Andy Alexandre

Originating from Haiti, Andy Alexandre, found a profound love for cooking and sharing food in the midst of his childhood—whether it was eating the food that was being prepared at home, seeing women from farmer families make their way to the local market, or the street hawkers selling their prepared specialties.

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Why this PLATE is connected to your childhood memories? 

this is a very traditional Haitian dish, it is cook often  in most household throughout the country, with some variations OfF-course. i grew eating duri djon djon , its one of those dishes that was  made mostly on special occasions ; birthday parties, Holiday dinners or even on a sunday evening . we eat dinner early on sundays, sometimes as early as three in the afternoon because most of the time my Grandma  would want the evening off from the kitchen , perhaps to take me  for a promenade to the park or to the cinema for the latest realese or maybe just an afternoon sitting on the portch whatching the evening unfold.

FOR THE RICE :
1 cup white rice
1 whole scotch bonnet chili
1/8lb rock shrimps
6Tb spoon muddled aromatic :(Scallion , garlic , shallots),  set aside 4 Tb spoons for tge the broth. 
 
1cup of fava beans peeled (or spring peas)
2 cup djon djon broth  
(Reduced from 2qt ) 
METHOD: 
Wash the rice woth cold water till the water runs clear and drain in a strainer . 
In a sauce pan , Add 1Tb olive oil , 2 Tb muddled aromatics and sweat  for one minute amd add the rice , stir well untile the rixe is coaded woth the aromatics and add tge reduced broth the whole scotch bonnet the shrimp and the fava beans and strir once more to make sure the mixture is spread evenly then cove lr woth a lid and cook on low heat fo 20 minutes .
NOTE:
Allow the rice to rest for at least 10 minutes before serving
FOR THE BROTH: 
2 cups djon djon
2 qts vegetable or shrimp stock (or water)
4 Tb spoon muddled aromatics
Salt to taste
1 ts dried shrimps
Method : 
Sweat the muddled aromatics in 2 tb spoons of olive oil using a sauce pot on meduim heat  , add the dried shrimps after One minute and allow the dried shrimp to bloom for an aditional 3 minutes while stiring the mixture consistantly . Next add the dried djon djon ( mushroom) and sweat for an other minuted then add in the shrimp  stock or the stock of your choice . simmed for 25 minutes , strain and reduce the broth down to 2 cups .

Jay Wolman

When I was quite little I spent all my time sitting in the kitchen, playing with pots and pans. I was fascinated by the salad spinner. I was my moms shadow every night she cooked dinner for the family.  I also had all these plastic foods and little toy ovens and stoves that I always was so excited about. I even dressed up as a French chef for Hallloween one year. So it all seems to make sense of how it worked out.

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I started cooking when I was 21 at a New Orleans style Sandwich shop called Cheeky in the lower east side. I fell in love with the work and how people were freaking out over the food we were making there. From there I got into agriculture for a summer. I then spent many years coming up in the kitchens between Diner and Marlow & Sons in Brooklyn. Those restaurants really taught me about food and simplicity. I worked with some truly talented and special people. I've learnt something from all of them. 

I always liked cooking, but my parents are picky eaters. The idea of being a chef always scared me because I would have to taste everything and venture out of my comfort zone of the food I knew. That changed once I moved out.

One of my friends growing up was a chef from an early age, and being around him was really inspiring. He taught me a lot and introduced me to new foods I hadn't had. That was sorta the spark. 

I never knew for sure I wanted to be a chef when I was a kid, but I guess in retrospect all the signs were evident. I bounced between being a chef and veterinarian a lot, as I have a serious love for animals.

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Alida and Oliviero Borgna

¨Alida Borgna and Oliviero grew up with the passion of food in a beautiful and loving family. Half italian and half American. I met them when I was shooting Kamel Satchi and his wonderfull breads. Their beauty and love for food is really contagious. They invite me to their home and cook a wild catch for me¨ They grew up hunting and very very close to food.

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Why HUNTING IS CONNECTED TO YOUR CHILDHOOD  memories?

ALIDA: "Giada, We grow up going with il babbo hunting upstate
Every holiday at our house is a celebration and we were always cooking together big meals and inviting people to enjoy. 

Pain de Méture:

Ingredients

1000 grams of corn flour
1400 grams of hot water (  100 degrees celsius : boiled water) 
30 grams of salt

850 grams of fermented dough  ( ask your baker for some) 
850 grams of stiff sourdough (ask your baker for some)

If they don’t have stiff sourdough , just use 1700g of fermented dough

1 cabbage

Cast iron pot with lid  (size : diameter 14 cm) 

Mix 3 to 5 Minutes the water, the salt and the corn flour with a kitchen aid on speed 1 ( use the hook) or by hand with a spoon or spatula until the mix is homogeneous. 

Let it cool down 30 Minutes to reach a temperature of 60 degrees Celsius . 

Add the stiff sourdough and the fermented dough and mix 5 to 7 Minutes with a kitchen aid on speed 1 ( use the hook) or by hand until the mix is homogeneous. 

Let the dough proof for one hour and a half in a container and under a wet dish towel. 

Blanched some cabbages leaves in salted boiled water for 5 minutes

Grease the cast iron pot

Cover the bottom with a cabbage leave

With a spoon or spatula, put 600g of dough in the cast iron and cover them with the lid

Let them rest 15 to 20 Minutes

Bake 45 minutes at 240 degrees Celsius

Remove the bread from the cast iron and let them cool down on top of  a grid.

Kamel Sachi

¨The sooner you order, the faster you’ll get a basket of Kamel Saci’s breads. He makes a dozen kinds, letting the dough gain flavor and structure during a rise that lasts at least 18 hours, sometimes twice that. His bread is not something you munch absent-mindedly while waiting for the first course. It is the first course””Good bread at Il Buco Alimentari¨ - Pete Wells

Why this bread is connected to your childhood memories?

Kamel: "Giada, In my village and area , duck and corn are a big things . It is the specialty (foie gras, duck confit) . " 

We do this bread at home (usually mother or / and grand mother) and we eat it with a nice foie gras on top or just a slice of butter . 

It’s very soft bread so easy to chew for kids and old people .

One of the first bread I eat for sure .

Giada: "It is amaaaaazing."

Pain de Méture:

Ingredients

1000 grams of corn flour
1400 grams of hot water (  100 degrees celsius : boiled water) 
30 grams of salt

850 grams of fermented dough  ( ask your baker for some) 
850 grams of stiff sourdough (ask your baker for some)

If they don’t have stiff sourdough , just use 1700g of fermented dough

1 cabbage

Cast iron pot with lid  (size : diameter 14 cm) 

Mix 3 to 5 Minutes the water, the salt and the corn flour with a kitchen aid on speed 1 ( use the hook) or by hand with a spoon or spatula until the mix is homogeneous. 

Let it cool down 30 Minutes to reach a temperature of 60 degrees Celsius . 

Add the stiff sourdough and the fermented dough and mix 5 to 7 Minutes with a kitchen aid on speed 1 ( use the hook) or by hand until the mix is homogeneous. 

Let the dough proof for one hour and a half in a container and under a wet dish towel. 

Blanched some cabbages leaves in salted boiled water for 5 minutes

Grease the cast iron pot

Cover the bottom with a cabbage leave

With a spoon or spatula, put 600g of dough in the cast iron and cover them with the lid

Let them rest 15 to 20 Minutes

Bake 45 minutes at 240 degrees Celsius

Remove the bread from the cast iron and let them cool down on top of  a grid.