We’re excited to introduce you to the always interesting and insightful Stephan Durand. We hope you’ll enjoy our conversation with Stephan below.

Stephan, appreciate you joining us today. What was one of the most important lessons you learned in school? Why did that lesson stick with you?

I think the most impactful lesson I learn from school came from one of my favorite Chef Instructors in Culinary School. He said to me that no matter how famous and successful I become in my career and in life, the most important thing I will ever do in my life is to share my knowledge with others. The impact you leave behind by helping others will be more meaningful to you than any accomplishment.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My name is Chef Stephan Berrouet Durand, born and raised in Haiti. I grew up in a working class family, raised by a single mother, but raised within a wonderful family who surrounded me with love and never felt without anything even though we weren’t rich. Once I graduated high school, the expectation from a Caribbean family is that you went to college to eventually become a professional. Although my family never forced or stirred me in one direction, the expectation is that I would become a lawyer, doctor, engineer or something in that realm. I first started my college degree studying finance, then accounting never really found my way until a few years later after failing majorly in college never really finding my way, a friend suggested that may I could go to culinary school. That particular choice was the best thing that could ever happen to me as I felt at home the moment i walked into that school. although almost 7 years later, my mother always said to me that everyone goes at their own paste and you should never feel discouraged that you are not were you to be quite yet. Today I am an Executive Chef – Culinary Consultant-Private Chef-Traveling Chef helping others to develop their menu, train and open restaurants, but I am also a Culinary Ambassador and promoter of Haitian cuisine and food event curator. One of the things I think that sets me apart is my passion and dedication to my clients. I immerse myself completely into any projects i am involved in and I treat the clients business like it was my own. What I am most proud of the things that I have accomplished in my career today, is that I have been an advocate for education, a promoter of my countries gastronomy and have helped to push the cuisine around the world. I truly believe that impacting and being a inspiration to others is the biggest thing that I can accomplish in my career and leaving a legacy. My private Chef and Special events have taken me many places around the world and I have gotten to cook for some very important people and organizations. Today unfortunately because of an accident, I have lost part of my mobility, but I continue to be resilient and fight to continue the work and what I love to do most in life.

Let’s talk about resilience next – do you have a story you can share with us?

In 2019 after some turmoil in Haiti where I was living at the time, I left to move to NY to help develop a restaurant that I had helped open a few years before. unfortunately Covid happen and every came to a stop. A few months into the pandemic I became depressed and didn’t know what to do with myself. My roommate challenged me to get on social media and start doing some live cooking demo and classes, this led to me getting invited to do quite a few events online which eventually turned into me producing products to sell on social media. in 2021 I would end up in Miami to start a very promising project and unfortunately after my birthday in October I would become ill and loose the use of my legs. This became a most depressing time for me because loosing my legs to me was the end of the world. The end of world for me meant that I could no longer be a chef and continue the work that I loved so much. My world came crashing down, and it took for me to accept help from others and renew my faith in God to see that my world was not over. it took 9 months but with the grace of God and physical therapy I regained part of my mobility and within a year my mental came back stronger and I realized that even-though I was not able as of yet to be in the kitchen full time I could be impactful.

How about pivoting – can you share the story of a time you’ve had to pivot?

I truly believe that life in general is learning on how to pivot. During Covid I had to pivot from being a chef in the kitchen to creating a home base business so that I could continue my passion. During my illness learning to use my skills in marketing and also learn to be more digital that I could train and teach others without physically being in the kitchen. Also learn that being a chef can also help me develop other kinds of businesses.

Contact Info:

• Website: www.chefstephan.net
• Instagram: www.instagram.com/chefstephan.ayiti
• Facebook: www.facebook.com/chefstephan
• Linkedin: www.likedin.com/chefstephandurand
• Twitter: www.twitter.com/haitianchef
• Youtube: www.youtube.com/ChefStephanBerrouetDurand