Brooklyn print edition (PDF) - Caribbean Life

Aug. 3–9, 2012 • Caribbean Life • Brooklyn/Staten Island • Page 22THE CARIBBEAN BUSINESS REPORTA career where food is love and an artBy Tequila MinskyElle Phillipe had manyjobs as an office managerafter she emigrated fromHaiti, more than two decadesago.When she saw a sign“cooking class” in the windowof the Greenwich Villagebistro Tartine, EllePhillipe went in and registered.“I remember, thefirst class was veal,” Ellesays of the three-hour, everyThursday from 5:00-8:00p.m., cooking classes Elletook for a year that ultimatelychanged the directionof her life.Since she was eightyears-old,she remembersvisiting her grandparents inLeogane, Haiti where theygrew food. She always wasattracted to food. The classespropelled her onto hercurrent path.“It was so much fun, allof us from all walks of life,in the kitchen pealing potatoesand talking,” she reminisces.Three years later, Ellestudied at the French CulinaryInstitute, receiving acertificate, and began tocater parties at the AustralianConsulate. Two yearslater, continuing to work asan office manager by day,she went to the New Schoolat night earning a certificatein catering and foodlaws.Now, after 12 years ofworking as a personal chef,she is segueing into a businessof event catering andpersonal dining at yourIn her chef whites, Elle Phillipe discusses the finer points of eating well.Photo by Tequila Minskyplace or in her “apartmentbistro.”“I love entertaining, Idon’t just want to cook, Iwant to set the stage,” shesays of her vision. “You sit,you stay for hours and enjoythe creative meal I preparefor you.”What this means is thatclients pick from a menuconsidering their taste andbudget. Elle will set anelegant table, prepare andserve the meal in her UpperEast Side apartment or yourhome. Her specialties areFrench, Italian, Americanand Haitian cuisine.A sample Haitian cuisine-personaldining menuincludes in-season farmersmarket salad with fresh goatcheese and roasted beets–“so versatile,” she says,green pea puree (sauce pois)and white rice, vegetableswith conch (legumes), androasted chicken. Dessert isbeignet (fritter) with Englishcream and raspberrysauce garnish.Higher price menusinclude different vegetables,entrées, amount of courses,and desserts. “Everything isfresh, I never open a can!”she boasts. “My philosophyis keep it fresh, keep it real,and keep it simple.”One of her catering clientsis the Lycee Francaisde New York where hervaried buffet menu fed 200people. It takes four days,employing three helpers, towork on this scale.In her “apartment bistro,”Elle recently prepareda birthday dinner for a Haitiancelebrity singer and 12Elle Phillipe setting down the terrine filled with traditionalHaitian soup at an elegantly set table.Photo by Tequila Minskyof her friends. “I feel likea queen!” said the guest ofhonor, gushing, “I’ve neverexperienced anything likethis.”“I’m working on mywebsite, now,” she says,but people can email meat metropolis2@verizon.netand we can discuss diningand entertaining needs.Through the years andwith a boundless curiosity,Elle has taken masterclasses with highly regardedchefs.Come fall, Elle willbegin teaching her owncooking classes. “Show upwith enthusiasm, a smile,and open to learn” are therequirements for her sixsessionseries that will takeplace on Saturdays between10:00-2:00 p.m. The classwill then eat what they prepare.“We will also work onmenu development,” shesays.After the class series andfrom the menu they’ve created,the class puts togethera dinner party, each personinviting one guest. Ellesays, “They have to be ableto prepare the meal on aprescribed (about $25) perperson budget.”With her chef services,Elle’s philosophy is, “Iwant people to enjoy food.It gives me joy.” And, it’sobvious that her classeswill include the same passionateapproach to diningwith great attentionto fine details that makeeating food touched fromher hands an unforgettableexperience.”Networking in the ‘Hub’ draws business owners, professionalsFrom left, Gail Lewis, Phil Andrews, Leone Baum(Honoree), Don Durant (Honoree), Max Rodriquez(Honoree), Elseah Cheah and Fran Becker.Long Island has been longconsidered the Hub or epicenterof business. Recognizingthis fact, small businessowners around the regionconverged on Hempstead onTuesday, July 24 in an effort tonetwork and to develop strategiesthat would help themstimulate their own personaleconomic success.Dubbed “NetworkingTuesdays in the HUB,” theevent brought small businessowners, community andcivic leaders together to shareinformation and support eachother in these tough economictimes, giving these professionalsthe opportunity tomeet and talk with others inbusiness and get results forwhat they want to do. Eachparticipant will also get achance to introduce and/orpromote his or her business.Phil Andrews, CEO PublicRelations Company/President100 Black men of Long Island,Inc. spoke on the topic “Howto Master the art of Networkingto Increase Your BottomLine” while Gail Lewis, toastmastertalked about “Masteringthe art of a Great ElevatorSpeech.”Deputy County ExecutiveDr. Phillip Elliot, Mayor WayneHal and Mark Bonilla, HempsteadTown Clerk were amongthe dignitaries who attendedto honor Leone Baum,former president, HempsteadChamber of Commerce, DonDurant, former owner of CopyMan Copy Centre/author ofnine award winning books,Max Rodriquez, former trusteeVillage of Hempstead/president,Hempstead Cuban CivicAssociation, Ray Thomas Representativefor Nassau CountyExecutive Ed Mangano, andFran Becker, Legislator, NassauCounty Legislative District6.