
On Thursday, May 17, 2018, the Embassy of Haiti participated in the 10th-anniversary edition of the Embassy Chef Challenge, held at the Ronald Reagan Building and International Center. As one of the largest global culinary events, the annual competition brings together hundreds in the Washington, DC community for an evening of cultural diplomacy. It is a unique opportunity for participating Embassies to feature and promote their culture through cuisine, music, and for the guests to sample flavors from around the world.
Back in 2017, theย Embassy ofย Haiti, represented by Chef Cynthia Verna,ย competed against more than 30 countries and took home the Peopleโs Choice Award.ย This year, the Embassy was represented by Chef Jouvens Jean, who was the Chef in residence for the Embassyโsย cooking class seriesย in February 2018. While in Washington, Chef Jouvens also did a culinary demonstration of Haitian cuisine at the Smithsonianโs National Museum of American History on February 10th.

Prior to this yearโs Embassy Chef Challenge, Chef Jouvens made an appearance on Fox 5โs โGood Day DCโ program on May 16th, alongside Chef Cynthia Verna and Ambassador Altidor, for aย cooking demonstration. The 10thย annual Embassy Chef Challenge was held the following day and Chef Jouvens was one of three winners of the Judgesโ Choice Award. The Chef prepared a coffee-rubbed sous vide goat tenderloin with Creole sauce sphere, Haitian cinnamon water chestnutย brรปlรฉe, compressed macerated red and golden beets, and black garlic crushed plantain.
The dish was paired with a rhum cocktail entitledย โThe Catherineโย 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 earlier on May 18, 1803.

The Embassy of Haiti in Washington, DC congratulatesย Chef Jouvensย on a lively, creative, and ravishing presentation of the countryโs richness, and for contributing his talent to ensure Haiti remains at the forefront of DCโs global culinary conversation.