Chef Ron Videos

Ron Duprat Top chef ConTestant
Hometown: Mare Rouge, Haiti
Resides: Hollywood, FL
AGE: 40
HOMETOWN: Mare Rouge, Haiti—currently resides in Hollywood, Fla. and Naples, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: College Aimee Cesaire and La Varenne Ecole de Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Jumbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.

Ron is a well-seasoned executive Chef, having cooked for varying establishments such as the Pelican Bay Foundation and the Montauk Yacht Club. He has cemented himself as an expert in exotic flavors—often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favorite thing to make is his signature flourless chocolate cake.
Haitian Hash PDF Print E-mail
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  • 4 oz extra virgin olive oil
  • 1 ea Vidalia onions
  • 1 ea Red pepper
  • 1 ea Yellow pepper
  • 1 ea green pepper,
  • 2 ea Scotch Bonnet
  • 1 lbs Yukon Gold Potatoes
  • 1 lbs Sweet Potatoes
  • 1 lbs Boniato Potatoes
  • 1 tsp Maldon salt
  • 1 tsp Pepper Mellange
Directions
Diced peppers and onion, potatoes medium diced in medium sauté pan, add the extra virgin olive oil, onions, peppers, potatoes and sauté until translucent. Season with salt and pepper.
Batch Recipe:
Flourless Chocolate cake
Ingredients:
.75 lb unsalted butter
1.5 lb dark chocolate
4 egg yolks
4 eggs
Preparation:
Melt chocolate and butter over bain marie and whisk smooth. Whisk together eggs over bain marie until tepid. Transfer to a mixer and whisk until pale and creamy. Fold eggs, one third at a time into chocolate. Spoon 3 oz into buttered ramekins and bake at 300 in a bain marie for one hour.