Chef Nadege Fleurimond is a Queen who wears many hats! Some of her many skills include being a speaker, business strategist, branding guru, and most importantly, a culinary enthusiast. She skillfully pulls from her strong Haitian heritage to naturally combine the classical and the contemporary. Nadege is a passionate creator who provides her entrepreneurial experiences and artistic influence to assist districts. Her expertise covers the range, from brand extension to event preparation. Nadège is also a published author. Her book is entitled “Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine,” a superbly decorated coffee-table cookbook issued in 2014, chronicles her culinary ventures altogether Haiti’s culture.
It distributed rambling stories between varieties of foreign produce, innovative methods, and cooking ideas. Nadège’s new novel, entitled “Taste of Solitude: A Culinary Journal,” showcases her self-discovery adventure as she prepares her pathway through the COVID-19 pandemic and its new regulation
As a business contriver, Nadège operates multiple adjacent partners in different locations such as New York City and internationally. She manages a prosperous real estate investment with Gotham Properties, where she gardens and flips houses. She cooperates with Belle Vue Tours to organize an abundance of culinary journeys to Haiti and labors as the head of marketing for Diner en Blanc, Haiti. She feeds powerful individuals and known links with the district. Born in Haiti, Nadège discovered how to prepare from her beloved father; she later traveled to Brooklyn at seven. She has developed her culinary journey into a full-fledged label. Through her ROAR (Reach, Organize, Act, Realize) teaching gatherings, she educates the community on making their companies thrive. Through ROAR, she presents in-person advising assistance, guides online mentoring gatherings, fastens her members via live classes, and contributes brand supervision advice to enterprise further opportunities.
FEMI Magazine had an opportunity to learn about her journey and upcoming endeavors!
You are a woman who wears many hats, where does your drive come from?
I’ve always been surrounded by people who were doing a lot. I remember in high school; I went to Brooklyn. Which is one of the specialized high schools in NYC. And everyone there was smart. But we didn’t think so. Doing more than our schoolwork and writing books, internships, developing things were things I saw being done by my peers. So, I never thought “doing a lot” was special. And being raised by a Haitian father who always expected so much didn’t make things easier. Perhaps some people would have impacted them negatively, but it served as a driving force for me to always make him proud.
Your book is partly titled, Haiti Uncovered, and speaks about Haitian cuisine. What are some things the world should know about Haiti when it comes to its culture and food?
Haitian cuisine is phenomenal. It’s a balance of flavors like no other. Nothing is overly pungent. Just a perfect melange of nature’s best spices. Haiti also has an amazing history and culture. As the first black republic, and the only country to have gained independence from a successful slave rebellion, Haiti has touched the world in so many ways. It played a hand in helping liberate many South American countries, helped in the expansion of the US, and has always served as a place for the oppress including Holocaust survivors.
And let’s not forget about the amazing music and art that comes out of Haiti.
As a chef, how did you define preparing food to cope with the pandemic?
Food has always served as a form of therapy. To process, to share and engage in meaningful conversation. In retrospect, it makes sense I would write a book with recipes and sharing thoughts and emotions around the times we were living. I needed an outlet. The world needed an outlet. An outlet to process, calm our anxiety, but also still connect and engage. Food was that source. And in my book, Taste of Solitude. I share those comfort dishes in my way that made those months manageable. Dishes such as grilled cheese, squash bisque, paella, casseroles and various others with my Haitian flare and taste for global flavors. It’s a fusion cookbook that really provides the reader an opportunity to explore their favorite recipes in a different way while also seeing a piece of themselves and life experience.
You have coaching sessions called ROAR, where you teach individuals how to lead a thriving business, what are three principles you stand on when it comes to business?
Be ethical in your dealing. Money is great but your character is really going to drive how much of it you make and how it feels after you make it. I like feeling good. So be ethical in how you deal with vendors, clients, babies, and strangers and everyone in between and your sleep will be so much easier.
Work hard, play hard and work some more. The world preaches a lot about balance. Not sure if you will always be in balance (at least not all the time) but aim to be in harmony. Sometimes work will drive your life. Especially if it’s work you love. Other times it may be fun. Other times it may be family. But are you in harmony with your purpose and your ultimate vision for your life? Once what you are doing aligns with your bigger purpose for yourself, those times when the scale is tilted a bit won’t feel so out of balance, but rather, “this needs most of my attention now. And that’s ok”.
Be Open to failing. But fail forward. I fall flat on my business goals every day. But I usually end up just a bit further than where I started. So, keep failing. That’s the road to progress. I run a successful food/catering business, a real estate business and a coaching business yet every day, it’s a growing process. Because when the mission is to impact in the best way possible, it requires constant work and constant development. That’s going to come with some scars.
You believe that “your true self will manifest no matter where you place yourself”, tell us what that can mean for individuals who feel they need to constantly relocate to be successful?
I think sometimes we get so caught up in the what and the where. We are not what we do, where we do it, but rather we are who we are. Bloom where you are planted. You may have to grow vines to expand, but your talent, skill, and kindness will shine in whatever space you land. Whether that be as a doctor, a cashier or a business owner. Who am I to ask myself daily, to help me guide all decisions?
What’s next for the lady of many hats in 2021?
Oh, so much. Can’t tell them all yet, but excited to be working on the Second edition of my Haiti Uncovered Coffee Table Cookbook, and developing this new initiative with my partners, Haitian Restaurant Week across the US, and of course, my new apron line. I want to ensure it’s in every kitchen.
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