According to Caribbean Life News, Over a decade ago, Fabrice Armand had a friend who worked with Food & Wine magazine, and he would attend the magazine’s Best New Chefs events. He recalls realizing there were very few chefs of color being nominated, recognized, or celebrated at that level. This was surprising to him because he personally knew incredibly talented chefs such as Jouvens Jean, Todd Richards, Kelvin Fernandez, and others who were doing extraordinary work. “Later, while serving as Vice President of Caribbean Magazine, I had the opportunity to cover the Haiti Food & Spirits Festival,” he said. “That experience introduced me to an even larger community of talented Black and Caribbean chefs, including Chef Irie, BJ Dennis, Digby Stridiron, Erica Davis, Cybille St. Aude, Shorne Benjamin, and many others.” He continued hearing variations of the same story. This led him and his team to create the Creole Food