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It's always a joy sitting down with my clients and bringing to you, the readers, a little behind the scenes look into what they do and their thoughts on food. This month we had the pleasure of sitting down with Emeline Michel, a wonderfully talented singer/songwriter from Haiti, and oh boy, did she have a lot to say. So sit back, and grab a bite to eat, because if you are not hungry now, after reading, you definitely will be.
Nadege Fleurimond:
Thanks for sitting down with us and taking the time to inform our readers about you and your work.
Emeline Michel:
My Pleasure. |
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NF: For those of our readers who don't know of your work, When did you realize of your love for the singing and performing?
EM:
Early. I was about 12 years old. I was in Haiti, college St. Pierre, I was part of a drama club. I was learning all these great things about acting, speaking. I learned how to talk to the dark[laugh]. When I first used all the tips I learned, I realized it felt good. It's a form of expression that allowed me to share stories and use my voice.
NF: Speaking of using your voice, What does singing represent to you? Is it something you choose to do? Or you have to do?
EM:
Most of the time it is something I choose to because it is creative. Certain wild energies are hidden in you and when you can transform them into song, it alleviates all types of pressures and depression and madness. [Laughs] It is medicine.
Have to sometime. When certain people call on you. When associations and organizations call on you. Sometimes they need a female, and there are very few Haitian females that sing the type of songs that I sing about. Sometimes they need someone to represent their mission and what they ar trying to do, and they call on me and I feel like I have to agree because I do want to help, and I do want to contribute. But once I am up there looking at the audience- I forget. I forget the obligatory feeling and truly just enjoy the moment.
NF:
Your lyrics are often time talk about very difficult social situations, and many of your fans describe you as humanitarian. What organizations/associations do you hold dear?
EM:
I have gotten really close to the Batey Relief Alliance. They are dedicated to providing services to the cane cutters and children of Haitian descent living and working in the Dominican Republic. I got an opportunity to visit them and see some of their work. I was amazed. I respect them because they don't waste time pointing fingers and blaming this person or that person. They provide direct resources. They also provide assistance for children affected with HIV/AIDS. one of the new songs on my album is about this little girl I met while visiting the Bateys. This young child is living with the HIV virus. She really made me question this world. Such a young girl with so much hope in her eyes, such a bright beautiful smile, yet she's living with this deadly disease in her body.
Another organization that I support is Dwa Fanm. It's a Women rights group. They deal with issues of domestic violence and child abuse. You can see the difference they are making in the community.
NF: Most of your songs are in Creole and French, yet amazingly, about half the time you are performing for non-Haitian audience. How do you think your non Haitian audience relate?
EM:
[smile] Relating with my audience has never been an issue. I always give them a little summary of what the song is about prior to starting. I make a lot of jokes. We love joking as a people, and that often relaxes them. None Haitians really relate and welcome me. Music is something you feel with your soul. The words are important yes, but music truly goes deeper than the lyrics. My experience has been beautiful. .
NF: What are some venues in NYC where you have performed?
EM:
Oh wow. There's been a few. Joes Pub, Carnegie Hall, Symphony Space, Museo del Bario, The Schomburg, Brooklyn College, Brooklyn Academy of Music.
NF: Are you a New Yorker. Well, I live in New York
EM:
I LOOOOOOOOOVE New York. Make sure you put love in Caps. [laugh]. It's a real crossroad, you can catch a show anytime, go anywhere. See different things. I hate the buildings. But how can I not love new york. It's an eclectic place and it's very exciting.
NF: Do you dine out?
EM:
I dine on my own. I dine with friends. I dine with strangers. I dine with colleagues. Yes, I dine out.
NF: What do you love so much about dining out?
EM:
Great meals that you don't have to spend cooking yourself. [laugh]. Though I do love cooking.
NF: You love cooking? What kind of foods do you cook?
EM:
I love seafood. Atlantic salmon, clams in pasta, big jumbo shrimps with curry. I love mayi Moulin avek aranso. [polenta with smoked herring] I make mayi mouling and djon djon. I love curry. I Love sushi.
NF: Does your traveling impact your varied taste in foods.
EM:
Definitely. When you live in France, you can have a nice bavette (a tender beef with capers), and then you go to Japan you get a Sashimi deluxe and Una Don. And then you go to the Caribbean, have a nice Octopus with white rice. You have to try different things. In French Guinea, they have a prehistoric fish, I had to try it. It looks like a turtle but taste like Conch. I am totally adventurous when it comes to foods.I'll try anything, as long as it's not poisonous. Even then I may consider it if it looks good enough. Just kidding. [laugh]
NF: Do you Entertain guests?
EM:
I used to entertain a lot for friends. But the last year or so I have not had the time. Now cooking Is mainly for me and family.
NF:You travel a lot in your line of work. What are some of your favorite restaurants around the world? How would you describe the food there?
MK:
Pied de cochon in Paris- Best variety seafood platter I have ever had. And it's huge! It's a total mortgage or rent for the night but it's worth it. You have to treat yourself. Great service!
Sapphire in New York- It's an Indian restaurant. Grilled Salmon in a coconut and curry sauce. Nothing too pungent. Great food.
L'eggspecstation in Montreal -All about eggs. And I love eggs. Fantastic breakfast.
La merveille Du Vietnam in Montreal as well Great thai food.
NF: What types of foods(ethnic wise) influence your cooking?
EM:
Caribbean food of course, lots of Asian spices and Caribbean spices.
NF: What do you think is the most difficult part about entertaining?
EM:
Washing dishes. Apre danse tambour lou. [after dancing, the drums are always heavy] The mess left behind is really a drag.
NF: What is your food philosophy?
EM:
Dining all the time is dangerous. Dangerous for your figure and pocket. You should not cease from exploring. Some people think to themselves that restaurant or meal is good, so stick with it. But I think when you venture out, you make great discoveries. I love the adventure and exploration.
NF: Do you consider yourself as someone who eats healthy.
EM:
¾ of the year and ¼ is open for lavishness and debauchery. My sign is a greedy type of sign. I like to think I am balanced.
NF: Do you exercise?
EM:
Absolutely.
I am going crazy now because I have not been steady for 3 months. I love the feeling after exercising. A good sweat rejuvenates you. And also it allows me to eat more/ [laughs]
NF: What forms of exercise do you do?
EM:
Dancing is my choice. As often as I have a chance. I also walk on the treadmill, I do weights. I am addicted to anything physical. I always know I am going to feel better, stand straighter, and look better. I don't swim, but I paddle in the water.
NF: You have a new CD coming out?
EM:
I have food on the CD also…[laugh]. I am kidding. The name of the album is Reine de Coeur which stands for Queen of Hearts.
NF: This is your 9th album? How is this different from others?
EM:
I allowed myself to do what I really feel. So I wanted to do a cover that is completely luxurious. I did. I wanted to record vocals in Africa, record drums in Haiti. I did. It allowed me to truly reflect on a world level what is in my head. It allowed me to make an album that I wanted to do. Plenty of love songs. Great musicians. It's a complete experience.
NF: Where can people get the CD?
EM:
Well the official album release party will be at SOBs on Sunday December 2nd @ 6pm. We will be doing CD signings and of course, I will be performing a number of songs from the album. Should be a nice time.
When it becomes available in December, you will also be able to get it on my official website Emeline-michel.com and CDBABY.COM. But feel free to contact Total Ambiance Productions 617-218-7022 or total.ambiance@gmail.com for further details on the party or the album.
NF: Of course I have to ask, since you are a phenomenal cook. Share with us a favorite recipe.
EM:
I am a natural gourmet [smile]. I don't do measurements, so good luck executing this.
This is a recipe for legume, one of my favorite foods.
Shrimp Legume:
In olive oil Saute Shrimp with garlic, scallions, salt, and any other flavor you'd like your shrimp to have.
Cook for about 5-6 minutes. (Do not overcook) Put aside
In a big pot, place Red pepper, egg plant, Red cabbage, carrots, in small amount of water and steam, with a bit of boullion cube, mashed garlic, place scotch bonnet pepper in the pot as well, don't POP! Just for flavor.
Let simmer until very tender.
Then mix all together. Voila!
NF: Emeline, Thank you for sitting down with us and can't wait to hear the new CD.
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