• Nina Compton: From Caribbean Flavors to NOLA

  • Apr 23 2024
  • Duración: 59 m
  • Podcast

Nina Compton: From Caribbean Flavors to NOLA Por arte de portada

Nina Compton: From Caribbean Flavors to NOLA

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  • Resumen

  • Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, - Saint Lucian roots What you'll learn from Nina Compton Chef Nina Conpton's unique and flavorful upbringing in St. Lucia 2:35The sweet scents of a childhood in the Caribbean 3:44The influence of her grandmother in her cooking 5:54Cakes of the Caribbean 7:26Nina Compton's journey to becoming a chef 8:35Why she went to culinary school 9:26A detour in her plans to get back to the Caribbean 11:50How Nona Compton brings together the flavors of New York, Miami, and the Caribbean 14:36The surprise hit dish that she can’t take off of the menu 15:27Staples that have remained on the menu 16:57The reopening of her neighborhood restaurant 17:56How the menus at her two restaurants differ 21:25Practicing the power of restraint 22:28Her strong involvement in the bar program and New Orleans expectations 24:03The less-familiar sources of her Italian wines 25:42How seasonality is reflected in her food 26:51Her experience on Top Chef 28:40The lengthy process of making the cut 31:13A day in the life of a Top Chef contestant 32:26Why she doesn’t want to return to Top Chef as a contestant 35:34The evolution of the New Orleans culinary scene 36:59The sharing nature of local chefs 38:57Origin of the nameCompère Lapin 41:47Her culinary tour of New Orleans 44:03Her simple guilty pleasures 46:04Recent cookbooks to explore 46:57Kitchen pet peeves 48:23The worst trend she’s seeing in the industry 51:42Her advice for working your way up in the business 52:24The chef she would like to collaborate with 53:54Her alternative career if she wasn’t a chef 54:37 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New Orleans.Conversaion with chef Nathanial ZimetConversation with chef Michael GulottaListen to my conversation with chef Alex HarrellListen to my conversation with Chef Rebecca Wilcomb Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nina Compton Instagram Social media Compère Lapin Instagram Links mentioned in this episode Compère LapinBywater American Bistro (BAB's) SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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