Poppy Tooker
Poppy produced and hosts “Eat It To Save It!” a television series focusing on the people who harvest the rare and endangered foods. A contributing editor for Hallmark Magazine, Poppy also writes for other national publications such as Fine Cooking and is a regular columnist for Louisiana Cookin’ magazine. In yet another incarnation Poppy offers her informed view as author of the soon to be released “Crescent City Farmers Market Cookbook.”
Poppy’s motto is "Eat It To Save It!" She has been instrumental in reviving endangered local foods such as Creole cream cheese and rice calas.
Poppy’s passionate volunteerism extends to many other efforts and organizations. She is Vice President of the board of marketumbrella.org (Crescent City Farmers Market), serves on the task force of the Edible School Yard New Orleans and as chair, she hosted the Women Chefs and Restaurateurs 2008 national conference.
A mainstay on the Food Heritage stage at the New Orleans Jazz and Heritage Festival, Poppy’s engaging teaching style has been showcased as far away as in Turin, Italy’s famous Salone del Gusto, and London’s celebrated Books for Cooks as well as in classes and cooking demonstrations across the United States.
Poppy’s on-camera flair has been viewed internationally in documentary projects such as Savouring the World, Taste of New Zealand and Simple Living. The History Channel enlisted her whimsical culinary approach for the Holiday Foods episode of “America Eats” and she regularly contributes colorful food commentary on WYES, the New Orleans PBS affiliate's weekly show, Steppin' Out. She has been featured on the syndicated Smart Woman and her food recovery efforts were the subject of an August 2007 Weather Channel special. Chef Daniel Boulud invited Poppy to be a featured guest on Dining After Hours in spring 2008. Even Bobby Flay could not resist a Throwdown with Poppy where her famous seafood gumbo proved unbeatable on the popular Food Network show!
Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her home town.
Classically trained, she was awarded both a master chef's diploma and a cooking teacher's diploma in 1985 upon completion of Madeleine Kamman's legendary professional course. Poppy’s teaching centers on history and tradition with a gentle integration of food science while remaining eminently entertaining. As Food and Wine magazine proclaimed; "She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom."
Poppy cooking with Chef Bobby Flay
From the time this culinary activist returned home in the early days following Hurricane Katrina she worked tirelessly to rebuild and restore the historic food ways of New Orleans.
Recognized by the Times Picayune as a "Hero of the Storm" her wide ranging restoration efforts included Dooky Chase Restaurant, Gendusa Bakery and Angelo Brocato’s Ice Cream and Confectionery; even Patsy the mule got a helping hand so she could return to the city and pull the Roman candy wagon once again – a story documented on the BBC’s national Food Program. Inspired by Poppy’s far-reaching restoration and improvement efforts; The International Association of Cooking Professionals recognized her at their 2008 conference, with their first ever, Community Service Award.
