We were lucky to catch up with Stephan Durand recently and have shared our conversation below.
Stephan, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?
I think I have received my resilience first and foremost from seeing my mother raised 2 boys by herself and doing it well, but also from the spirituality she passed on to me. Going through difficult time can bring a person down to the brink of giving up, but I truly believe if you find your own path to spirituality it can really help you when things are down and also open doors for you.
Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?
I am first and foremost a Chef. I have been professionally in the business the last 24 years. I am also a Culinary Consultant and trainer and Food Events Curator. I have a background in Communication and Marketing. I graduated Culinary School from Johnson & Wales University and went on to start my career first in corporate dining. I had a chance to Join the Officers Dining Program in the United States Air Force thanks to the mother of my son who was an enlisted officer. However my focus for the last 14 years has been Haiti. Haiti is where I was born and raised for the most part and it is also where my brand Chef Stephan who is what I am know for was born in 2010. Now in 2023-2024 my focus is on my non-profit Haiti Chefs for Education and the culinary association I co-founded 14 years ago Haitian Culinary Alliance which really focuses on culinary education. I have a lot of plans for both my brand and my social work for this upcoming year, its gearing up to be very exciting. January 2024 will mark 220 years of Haiti’s Independence as the first free black republic in the hemisphere and we are gearing up to celebrate this with a bang. The Alliance will prepare the celebratory pumkin soup called “Joumou” to help feed and share with the population.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
I think the 3 most important skills are
– Communication
– Knowing how to manage and deal with people in general
– Always being open to learning
I think a lot of people at least in my field may think because of TV that the business is all glamorous. It can be, it can also be full-filling and bring you lots of success, however no one succeeds without putting in the work. You have to put yourself in a position to continuously learn and own your skills. Learn, learn, learn and be humble.
How can folks who want to work with you connect?
I am always looking for folks to partner or collaborate with. First and foremost I am always looking for opportunities to collaborate and work with other chefs to continue learning. Partnerships are essential to success in my opinion. a journey never happens alone. I would also love to work with non-profits and International organizations that help me continue my work in Haiti, but I am always looking into partnerships in terms of opening new ventures as well.
Contact Info:
- Website: www.chefstephan.net
- Instagram: chefstephan.ayiti
- Facebook: Chef Stephan
- Linkedin: Stephan Durand
- Youtube: Chef Stephan Berrouet Durand
Image Credits
3 Photos by Frantz Corvil.
