You’ve already viewed Haiti’s Food and Spirits Festival—Gout et Saveurs Lakay—through the eyes of its founder Chef Stephan Berrouet-Durand, and now see it through the eyes of one of the participating chefs. Chef Alain Lemaire, the CEO of the catering and personal chef firm Sensory Delights, returned to participate at the festival, and gave Kreyolicious his perspective on the festival. The seasoned chef says he took part in several major components of the culinary event—including Pork Fest, Restaurant Week, and Beach BBQ—a cookout at one of Haiti’s beach resorts.
Kreyolicious: How does this year’s edition of the food festival compare to previous years?
Gout et Saveurs Lakay Haiti just wrapped up its fourth edition and I can say that it was a success. The interest and curiosity is increasing. Both locals and outsiders are more and more into the event now. You can literally feel it…touch it and see it.
Kreyolicious: How did you prepare for the festival Chef Alain Lemaire?
I had the pleasure to participate in five events in ten days this year. At each location, we did something different. So, I had to be physically and mentally ready to go right in. My host hotel La Reserve accommodated me very well, and that helped me be worry-free and relaxed to a certain extent—especially since I worked with them three times out of the five.
Kreyolicious: Do you feel that there are strides being made?
Absolutely. The festival is still young, but the strides are being done at a steady pace—but also in the right direction. Each year, there’s a new event added. That element of surprise to wow the guests. And this year was the first-ever Pork Fest held at the hotel La Reserve in Petion-Ville with the host chef Tony Desmornes, who did an amazing job of putting it together. It was a celebration around pork and it was cooked twelve to fifteen different ways—from whole to cutlets, chops and griot. An exquisite feast with music, entertainment, drinks and amazing decor. Kudos to the organizers of the festival for the innovation, but even more kudos to the team at La Reserve for the marketing, planning, organization and for the ambiance.
Kreyolicious: What are some of the things you overheard from participants and attendees?
Every chef, local or international brought their A-game this year. The hotels and restaurants also took it to heart. The overall consensus was that everybody enjoyed it. So much was done to take our food and culture to another level—that it amazed participants and guests.
CLICK HERE TO READ THE FOUNDER’S PERSPECTIVE OF THE HAITI FOOD AND SPIRITS FESTIVAL
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