Haiti’s food and spirits festival Gout et Saveurs Lakay—held in Port-au-Prince—concluded its ten-day run earlier this month. Festival founder Stephan Berrouet-Durand said the festival drew about 400 people daily. Here he is reflecting on this hot culinary event!
Kreyolicious: How does this year’s edition of the food festival compare to previous years?
This year was amazing. Fourteen internationally[-known] chefs made the trip, and we had two very important Caribbean medias covering the event for the 10 days—GCaribbean Magazine and Nexus TV. We had some new events Like Pork Fest.
Kreyolicious: How did you prepare for the festival?
We started working on the festival a year in advance. We first started by [contacting] local chefs and restaurants—and also international chefs—to participate.
Kreyolicious: Do you feel that there are strides being made?
Many strides have been made. More international media and international chefs are taking interest in the festival. More Haitian chefs are taking interest in coming back to work in Haiti. Restaurants and hotels are stepping up to meet international standards.
Kreyolicious: What are some of the things you overheard from participants and attendees?
This event has become the most important event to promote tourism [and has the endorsement of] the Minister [of Tourism] herself. Every chef who has ever participated wants to come back. This event shakes up the economy for the hotel and restaurant industry.
Kreyolicious: How will next year be different from this year?
We hope to draw more Haitians and international visitors from abroad, new and innovative events, and more international press.
[Photos: Provided by subject; taken by Ricardo Saint-Cyr ]
TO READ A CHEF’S VIEWPOINT OF HAITI’S FOOD AND SPIRITS FESTIVAL Gout et Saveurs Lakay, CLICK HERE.
CLICK HERE to Visit the Haiti Food and Spirits Festival/ Gout et Saveurs Lakay website |