Hidden Gems: Meet Jenny Chicoye of Buku Vegan

Today we’d like to introduce you to Jenny Chicoye. 

Hi Jenny, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Peace, love, and light folks! My journey to mindfulness started almost 8 years ago in November and I’ve been growing and learning ever since. A close family member had gotten pretty sick with two different diseases and decided to go raw vegan in order to aid in healing herself naturally. 

Witnessing this I felt like I had some decisions to make. So, I locked myself in my room for 3 days and 3 nights and watched documentaries, read articles, informed myself on what was viewed as the pros and cons. Basically, I wanted to gather as much information as humanly possible so I knew I was making the best choice for myself. After learning about the treatment/torment of the animals, the wellbeing of our planet, and the governments’ hidden agenda I went vegan literally overnight- I knew living a plant-based lifestyle was the only option for me. 

Personally speaking, the benefits definitely outweighed everything. I felt more vibrant and alive, I changed my relationship with food to incorporate more of what grew from this earth, I took the time to actually understand my body and learned how to sustain it with healthier options. 

Once I made the transition, I honestly never really cooked or baked the way I do now; I just made enough food to fill me up or order in. Fast forward to a few years later- one snowy, New York City Day, I wanted a sweet treat without trekking through the madness and decided to use whatever was at the house. Banana bread. Seemed easy enough, so, why not? I was quite pleased with how the results turned out but also learned how else I could improve my creation. Truth be told; it hasn’t stopped since. 

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Witnessing my family member go through that was extremely tough but it opened not only my eyes but my subconscious to question the norm and take back my power. Becoming vegan, for me, was not difficult because once I set my mind to something I fully commit and there’s no going back. But especially after learning everything I did in my extensive research, how could I? 

The only struggle I can say is people weren’t as accepting of veganism like they are nowadays. Not to mention, going out to eat with my friends at restaurants and not exactly knowing how to vegan-ize the options to my liking. I think most vegans know the struggle of ordering off the sides menu just to be able to make some type of meal. I also wasn’t sure how to start because I didn’t have anyone close on the same path so I had to google everything. 

All of the obstacles definitely helped me grow on this journey and allowed me to educate myself on what I lacked understanding of. It also helps me teach others who are open and willing to learn and for that I am grateful. Experience is a wonderful teacher. 

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Known most for my glorious headwraps, I am Haitian-American and Brooklyn-born! I am a self-taught, plant-based chef and baker who’s been featured in Miami Vibes Magazine, Edible Orlando Magazine, Ardent Nova, and the runner-up for The Greatest Baker Competition. I was also honored to curate seasonal menu items for various vegan cafes and restaurants. I am the mastermind behind Buku Vegan which was created in 2018 to satisfy your sweet tooth craving without worrying about dairy, eggs, or other hidden animal products. Love is always the first ingredient with quality being a close second. 

Though I make all types of treats and food, I am also known for my Buku Jars which are delectable cakes in a resealable jar. There is, however, one flavor in particular that people hunt me down for and that’s my famous carrot cake. People buy them in bulk in fear of me selling out which definitely happens more often than not. 

Something that sets me apart is my dedication. Being the daughter of an immigrant, who is also an entrepreneur, gives me the drive to go forward and be the best I can be, this passion is in my blood. I wasn’t taught how to do anything business-related, nonetheless, how to even bake, so I am proud to say I’ve made it this far but I will always have a hunger for more knowledge. 

What sort of changes are you expecting over the next 5-10 years?
I see Buku Vegan being bigger than anything I will ever expect in many ways. Such as, owning land and creating event space to host dinners/catered events and the like. Also, to have a community garden for the full “farm-to-table” experience to create menus that are seasonal and sustainable. In doing so, I would love to involve the neighborhood around me and host classes on how to harvest and grow your own food and cook healthy meals for themselves and their loved ones. Have yoga and guided meditation classes and mental health check-ins to encourage self-care. Building a place that welcomes everyone and encourages growth to our fullest potential. I would also like to have animals that have escaped from slaughterhouses and provide them a better life and to teach the youth about the beautiful creatures. 

Another goal is to have a successful subscription box that will get Buku’s treats all around the country. Needless to say, there are many goals, dreams, and aspirations for BV so I will continue to manifest and put in the work! 

Pricing:

• Carrot Buku Jar $8.00ea
• Choco-Biscoff Buku Jar $8.00ea
• Everything Brownie $6.00ea
• S’mores Cookie Cake Slice $5.00ea
• Gluten-Free Banana Bread $5.00ea

Contact Info:

• Email: jennychicoye@gmail.com
• Website: www.bukukitchen.com (under construction)
• Instagram: instagram.com/chef.chicoye
• Facebook: facebook.com/bukuvegan

Image Credits:
Tonjanika Smith
Daniil Shakhov
Ortiz La Marca
Kelly-Anne
Gëm Sapphir