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Last Updated: Feb 13, 2017 - 1:45:37 AM |
Nassau, Bahamas resident and Executive Pastry Chef at the One&Only Resort on Paradise Island, Angel Ramirez Betancourt, who is known locally for his amazing dessert creations is in Haiti to participate with other international chefs in the September 26th-October 5th event, the Haiti Food & Spirits Festival. Also attending from Bahamas is Gray Cliff chocolatier, Chef Erika Davis.
Gout et Saveurs Lakay is the brain child of a young Chef Stephan Berrouet Durand, who after 20 years came back to his home country with the idea of helping with the development of Haiti’s gastronomy and putting Haitian Culinary and hospitality talents in the forefront. "Haiti had never been recognized as a culinary destination let alone been known for its Chefs. It was time to change it all," says the festival website.
Executive Pastry Chef
Angel Ramirez Betancourt
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With the support of the oldest and strongest newspaper in Haiti today Le Nouvelliste, the Haitian Tourism Association the 1st Edition of the festival “Gout et Saveurs Lakay” – Haiti Food & Spirits Festival would see the light of day in 2011. The festival was a success with Haitian Chefs local and International, restaurants; caterers came to participate in this grand celebration. In 2012, wanting to do better, event coordinator extraordinaire, Johanne Buteau was brought on board to form Culinary Events, which would take over the full coordination of the festival.
In 2012 the festival took the status of non-for-profit festival and profits then after go towards supporting culinary and hospitality education in Haiti. The success of the 2nd edition helped donate over $12,000 dollars to the hotel School “Ecole Hoteliere d’Haiti and to CHTAEF-Haiti Fund which helps young Haitians students continue their studies abroad through scholarships.
Every year, Haitian and International Chefs and professionals of the food and beverage industry are invited to take part in this unique event to help enrich and share their knowledge with other professionals in Haiti. Utilizing local grown ingredients, this will help renew our gastronomy and help promote it on the international level. These exchanges will help tell the rich story of Haiti’s diversity, give it an identity and in the future help visitors immerse them selves socially, culturally in every facet of the Haiti experience. Most of all, it helps with the evolution of Haiti’s rich food culture and help create the new Haitian Cuisine while keeping the integrity of Haiti’s unique ingredients and recipes.
Chocolatier at Graycliff Chocolatier, Chef Erika Davis
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A creation by Executive Pastry Chef
Angel Ramirez Betancourt - Caramel / Baileys / Banana / Nutella
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