We recently connected with Ingrid Alliance and have shared our conversation below.
Ingrid, appreciate you joining us today. How did you come up with the idea for your business?
The first thing that pop up in my mind is the fact that my mother bought me a small pot when I was 6 years old, and I think that was the beginning of a life story that I started facing when I came the US in 20210, started working in Pantry then went to Le Cordon Bleu got my “Associate degree in Culinary Arts”. In 2017, I met a very special person who saw the passion for cooking told me to start selling food on Facebook, that’s when the journey began. The best feeling about my job or the path taken is not mine, I was chosen to take Haitian Cuisine and specially the Authentic recipes to the World to know about our identity as a Nation.
Ingrid, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
My name is Ingrid Alliance, I’m the Chef Owner of Pinch of my Cuisine. Private Chef Business & Haitian homemade product located in Orlando, my website: www.pinchofmycuisine.
Back in the days in Haiti, the elders (Grandet) use to cook with local products using their traditional recipes to cook heathy and delicious meal for friends, family and visitors. Nowadays, things have changed to the point where some of our classic recipes are disappearing because of knowledge that has not been passing down to our generation. Some of my products are authentic recipes and the others are my creation.
Classic recipe: Vineg (Haitian spicy vinaigrette), Konfi, Anduyet (our Herbs lardon), Epis (our meat marinade), Cured herbs bone pigtail & Dried fish.
My creation: Scotch bonnet oil, Turnip vinaigrette, Poud’Epis, Bajouk Epis, Poud’kwongo, etc…
Pinch of my Cuisine’s is here on a mission to take Haitian people back to their Root.
What’s a lesson you had to unlearn and what’s the backstory?
The lesson that I had to unlearn was Business is business. Starting a Business, I was hoping and waiting for my families and friends to be the biggest fans to cheer at first, but it was not the case, so I had to reposition myself and learn about my priorities.
Let’s talk about resilience next – do you have a story you can share with us?
From working a full job (2017) that required sometimes doing overtime to pay bills, take care of my daughter and still working full time in my Business through (2021) where I felt the necessity to quit my outside job and focus on “Pinch of my Cuisine”. That decision cost me to be behind on paying utilities and almost lost my car, because I had missed 3 payments. It was tough going and growing through that season, but by the grace of God and my circle it went all good.
Contact Info:
- Website: www.pinchofmycuisine.com
- Instagram: Pinch of my Cuisine, llc
- Facebook: http://www.facebook.com/chefingridalliancec
- Linkedin: Chef Ingrid Alliance
- Twitter: Pinch of my Cuisine
- Youtube: Chef Ingrid Alliance-Constant
- Yelp: N/A
- Other: N/A
Image Credits
-Rooloph Rene Photography -myself