Chef Nadege Fleurimond
Chef Nadege Fleurimond’s Bio
Entrepreneur, author, speaker, business strategist, branding guru, and chef.
Nadege Fleurimond is an award-winning speaker, author, and chef. She has over 18 years of experience in the entrepreneurial space building businesses and helping entrepreneurs create impactful businesses fueled by passion and purpose.
She utilizes her Haitian culinary background as a guide, to pull a world of flavors from Asian, Latin American and African Cuisines to create tasty conversations and events that inspire, motivate and unify.
Her catering company, Fleurimond Catering has catered for companies and institutions such as Ann-Hauser Busch, Columbia University, New York City Hall, BET News, and The Colbert Report, as well as notable individuals such as Vivica A. Fox, and Dr. Mehmet Oz’s organization Healthcorps. Nadege has also catered at the White House.
Nadege is the author of Taste of Life, part cookbook, part memoir, Taste of Life offers readers an opportunity to view their own lives through a culinary lens and appreciate the beauty of food, family, friends, and tasty pleasures. Her second book, Haiti Uncovered, is a culinary travel coffee table cookbook that delves into the art of Haitian Cuisine and brings into focus the beauty of Haiti through its diverse culinary traditions thereby offering Haitians and non-Haitians an opportunity to explore and learn.
She is the author of Taste of Life, part cookbook, part memoir, Taste of Life offers readers an opportunity to view their own lives through a culinary lens and appreciate the beauty of food, family, friends, and tasty pleasures. Her second book, Haiti Uncovered, is a culinary travel coffee table cookbook that delves into the art of Haitian Cuisine and brings into focus the beauty of Haiti through its diverse culinary traditions thereby offering Haitians and non-Haitians an opportunity to explore and learn.
Her third cookbook, Taste of Solitude: A Culinary Journal, sparked out of quarantine during COVID-19, offers the reader an opportunity to see that power remains in each of our hands and will be released along with her Haiti inspired embroidered denim apron line. Nadege graduated with a degree in Political Science from Columbia University and is an avid real estate investor and educator.
She is the recipient of the New York Media Alliance’s Ethnic Press Fellowship for 2010, and the 2011 Feet in Two Worlds Food Writers Fellowship from NYC Media. Nadege has appeared on Food Network’s Chopped and has received a US Embassy grant to provide Culinary Diplomacy work utilizing the culinary arts as a tool for empowerment, cultural exchange, entrepreneurship, and self-esteem.
Because I love breadfruit so much, I’ve adapted my macaroni au gratin recipe using breadfruit in place of the pasta. I wanted to provide yet another way to enjoy the hearty yumminess of breadfruit. This recipe is super tasty and super easy to make! For the shredded cheeses, I like a mix of cheddar, monterey jack and gruyere. A Mexican shredded blend (without taco seasoning) would work well too.
