” I am influenced by ingredients, by places, by stories, and by people. So the creative process… I wish I could tell you there was a formula that I use but there isn't. It's all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me.”
What we covered in this episode
- 3 main focus areas: company growth, employees happiness and overall guest experience
- 2 main advises related to company growth
- Early days at Herbsaint
- Discover Chef Rebecca's mentors
- What made her become a Chef
- Family influences from Italy
- The similarities between Italian cuisine and Southern food
- Hospitality is at the core of the Southern culture
- The Southern Foodways Alliance
- The Southern Pantry
- Common ingredients between Italy and Southern food
- The creative process behind the dish: The Louisiana Shrimp and Fish Ceviche
- Partnerships with local farmers, ranchers and fishermen
- The creative process behind the dish: The Sicilian Beef
- Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen
- What is the one kitchen equipment and the one ingredient that she cannot live without
- Her advise for a home cook to access fresh ingredients
- Learn how you can leverage anchovies in many dishes
- Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans
Links to other episodes in New Orleans
Something simple with tomatoes
“I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home.”
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