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"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go."- Anthony Bourdain.
Food has always been an integral part of my life. My grandmother was the neighborhood baker, my mother a trained cook at some of Haiti’s best culinary schools at the time and my godmother, a Syrian-Haitian pastry chef, filled my childhood with some of the best kibbehs and cakes. Food was a constant!
Growing up family life revolved around this big glass dining table. This is where we met for breakfast, after school snacks, homework’s, and of course dinner. For us dinner nights where mandatory as my father was adamant about us seating and having dinner together. It didn’t matter the kind of day we had, whether it was exam period or amid a family quarrel, it was a time for us to check in and reconnect. What in retrospect felt like a hassle, is now the place I would run back to and happily take my seat.
Our dinner traditions did not limit itself to just our household members. There was always a seat for anyone willing to, well ... come over and have dinner. The table felt like it held some sort of magical powers. It had the ability to expand itself infinitely, it always had enough space and enough food for everyone. The table welcomed stories from people from all walks of life, their laughter’s and sometimes even tears. There was never any sense of prejudice or judgment. Dinner was our sacred moment, and it always felt as if we just stayed around the table; time would simply stand still.
Sunday dinners remain however my absolute favorite memory when I reflect on my cooking journey. If you are Haitian or from any island culture, you understand the anticipation that comes with dinner on a Sunday. The aromas and the distinct sound of " Epis" frying in the background early in the morning, played its unique role in building the anticipation on the meals that will be served that evening. I strongly believe that Sunday dinners is where the unique and diverse side of Haitian cuisine is the most highlighted. The seasonings, the roasts, the "gratinés", each fall under their own unique culinary category both in terms of complexity and richness.
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