For over 20 years, my father Joël Kichenin, a famous Guadeloupean chef, has been promoting Guadeloupean cuisine both nationally and internationally, and has become an ambassador for Guadeloupean cuisine among his peers. He is recognised as a fervent advocate of "manjé lokal".

He has visited a number of schools to teach Guadeloupean children about the importance of familiarising themselves with their food environment. This involved mastering the name of each fruit and vegetable, then creating recipes using our local produce.