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.



I am a Performance and Health Nutritionist (SENr register) running my own business ‘Nurture’, providing nutritional programmes in primary and secondary schools. At present, operating in the North West of England. This entails practical cooking sessions, one-to-one support, supermarket visits, recipes and workshops with pupils, parents and teachers educating them on the benefits of good nutrition by providing them the knowledge to make informed choices. Being ‘Healthy’ is seen to be a middle class preserve, meaning you need money to eat and lead a healthy lifestyle. The goal of ‘Nurture’ is to dispel this by educating children and parents that your financial standing does not matter, that you can still lead a healthy lifestyle by following the mantra “Education from the roots up”.

I am, also, a sessional worker at ‘The Joshua Tree foundation’ providing nutritional support and cooking to children and families affected by cancer. This work directly links in with my research with researchers from Liverpool John Moore’s and Edge Hill university’s and future research in applying nutrition and exercise strategies to positively alter body compositional changes during aftercare treatment of children with acute lymphoblastic leukaemia (ALL).