Nadege Fleurimond is the owner of Fleurimond Catering Inc. Utilizing her Haitian 

culinary background, Fleurimond pulls in world flavors from Asian, Latin American and European 

Cuisines. She has catered for Ann-Hauser Busch, Paul Weiss, NYC Hall, BET, and The Colbert Report, Dr. 

Mehmet Oz, Vivica Fox, etc. With varying interests in business, government, & social issues, Nadege 

graduated with a degree in Political Science from Columbia University. Nadege has been quoted in the 

New York Times, has appeared on the national television show Chopped on the Food Network, and has 

been a Food columnist for the Haitian Times Newspaper since 2008. She is also the recipient of the New 

York Media Alliance’s Ethnic Press Fellowship for 2010 covering the education beat. She also is the 

recipient of the 2011 Feet in Two Worlds Food Writers Fellowship, which has garnered many awards.

The TaDa Group Inc. is a boutique firm that prides on developing personal, highly collaborative 

relationships with individuals trying to pursue a successful career within every realm. They work with 

their client's strengths and special talents to customize smart, strategic, and innovative campaigns that 

will place clients in a position to catapult to greater heights. Their efforts generate increased traffic 

from viewers; heighten reputations, high-value speaking opportunities, and priceless media contacts 

and relationships that clients can continue to build on.

# # # #

Last year during Gout et Saveurs Lakay, I had the chance to photograph Chef Lemaire at La Reserve Hotel in Petionville. What a great hotel and hangout! Here's a view of the lounge area that the restaurant looks over and a chicken dish I enjoyed!

It was a pleasure for us to meet all of the people who stopped by our tent at Taste of Haiti! Endy and I are grateful for your support! 

We were selling jewelry at the event this year, but we are most grateful for the interaction with you all! The Real Haiti is about empowering each other, not competing or getting rich. Knowing that we are responsible for reigniting your fire for your love for Haiti is the most rewarding part.

Thank you everyone for your support and love. We continue this empire to keep inspiring you! …and our hopes and dreams for Haiti! 

Mesi anpil! 
With love,
Diana & Endy

We shared a table with Ginen Creations by Sophie pictured below. Special thanks to our sister in law Martine for her help! 

Here's the video...enjoy :) 

He was dressed in a red button down shirt, dress pants and dress shoes. He had his camera bag full of equipment and his PRESS pass around his neck. He pulled out a notebook to show me how he keeps track of the details of the photos he takes. The front of it has the CNN logo and he told me his friend from the US sent it to him. Inside it reads:

Ki moun?
Kisa?
Kile?
Ki kote?
Kijan?
Poukisa?

I am writing about Fedno Lubin, a 20 year old young man who lives in Jacmel, Haiti. Ten years ago, he moved from the mountainside to live with his aunt in the city to go to school. Fedno’s aunt knew about the Art Creation Foundation for Children (ACFFC) and signed him up. Over the years, he learned many forms of art, but his passion is photography, who he learned from Jen Pantaleon…his teacher and guide. He mentioned Jen’s name a lot throughout the 2 days we spent together for Gout et Saveurs Lakay, Haiti's Food & Spirits Festival to celebrate the country's Gastronomy. His appreciation for the art of photography is great. He inspires me.

Yes, I love food…who doesn’t? And especially Haitian food…it’s inevitable. As I arrived to the MOCA plaza in Miami, I saw the vendor tents and masses of people. I was excited to see the turn out, but I was so focused on getting food because I was starving! I saw one of my favorite members of the Haitian Culinary Alliance (HCA), Chef David Destinoble, cooking at his tent. I ordered conch fritters and papita. I never order fish anywhere I go, or fried food, but it looked so good and I was so deliriously hungry that I said, “I’ll take the conch fritters!” I’m so glad I did…it was SO GOOD, despite my guilt when 2 people asked me, aren’t you on a diet? (I am not, I eat super healthy regularly and talk about it way too much about it on Facebook, apparently). Not to mention it was only $5. My husband got fried red snapper and papita, which was also only $5. Good quality food and only $10 for lunch at an outdoor event is a super amazing price!

The next best thing was the chef cook off sponsored by Madame Gougousse. With a front row view as a photographer, I could hear, see and feel the pressure of the chefs as they created dishes in 45 minutes. The mystery ingredients were: cassava, yellow tail, chayote, corn meal (big grains) and pumpkin. Each dish looked amazing and I am sure tasted just as great! Every chef was absolutely a winner in my opinion, but the best dish went to Jovens Jean, an executive chef in Miami.

Super awesome bonuses:

• Chef Alain Lemaire has been a great inspiration for his leadership and motivating skills. I developed a great working relationship with him via the HCA and he has promoted this website so much, which I am forever grateful for! 
• I saw one of my favorite people, Frere Joel…a big supporter of The Real Haiti. He was a judge for the competition. 
• I got to meet Stevy Mahy and take a picture with her! I am a huge fan and she was a pleasure to meet. 

Taste of Haiti was more than just Haitian food. It was the most organized Haitian event I’ve been to, ever. Everything ran smoothly, people were having fun and happy. There was even entertainment for kids to keep them busy! I can’t wait to see what else they have in store for us. Thank you to every single person involved in this in every way from the sponsors, vendors and to each person who came to the event!

UPDATE 5/14: Thank you everyone who came to meet us at the Haitian Heritage Month celebration where our photos are displayed! It was a beautiful afternoon and we had a blast! We appreciate all of the love!!!!!

Please join us 5/11/13 
Diana's photography exhibition is now traveling to Broward County, Florida! The 10 piece photographic exhibition will be displayed at the African-American Research Library and Cultural Center in Ft. Lauderdale for Haitian Heritage Month (May 1-31). *Opening reception with a "Meet the Artist" panel on 5/11/13 from 12-2pm!*
*All framed photos will be for sale for various prices. If not sold at the exhibit, they will be for sale in my shop!
"MEET THE ARTIST" EVENT: MAY 11, 12-2 pm
EXHIBITION DATES: MAY 1-31 (Haitian Heritage Month)
EXHIBITION HOURS: 
Monday, Wednesday: 12 noon to 8 p.m.
Tuesday, Thursday - Sunday: 10 a.m. to 6 p.m.
Address:
2650 Sistrunk Boulevard, Fort Lauderdale, FL 33311
Click here to get directions from Google Maps.
Telephone:
954-357-6282