September is considered “Gastronomy Month” in the yearly calendar of the Consulate General of the Republic of Haiti in Miami. During the month of September, The Consulate General and L’union Suite will focus on the promotion of Haitian Gastronomy by highlighting our Haitian Chefs.
Meet Chef Cherven Desauguste:
Chef Desauguste is the owner and executive chef of Mesob Restaurant. Born in a small town of Jean-Rabel, Haiti, at the age of 10 he moved to the United States where he studied at Johnson and Whales University in Miami and interned at a fine-dining seafood restaurant before working as a cook at hotels, casinos and catering jobs.
In 1999, he moved to Kansas City to be closer to family and learned about a wide variety of cuisines and styles while working in kitchens across the area, including Argosy Casino Hotel & Spa and Lakewood Oaks Golf Club in Lee’s Summit, Missouri.
In 2002, Desauguste held his first Sous Chef position at the Ramada Inn formerly known as Park Place Hotel. Two years later, he left for a better opportunity as the executive Sous Chef at Ameristar Casino where he was awarded employee of the year. After 4 years, Desauguste was offered an opportunity to run my his own kitchen as a room Chef at Journey Steakhouse in Argosy Casino, while there he focused on simple, exquisite meats and vegetable dishes where he accentuated his craftsmanship and artistry.
In July 2013, after turning down an opportunity to open a multimillion dollar casino and run his own kitchen with any restaurant outlet of my choice, Desauguste opened the first Haitian restaurant in Kansas City with a fine-dining approach.
Desauguste’s first restaurant Mesob Pikliz closed a few years ago, but not long after, Desauguste found the Broadway Boulevard location for his current expanded concept. Following a nearly two-year build out, Desauguste opened Mesob this past spring.
At Mesob in Midtown Kansas City, the Haitian chef-owner uses French-inspired culinary techniques to prepare Haitian and Ethiopian cuisine with a refined presentation.
Try Chef Desauguste’s Caribbean Fritters Recipe
Taro Roots grated 5lb
Thymes 1 tbls
Cilantro 1bunch
Habanero Peepers whole 4
Salt And Pepper to taste
Oil 4 cups
Direction
Peel the taro roots, cut in quarter put into pot with water, cook on high heat for about 6 minutes.
Take the taro roots out the boiling water set aside to cool off.
While waiting incorporate the rest of the ingredients in a blender except the oil
After the tarots cool off use a grater to grate the roots, incorporate the mix ingredients used a spatula to gently corporate the mix. You can shape the taro roots by forming a cup in the palm of your hand. Fried until golden brown.
