CHEFS CHRONICLES: KICKIN’ IT WITH CHEF CYBILLE

If Chef Cybille name doesn’t ring a bell, let us help you out! Chef Cybille is a Haitian-American Chef as well as an author who cultivates a “New Caribbean” food experience that translates the history and expressions of culture into decadent recipes. Cybille is a co-founder of EarthSeed Provisions where she oversees the culinary operation. She is also one of the three key players behind Twa Hermanas, a pop-up collective that features talented women of color who are showcasing their heritage through food. She was on season thirty-five of Food Network’s “Chopped” and creating mouth-watering dishes at multiple events at James Beard House as well as many other festivals. She was also titled 2019 Celebrity Chef Throwdown Champion at Grace Jamaican Jerk Festival.

Ring any bells?
We came across Chef Cybille about two years via Instagram and briefly chatted throughout the years. Social media has allowed us to see a glimpse of who she is and led us to a conversation to learn more about her. Check out the interview below:

Chef Cybille, you have been in the industry for over 16 years, Who or what inspired you to explore the culinary industry?

Well, cooking was something that I’ve always been interested in and growing up, it was certainly a way to connect to my roots and my family. My mom was culinarily trained back in Haiti, but when she came to the states, she ended up transitioning into Nursing. She always found ways to remain passionate about food, which influenced and inspired me a lot. One of my favorite memories was helping her bake cakes! She had a business with her best friend & neighbor Evelyn, where she would make Haitian cakes for friends, family members, etc. and Evelyn –who was a great artist– would decorate them! So I’ve always been connected to food, and when I was old enough to start working, it just made sense to go into the restaurant industry. 

There are many misconceptions about Haiti and it takes a village to help shift the view and show Haiti and its culture in a positive light. As a Haitian- American chef, What is one thing you believe society/people can learn from your heritage?

I think it’s important that when people consider Haiti, they associate the island with her rich history and all the cultural treasures such as our music, literature, art, and especially food. It’s extremely important that as folks on the frontline of culture in various industries, that we do our due diligence to emphasize how deeply beautiful and important the island is. The pride and resilience of Haitian heritage is magical, and it comes from being aware of our history and knowing just how unique the island is. 

 I had the opportunity to attend the Twas Hermanas event at Sally Roots in Brooklyn. I truly enjoyed jerk salmon salad with cranberries, pineapple salsa charred avocados and almonds, Coquito De Loa, and The Cybille cocktail. It was beautiful to see women from various cultures collectively work together and create magic in the kitchen. How did Twas Hermanas come together?

Twa Hermanas was birthed through a necessity to see more collaboration across various cultures that supported sisterhood and community. It was a no-brainer at the time! We were all freelance chefs doing our own pop-ups/events, and we decided that joining forces and getting all our supporters in one room to try different things was a cool idea! It really was an awesome experience all around, and we’re certainly planning on doing more and getting different women representing various cultures involved!

While you’re working on multiple projects and hosting modern Haitian gastronomy pop-ups through CAONA, what do you think is the future of Haitian/ Caribbean gastronomy?

I think Haitian gastronomy is going to see a push into the mainstream, similar to what’s happening with West African cuisine currently and what we’ve seen with Jamaican food in the past. I think we’ll see a lot of chefs getting creative and pushing the envelope with our traditional classics while also being able to shine some light on the lesser-known, old school meals our parents grew up on. 

From being on season thirty-five of Food Network’s“Chopped to participating in Creole Food Festival, Goût et Saveurs Lakay (Haiti Food & Spirits Festival) and multiple dinners at the James Beard House, freelancing as a private chef, being entrepreneur and more. What’s next for Chef Cybille?

Lately, I’ve been really focusing on how to translate all that I’m passionate about & all the work I’ve been doing into a physical space that is deeper than food. A place that can connect Haitian culture and heritage to the overall African Diaspora while providing resources and necessary opportunities within communities struggling with food security. 

Is there one food that you’re secretly obsessed that you cannot live without?

I’m a Sagittarius, so I obsess over a lot of different things for short periods of time (lol), but right now, I can’t live without Olives! All types! There’s just something about the briney, saltiness of them that’s been really appealing to me lately. I’m going out of my way to find how to incorporate them into every single meal (even dessert) and sometimes just eating them solo while drinking a nice glass of wine! 

If you could cook and dine with anyone alive or died, who would that be?

I’ve only met one set of grandparents, and I didn’t get to spend nearly enough time with them before they passed, so I would have to say that I’d love to dine with both sets of grandparents. I have so many questions to ask them about our family, about how my parents were as children, about their relationships with food, and ultimately just about growing up in Haiti back in the early 1900s. I’m so intrigued by and connected to my family history that I think being able to dive deeper into that would be an excellent experience that my work and cooking can benefit from! 

Stay Connected With Chef Cybille