08. Coffee with Natacha Gómez-Dupuy – Haitian cuisine tells the story of the Caribbean

In this episode of the Scoolinary Podcast, we have a café noisette with Natacha Gómez-Dupuy, culinary ambassador to Haiti, traveling chef, wine consultant, and an award-winning cookbook author. She's also a disaster relief trainer of trainers for the Caribbean, and a supporting member of the Chefs' Manifesto. To better understand Haiti's complex history, Natacha introduces us to some of the star ingredients in Haitian food. What makes Haitian food so unique is more than just centuries of influence by invading nations, it's in how the invidual ingredients are cultivated through the practice of "combit," which Natacha explains. Combit also produces a surprising result that the rest of the world would envy. As a wine consultant, her particular area of expertise is champagne, which has a deeper meaning for Natacha. She has a special desire for Haitian cuisine, which she shares with us indirectly through her book "Bak Fritay, Haitian Street Foods," and directly through this podcast.You can listen to all this and much more in this episode.Editor's note: the Chefs' Manifesto website is https://sdg2advocacyhub.org/chefs-manifestoIf you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Natacha and the Chefs' Manifesto at https://sdg2advocacyhub.org/chefs-manifestoYou can see more information about Natacha's online course on Haitian Cuisine at https://www.scoolinary.net/courses/haitian-cuisine

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