Few can claim to have come out on the Food Network’s popular show “Chef Wanted” and ended up being the chosen one. Fewer still have also emerged victorious on the same network’s notoriously competitive show, “Cutthroat Kitchen”. To solidify his champion status, he was invited for a third time on the network to battle Bobby Flay on his show “Beat Bobby Flay”. Throw in “Bahamian born, U.S. raised, Haitian origin, and international travel exposure” and you end up with the recipe of acclaimed Chef Jouvens Jean. His experience has allowed him to effortlessly transcend in the culinary industry. He’s open countless restaurants and hotels in a number of countries, he’s taught culinary students in the U.S., China and the Caribbean, he’s won numerous awards and accolades and despite all of his accomplishments he is still able to remain humble. Despite being well versed in a variety of culinary concepts, the food of Haiti plays a central role in his culinary mastery. Chef Jouvens has become one of Haitian cuisine’s biggest exponents and innovators. This desire to push the cuisine forward is tempered by his profound respect for its principles, and unpretentious nature. He has spearheaded a variety of projects in Haiti, one of which he’s extremely passionate about, The Chef Jouvens Foundation. Concretely the foundation’s main focus is concentrated on the youths of Haiti. His theory behind creating the foundation is that even if he can’t change the world he hopes to inspire the mind that will.