Note from Jessie & Brian: We are traveling throughout this vast country of ours. When these moments occur we like to do a little backstroke into our archives showcasing some of the chefs from the past. Chef Ron Duprat is awesome! If you missed him the first time, here he is again…all smiling and happy!
Haitian-born and raised Ron Duprat always knew that he was going to be a chef. Growing up, he would watch his grandmother in the southern coastal arrondissement of Mare Rouge cook up delicious Caribbean stews with French techniques while using indigenous Haitian ingredients such as scotch bonnet peppers, djon-djon (black trumpet mushrooms) and salted fish.
After becoming educated and acquiring in-depth culinary skills at the famed La Varenne Ecole de Cuisine in Paris and the Culinary Institute of America, Duprat has gone on to work in some of the world’s most legendary spots and fed the celebrated including President Barack Obama and First Lady Michelle Obama and entertainers such as Jay-Z, Beyoncé, Usher and many more.
In early 2015, Duprat became a contestant on Season 6 of Bravo’s “Top Chef”. Since then he has been traveling the world showcasing his culinary skills in cooking demonstrations, working as a celebrity chef at numerous restaurants, resorts 
and companies. This also included a guest spot on ABC’s “The View”. He’s currently an advisor for the international food company Rastelli Direct and working as consulting Executive Chef at the Sugar Bay Resort and Spa in St. Thomas in the U.S. Virgin Islands.
To add to his growing accolades, Duprat has also been named as “culinary ambassador” by former Secretary of State Hillary Rodham Clinton. The Huffington Post named him as one of the “10 Black Chefs That Are Changing the Food World as We Know It” and The Root, a website on African-American politics and culture included Duprat along with Marcus Samuelsson, G. Garvin, B. Smith and Tre Wilcox in a story called “How 12 Black Chefs Cooked Their Way to the Top of the World”. He is currently working on a new cookbook although you can still find his premiere publication “My Journey of Cooking” on Amazon and bookstores everywhere.
How long have you been cooking? Ever since I could tie my shoes.
What is your favorite food to cook? Coq Au Vin. Bouillabaisse. Cassoulet. Goat Stew. Braised Short Ribs.
What do you always have in your fridge at home? Mustard. Oils. Cheeses. Left-over Haitian foods.
What do you cook at home? I don’t cook much (at home) but if am entertaining it’s all about traditional Caribbean food with a French influences. I have lots of recipes coming from my new cookbook.
What marked characteristic do you love in a customer? A customer who enjoyed and appreciated the meal and the effort that’s gone into it. Then, graciously says, “Thank you.
What marked characteristic do you find unappealing in a customer? A’’ know-it-all’’ trying to impress a date.
Tupperware, Rubbermaid, or Pyrex? Rubbermaid.
Beer, wine or cocktail? Wine.
Your favorite cookbook author? Joel Robuchon.
Your favorite kitchen tool? A circulator.
Your favorite ingredient? Amagansett Sea Salt.
Your least favorite ingredient? Artificial food coloring.
Least favorite thing to do in a kitchen? Shuck oyster and clams.
Favorite types of cuisine to cook? French. Hands down.
Beef, chicken, pork or tofu? Pork. (Everything) tastes better with pork.
Favorite vegetable? Onion.
Chef you most admire? Kevin A. Relf. Jaime Jerezano. Jeffrey Wiess. Nick Wallace.
Food you like the most to eat? Ethnic food.
Food you dislike the most? Food with GMO.
How many tattoos? And if so, how many are of food? None. Zero. Not my thing.
Sautéed Seabass with TiMalice Sauce and Djon Djon Rice and Haitian Cabbage slaw
Pikliz (Haitian Cabbage slaw) (Serves 4)
- ¼ green cabbage, cored and very thinly sliced
- ¼ red cabbage, cored and very thinly sliced
- 3 carrots, shredded
- ¼ large onion, thinly sliced
- 1 small shallot, thinly sliced
- 1 to 2 large habanero or other chili peppers, cored, seeded, and finely chopped
- Juice of 1 lime
- 3 cups white wine vinegar
- 4 cloves garlic, chopped
- 1 teaspoon adobo seasoning
- Salt and pepper, to taste
- In a large bowl, combine the green and red cabbages, carrots, onion, shallot, chilies, lime juice, vinegar, garlic, adobo, salt, and pepper. Toss well to mix.
- Cover and refrigerate for at least 24 hours or for up to 1 week. The slaw will keep in the refrigerator for about 1 month.
Seabass with Sauce Ti-Malice
Ingredients for Sauce Ti-Malice and Seabass:
- 1 to 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, crushed and minced
- 2 shallots, finely chopped
- ¼ green bell pepper, sliced thin
- ¼ red bell pepper, sliced thin (optional)
- 2 tablespoons tomato paste
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Juice of ½ lime (about 1 tablespoon)
- 2 tsp of finely chopped hot peppers
- 4 fillets of seabass or branzino, tilapia or flounder
- In a saucepan, heat oil on medium heat. Add onion, garlic, and shallots and cook and stir for 2 minutes.
- Add peppers, tomato paste, salt, black pepper, pikliz vinegar, and lime juice then cook and stir for 3 minutes.
- Add 2 cups water and bring to a boil.
- Cook for 15 minutes on low-medium heat.
- Let cool.
- Heat up a saute pan that will comfortably hold all the fish. Season liberally with salt and pepper and saute in olive oil for 5 to 8 minutes on each side. Be careful not to overcook. To serve, place fish on plate, and add sauce Ti-Malice
Du Riz Djon Djon (Rice) Servings: 4
- 2 tablespoons Oil
- 1 small onion; chopped
- 2 garlic cloves; crushed
- ¼ cup dry Haitian mushroom (black trumpet mushrooms)
- 16 oz Canned pigeon peas
- 1 cup rice
- 2 cup hot Water
- 1 sprig thyme
- Salt and pepper to taste
1. Soak dried mushroom in hot water for 10-15 minutes, drain and reserve water; toss out mushrooms.
2. Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and cook 1 minute. Add the peas, and rice; and sauté for 1 minute. Add the water, salt and pepper to taste; bring to a boil then reduce heat simmer, covered, for 15 minutes until rice is cooked.
The End. Go Eat.
