Flavors Unknown

Episode 2: Rebecca Wilcomb – Herbsaint

Herbsaint chef Rebecca Wilcomb at her New Orleans restaurant on Tuesday, April 24, 2017. PHOTO BY CHRIS GRANGER

” 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

Chef Alex Harrell – The Elysian Bar

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.”