Podcast appearances and mentions of Nina Compton

Chef Paul Carmichael of Kabawa and Bar Kabawa returns to continue spreading joy, advice, and laughter. Dave first talks about Paul's culinary journey, then the duo discuss what you should know about Caribbean food, a Post-Opening Diaries and How to Menu at the two Kabawa restaurants, and what makes them feel good, whether eating, drinking, cooking, and more. Dave closes the episode with a personal guarantee about the future of Caribbean food. Watch Paul's Pre-Opening Diaries for Kabawa here: https://youtu.be/rbwYL4jh0Ik Listen to Paul's first appearance on DCS here: https://open.spotify.com/episode/7KHFSDnbxqKWmxSgv3KCeC?si=9eBfjVckRXu_MYWLNkpBFA Check out Kabawa here: kabawa.com and Bar Kabawa here: barkabawa.com Read Kabawa's New Yorker Review here: https://www.newyorker.com/culture/the-food-scene/the-caribbean-restaurant-reinventing-the-momofuku-empire Read Kabawa's Grub Street Review here: https://www.grubstreet.com/article/momofuku-kabawa-nyc-restaurant-review.html Learn more about Caribbean Food here: https://www.youtube.com/watch?v=5xi1M9M9sh4 Check out Nina Compton's cookbook that Paul mentioned during the episode here: https://www.penguinrandomhouse.com/books/711469/kweyol--creole-by-nina-compton-with-osayi-endolyn/ Listen to Paul on the This is TASTE Podcast here: https://tastecooking.com/this-is-taste-559-climbing-momofuku-mountain-with-paul-carmichael/ Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Paul Carmichael Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nina Compton is the chef and owner of three highly regarded restaurants in New Orleans: Compère Lapin, BABs, and Nina's Creole Cottage. Born in Saint Lucia, she honed her chops at many notable restaurants before appearing as the fan favorite on season 11 of Top Chef. Nina's new cookbook, Kwéyòl / Creole, written with Osayi Endolyn, is a true standout, tracing her culinary journey from growing up in Saint Lucia to Jamaica, Miami, and her adopted home of New Orleans. It's so special to have Nina in the studio to talk about making this book and her culinary career.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Pig & Khao, from Leah Cohen, is doing really interesting things on the Upper West Side, get to AbuQir in the Little Egypt section of Astoria, Menus By Brian is the coolest cookbook series. Also: A development in Aliza's kitchen and it's steaming, the great Yuzu Co. has a new line of drinks, NYC mayoral candidate Zohran Mamdani wants to open city-owned grocery stores. And as a P.S.: I Leave It Up to You by Jinwoo Chong is one of the most-representative restaurant culture novels in recent times. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On episode eight of the third season of the Between Bites podcast, Nina Compton and Larry Miller are joined by New Orleans Pelicans TV color analyst Antonio Daniels. Antonio opens up about the heartbreaking loss of his brother while in college and how it shaped his purpose and drive to go from a 250th ranked prospect at Bowling Green to becoming the #4 overall pick in the 1997 NBA Draft. Antonio talks about the people that inspire him in today’s NBA, the challenges of breaking into broadcasting, and his love of New Orleans culture.See omnystudio.com/listener for privacy information.

This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.Other key topics:• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury's 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it's like to shape the voice of culinary icons while making sure her own perspective stays intact.• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.• Coming Soon: Creole & Quail – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn't what it used to be. All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

On episode seven of the third season of the Between Bites podcast, Nina Compton and Larry Miller sit down with acclaimed restaurant critics and food journalists Brett Anderson and Brett Martin to explore the evolution of food media, from the shift from print to digital to the growing influence of social media on restaurant criticism. The Bretts discuss the decline of traditional food writing and the challenges of maintaining journalistic integrity in an era dominated by influencers. They reflect on how thoughtful critique shapes the dining industry and why independent restaurant journalism still matters. Listen in as they break down the art of restaurant reviewing and reveal their favorite unexpected food cities.See omnystudio.com/listener for privacy information.

On episode six of the third season of the Between Bites podcast, Nina Compton and Larry Miller are joined by Touré Folkes, executive director of Turning Tables NOLA, a nonprofit advancing equity in New Orleans’ hospitality industry. Touré shares how his program is breaking barriers and creating opportunities for aspiring bartenders and beverage professionals as he reflects on the culture, spontaneity, and sense of community that make New Orleans special. Learn more about Touré’s journey from New York to New Orleans, the hardships he's had to overcome, and the experiences and connections that made him fall in love with the city.See omnystudio.com/listener for privacy information.

On episode five of the third season of the Between Bites podcast, Nina Compton and Larry Miller sit down with renowned author, journalist, professor and New Orleanian Walter Isaacson. Isaacson reflects on his remarkable career, from covering quirky New Orleans politics to leading Time Magazine and CNN. He candidly discusses the rise of partisan, opinion-driven journalism and how it prompted him to shift his focus to crafting narrative-driven biographies. With insights on writing, journalism, and Isaacson's love for New Orleans, this episode is a must-listen for anyone passionate about the art of storytelling.See omnystudio.com/listener for privacy information.

On episode four of the third season of the Between Bites podcast, Nina Compton and Larry Miller sit down with Samir Mowad, General Manager of Caesars New Orleans. Samir shares his journey from growing up in New Orleans to overseeing the transformation of Harrah’s into Caesars. He reflects on his childhood memories of the French Quarter and Saints and LSU games, highlighting his deep personal connection to the city. Samir takes us behind the scenes of the massive Caesars renovation, discussing the challenges of rebranding, managing guest experiences during construction, and adapting to the post-pandemic hospitality landscape. He also dives into the impact of legalized sports betting, the Caesars Superdome partnership, and the excitement surrounding the casino’s new luxury hotel with its stunning views of Canal Street and the Mississippi River.See omnystudio.com/listener for privacy information.

On episode three of the third season of the Between Bites podcast, Nina Compton and Larry Miller are joined by Grammy Award-winning artist/songwriter/producer PJ Morton. Morton discusses the challenges and rewards of writing his autobiography, Saturday Night, Sunday Morning, as the process turned into a form of therapy, helping him uncover hidden themes and connections in his journey. PJ shares stories from his upbringing as a preacher's kid in New Orleans and highlights the influence that the city's rich musical culture had on his multifaceted career. Morton reflects on his journey to earning five Grammy awards and how being nominated alongside legends like Stevie Wonder inspired him. He shares stories about Stevie’s mentorship and how their friendship has influenced his music and advocacy.See omnystudio.com/listener for privacy information.

When it comes to supporting the community, chefs – New Orleans chefs in particular – are an extremely generous, giving bunch. And when it comes to helping their own in the service industry, they'll gladly give the shirt off their back – literally! To raise funds for a local mental health services program for hospitality workers, 21 Crescent City chefs have recently peeled off a bit more than just their shirts, baring it all – or at least most of it – for charity. On this week's show, we learn about Jiggly Bits: The New Orleans Naked Chefs Calendar for 2025. The project is the brainchild of local food photographer, Kat Kimball. Kat joins us to discuss the cheeky calendar with stories of photoshoots involving fireballs, flying bagels, and strategically placed cookware. The chefs featured in Jiggly Bits are a veritable who's who of our city's dining scene, including Mason Hereford of Turkey and the Wolf, Charly Pierre of Fritai, Nina Compton of Compère Lapin, and many more. We speak with Chef Nina, as well as Mr. June and Mr. November (Prince Lobo and Eric Cook) about what it's like to be in front of the camera in the altogether. We then learn about the charity they stripped down for: WeHelp NOLA. Founding Director Olivia McCoy tells us about the nonprofit which provides free mental healthcare access to service industry workers. Taking tasteful nudes is one thing, but photographing food? That's an art within itself. We end our show with prolific cookbook author Kit Wohl, who welcomes us into her home studio where she writes, cooks, styles, and photographs her beautiful books. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When it comes to supporting the community, chefs – New Orleans chefs in particular – are an extremely generous, giving bunch. And when it comes to helping their own in the service industry, they'll gladly give the shirt off their back – literally! To raise funds for a local mental health services program for hospitality workers, 21 Crescent City chefs have recently peeled off a bit more than just their shirts, baring it all – or at least most of it – for charity. On this week's show, we learn about Jiggly Bits: The New Orleans Naked Chefs Calendar for 2025. The project is the brainchild of local food photographer, Kat Kimball. Kat joins us to discuss the cheeky calendar with stories of photoshoots involving fireballs, flying bagels, and strategically placed cookware. The chefs featured in Jiggly Bits are a veritable who's who of our city's dining scene, including Mason Hereford of Turkey and the Wolf, Charly Pierre of Fritai, Nina Compton of Compère Lapin, and many more. We speak with Chef Nina, as well as Mr. June and Mr. November (Prince Lobo and Eric Cook) about what it's like to be in front of the camera in the altogether. We then learn about the charity they stripped down for: WeHelp NOLA. Founding Director Olivia McCoy tells us about the nonprofit which provides free mental healthcare access to service industry workers. Taking tasteful nudes is one thing, but photographing food? That's an art within itself. We end our show with prolific cookbook author Kit Wohl, who welcomes us into her home studio where she writes, cooks, styles, and photographs her beautiful books. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On episode two of the third season of the Between Bites podcast, Nina Compton and Larry Miller are joined by Chef Melissa Martin, owner of the Mosquito Supper Club in New Orleans. Chef Melissa explains the foundational philosophy of the Mosquito Supper Club, emphasizing the connection to Cajun culture and the importance of using local, fresh ingredients sourced from Louisiana with the goal of preserving Cajun heritage and traditions. Discussion shifts to Chef Melissa's two books, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou and Bayou: Feasting Through the Seasons of a Cajun Life, as she aims to dispel common myths and stereotypes about Cajun life and cuisine. Later we learn about Chef's new project on the West Bank of New Orleans where guests will be able to get a quick escape from the city life and experience a mix of hospitality and local culture while enjoying the beauty of the Mississippi River.See omnystudio.com/listener for privacy information.

On episode one of the 3rd season of the Between Bites podcast, Nina Compton and Larry Miller are joined by New Orleans Pelicans head coach Willie Green. Coach Green shares his love for the city of New Orleans, its culture, and how he and his family have embraced living here.  Green discusses transitioning from player to coach and the challenges and rewards of his coaching career, particularly in nurturing young talent as he expresses excitement about this season's Pelicans team. Later, Green talks about his favorite restaurants in New Orleans and the other cities he visits while traveling with the team and talks about how important nutrition is for NBA players.See omnystudio.com/listener for privacy information.

In the culinary world, there are many different roads to success. Some are longer and more winding than others. On this week's show, we speak with chefs who have traveled far – literally and figuratively – to find career fulfillment in New Orleans. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. Nina tells us about her path from the Caribbean and England to New York and Miami, and why she chooses to call New Orleans home. Then, we hear from Merritt Cosha and Tyler Stuart – two Americans who traveled across India to educate themselves on the culture and flavors of the subcontinent. The couple's passion for regional Indian cuisine is on display at their restaurant, Plume Algiers on New Orleans' Westbank. Finally, we sit down with Mason Hereford who talks about his culinary journey from working in barroom kitchens and fancy restaurants to running four acclaimed local eateries, including his flagship sandwich shop, Turkey and the Wolf. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In the culinary world, there are many different roads to success. Some are longer and more winding than others. On this week's show, we speak with chefs who have traveled far – literally and figuratively – to find career fulfillment in New Orleans. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. Nina tells us about her path from the Caribbean and England to New York and Miami, and why she chooses to call New Orleans home. Then, we hear from Merritt Cosha and Tyler Stuart – two Americans who traveled across India to educate themselves on the culture and flavors of the subcontinent. The couple's passion for regional Indian cuisine is on display at their restaurant, Plume Algiers on New Orleans' Westbank. Finally, we sit down with Mason Hereford who talks about his culinary journey from working in barroom kitchens and fancy restaurants to running four acclaimed local eateries, including his flagship sandwich shop, Turkey and the Wolf. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On episode 12 of the Between Bites podcast, Nina Compton and Larry Miller are joined by Grammy award-winning musician and composer Terence Blanchard. Blanchard gives a rich narrative about growing up in New Orleans that spans his early influences, artistic evolution, and professional achievements. He talks about the emotional power of music and shares some of the insights and early encouragement he received from jazz legends like Art Blakey and Alvin Batiste. Giving a mini-masterclass on the complexities and differences between producing music for film and composing and conducting operas and orchestras, Terence Blanchard's insights shine light on the technical aspects of composition and conducting while showing his philosophical approach to music as a dynamic storytelling tool. Terence passionately discusses music's role in healing and community building, noting how his New Orleans roots and the city's vibrant musical culture deeply influence his work, resonating with global audiences.See omnystudio.com/listener for privacy information.

Between speaking on a panel at The Chef Conference in Philly and catching a flight back to New Orleans, chef Nina Compton took time to sit down with Andrew and share the milestones in her life and career to date. From a fondly remembered childhood in Saint Lucia to the Culinary Institute of America to stints working for and with chefs such as Daniel Boulud, Scott Conant, and Norman Van Aken ... to owning and operating her own Compère Lapin in New Orleans ... this conversation packs a lot into 45 minutes. Evident throughout is Nina's love of cooking and her ongoing search for herself on the plate.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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

On episode 11 of the Between Bites podcast, Nina Compton and Larry Miller are joined by Martha Wiggins, Chief Culinary Officer and Executive Chef at Cafe Reconcile. Chef Wiggins talks about the day-to-day operations and the foundational principles of Cafe Reconcile, emphasizing its commitment to nurturing young individuals in New Orleans through a comprehensive four-tier program. This initiative not only equips them with culinary and hospitality skills but also addresses their personal barriers, providing a holistic approach to their professional and personal development. Having transitioned from the high-pressure environment of traditional kitchens to the socially impactful space of Cafe Reconcile, Chef Wiggins shares her journey and the fulfillment she finds in working with the youth.See omnystudio.com/listener for privacy information.

On episode ten of the Between Bites podcast, Nina Compton and Larry Miller are joined by award-winning New Orleans filmmaker Edward Buckles Jr. to discuss his love of filmmaking, storytelling, cooking, and New Orleans. Buckles talks about his critically acclaimed film "Katrina Babies", a documentary that was not only an outlet for his own trauma but also a means to explore the collective trauma experienced in New Orleans before, during, and after Hurricane Katrina. Inspired by his grandmother's dedication to preserving family photos, Buckles was drawn to collecting footage and assembling narratives at an early age. This would prove invaluable to Buckles on his nearly seven-year journey of interviewing and compiling stories for "Katrina Babies". Hear about Buckles' current and future projects as his work seeks to document collective traumas but also foster healing and understanding through the power of narrative.See omnystudio.com/listener for privacy information.

On episode nine of the Between Bites podcast, Nina Compton and Larry Miller are joined by renowned New Orleans singer-songwriter Mia Borders. Mia talks about her childhood musical inspirations, playing her first gig at Carrollton Station in 2006, and her day-of routine when preparing for a performance. Hear more about Mia's progression as an artist and business owner, her love of woodworking, and her soon-to-be released album "Firewalker".See omnystudio.com/listener for privacy information.

Nina Compton is an amazing chef who has won a James Beard award who is running Compere Lapin in New Orleans. Awesome conversation with a legendary chef. Toure Show Episode 418 Host & Writer: Touré Executive Producers: Ryan Woodhall and Jennifer Brown Associate Producer: Adell Coleman Booker: Claudia Jean Engineer: Claire McHale Photographers: Podstream Studios The House: DCP Entertainment Learn more about your ad choices. Visit megaphone.fm/adchoices

On episode eight of the Between Bites podcast, Nina Compton and Larry Miller are joined by Prince Lobo and his mother Dr. Biruk Alemayehu, owners of the Ethiopian restaurant Addis NOLA. Hear about Biruk's move from Angola to Louisiana when Prince was only two, staying afloat during the struggles of Covid, and expanding to a new space on Bayou Road in the Seventh Ward. Get a history lesson on Addis' special Ethiopian coffee roasting ceremony and the origin behind Prince's honey wine sourced from his personal Queen Bee Hive in New Orleans.See omnystudio.com/listener for privacy information.

On episode seven of the Between Bites podcast, Nina Compton and Larry Miller are joined by New Orleans Pelicans forward/center Larry Nance Jr. Larry talks about becoming a part-owner of the Leeds United soccer club in England, his trade to New Orleans, and some of his first experiences with New Orleans food and culture. Later, Larry talks about his most recent community effort to help tackle the critical issue of food insecurity in New Orleans.See omnystudio.com/listener for privacy information.

On episode six of the Between Bites podcast, Nina Compton and Larry Miller are joined by Jacqueline Blanchard, owner of the knife shop Coutelier and restaurant Sukeban in New Orleans. Jacqueline talks about the influences that drew her to cooking and Japanese culture at an early age. She talks about her progression from traveling home with duffel bags full of knives from Japan to serving as one of the best sources of Japanese steel in the New Orleans area. Hear about how Chef Blanchard learned Japanese, her travel do's and don'ts, and some of her favorites dishes along the way.See omnystudio.com/listener for privacy information.

On episode five of the Between Bites podcast, Nina Compton and Larry Miller are joined by Marc Spears, senior NBA writer for ESPN and Andscape and the executive producer of The Conversations Project on Hulu. Marc talks about his desire to be an NBA star and how a junior high career day helped shift his perspective and define his path into journalism. The 2023 Curt Gowdy Media Award winner discusses his Naismith Memorial Basketball Hall of Fame honor, his love of New Orleans and some of the highs and lows of the sports journalism world.See omnystudio.com/listener for privacy information.

Look where I am! I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard  — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right?  The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order. And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing. AND! Yes, I have been out and about the last week — did you see me? Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~ Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue. How come I am going to all these events and you are not?  Go to TheListAreYouOnIt.com About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c'mon let's go do this in DC - what the what?  and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons.  And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the  hospitality world   — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic. Guests Social Media Links: Chef Pepe Moncayo and Aishah Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal Instagram:https://www.instagram.com/chefpepemoncayo/ Business Instagram:https://www.instagram.com/jiwasingapura/ Quotes "Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo "Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tuition and Boredom 20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry 24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move 28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow 32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine 34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question 36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship 42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg 44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents 49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival 49:58 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

On episode four of the Between Bites podcast, Nina Compton and Larry Miller are joined by Chef Mason Hereford from the acclaimed New Orleans restaurants Turkey and the Wolf, Molly's Rise and Shine, and Hungry Eyes. Chef Mason shares how he scaled his career from a bar bouncer to a restaurant entrepreneur with innovative sandwiches as the foundation. The trio talk about Mason's Iron Chef experience, the lost-at-sea supply chain issues surrounding his New York Times bestseller Turkey and the Wolf: Flavor Trippin' in New Orleans, and the mutual love and appreciation that Mason and the city share.See omnystudio.com/listener for privacy information.

On episode three of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Pelicans general manager Trajan Langdon stops by to talk all things food; from his childhood full of fresh fish in Alaska to fine dining while traveling. Trajan talks about his first impressions of New Orleans cuisine, his favorite dishes when traveling in Italy, and his passions outside of basketball.See omnystudio.com/listener for privacy information.

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Chef Donald Link stops by to discuss his journey from South Louisiana to California and back. The multiple James Beard Award-winning chef talks about how he came up in the industry, the evolving restaurant culture, and some of his favorite New Orleans restaurants to eat at. The Link Restaurant Group was founded in January 2009 by James Beard Award Winning Chefs Donald Link and his business partner Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants, currently including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill, La Boulangerie and Gianna.See omnystudio.com/listener for privacy information.

On episode one of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Pelicans Vice President of Basketball Operations & Team Development Swin Cash drops in to talk about her career journey and how she came to work with the New Orleans Pelicans. Swin talks about her first impressions of the city, her favorite restaurants, and what makes New Orleans special. See omnystudio.com/listener for privacy information.

In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City – the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list – Garwood is more than just a chef; he's a global storyteller.From Tasmania to the World StageBorn in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York – a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted about Atomix, it became clear that New York City is more than just a workplace for Daniel. The city's melange of cultures has shaped his approach at Atomix. However, Daniel humbly credits the restaurant's unique identity mostly to Chef Junghyun 'JP' Park, considering himself in a supportive role.Mentorship and The Power of NetworkingWe delved deep into the pivotal role mentorship plays in shaping culinary careers. Daniel's recent U.S. Regional Winner title at The S.Pellegrino Young Chef Academy Competition is a testament to this. His relationship with mentor Chef Nina Compton, from Compère Lapin in New Orleans, has been transformative. With her guidance, Chef Garwood has navigated the challenges of the competition, simultaneously staying authentic to his culinary ethos.But mentorship wasn't the only gain from the SPYCA competition. Daniel's victory opened doors to elite culinary platforms such as the James Beard Foundation, introducing him to chefs and initiatives championing community welfare and employee well-being.Signature Dishes and Culinary IdentityDaniel's Aged Duck and Persimmon in Tak Cheongju with Banchan Through The Eyes of a Traveler dish stands out not just for its flavor but the narrative it tells. Each element, from the choice of wood for grilling to the unique preparation techniques, traces back to a place or moment in Chef Garwood's life.For instance, during his stint at Firedoor in Sydney, Chef Garwood was introduced to grilling with various woods, each infusing the dish with a distinctive flavor profile. In the competition, his signature dish embodies this ethos, incorporating techniques inspired by countries he's graced with his culinary touch.Mental Health in the Culinary LimelightThe conversation took a poignant turn when they touched upon mental health – an issue close to Chef Garwood's heart. In collaboration with his wife, Sooky An, Daniel released "Oralis: A Conversation on Food and Mental Health," bringing awareness to the mental challenges faced by culinary professionals. By hosting dinner events, creating dialogue, and promoting practices like journaling and fitness, Chef Garwood is championing a change in the industry's perspective towards mental well-being.Aspirations and What Lies AheadNew York City may be home for now, but Chef Garwood has plans. He dreams of opening a large-scale bar restaurant, focusing on grilling with varied woods – an experience he feels NYC is missing.For those eager to experience Chef Garwood's culinary magic, you can find him at Atomix. However, snagging a reservation, especially at the 14-seat chef's counter, is no small feat given the high demand.The conversation with Chef Daniel left us inspired and waiting with bated breath for the Grand Finale of the S.Pellegrino Young Chef Academy Competition in October. Chef Daniel Garwood, with his signature dish and global experiences, is undoubtedly one to watch.

Professional chefs and home cooks alike fantasize about culinary retreats--long, leisurely stays in food-centric regions where we can lose ourselves in market visits, farm and vineyard tours, improvisational cooking, and--of course--sharing lavish meals with old and new friends. Author Lisa Donovan, who wrote the rightly celebrated Our Lady of Perpetual Hunger and is one of the US's most acclaimed bakers and pastry chefs, has knitted together her various passions and pastimes and co-founded (with Julie Belcher) Reverie, through which they lovingly plan culinary retreats in destinations such as Toulouse and Normandy, where hosts and guests cook, travel, and learn together. On this episode of the pod, Lisa calls in to talk about Reverie and its forthcoming slate of 2024 retreats featuring guest co-hosts/chefs such as Nina Compton and Tara Jensen.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Including a long list of restaurants in New Orleans, Nina Compton (James Beard award winning Saint Lucian chef currently living in New Orleans and 2nd place winner of Top Chef) gives listeners of this "Travel That Matters" episode countless travel tips for culinary destinations, including Saint Lucia and Saint Vincent and the Grenadines. As Saint Lucia is her home country, she dives deep into tasty local spots most tourists don't know about, what her Saint Lucian family eats for Christmas, and how her journey to becoming a chef started in Saint Lucia. (Fun fact: Nina's dad was the first Prime Minister of independent Saint Lucia!) Now she's been calling New Orleans home for over 8 years and gives us insider tips of where to eat and what types of food you can find in New Orleans, if you know what to look for. She also gives chef recommendations of what to order at her restaurant, Compere Lapin. Of course, she also talks about her experience on Top Chef, and much more. In the wrap, Bruce sits down with John Cox, preeminent contemporary Bahamian artist and executive director of arts and culture at Baha Mar.John tells us about the Bahamas Culinary & Arts festival at Baha Mar this October and why the Bahamas (and all of the Caribbean) is an exciting place to be as an artist right now. A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of the Master Chef Series can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to Stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting. Thank you also to the Pullman Paris Tour Eiffel Hotel and the Frame Brasserie for sponsoring this episode of the Travel That Matters' Master Chef series. To learn more about the Pullman Paris Tour Eiffel Hotel, visit pullmanparistoureiffel.com. Also, check out framebrasserie.com to book your Eiffel-tower-view table today. Relevant Links: Bywater American bistro https://bywateramericanbistro.com/ Compere Lapin (New Orleans) http://comperelapin.com/  Addis Nola (Ethiopian New Orleans) https://www.addisnola.com/ Dakar (Senegalese New Orleans) https://www.addisnola.com/ Jewel of the South (Cocktails New Orleans) https://www.jewelnola.com/ Marjie's Grill (New Orleans) https://www.marjiesgrill.com/ Fritai (Haitian New Orleans) https://fritai.com/ Fond Doux (Saint Lucian Resort) https://fonddouxresort.com/ Baha Mar Culinary Arts Festival https://bahamar.com/bahamas-culinary-arts-festival/ Alice Yard (Trinidad Art Collective) https://www.instagram.com/aliceyardinsta/ Fresh Milk (Barbados Art Collective) https://www.instagram.com/freshmilkbarbados/?hl=en To learn more about Nina Compton or any of her projects, check out https://www.instagram.com/ninacompton/?hl=en To learn more about John Cox, check out:  https://www.instagram.com/iamjohnedwardcox/?hl=enSee omnystudio.com/listener for privacy information.

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On episode 14 of the Between Bites podcast, Nina Compton and Larry Miller catch up with New Orleans musical legend Branford Marsalis. With over four decades playing both at home and abroad, Marsalis' accomplishments include winning three Grammys, a Tony nomination for his work as a composer on Broadway, a citation by the National Endowment for the Arts as Jazz Master, and a 2021 Primetime EMMY nomination for the score he composed for the Tulsa Burning documentary.  See omnystudio.com/listener for privacy information.

On episode 13 of the Between Bites podcast, Nina Compton and Larry Miller catch up with Academy Award-winning production designer Hannah Beachler. Beachler discusses her progression from cleaning art department floors to creating Oscar-worthy production sets on big-budget films. With 2019's Black Panther, Hannah became the first African-American to win an Oscar for production design. Hannah also talks about how she came to live in New Orleans and the influence the city has had on her life and career.See omnystudio.com/listener for privacy information.

On episode 12 of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Pelicans executive vice president of basketball operations David Griffin and wife Meredith talk about their decision to move to New Orleans and join the Pelicans organization. David and Meredith talk about the impact of Pelicans Governor Gayle Benson, the family-like atmosphere of the team and staff, and the international scouting of both basketball players and wine.See omnystudio.com/listener for privacy information.

On episode 11 of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Pelicans guard CJ McCollum talks about balancing a busy schedule as a player, father, husband, entrepreneur, and president of the NBA Players Association. McCollum goes in-depth about learning from his big brother, becoming the first player in Lehigh history to go pro, and being drafted 10th overall on his path to the NBA.See omnystudio.com/listener for privacy information.

On episode 10 of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Pelicans play-by-play announcer Joel Meyers talks about his illustrious broadcasting career of more than 25 years. Meyers came to New Orleans after six seasons as the Los Angeles Lakers' TV Play-By-Play announcer (2005-11) and two as the Lakers' radio play-by-play announcer (2003-2005). Meyers won two Emmy awards in his time as L.A.'s TV play-by-play man and previously served four years as the voice of San Antonio Spurs' television broadcast before joining the Lakers.See omnystudio.com/listener for privacy information.

On episode nine of the Between Bites podcast with Nina Compton and Larry Miller, Chef Susan Spicer talks about her legendary career cooking for nearly 45 years in New Orleans. Chef Spicer holds a pair of James Beard awards, one in 1993 for Best Chef: Southeast at her restaurant Bayona, and another in 2010 as she was inducted into the James Beard Who's Who of Food & Beverage in America. On top of being an accomplished chef, Susan Spicer is also a published author with her book Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans.See omnystudio.com/listener for privacy information.

On episode eight of the Between Bites podcast with Nina Compton and Larry Miller, Chef Serigne Mbaye talks about how he went from washing dishes at a New York restaurant to being a 2023 James Beard Foundation award semifinalist for Emerging Chef. Chef Nina Compton knows a little bit about the James Beard Foundation awards. She was nominated for the James Beard award for Best Chef: South at her restaurant Compère Lapin. In 2018, Chef Compton won the James Beard award for Best Chef: South. The list of 2023 James Beard awards semifinalists, announced on Jan. 25, sees Chef Compton return as a nominee for Outstanding Chef, joining Chef Mbaye as hopefuls for this year's awards.See omnystudio.com/listener for privacy information.

On episode seven of the Between Bites podcast with Nina Compton and Larry Miller, Ti Martin and Meg Bickford talk about the iconic Commander's Palace restaurant in New Orleans where they've worked together for close to 15 years. Ti Martin has been the co-proprietor of Commander's Palace since 1997 with her cousin Lally Brennan. From co-founder in the 90s of the New Orleans Proud to Call It Home campaign, to driving the force behind the new billion-dollar airport terminal as finance chair and 12-year member of the Aviation board, to being cofounder and chair of the board of NOCHI, a new 93,000 square-foot culinary and hospitality institute, Martin's energy appears boundless. Chef Megan “Meg” Bickford has called the Commander's Palace kitchenher culinary home since June 2008 and took on the role of Executive Chefat the New Orleanians' destination for leading edge Haute Creole cuisinein October 2020. With over 14 years of experience with the Commander'sFamily of Restaurants, Chef Meg previously served as the Executive Chefof Cafe Adelaide, the Commander's family's playful, modern Creolerestaurant.See omnystudio.com/listener for privacy information.

On episode four of the Between Bites podcast with Nina Compton and Larry Miller, Dook Chase talks about his progression in the kitchen as he grew up inside the famous Dooky Chase's Restaurant in New Orleans. Edgar 'Dook' Chase IV is the grandson of the late Leah Chase, the legendary chef who ran Dooky Chase's Restaurant in the Treme for over 70 years.See omnystudio.com/listener for privacy information.

On episode six of the Between Bites podcast with Nina Compton and Larry Miller, Sonny Lee talks about the amazing work his foundation Son of a Saint has been doing in the New Orleans area for close to 12 years. As President/Executive Director of Son of a Saint, Bivian “Sonny” Lee III has dedicated his life to enhancing the lives of fatherless boys. Since establishing the organization in early 2011, Sonny has grown Son of a Saint to reach 200 boys with an operating budget of more than $4 million. Prior to founding the organization, Sonny served as chief aide to Tom Benson, owner of the New Orleans Saints and New Orleans Pelicans. He was previously the Director of Operations for the New Orleans Zephyrs AAA baseball team and Director of the New Orleans Jazz Institute.See omnystudio.com/listener for privacy information.

On episode one of the Between Bites podcast with Nina Compton and Larry Miller, Brandan “BMIKE” Odums talks about his development as an artist growing up in New Orleans. BMIKE is a New Orleans-based visual artist who, through exhibitions, public programs, and public art works, is engaged in a transnational dialogue about the intersection of art and resistance.See omnystudio.com/listener for privacy information.

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, Frank Brigtsen talks about his progression as a chef, the rich culture of New Orleans, his favorite foods to prepare and eat, and more. Chef Frank Brigtsen has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine and America's Best Chef: Southeast by the James Beard Foundation Awards. He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter.See omnystudio.com/listener for privacy information.

On episode three of the Between Bites podcast with Nina Compton and Larry Miller, Robin Barnes talks about growing up in the New Orleans music scene, her musical inspirations, as well as her fitness movement 'Move Ya Brass'. Robin grew up surrounded by jazz sounds, as made evident by a #5 debut on the Traditional Jazz Albums Billboard charts in 2016. As Robin got older and mainstream music began to take hold, she began to marry the old and the new to create her own unique blend of funky jazz, soul and R&B. In addition to being an award-winning music artist, she's also a voiceover actor, media host, and one of the city of New Orleans' biggest ambassadors and influencers.See omnystudio.com/listener for privacy information.

On episode five of the Between Bites podcast with Nina Compton and Larry Miller, L. Kasimu Harris talks about his artistic inspiration, up and coming artists in the New Orleans area, and his past, present, & future projects. L. Kasimu Harris is a New Orleans-based artist whose practice deposits a number of different strategic and conceptual devices in order to push narratives. He strives to tell stories of underrepresented communities in New Orleans and beyond. Harris has shown in numerous group exhibitions across the US and two international exhibitions and has had eight solo photography exhibitions.See omnystudio.com/listener for privacy information.

On this episode of The Meals That Made Me, Adam talks to Nina Compton, a Saint Lucian chef who won the James Beard award for “Best Chef: South” for her restaurant Compère Lapin in New Orleans, Louisiana.Nina talks to Adam about the flavors of her Caribbean roots and how living in New Orleans has influenced her cooking. From her early childhood meals growing up in St. Lucia and making fresh juice from her family's farm, to receiving gumbo wisdom from the legendary “Queen of Creole Cuisine” Leah Chase as a contestant on Top Chef, to merging Southern ingredients with Caribbean flavors for her restaurant's widely popular sweet potato gnocchi and goat curry dish, these are the meals that made Nina Compton.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

If you didn't already employ them to make a take-out dish this week for your Thanksgiving table, chances are you'll probably meet some friends at some point at a restaurant during the holidays to celebrate. There are 15 million people working in the hospitality industry in the United States, and 63% of entry-level restaurant workers identify as female. But among those in restaurant leadership, that number is closer to 38%. The Women Culinary and Spirits Program of the Lee Initiative, based in Louisville, KY, has a goal to elevate more women into leadership positions within the industry, with the mindset that doing so increases equity and diversity. Mentees are experienced professionals in the early-to-mid stages of their food and beverage careers and are ready to take the next steps towards becoming industry leaders. Sous chef Taylor Jarvis of Nicewonder Farm & Vineyards in Bristol, VA is one such mentee, and this year, she was paired with James Beard winner and Top-Chef alum Chef Nina Compton, whose restaurants Compère Lapin and Bywater are in New Orleans, LA. We dig into their experience and their insights on the industry,

This week, chef Nina Compton talks about her journey from her home kitchen in the Caribbean to her incredibly successful restaurants in New Orleans, Compère Lapin and Bywater American Bistro. After that, Alex Delany tells shares how to make the three cocktails he's got on rotation right now.    Get the recipes from this episode: Spaghett Siesta Learn more about your ad choices. Visit podcastchoices.com/adchoices

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot' entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we're resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!Further Reading and Listening:Read Joe Fassler's article about regenerative agriculture for The Counter here.Inside Julia's Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia's Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN's website.Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes chef and restaurateur Nina Compton. Todd and Nina discuss restaurant recovery in New Orleans, both from the Covid-19 pandemic and Hurricane Ida, as well as cooking Caribbean-inspired food in Creole country, and how to foster diversity in professional kitchens. Plus, as always, Nina shares her Julia Moment.Photo Courtesy of Denny CulbertHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

The coronavirus pandemic forced thousands of restaurants to close their doors, scale back operations or shift business models altogether. For New York City restaurateur Danny Meyer and New Orleans chef Nina Compton, the pandemic forced difficult decisions about their enterprises and illuminated the role that restaurants play in job creation, local economies and the broader economy. Meyer and Compton join Washington Post Live to discuss the path forward for the restaurant industry after the pandemic, measures to keep customers safe and the industry's role in the broader economy.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus Bistro, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus Bistro, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

Winner of the 2018 James Beard Award "Best Chef: South" and one of Food and Wine magazine's Best New Chefs 2017, Chef Nina Compton is the chef/owner of award-winning Compère Lapin and Bywater American Bistro in New Orleans where she creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana's beautiful indigenous ingredients. Nina, daughter of Sir John George Melvin Compton, the first prime minister of St. Lucia, grew up surrounded by the ocean, flavors and beauty of the Caribbean. She was inspired to cook and share meals at family gatherings that lead to her dream of becoming a chef. Nina worked her way up in kitchens in St. Lucia and Jamaica before deciding to attend The Culinary Institute of America in Hyde Park, NY. Upon graduation, Nina began her professional journey at the Michelin-starred restaurant, Daniel in NYC, working and continuing her culinary education alongside world-renowned chef/ restaurateur Daniel Boulud and his team. In the years that followed, Nina furthered her career in Miami eventually becoming Chef de Cuisine at Scarpetta restaurant located in the Fontainebleau. After competing on BRAVO's acclaimed cooking competition show, Top Chef where she was a finalist and voted fan favorite, an opportunity lured her to New Orleans allowing her to open her own and critically-acclaimed restaurant, Compère Lapin, with husband/restaurateur Larry Miller. In this episode, Nina and host Brad Johnson discuss her culinary influences and journey, growing up in St. Lucia as the Prime Minister's daughter, her family's activism for education, how she maneuvered through the uncertainty of the pandemic, her core philosophy of leading by example with humility and executing at a high level, and the mission bequeathed to her by Leah Chase, the Queen of Creole Cooking. * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.mail brad@postandbeamhospitality.com Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLC See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

On this week’s episode of Special Sauce we’re joined by Chef Nina Compton who talks about her experience working in fine dining as a woman of color, how her restaurants have grappled with the pandemic, and the imperiled hospitality industry in her beloved St. Lucia. Plus, Kenji stops by to share a nifty hack for making jerk chicken, one of Nina’s favorite dishes at home. 

Rahanna Bisseret Martinez was a finalist on Top Chef Junior in 2018. Since then, she’s interned with such acclaimed chefs as Nina Compton, James Beard and Emerill. Oh, and she's only 16 years old! Rahanna, who is Haitian, Mexican and African-American, talks to Kim about how her family has influenced her unique culinary style, being a finalist on Top Chef Junior, and her interview with the LA TIMES regarding the need to celebrate the black lives that have created L.A. food community. Great chat with such a vibrant, thoughtful and intelligent young lady. Rahanna will make you feel optimistic about America's youth!

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. This pandemic plagued year has certainly reminded us of the importance of maintaining perseverance and hope. No other city is more imbued with that never-out-of-the-fight spirit than New Orleans, and it seemed fitting to conclude our tour there. Sitting down with us for a poignant discussion on music and food being beacons of light during difficult times were Chef Nina Compton of Compere Lapin and Bywater American Bistro; Ben Jaffe, Creative Director of the Preservation Hall Jazz Band; and Jacqueline Blanchard, owner of Coutelier NOLA who also co-hosted the event.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We imbibe with Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans, LA. We share some Origen Raiz Cenizo as we chat about New Orleans, Covid-19, Blacks Lives Matter, Jay Z & Beyonce, and everything in between.  Check out Compère Lapin at their website and give them a follow on instagram at instagram.com/comperelapin/! You can find the show on Apple Podcasts, Spotify, Google Podcasts, Stitcher, TuneIn, and beyond!  Give us a follow at https://instagram.com/criollodeoaxaca. Got a question? Want to share some thoughts on the show? Email us at s@criollodeoaxaca.com.  This was produced by Greg Tilton and Eric Rice, you can check out their work at http://gregtilton.com and https://ersoundworks.com.  The intro music was provided Francois Comtois. Always remember to drink responsibly.  This episode was recorded on July 28th, 2020. 

Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

Sit back and listen in as two friends from the culinary industry catch up in our debut podcast series. For our second episode, Chef Nina Compton chats with her friend Chef Marcus Samuelsson about their respective upbringings, the challenges of being a Black chef, finding mentors, drawing inspiration from travel, and their new projects on the horizon. See acast.com/privacy for privacy and opt-out information.

The third episode under the theme “Climate Change + COVID-19 + Communities of Color” Lezli is joined by, a Metropolitan Policy Fellow at the Brookings Institution and two business owners/restaurateurs; James Beard Award winning chef; Nina Compton and award-winning marketer turned restaurant owner Karl Franz Williams. Karl and Nina share their battles with financial hardship during the global crisis. Perry is the author of the recently published book, Know Your Price Valuing Black Lives and Property in America's Black Cities; Nina, is owner of Compère Lapin and Bywater American Bistro in New Orleans; and Karl Franz Williams is owner of 67 Orange Street, in Harlem as well as the Anchor Spa in New Haven, Connecticut. The conversation between these four tackles how the legacy of systemic racism (eg red lining, discriminatory lending practices) has made Black businesses more susceptible to failure in comparison to their White counterparts both prior to the crisis and amidst the crisis. Lezli and her guests discuss data about the uneven distribution of funding from government recovery efforts (eg CARES Act) and why the legacy of discriminatory lending practices contributes to the uneven distribution of recovery dollars. Andre shares solutions and they wrestle with the troubling question of what America's cultural landscape may look like if Black owned restaurants do not prevail. EPISODE TRANSCRIPT AVAILABLE ON OUR WEBSITE FOR OUR DEAF AND HARD OF HEARING FAMILY Relevant and Recommended Reads:  Know Your Price: Valuing Black Lives and Property in America's Black Cities - By Andre M. Perry New Report Reveals Gaps in Access to Credit for Minority-Owned Small Businesses Harlem Bar Navigates COVID-19 Changing Rules - NPR News MBDA and CARES Act Funding  Without more help, black-owned businesses might not survive the pandemic by Eugene Cornelius Jr. for CNN Business Perspectives Nina Compton @ninacompton Karl Franz Williams @mrkarlfranz Andre M. Perry @andreperryedu CALL TO ACTION Write a letter to your senators and local congressperson to request the recovery and stimulus funds are being pushed down to the US Department of Commerce Minority Business Development Agency In your letter ask that businesses in zipcodes in low socio-economic communities are prioritized in funding Breonna Taylor Was Killed In Her Home on March 13, 2020 by Louisville Police Officers Sgt. Jon Mattingly, Myles Cosgrove, and Brett Hankison. The Officers Have Yet To Be Arrested. Here are some of the ways you can help. Sign the official petition calling for justice in Breonna Taylor's case. It only takes a minute Donate directly to Breonna's Family using the GoFundMe Link Flood social media with the hashtag #JusticeforBre  Donate to the Louisville Community Bail Fund to support protestors on the ground  

Restaurants have been some of the hardest hit businesses amid the coronavirus pandemic. Chef and television host Tom Colicchio discusses why he supports the Restaurants Act, a bipartisan proposal to provide $120 billion in aid to help small and midsize eateries. New Orleans chef Nina Compton explains the ripple effects that closing restaurants has on the economy. Speaking with CBS News correspondent Errol Barnett, Colicchio and Compton paint a dire future for the restaurant industry if assistance is not provided. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurants have been some of the hardest hit businesses amid the coronavirus pandemic. Chef and television host Tom Colicchio discusses why he supports the Restaurants Act, a bipartisan proposal to provide $120 billion in aid to help small and midsize eateries. New Orleans chef Nina Compton explains the ripple effects that closing restaurants has on the economy. Speaking with CBS News correspondent Errol Barnett, Colicchio and Compton paint a dire future for the restaurant industry if assistance is not provided.

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro. Go to www.saverestaurants.com as mentioned in today's episode to support restaurants. Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - ASU Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros - HR If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ninacompton Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nina Compton for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

 James Beard award winning Chef Nina Compton joins Foodie Features With Nola Gourmand.

What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial.

This week Richard is in New Orleans with James Beard Award winning chef Nina Compton! They discuss Nina's rise to success with her own restaurant and recent awards. The two bond over the post-Top Chef career struggle to choose your own path with the pressure to make others happy. Stay tuned for a game called "Straight out of Nina Compton's Head" where Richard proposes ingredients and Nina improvises dishes!

Fate brought Nina Compton to New Orleans, and a smart business head and dedicated community kept her there. After a stellar turn on Top Chef, the St. Lucia-born, Miami-based chef had her pick of offers all over the country, but something about the Big Easy drew her back. Since opening the lauded Compere Lapin in the Old 77 Hotel and Bywater American Bistro in the eponymous NOLA neighborhood, Compton's cuisine, along with her husband Larry Miller's front-of-house hospitality has drawn together a local community of chefs and food fanatics in a deeply warm and meaningful way. Compton—who was sworn in as a United States citizen just this week—opened up about how she found her way home, and why she's unafraid to put her business at risk to do what's right. Follow Nina: @ninacompton www.comperelapin.com www.bywateramericanbistro.com

This week, chef Nina Compton talks about her journey from her home kitchen in the Caribbean to her incredibly successful restaurants in New Orleans, Compère Lapin and Bywater American Bistro. After that, Alex Delany tells shares how to make the three cocktails he's got on rotation right now.     Get the recipes from this episode: Spaghett Siesta Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Rahanna Bisseret Martinez, a talented fifteen-year-old chef and finalist on Top Chef Junior. Rahanna has been featured on the Today Show and has cooked in some of the best kitchens in the world including Alice Waters' Chez Panisse in Berkley California, Nina Compton's Compere Lapin and Emeril Lagasse's self named restaurant in New Orleans. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo courtesy of Top Chef Junior. A Hungry Society is powered by Simplecast.

On this bonus episode of La Ventanita, we caught up with six great chefs as they came to Miami for the South Beach Wine & Food Festival, the largest food festival in the world. James Beard award winner, Carlos Frías, the Miami Herald food editor, asked the chefs to play "Kiss, Marry, Kill" with Cuban coffee, pastelitos and croquetas. It was a gut-wrenching decision. Watch video interviews with other great chefs at MiamiHerald.com/ventanita. Learn more about your ad choices. Visit megaphone.fm/adchoices

"Radio Cherry Bombe stopped in New Orleans last year as part of its Future of Food Tour for a live episode at The Ace Hotel. Baker Joy Wilson aka Joy The Baker, food writer and Cherry Bombe contributor Lauren Garcia, and Tales from the Cocktail Executive Director Caroline Rosen speak about their vision for the future of food. They are followed by a panel featuring Chef Nina Compton of Compere Lapin and Bywater American Bistro; Chef Kristen Essig of Coquette; Caroline Rosen of Tales of the Cocktail; baker Christina Balzebre of Levee Baking Company; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! " Radio Cherry Bombe is powered by Simplecast.

James Beard Award Winning Chef Nina Compton recounts her story of coming to New Orleans from St. Lucia, how creole culture has affected her cooking style, and how foods we think are so different are actually more similar. Words by Will Farley Read by Nancy Peterson Original Music by Kyle Carpenter & Wilder Adkins

Chef Nina Compton is heating up the New Orleans food scene with her two hot spots: Compère Lapin and Bywater American Bistro. She competed in the New Orleans season of Top Chef, fell in love with NOLA, the country’s most colorful city, and decided to stay. Journalist Rochelle Oliver interviews Nina for today’s Radio Cherry Bombe and they talk about Nina’s native St. Lucia, Caribbean cuisine, and life in New Orleans. For the second half of the show, host Kerry Diamond and Rochelle talk about Nina’s place on the culinary scene, the launch of Rochelle’s new digital magazine, Island and Spice, and more. Thank you to Le Cordon Bleu and Vital Farms for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance. The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith. For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

NINA COMPTON - "Soulful Chef" is BravoTV's Top Chef Season 11 fan favorite, and one of our favorites too. She recently opened her own restaurant, Compere Lapin, which features culinary masterpieces inspired by her Caribbean upbringing and her background in Italian and French cuisine. If you're near New Orleans, it's a must.THE JUICE:Hand picked for Bravo! Top ChefHow the competition pushed her creativity to the next levelStarted in the kitchen at 8 years of ageHer father, Prime Minister of St. Lucia, passed down valuable life lessonsHer favorite ingredients and dish to cookSOCIAL MEDIA:Twitter: @nina_comptonFacebook: chefninacomptonWebsite: comperelapin.com

Prior to filming Top Chef: New Orleans, Nina Compton, the Saint Lucia native and former Chef de Cuisine of Scarpetta had never been (but always wanted to go) to NOLA. While her original honeymoon plan to visit the French Quarter fell through, a different kind of passion landed her as runner up on Top Chef Season 11 and in the city she’d always yearned for. Obviously the rest is history as it’s no secret that Compton packed her knives in February in search of a Creole cooking future, which brings us to her new venture and little unknown secret: Compère Lapin. We’ve got an exclusive on what she’ll be serving at her frst solo endeavor at the new Old No. 77 Hotel & Chandlery. Conch Croquettes with pickled pineapple tartar sauce, Orecchiette with pork cheeks and arugula and Banana Zeppoles with salted rum caramel. As well as her final ode to Miami: Her pasta dumpling recipe from the queen of gnocchi herself. Mash 5 potatoes. Add 3 egg yolks. Season with a pinch full of salt and a hand full of flour. Work the dough but not too much. It just should come together and feel soft and not breaking apart. And work it while its hot so it doesn’t get gummy. Roll it out, chop it up and cook it right away. We’re gonna go ahead and safely say an iteration will find its way onto Compère Lapin’s menu, so should you not want to make it at home there’s always road tripping to New Orleans for a taste of the real thing.

Chopped judge, TV personality and the man behind plenty of the country’s top restaurants, Scott Conant, is back in South Florida with his newest concept, Corsair, inside Aventura’s Turnberry Isle Hotel. Chat Chow TV sat down with the charming chef to learn more about Corsair, its inspiration and what rituals he has for his restaurants. The welcoming restaurant located close to the property’s massive golf course plays off its maritime-inspired name with a warm palate and interior tones designed by popular designer Meyer Davis. “It’s a celebration of sorts of this area,” Conant adds about the design. The restaurant serves a blend of Mediterranean and local flavors to create its unique spins on dishes like a deconstructed lasagna, polenta waffles and porcini braised veal. For the beverage program he enlisted California’s Rob Floyd who has set up bar programs for the SLS in Hollywood, CA and several of Conant’s restaurants. As for his other popular restaurant on Miami Beach, Scarpetta, that has produced some of Miami’s top chefs including Macchialina’s Mike Pirolo and Top Chef’s Nina Compton, he says they are all good friends still and enjoy getting in the kitchen together. “It’s nice to know we can bring the band back together and play some cover songs,” Conant says with a slight laugh. Want to know what Conant’s favorite indulgence is? Or what ritual he has at every restaurant of his? Watch the video above to find out.

In this video from onboard Celebrity Cruises' Celebrity Solstice, we review all the Top Chef events during the Top Chef at Sea signature sailing including the Top Chef Night Dinner and Quickfire Challenge (where Tiffani Faison’s team won with their cleverly titled Celebrity Steak a la Solstice) as well as the Cooking Demos, Private Cooking Classes and Private Dinners with Paul Qui, Brooke Williamson, Nina Compton and Tiffani Faison.