S1E3 Culture and food are deliciously intertwined, especially in South Louisiana. Chef Marcelle Bienvenu of the John Folse Culinary Institute at Nicholls State University has a lengthy and illustrious resume—and she’s Anne Milneck’s favorite teacher. Chef Marcelle and Anne dive into the roots of Cajun cuisine as well as reflect on Chef Marcelle’s experience as a Times Picayune food writer, a cookbook author, and as a colleague of food greats such as Paul Prudhomme and Emeril Lagasse. Prepare to be inspired by Chef Marcelle to think about your own food, friends, and family traditions.
Cooking Segment: After the interview, Anne is joined by Red Stick Store staffer Sara in the Red Stick Spice Test Kitchen to prepare Chef Marcelle’s Cast Iron Skillet Corn Creole. GBD fans—golden brown and delicious—this dish is especially for you. Made with Red Stick Spice Company’s own The Stuff.
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