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ABOUT CHEF STEPHAN DURAND

Undeniable Passion ----- When you get to taste a meal from Chef Stephan Berrouet Durand or you get to see him at work or again just listening to him talk about food, you can feel and taste his passion, and he shares it with everyone he meets. He always says, cooking is like sharing a piece of your soul, sharing a piece of yourself. The Consul of Liechtenstein had to say this during a dinner; “Chef Stephan cuisine is truly fabulous and every bite conveys the wonders of Haitian culture and cuisine”. Today, Chef Stephan has definitely taken a special place in Haiti’s culinary history as an champion and ambassador of Haitian gastronomy.
Born and raised in Haiti, Stephan Berrouet Durand is an award winning and highly acclaimed Chef receiving many recognitions for his work not only as a chef but for the creation and organization of Gout et Saveurs Lakay – Haiti Food & Spirits Festival and Taste of Haiti in Miami.
Using his passion for Haiti, Chef Stephan has represented Haiti in many events including his recent presentation at the White House for the celebration of Caribbean Cultural Month and the D.C Embassy Chefs Challenge representing Haiti with 31 other countries. Today because of his work, Chef Stephan is not only a champion and promoter of Haiti’s cuisine but an international champion promoting local cuisine and the use of local ingredients in the Caribbean as an ambassador for Chefs for Development. He also just received the distinction from the Académie Culinaire for Creole Cuisine as an ambassador for Haiti. Other invitations have included cooking at the World Bank, the Haitian Embassy in Washington D.C and the Haitian Embassy in Venezuela and Montreal en Lumière just to name a few. Stephan is the initiator of the new culinary movement and was featured in the first video of Haiti’s national tourism campaign “Let me take you to discover Haiti”. The Minister of Tourism Stephanie Balmir Villedrouin has recognized Chef Stephan on numerous occasions for his support, dedication and contribution for the promotion of Haiti’s gastronomy and the development of the countries culinary industry.

Curried Goat Sheppard's Pie

CURRIED GOAT SHEPPARDS PIE INGRÉDIENTS

For the recipe.

Spice Mix
Rhum
2lbs of goat cut in small cubes
Caribbean Curry Powder
Thai Curry Paste
1 Onions cut in quarters
1/2 Celery stalk
1 Carrott cut into large pieces
1 bunch of Fresh Thyme
1 scotch bonnet pepper
3 Tbsp Caribbean Curry Powder
1 Tbsp of Thai Curry Paste
Olive Oil
1 Onions Sliced
1 bag of mixed frozen vegetables
1 Carton of Chicken Stock
1 Can of Coconut Milk
1-2 lbs of Potatoes
Unsalted Butter
1lbs of grated cheese (choice of Parmesan or Smoked Gouda)



Recipe: 4 people
- Prepare the marinade
- Have your butcher cut the goat meat into small cubes
- Marinade the goat for a 4-6 hours or overnight.
- In a pot add goat and Water enough to cover the goat.
- Add a mirapoix of Carrots, Onions, & Celery cut into large pieces.
- Add fresh thyme and 1 scotch bonnet pepper.
- Let boil until fork tender. Reserve braising liquid and let goat cool down.

To prepare the curry sauce
- Mix 3tbsp of Caribbean Curry Powder with Goat. Mix well.
- Add 2 tbsp of olive oil in pan
- Add Goat.
- Add 1 sliced onions, and let sautee with the goat.
- Add mixed frozen vegetables.
- Add Chicken Stock and 1 Tspn of Thai Curry paste.
- Add coconut milk and let simmer for 15 min.

For the Potatoes:
- Boil some red or idaho potatoes until fork tender.
- Add a handful of salt.
- Discard water. Use a potato masher or a potato ricer if one is available.
- Once potatoes are mashed add a tbsp of butter and mix well.

Putting the Dish together.
- in baking dish do the first layer of potatoes
- Add a layer of goat and vegetables
- Make sure you add a good layer of curry sauce.
- the final layer will be a layer of potatoes than add grated parmesan or smoked gouda.
- Bake in the oven until golden brown.