I am Chef Vicky:

Chef – Nutritionist – Entreprenuer – Consultant

Keep it Unique, Fresh and Tasty!

Discover more below

 

The Story Behind the Chef…

She’s an award-winning chef in the Caribbean food arena. In 2012 Chef Vicky was awarded a silver medal from the Caribbean and tourism Association at the taste of the Caribbean Olympic stage. Upon leaving Haiti in 1994, she dreamed of representing her country one day on a national stage. In 2012 she was called to represent Haiti and be part of the Culinary Team Haiti as a culinary chef ambassador on center stage competing with 11 other Caribbean nations. She is a Subject matter expert in the following fields of study: Restaurant management in Hospitality industry, Culinary Arts, and Dietetics and Nutrition. She has shaped her professional and personal life through her upbringing.

 

The granddaughter of a self-taught distiller, she grew up on a family compound in Haiti that shared the same land with the family distillery. Sunday dinners were grand feasts at home. The meals were prepared from her family’s organic garden and meats were farmed nearby. From a rich culture, she hopes to bring to the table her traditional flavors elevated with an innovative and modern contemporary cooking style.

 

Chef Vicky’s ingredients and her cooking are sweet, exotic, bursting with flavor, and a portrait of the love and effort she puts in her individual dishes. Her international and Caribbean contemporary cuisine is unique, warm hearted, fresh and flavorful, like a tropical hideaway on your palate.

She began learning the business at a very young age from her family. Her passion for business is innate and fuels her energy to inspire others each day home.

 

Her single motivating purpose is to have an impact in other people’s lives whether they are clients, fellow chefs or entrepreneurs in the culinary field and/or small business knowledge in the hospitality industry. She truly believes that education and experience are the best tools for anyone’s career development, but her talent is something that lies within her heart and my soul. Taking her chances as an entrepreneur, managing it all with a family, a husband and three kids, at times may seem like a lot to do, but what gives her the courage and energy is her passion for food and family.

 

She attended Culinary School at Le Cordon Bleu Miami and holds a Bachelor in Hospitality Restaurant Management and lastly holds a Master in Dietetics and Nutrition and both degrees were obtained from Florida International University (FIU).

Click Here To See Chef Vicky's Accomplishments and Awards

ACCOMPLISHMENTS AND AWARDS

  • Published author
  • Her research on the Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children is published in the International Journal of Child Nutrition (2013)
  • Co-owner of Pro Kitchen Hub, a culinary incubator
  • Masters in Dietetics and Nutrition recipient
  • Founder of Interactive Nutrition, an interactive nutrition and cooking demonstration service
  • Provides nutrition education, cooking demonstration to many non-profit and for profit community partners such as Healthy Mothers, Healthy Babies, Memorial Health Care System, Holy Cross Hospital, Urban League in Broward County, Broward Housing Authorities et al.
  • Her services are designed and governed under the Florida Health Department, Aetna, Community Foundation of Broward.
  • Participant in the Food Network South Beach Wine and Food Festival Amstel Light Burger Bash working with Iron Chef Masaharu Morimoto and his Executive Chef Nai Kang Kuan (Morimoto Napa)
  • Participated in the Taste of the Caribbean Competition (2012) obtaining the following awards:
    • Caribbean Chef of the Year 2012 Silver Medalist
    • Team Award for Best Taste of the Islands street food competition 2012
    • Silver Medal for Caribbean National Team of the 2012
  • Participant in the Food Network South Beach Wine and Food Festival Moet and Chandon Bubble-Q (2005)

 

Her ability to believe in doing great things enabled her to follow her vision for her master’s research, and a simple idea became a reality. One of chef Vicky’s greatest challenges was to take on research for the first time for her Masters research project. Her research on the Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States was recently published in the International Journal of Child Nutrition.

Along the way, she has worked in many fine establishments such as the Westin Fort Lauderdale, the Tropi-Bleu Restaurant, the Renaissance Plantation, and the Turn Berry Isle Resorts and Spa and countless others. She has also worked with many celebrity chefs at the SOBEFEST wine and food festival as a volunteer. (Chef Ken Rathbum, Tre Wilcox, Iron Chef Morimoto Executive team and Chef Morimoto).

 

Her ability to believe in doing great things enabled her to follow her vision for her master’s research, and a simple idea became a reality. One of chef Vicky’s greatest challenges was to take on research for the first time for her Masters research project. Her research on the Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States was recently published in the International Journal of Child Nutrition.

Community work keeps chef Vicky in touch with the community, she provides nutrition education, cooking demonstration to many non- profit and for profit community partners such as; Healthy Mothers, Healthy Babies, Memorial Health Care System, Holy Cross Hospital, Urban League in Broward, Broward Housing Authorities and many other key players in the community development arena. Her services are designed and governed under the Florida Health Department, Aetna, Community foundation of Broward.

She attended Culinary School at Le Cordon Bleu Miami and holds a Bachelor in Hospitality Restaurant Management and lastly holds a Master in Dietetics and Nutrition and both degrees were obtained from Florida International University (FIU). In 2019 she was one of the recipients selected for the 2019 James Beard Women Entrepreneur leadership fellow powered by Babson college and sponsored and presented by Audi and awarded to 2o most talented culinary women entrepreneurs around the country. Her ability to believe in doing great things enabled her to follow her vision for her master’s research, and a simple idea became a reality. One of chef Vicky’s greatest challenges was to take on research for the first time for her Masters research project. Her research on the Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States was recently published in the International Journal of Child Nutrition.

  • 2019-James Beard Award Fellow. Most recently,
  • 2019-Nominated in the “40 under 40” Legacy class magazine as one of South Florida’s
  • “Black Leaders of Today and Tomorrow”.
  • 2019- Recipes and interviews featured on Essence Magazine online, Island Origin.
  • 2019-Featured in Toques in Black: A cookbook Celebration of 101 Black Chefs in America.
  • 2019-Recently, she was nominated in the 2019 “40 under 40” Legacy class magazine as one of South Florida’s “Black Leaders of Today and Tomorrow”.
  • 2013-A nutrition researcher was published in the International Journal of Child Nutrition.
  • 2012-Awarded a silver medal for Caribbean Chef of The Year from the Caribbean and Tourism Association in their Annual Olympic stage.
  • 2012-Team Haiti was also awarded a silver medal for Caribbean Team of the Year and received an Award for “Best Team for Taste of the Islands”.
  • 2014-2019-Chef Vicky has been featured in her town local news stations such as WSVN CH 7, Deco Drive, WPLG Local 10 News, 6 on the mix CH 6 and Good Morning Miramar.

Making a Difference

Community work is important to Chef Vicky. Beside working on her brand and day to day operation, Chef Vicky always finds a way to give back. Her endless work of interactive Nutrition and cooking education in the community. Her passion to make a difference in people’s lives through food, keeps chef Vicky in touch with the community. She provides nutrition education, cooking demonstration to many non- profit and for profit community partners such as; Healthy Mothers, Healthy Babies, Memorial Health Care System, Holy Cross Hospital, Urban league in Broward, Broward Housing Authorities and many other key players in the community development arena. Her services are designed and governed under the Florida Health Department, Aetna, Community foundation of Broward.

Chef Vicky supports the following organizations:

  • Jeremie Charitable Foundation
  • Culinary wonders USA: chefs helping chefs
  • Minority Chefs Group
  • Special Olympics
  • Cancer, Diabetic and Heart association
  • Any Local group making a difference in the community