introducing
edwin petit
culinary expert
seasoned gardener
city green
city green
hey now, say now!
Order your comfortable, soft sweatshirts & tees in any size. Made with cotton; unlimited availability.
Crafted featuring the signature catchphrase of cook and master gardener Chef Ed - “Hey now, say now!”
Present in different designs on the front and back.
This comfortable sweatshirt tagged with Chef Ed’s catchphrase “Hey now, say now!” is available in all sizes.
who is chef ed?
Edwin Petit, aka the Haitian sensation, is a chef, gardener, teacher, and personality. Currently working as the lead sushi chef at a Massachusetts Wegmans, Chef Ed seeks to share the pleasure he finds in agriculture and culinary arts, and his unique ability to combine both, with the world.
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Edwin’s beautiful, thriving garden is a rarity in the volatile climate of Massachusetts. Depending on season, one may find kale, carrots, tomatoes, potatoes, cilantro, acorn/spaghetti squash, chives, arugula, raddish, corn, and much more.
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Edwin remembers watching his mother and sisters cook, taking their time with the spices and flavoring, effectively putting love into the process. Their prioritization of their diet and its source imprinted on him. Cooking was also a sense of community within the family. Now, he applies that same mentality in his own kitchen. Using primarily ingredients grown in his own backyard garden, Chef Ed cooks with love and dedication, assuring that no two plates are ever the same. His secret recipes will be available for sale soon. As a lead chef, Edwin is adept at culinary instruction. He is currently looking to accept clients as a cooking coach.
Get to
know ed
To learn more about Chef Ed, tap in with his videographer to watch his lives, experience his vlogs, and interact with the community. 91 NOBLE’s YouTube is linked below.
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ed’s secret recipes
Baked Salmon with Asparagus
A delicious, colorful blend of flavors provided once again by Chef Ed. In true Haitian fashion, Ed’s flavorful salmon is paired with a baguette accentuated by lemons, mushrooms and extra olive oil.