Alright – so today we’ve got the honor of introducing you to Jenny Chicoye. We think you’ll enjoy our conversation, we’ve shared it below.

Jenny, thanks for joining us, excited to have you contributing your stories and insights. What sort of legacy are you hoping to build. What do you think people will say about you after you are gone, what do you hope to be remembered for?

Something I would hope to be remembered for is how I showed compassion in various aspects of my life. Compassion for people, for the planet/environment, for animals and for yourself. This legacy is important to me because I believe that anyone and everyone can benefit from it, especially if there are examples all around us constantly and consistently. Imagine living in a world where mental health was taken more seriously with help being easily accessible, where addictions weren’t stigmatized and judged, where greed wasn’t at the top of the agenda, where people aren’t judged on appearance or financial status, where people genuinely cared for the well-being of all living things and where good guys don’t finish last. I want to lead by example and hope that when I’m gone people remember the impact I had and choose to continue the mission to living more compassionately.

Jenny, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Known most for my glorious head-wraps, I am Haitian-American and Brooklyn born! I am a self-taught, vegan and plant-based chef and baker who’s been featured in Miami Vibes Magazine, VegNews, Edible Orlando Magazine, Ardent Nova and the runner-up for The Greatest Baker Competition, as well as being featured on the cover of The Local Winter Garden Magazine. I was also honored to curate seasonal menu items for various vegan cafes and restaurants and my own brick and mortar location in 2022. I am the mastermind behind Buku Vegan which was created in 2018 to satisfy your sweet tooth craving without worrying about dairy, eggs or other hidden animal products. Love is always the first ingredient with quality being a close second.

My specialties include my Buku Jars which are delectable cakes in a resealable jar with flavors like chocolate cake with biscoff buttercream, red velvet, strawberry and pineapple. There is, however, one flavor in particular that people hunt me down for and that’s my famous carrot cake. I also make other delicious treats such as turtle brownies, s’mores and peanut butter cookie cake slices, biscoff and nutella cheezecakes and gluten free banana bread muffins. I also do special orders for any occasion; weddings, anniversaries, birthdays and just because. To honor my roots I have also veganized popular traditional Haitian dishes such as Diri Djon Djon (a black mushroom rice) and Griot (fried “pork chunks” made from jackfruit) and created my famous Mac ‘n Jacque which is creamy mac ‘n cheeze topped with the crispy fried “pork” chunks (griot) and drizzled with my house-made Buku Sauce. Also Beefless or Fishless Pâté which essentially is the Haitian version of an empanada. Cooking is my passion and I am always honored to share my love one plate at a time!

What sets me apart is my holistic approach to the foods I create. Using mostly plant-based whole foods, I am very particular on the ingredients I choose to use. My motto is “if I won’t eat it then I wouldn’t serve it to anyone else.” I’m always reading the list of ingredients in everything because if it has something I don’t agree with then I won’t use it. Integrity is of the utmost importance to me so I always guarantee quality it the top priority.

Can you share a story from your journey that illustrates your resilience?

One thing I am grateful for is my resilience as I’ve had to pivot countless times in my journey of entrepreneurship. From doing pop-up markets and not knowing what I was doing until trial and error proved to be the best teacher, to having a brick and mortar location that was successful but was forced to close and now back to doing pop-up markets. I am finding other ways to supplement income whilst continuing my business venture like doing e-commerce and getting my website up and running for smooth transactions.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I think what has helped build my reputation is my energy. When I’m in the kitchen I am upbeat and happy, usually dancing or singing in some form or fashion, so I know that energy transfers to the food I’m creating. So when I set up at markets or dropping off orders I make sure to bring that same tempo because people deserve to have their tastebuds filled with love and the best energy possible.

Contact Info:

• Website: www.bukukitchen.com
• Instagram: www.instagram.com/bukuvegan
• Facebook: www.facebook.com/bukuvegan
• Other: [email protected]

Image Credits
XOXO Sarai Photography Tonjanika Smith Photography Kelly-Ann Photography DS Media Co Eemyaj Visuals