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This NYC Chef Is Mixing Up Her Own Food Empire While Serving Haitian Pride
- Medegine Guillaume, a Harlem-born, Haitian-American chef is inspiring the next era of Black revolutionary chefs by spreading the beauty of her heritage and making healthiness a priority. As an event manager for Columbia University, she took an opportunity and clicked with the culinary arts while studying abroad in Paris. Her entry to the culinary arts was inspired by the struggles of the local, diverse restaurants who were not operating at their fullest capacity. She wants to change the narrative and show a different perspective of her heritage. She is set to participate as a featured chef for the NFL’s fundraising event for the new Super Bowl weekend. She's preparing her first-ever pop-up in Philly this month. She aspires to open her restaurant with a Haiti-ingrained menu and Asian fusion flavors.
- Guillaume believes that the recent attack on the Haitian immigrant community makes her work to showcase the cuisine of her Haitian community more important. Guillaume is a pioneer for diversity and equity in the culinary sphere, and her mission eventually merged into a political message. After Donald Trump spouted false accusations regarding a Haitian community’s eating habits in Springfield, Ohio, she does not want that narrative out there.
- Guillaume believes all her experiences thus far have prepared her for her biggest goal to have her restaurant with a Haiti-ingrained menu and Asian fusion. While venturing to find mom-and-pop restaurants that offered diverse foods from the Caribbean, she noticed these eateries were not operating at their fullest capacity. Her goal is to have her restaurant and around the clock she is working to make it a reality.
- In summary, as an esteemed member 2023 James Beard Cohort , Guillaume believes her celebration of her Haitian culture is all the more essential considering the recent hate crimes leveled against the Haitian immigrant community. She wants to spread the beauty of her heritage while making healthiness a priority and advocate for diversity and equity in the culinary arts. She is all set to go ahead with her restaurant and hopes to inspire the next era of Black revolutionary chefs.
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