Recipes Lost And Found

A recipe can be more than a guide to making food. On this week's show, we meet culinary detectives who are using recipes to unlock the past. We begin with the inspiring story of humanity preserved through recipes from the time of the Holocaust. Chef Alon Shaya joins us to share the story of a family cookbook he encountered while visiting the United States Holocaust Memorial Museum and how it led to a collaboration and friendship with Steven Fenves, a man who survived the horrors of that time. Through their Rescued Recipes project, Alon and Steven have raised over $500,000 to benefit the same museum that brought them together.

Culinary Graduations

It's graduation time in Louisiana and the horizons are wide for this year's culinary students. The New Orleans Career Center is celebrating the first graduating class of their Hospitality, Restaurant, and Tourism Academy – and Louisiana Eats is joining in.

COVID-19 Crisis: Keeping Calm By Keeping Busy

Since the coronavirus shutdown, Louisiana Eats has been presenting voices from the hospitality community. This week, we hear from New Orleans restaurant owners and chefs who were interviewed as part of a documentary by filmmakers Jonathan Evans and Marian Gay.

Growing Culinary Empires

On this week’s show, we learn the ins and outs of building a culinary empire from restaurant vanguards in Louisiana and beyond.

Quick Bites: Bean The Change You Want To See In The World

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world’s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver’s Larimer Square was the hotspot for tasting and talking – from the Taste Marketplace to panel discussions and cooking demonstrations, we’re taking you there!

Culinary Empire Builders

On this week’s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs.

We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.

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