07 Novembre 2017
An Exploration of Creole Flavors with Haitian-Genoese Cook Thérèse Theodor
Still little known in Italy, the cuisine of the Caribbean country of Haiti offers a rich mélange of flavors, the result of centuries of cultural and culinary intermingling. This creole cuisine is a natural fusion of influences, with clear Caribbean and African traits.
Thérèse Theodor, a Haitian native who has been living in Genoa for over 30 years, will be taking over the Academic Tables kitchen on Thursday November 9.
Hers is a story of migration and of migrant food, of talent and opportunity that she has been able to take advantage of thanks to her culinary skill. Passionate about cooking since a very young age, already while living in Haiti she gained expertise by preparing traditional dishes to order for celebrations and parties. When she arrived in Italy she worked for a number of families as a cook before settling in Genoa, where she has a home restaurant and catering service, offering food that interweaves Haitian and Italian flavors.
At Pollenzo, Thérèse will be preparing a pumpkin soup, coconut chicken with bananas, trait d'union salad (with stockfish, tomatoes and other vegetables) and pain patate (with sweet potatoes) on a mango coulis.
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