Truly Inspiring People : Nadege Fleurimond
Nadege Fleurimond, founder of Fleurimond Catering,
chef extraordinaire
, is queen of bourgeois cuisine (as I like to call it). So when I thought about who I should feature as my first T.I.P I thought none other than Nadege. A Haitian-American woman who established her own business, merging cultures, making a name for herself and building a fabulous clientele along the way ...
A woman like Nadege is who I aspire to be.
I had the pleasure of meeting Nadege (pronounced Nah-dej) my senior year of high-school. She hired my sister to work one of her catering events, and when I asked if she needed any help....I was introduced to the Fleurimond Experience. The Fleurimond Experience is an overwhelmingly-fabulous, well-decorated, deliciously-catered event. With top names like The New York Times, and The Food Network under her belt, there's no question that she's well on her way to the top.
1. How long has Fleurimond Catering been around?
I started my catering business my junior year in college in 2002. I was doing it as a side thing. Then in 2004, I figured, it's now or never. So took the plunge and went full time. And the rest is history as they say.
2. What inspired you to establish your own business?
Imagine
this
in the cafeteria of
your
school.
I have to be honest. It was purely accidental. I am Haitian, and as a Haitian raised child, the goal/aim is to be a doctor or a lawyer. Not too many other professions are acceptable to a Haitian parent. I was raised by a single father. So his whole aim was to make a respectable, professional out of me. Cooking did not constitute either of those. I always cooked as a kid and always cooked for crowds like my dad's friends, school friends and family. But purely as a hobby. It was in college that my friends and administrators started appreciating my food to the extent where they offered to pay me for it. At first it was extra cash, then the extra cash got really extra and I said to myself..."Wait...I can actually earn a living doing something I totally enjoy!"
3. What problems did you face early on? Do you still struggle with them now?
My cooking knowledge was very limited. So I had to research, experiment and broaden my horizons. I grew up cooking Haitian food, but my earlier clients were not Haitian. So I had to learn how to mesh what I already knew with my new knowledge. In anything you want to do, you may not have all the skills. It's a matter of caring enough about your craft, your reputation and your client's hard earned money, to go out, seek and acquire the skills you need.
(MESSAGE!)
4. When was your "Mama I made it!" moment?
I haven't had that yet :-). I am a super overachiever, while folks are always patting me on the back, I am busy thinking of all the things that could be better. This is still something I am working on - to enjoy the ride and my accomplishments. I have had some great moments. Catering a dinner for Dr. Oz feeding 1000 people, being paid to be a guest at the Guadeloupe Culinary Festival in the Caribbean, being mentioned in the New York Times, being on Chopped on The Food Network...Those have meant a lot. (You can see her work in action
.
[1:27])
5. How has your trip to Haiti further influenced you and your style of cuisine?
The foundation of my cooking has always been Haitian...but it was the kind of Haitian cuisine that has adapted to the U.S and the ingredients available. Haiti gave me a real deep look into how we really do things on the home front. But more so then the cuisine, seeing the people, and socializing in Haiti gave me a deeper understanding and love for the cuisine. I love the people aspect of food. It's everything!
6. In your opinion what's the biggest thing keeping us from success?
Lack of self belief. We are amazing and special beings. But few of us truly believe it. We have so much doubt. We think failing means we are failures, when those misteps and mistakes do not define us. Because we don't believe in our own power, we are afraid to act, and that action step is everything towards growth and success. Acting doesnt mean you will get it right. It simply means, you are moving towards your dreams/goals. Even if you fall, at least you have learned one more thing not to do. I use to think all this self-empowerment talk was mambo jumbo, but it really is true. Believe it, and it will happen. Once I allow my mind to believe I am capable of something, by some magical way, things start appearing to help me make it happen. But that first step is the key to opening up those possibilities.
A glimpse of the Fleurimond Experience!
7. What can we expect to see from Fleurimond Catering in 2014?
Look out for her Cookbook coming soon!
Great events, amazing food and many occasions to use food as a tool to connect cultures and people. Coming in April I am hosting the
Fleurimond Catering Bal a Versailles Masquerade Ball.
(click the link for more info)
Through my upcoming book
Haiti Uncovered
, I allow people to get a glimpse of other people's lifestyles and circumstances. Through Fleurimond Catering, I provide my clients the perfect accessory for life's special moments. I hope to continue.