Jacqueline Blanchard is a 10th generation Cajun from Bayou Lafourche in Southeast Louisiana’s Assumption Parish. Her family fled Nova Scotia during the Acadian exile and settled into the Lafourche Valley in the late 1700’s as farmers, and they’ve been there ever since. Cooking has always been in the fabric of her family - taking part in traditions such as crawfish boils in the Spring and the old Cajun boucheries each fall. Her star studded resume' includes working alongside the best of the best at Benu, Bouchon, and Blue Hill at Stone Barns, all while intensely traveling across Asia whenever her schedule allowed. In 2015, she moved back home to New Orleans to open Coutelier, a highly curated knife shop focusing on hand forged Japanese cutlery - a business decision she felt was based on the needs of her peers and fellow cooking community of South Louisiana. She and her business partner travel annually to Japan, sourcing the tools of this ancient craft they have come to foster an immense respect and understanding towards. Their goal is to support and promote the unrivaled focus of the multi-generation craftsmanship executed by Japanese blacksmiths who hand forge professional cutlery and tools for their culinary community. Her love for Japanese culture and cuisine and technique has deepened immensely along the way, and she will be opening her first restaurant, Sukeban in Spring of 2022.

Links:

• EPISODE TRANSCRIPT
• Benu
• Bouchon
• Blue Hill at Stone Barns
• Frasca Food and Wine
• Boothill Kitchen Serving Spoons
• Konosuke
• Tchoup Industries
• Moritaka
• Shosui Takeda
• Town Cutler
• Brigtsen's
• Hansen's Sno-Bliz
• Tanh Dinh
• 9 Roses
• Follow the show on Instagram
• Email us
• Follow Jordan on Instagram or Twitter
• Shout out to Shawn Myers for the music and Jason Cryer for the art!