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Bouki and Malice Ti malice sauce is the most common sauce used in Haitian cuisine. It is extremely
spicy. The sauce was created when Malice who was a good neighbor to Bouki, always invited him over for dinner but Bouki
never reciprocated. Malice decided to make a sauce so spicy that it would discourage Bouki from eating at his house.
Apparently the plan failed, Bouki cried with joy claiming Malice’s sauce the best he ever tasted. Hence; Ti Malice sauce.
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Hi, my name is Yanique Pluviose Morency. I was born in a small town located
in northern Haiti; the place that made food my passion. I love to cook, and enjoy the food of every nation. Haitian food is
different. It’s a highly diverse blend composed of cuisines from the Indigenous people, French, Africans and, due to
the migration of the Lebanese and Syrians in the early 1900’s, it also has a dash of Arabic influence.
After
graduating from the City College of New York, I landed my first job in a representative office of a Brazilian Bank. I currently
work for the New York branch of one of the larger foreign banks. My career in international banking has allowed me to
make friends and experience the cultures and cuisines of many different countries.
On August 2005 I was awarded
the Servsafe Certification for successfully completing studies of the standards set forth by the National Restaurant Association
Educational Foundation. The ServSafe Food Protection Manager Certification Examination, is accredited by the American National
Standards Institute (ANSI)- Conference for food Protection (CFP).
Entertaining is my life I've been catering for
friends and family for years. My first great catering experience was my son’s christening. On that day I cooked for
over one hundred people. With the help of my good friend Carline who baked a very large cake in the shape of a cathedral,
the party was an instant success. I realized then I would be successful in catering.
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Shrimp cocktail Kreyol
Kitchen is a family-run organization; we work tirelessly to bring you the wealth of flavors, tastes and diversity of the Caribbean
with delicious exotic food and entertainment. We offer a large variety of tempting dishes that will make your dining experience
a pleasure.
Some of the most celebrated Haitian dishes include lambi (conch) in Creole sauce, grio (fried pork
bits), rice with beans, and mais molu cole (polenta with beans). At Kreyol Kitchen we have created a blend of Haitian-American
foods such as soup jouromou (squash soup) with chicken instead of the traditional version with beef. We strive to create dishes
that are less fattening but still maintain their originality. Our grio is oven baked instead of deep-fried. Some of our signature
specialties are rice with shrimp, and rice with Djon Djon (small black mushrooms grown in Haiti) with chunks of portabella
mushrooms. The mushrooms give the rice a dark color and an exotic taste. Our meat lasagna has a Caribbean twist somewhat spicier
than the usual Italian version. Our vegetable lasagna contains the same types of vegetables used in a Haitian dish called
legume (cabbage, eggplant, Mirliton, also known as choyote, watercress and tomato paste).
Most of our clients rent
halls that have commercial kitchens. They range from places such as Knights of Columbus, private banquets halls, and churches.
For corporate and outdoor functions we rent a commercial kitchen that’s located in New York City.
We look
forward to making your event a memorable one that will last a lifetime. Feel free to call or e-mail us if you have any questions.
I thank my children Kevin and Danielle, my husband Roosevelt, and the Kreyol Kitchen staff for their love and support.
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