Global Appetizer Livestream Cooking Class with Steve Coupet

LivestreamBerkeley, CA


french, caribbean, cajun/creole
Learn how to make Kibbeh and Pikliz along with Haitian Chef, Steve Touchef Coupet in this virtual appetizer cooking class hosted by Sacred Kitchen. More about Chef Steve Coupet: Steve 'Toúchef' Coupet is a 1st Generation Haitian-American based in Harlem, NYC. Toúchef mostly learned Culinary Arts through his ancestors and by exploring cultures. He has worked at Bar Boulud (French), Henry's at the Life Hotel (Afro-fusion), and for large-scale culinary logistics companies. He has taught classes at farmers markets in The Bronx, Queens, and Brooklyn, educating the home-cook on how to best utilize fresh ingredients in a healthy and flavorful way. Toúchef's true passion is curating private Popup Dinner Experiences, where he explores global flavors of the Black Diaspora, the most resilient being Haitian cuisine. During these Popup Experiences, the guest is delighted by multiple hors d'oeuvres and signature cocktails; followed by 5 courses of beautiful plating, flavors, and ambiance. For each course, Toúchef takes the time to speak on the themes of black resilience and culinary history, while profiling the ingredients on the plate. Toúchef also spreads the message of culinary resilience via his curated online content. Toúchef produces recipe videos, as well as, livestream cooking classes, presentations, and culinary discussions while engaging with a live audience. Toúchef only partners with brands that share his belief in sustainable sourcing, and culinary diversity. In the past, he has partnered with liquor brands, adult lifestyle brands, and even a US-based Wagyu Cattle Farm.

Menu detail

Kibbeh is an Arab dish that grew roots in Haitian cuisine back in the early 19th century when Syrian and Lebanese migrants settled in Haiti. It became a traditional dish served at parties as an appetizer. It is made of ground meat (usually beef or lamb), bulger, and spices.
Pikliz is a Haitian condiment made of pickled cabbage, carrots, bell peppers, and Scotch bonnet peppers. It is paired with an assortment of dishes to add freshness and some heat to the dish.