CHEFS CHRONICLES: KICKIN’ IT WITH CHEF NICKY!
If you don’t know, Nicky Marcelin, well, get to know her! You may see her curating something cool for your favorite brands, hosting cooking classes, or attending food, wine, and culture-related events. ! She’s Haitian born and the founder of Epicurious Safari, which is a food experience company that curates intimate culinary events rooted in the African Diaspora. I came across Chef Nicky IG last year and ended up meeting her in real-life at SheKnowsMedia #BlogHerFoodie Conference in Brooklyn this year. She’s a down to earth and lively individual who is genuinely passionate about her craft and living in the moment. While she curates cool things for 2020, we had the time to chat and learn more about Nicky!
Being from the Caribbean, food plays a major part in families because it gathers everyone together and creates a memory. Who or what inspired you to explore the culinary industry? What is your earliest memory of your first dish? Several different people and scenarios in my life inspired me to break into the Food & beverage industry. From an early age, I fell in love with the journey that ingredients go through; I used to watch my mom and grandma cook in our kitchen at home, asking them a million questions while simultaneously trying to eat and taste everything during different stages. I was in love with PBS Saturdays used to be my favorite days because it was the day when I got to binge Julia Child and Jacque Pepin. The earliest memory of my first dish is of an omelet I made with Boiled plantains and salad I made at age 7. I remember being so very proud and excited because of everyone’s reaction, that’s a high I keep chasing every time I create a dish.
If you could go back in time and have one food from your childhood that you can’t get now, what would it be? I don’t think there’s really one dish I would want from my childhood, as my love for food has made me diligent in chasing to retain the knowledge and skill that went into creating some of my favorites. I think if I could go back, I would go for the integrity and quality of the ingredients in their raw state.
What is one thing you believe American culture/society can adapt to or learn from your culture? Community and Sunday dinners back home when we cook, we also take the time to make a plate for our neighbors, and it’s the same vice versa. we reset the clock for friendships and relationships with generosity and food. Although I think community and safe space can be found anywhere, I do think in America it feels forced and manufactured.
What trends do you see now, and what changes do you foresee in the culinary industry? I foresee the culinary industry putting more emphasis on respecting different cultures, it’s an uphill battle but we’re getting there. I also see the culinary world highlighting and shining the spotlight on more immigrant chefs and chefs of color.
In your journey, did you refrain from mentioning where you were from, but all of that changed when you decided to go to culinary school and life. How has your culture inspired your work ethic, cooking, and way of life? I never really struggled to say where I was from, because as one of the immigrant black girls in a predominantly white school made me unique and stand out. Once I got to college, it was hard for a while to stay true in my identity and roots when at every turn, I was being made to feel ashamed of the cooked in culinary labs and the flavors I liked to play around with
We know you have your own venture Epicurious Safari, which is a boutique experiential company that offers private dining services and curates intimate culinary events rooted in the African Diaspora. What has been the most challenging and most rewarding part of growing Epicurious Safari? The most challenging part has been scaling a project that is so personal and close to my heart, the fight between my analytical business brain and my creative brain. The goal is to bring the African diaspora face to face with the brands who want to capitalize on the culture without understanding tradition rarely goes hand in hand with convenience. The tradition of processing cassava for kasav the way we do needs to me kept alive and well because it provides the younger generation a glimpse at our ancestors who despite all the things they did not have still innovated. Tradition provides jobs for our artisans and rural communities.
If you can travel, dine and/or cook with one person who is alive or has died who it would be? Why?
CoCo Chanel – Fashionable boss business babe ahead of her time
Anthony Bourdain– one of my main inspirations aside from my grandmother for pursuing my love for food and culture. He really unknowingly encouraged me to charge headfirst into my curiosities about the world around me.
My grandmother and my mother. I just think we all need to travel ,bond, eat and discuss things plus their palates are incredible.
Keep up with Chef Nicky @lafille_gourmande