Though chef Nadege Fleurimond was once forced to stretch her culinary creativity as a contestant on Food Network's Chopped, she experiments in the kitchen every day. Her menus blend a unique array of American, French, Italian, Latin, and Caribbean recipes into dishes for all on- and off-camera occasions. Her culinary teams follow her instructions to build international entrees and desserts, passed appetizers, and cocktails during festive buffets and lavish sit-down dinners.
When Chef Nadege and her staff aren’t traveling to events all over the East Coast, they host local group cooking lessons. These informal classes have taught guests to decorate cakes, simmer Thai curries, and cook traditional Caribbean dishes. They also host regular events, such as themed dinner parties and knitting circles using handmade pasta.
Inside the kitchen of TriniSoul, students get the opportunity to face down the scotch bonnet—a lantern-shaped pepper that smolders with 50 times more heat than a jalapeño. The heavy-duty pepper is just one of the extraordinary ingredients introduced to students by Chef D, a Caribbean native who holds court during cooking classes that center around the recipes she grew up enjoying. Her foray into culinary instruction started as a few simple classes on the cuisine of Trinidad and Tobago, but her teaching style developed a rabid following, and Chef D's curriculum has grown to cover many types of Caribbean cuisine as well as American-style soul fare. More than 6,000 students have enrolled in Chef D's classes, which can accommodate groups of up to 24 in TriniSoul's kitchen as well as private instruction in one's own kitchen or properly equipped subway car.