Chef's Favorite I was born in Brooklyn, NY. My parents are both of Haitian descent. Growing up in a Haitian household meant home-cooked meals 99.99% of the time. I remember observing my mother in the kitchen with a peaked curiosity of how she made magic in the kitchen. She operated with a sense of purpose and was deliberate and methodical with everything she created that ultimately led to a delicious outcome, whether it was baking a cake, cooking soups, or making eggs. I believe that I somehow internalized those observations that are now manifesting in the kitchen. This morning, I had an incredible experience innovating yet again with a breakfast dish incorporating rotisserie chicken, jalapeños, sweet peppers, Old Bay, ground black pepper, paprika, cayenne pepper, diced mushrooms, and red wine vinaigrette. I topped the chicken medley with two raw eggs and mixed well until it became a fused collection of flavor that complimented the cooked plantain. I finally topped it all off with a shredded 5 cheese blend that made my day!