On May 17, Chef Jouvens Jean won the Judges’ Choice Award in the 10th anniversary of the Embassy Chef Challenge that was held at the Ronald Reagan Building and International Center. Jean, who was representing the Embassy of Haiti, was one of three chefs that received the honor.
For the competition, Jean prepared a coffee-rubbed sous vide goat tenderloin with Creole sauce sphere, Haitian cinnamon water chestnut brûlée, compressed macerated red and golden beets, and black garlic crushed plantain. The dish was paired with a rum cocktail entitled “The Catherine” that was infused with basil, mint, rosemary, scotch pepper and Rhum Barbancourt. The cocktail was named in honor of Haitian historical figure Catherine Flon who sewed the first Haitian flag 215 years ago.
“This award is not for me, it’s for Haiti,“ said Jean. “One major goal in my career as a chef is to highlight Haitian gastronomy on a global scale. The fact that Haitian cuisine has been well received for two years in a row is euphoric in my view, and it means that my vision for Haitian gastronomy is already being realized.”
The annual culinary event attracts hundreds of people every year, and offers participating embassies an opportunity to highlight their culture through food and music.
Last year, the Embassy of Haiti was represented by Chef Cynthia Verna, who competed against more than 30 countries and took home the People’s Choice Award.
“We congratulate Chef Jouvens on a lively, creative, and ravishing presentation of the country’s richness,” said Ambassador Paul G. Altidor, “and for contributing his talent to ensure Haiti remains at the forefront of DC’s global culinary conversation.”