In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs Boucherie Feeds, a program that collaborates with local schools to feed balanced meals to school children. 

You’ll hear about his experience in Le Cordon Bleu, working in kitchens from London to Australia, and how his approach to food has been shaped by that international exposure. He reveals what it was like to work with “perfectionist” Shane Ingram and how that led him to finding his cooking style. He also talks about the importance of intentionality in the kitchen, utilizing the whole product, and his foray into the food truck business.