***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Executive Chef-Cherven Desauguste!!!
From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info
Owner and executive Chef of Mesob Restaurant. Born in a small town of Jean Rabel, Haiti, at the age of 10 he moved to the United States where later he studied at Johnson and Whales University (Culinary Arts), interned at a fine dining seafood restaurant then promoted to Demi Chef after 6 months on the job. Shortly after, he moved to Kansas City to be closer to his family and was blessed with a beautiful little girl, who is the apple of his eyes.
To sharpen his skills, Chef-Cherven Desauguste began working at various restaurants. In 2002, he held his first Sous Chef position at the Ramada Inn (formerly known as Park Place Hotel). Two years later, he left for a better opportunity, taking the title of Executive Sous Chef at Ameristar Casino where he was awarded employee of the year. After 4 years, he was offered another great opportunity to run his own kitchen as a room Chef at Journey Steakhouse (Argosy Casino). There he focused on simple, exquisite meats and vegetable dishes. He wanted to showcase both craftsmanship and artistry.
He was given the option to help open a multi-million dollar casino and running a kitchen with any restaurant outlet of his choice. He turned down the offer, because he wanted to pursue his dream. He left in July 2013 to open the first Haitian restaurant in Kansas City that incorporated two different cuisines (Ethiopian and Haitian). After three years of operation, multiple articles and accolades, he moved the restaurant to a prime area with a bigger space to accommodate his clientele.