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Deborah Jean, a Brooklyn native, has had a remarkable journey in the culinary world. With a decade of experience in French fine dining and a knack for creating unforgettable dishes, her career has taken an exciting turn during the pandemic.
Born and raised in Brooklyn, Deborah Jean began her culinary journey by graduating from SUNY Delhi with dual degrees in culinary arts and hospitality management. Her first big break came at French Louie in Brooklyn, where she honed her skills as a chef. She later moved on to work as a sous chef for Marie-Aude in La Mercerie in Soho.
At Daniel Rose's Michelin-starred restaurant Le Coucou, Deborah Jean truly shone. She worked every station in its kitchen, gaining invaluable experience and recognition for her culinary prowess. This stint earned her a spot on Food Network's "Chopped," further cementing her reputation as a force to be reckoned with in the culinary world.
The pandemic, however, forced Deborah Jean to pivot towards private chef work. This change proved to be a blessing in disguise. It allowed her to lean into her Caribbean heritage and create "full-throttle Haitian-French food."
Intriguingly, Deborah Jean's foray into the world of cannabis-infused cuisine was a seamless transition. Cherise and Steven, two figures in the industry, approached her with a proposition to learn about infusing cannabis in her cooking. They offered to teach her about dosages and related aspects, and their collaboration began through this direct contact.
French cooking, with its heavy use of butter and fat, is particularly suitable for infusion. Beurre blanc, a classic French sauce, is a prime example. Infused Beurre blanc can be served over poached asparagus topped with toasted sliced almonds, creating a dish that is both visually stunning and flavourful.
However, Deborah Jean's focus in incorporating cannabis into her menus is not just about getting guests buzzed. It's about creating an environment where people can openly converse and make connections. The main focus of her cannabis-infused meals is community and supporting each other.
Deborah Jean's Haitian-French dishes are a testament to her unbridled creative passion and undeniable technical skill. Her deconstructed pink potato salad with fresh beets and plantain pavé is a standout example.
Incorporating cannabis into her culinary work has become a passion beyond just creating unique dishes. It's about pushing boundaries, breaking stereotypes, and creating an unforgettable dining experience. Deborah Jean continues to blaze a trail in the culinary world, proving that the possibilities are endless when you dare to be different.
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