Q&A with Nadege Fleurimond
Nadege Fleurimond is the owner and business manager of Fleurimond Catering, Inc. in New York City. A strong community activist, Nadege gives much of her time to social causes, especially those dealing with the Youth. To that end, she founded Young Culinary Masters and serves as Executive Director.
- What Inspired the menu for this special dinner?
The menu for Haïti Meets Africa was inspired by the deep-rooted connections between Haitian and African cuisine. As a chef, I’ve always been passionate about food connections among the black diaspora and the origins of our food, and this dinner is a celebration of that shared history. From West African influences on Haitian dishes to the flavors and techniques that have evolved through generations, I wanted to create a menu that tells the story of resilience, culture, and tradition through food. - Are there any standout dishes you’re particularly excited for guests to try?
Absolutely! One dish I’m especially excited about is our take on Diri Djon Djon with a West African twist. We’re also featuring a reimagined Poulet en Sauce infused with African spices, and a cassava-based dish that highlights the indigenous ingredients both Haiti and Africa have embraced. Each dish is designed to transport guests through history and across continents with every bite. - How does the menu reflect the rich culinary traditions of Haiti and Africa?
Haitian cuisine is deeply intertwined with African culinary traditions. Our use of ingredients like plantains, yams, okra, and various spice blends is a direct link to our African heritage. The cooking techniques—slow braising, stews, and bold seasoning—are all reminiscent of African culinary practices that have been preserved in Haiti. This menu is a love letter to our ancestors, honoring their legacy while celebrating the innovation of modern Caribbean and African chefs. - Why partner with African Restaurant Week?
Partnering with African Restaurant Week aligns perfectly with my mission to uplift and celebrate Haitian and Caribbean cuisine. African Restaurant Week provides a platform for chefs and food entrepreneurs to share their stories, showcase their culinary skills, and connect with a wider audience. It’s about visibility, education, and fostering a sense of unity among Black and Afro-diasporic communities. - How has participating in past African Restaurant Week events impacted your business and the community?
Being part of African Restaurant Week has helped me expand my reach, introducing more people to the depth and diversity of Haitian cuisine. It has also created opportunities to connect with other chefs, entrepreneurs, and food lovers who share a passion for cultural storytelling through food. Beyond business growth, it strengthens the community by encouraging people to support small, Black-owned food businesses and celebrate the richness of African and Caribbean culinary heritage.. - How can people better support small businesses like yours?
Support can come in many forms! Of course, purchasing from small businesses—whether dining at our restaurant BunNan, or purchasing spices from our website www.roariorshop.com , or booking catering services—is essential. But beyond that, simply sharing our work, leaving reviews, engaging with us on social media, and recommending us to friends and family go a long way. Visibility is key, and every little effort helps us grow and continue our mission. - What message would you like to share with those attending the dinner?
First and foremost, thank you for being part of this experience. This dinner is more than just a meal—it’s a journey through history, culture, and the shared heritage between Haiti and Africa. I hope that every bite sparks curiosity and appreciation for the resilience and brilliance of our ancestors. Let’s continue to honor our traditions while creating new ones, and most importantly, let’s support and uplift one another in the process.
