Meet our Chef of the Month
We are thrilled to present Alain Lemaire as our Chef of the Month for July 2023. With a culinary journey deeply influenced by his Haitian roots and a fusion of Caribbean flavors, Chef Alain brings a unique and vibrant touch to the world of gastronomy. Currently based in Fort Lauderdale, Florida, Alain serves as the executive chef and co-owner of Sensory Delights Catering, where he showcases his exceptional talent as a caterer and private chef.
Read his interview and discover the culinary magic that earned Alain appearances on four Food Network cooking shows.
1. Where were you born?
I was born in Port-au-Prince, Haiti.
2. Where do you work and where are you based?
I am a caterer and private Chef out of Fort Lauderdale, Florida. I am the executive chef and co-owner of Sensory Delights Catering.
3. Which culinary traditions do you find most inspiring or influential in your cooking?
My Haitian heritage and a mix of Caribbean flavors play a major role in my cooking.
4. What is your favorite kitchen tool?
My favorite kitchen tool is my chef’s knife.
5. Can you share a memorable culinary experience or a significant achievement in your career?
I can think of many, and each of them has its own significance. Aside from cooking for big-time artists, actors, Presidents, etc.., I was blessed to appear on four Food Network cooking shows, but the one that tops it all would be “Luda Can’t Cook” with actor, restauranteur, and entrepreneur Chris “Ludacris” Bridges. What really made this show special for me is the fact that we were not competing. Instead, the premises of the show was to take him on a tour guide of Little Haiti in Miami and teach him about our culture and cuisine. Being able to showcase Haitian cuisine for a full hour on a global network was sweet.
6. What advice or culinary tip would you offer to aspiring chefs?
I always like to tell aspiring chefs to keep working hard on their craft, to know who they are as a chef, to be humble and always ready to learn, and to keep a positive attitude.
7. How do you stay up to date with the latest culinary trends and innovations?
I keep up to date with the latest culinary trends and innovations by reading, watching different TV series, attending culinary conventions, following chefs that inspire me, and more.
8. What do you think is the most important thing behind a great dish?
The most important thing behind a great dish is the conception. You need to visualize it first, then put it down on paper, and then test it out until it reaches those flavors and looks that you are looking for.
9. What features are important to you when selecting your chef outfit?
When selecting my chef outfit, the following matter the most: Functionality to be able to move freely in it, the material is light and breathable, and it must match my style and personality. Last but not least, the color must speak to me and my brand.
10. Favorite City to dine out in?
As it stands, I would have to say Jacmel in Haiti, and Miami, Florida.
11. Which one is your favorite ingredient to work with?
I love working with fresh herbs, especially thyme and rosemary.
12. What do you like to eat most often on your days off?
I love comfort food a lot. Anything from Haitian-style stewed or fried goat, and braised short ribs, to slow-cooked chicken, or stewed veggies are my go-to items.
13. Who is the person you would most like to cook for?
If the opportunity ever came along, I would love to cook for Oprah because I know she appreciates food from different cultures.
14. Can you point out the work you’re the proudest of?
The best plate that I think I ever made had to be a Cassava Breaded Cod Fish Fillet, with a Boniato Pave over a creamy Coconut Sauce.
15. In your experience, what are some of the difficulties you’d say that chefs most often encounter?
Chefs tend to have a big ego, and at times it is hard to fall back and let someone else be the lead or the face of an operation. That is why humility is so important in this industry.
16. Tell us what made you decide to become a chef, and how you started your culinary journey.
I was always a huge fan of food, and to think about it, a little bit too much. My interest in food grew out of the need to feed myself what I wanted, and when I wanted it. Mostly by watching my mother and grandmother cook together in the kitchen. It was not until around my senior year in high school that this interest became a blown passion. I grew up in a country and a time where being a Professional Chef was not a career or even something you would think existed. It really hit me that I wanted to become a Chef when I was attending the Culinary Arts School at Johnson & Wales University.
Creole Chicken with Cashews
ingredients
- 4 chicken leg quarters, cut in halves.
- 6 oz. tomato paste
- 1-quart chicken stock or broth
- 6 oz. epis
- 1/2 cup cashew halves, toasted.
- 2 tbsps. finely ground cashew
- 1 bouquet garni
- 1/2 green bell pepper, julienne
- 1/2 yellow onion, julienne
- Preferred oil for cooking
- Salt and pepper to taste
Bouquet Garni (wrapped up in cheesecloth)
- 3 thyme sprigs
- 1 bunch of parsley stems
- 2 heads of scallions
- 1 habanero pepper
- 5 whole peppercorns
- 2 whole cloves
- 3 heads of garlic
directions
1.
Season chicken with epis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
2.
Heat a dense pot, add some oil, and sear the chicken in small batches until golden brown on each side. Remove and set aside.
3.
In the same pan, add tomato paste and cook on low heat until well dissolved. About 2 minutes.
4.
Pour in chicken stock/broth then mix in cashew powder until well dissolved.
5.
Add chicken pieces and Bouquet Garni. Make sure the chicken is at least three-quarters submerged. Adjust seasoning, bring to a boil then let simmer.
6.
Once the chicken has reached an internal temperature of 165°F, and the sauce is silky, add cashew halves, onions, and peppers.
7.
Let cook for an additional 7 minutes.
8.
Serve with white rice and avocados.
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