PIH Board Member Chef Jody Adams Visit to Zanmi Beni to work with cooks and bakers

In September 2015, I spent 2 days at Zanmi Beni working with the cooks at Pwason Beni and Boulanjri Beni. I had been invited by Loune to bring recipes to the team, using familiar and available Haitian ingredients in new ways. At Pwason Beni, 6 or 7 of us gathered around the prep table with knives and cutting boards and concentrated on knife-work for the recipes. Working together we chopped lots of onions, garlic and tomatoes. The cooks were focused, accurate and enthusiastic. The tone was serious in the beginning as we were getting to know each other and learning to communicate with Creole, French, English and kitchen body language, but eventually ...