![]() Today as so many chefs and restauranteurs struggle to battle the effects of COVID-19, push against racism, and simply avoid rust from developing by not cooking daily, Chef Compton discusses how she and her husband and business partner, Larry Miller, work to stay afloat and continue to serve the community. Winning a prestigious James Beard Award in 2018, Chef Compton is the first Black woman to win Best Chef: South. She has gone on to open her decorated restaurants, Compère Lapin and Bywater American Bistro. I have my usual three but there are so many.Using her classical training and Caribbean roots, chef-owner Nina Compton rose through BRAVO TV’s “Top Chef” season 11 in New Orleans as the runner-up and fan favorite. People always ask me what my favorite restaurant is and when the interview is over, I’ll have 25 more to add. Bacchanal is a nice, easy wind-down where you can have cheese and wine and listen to some music. I live in the Bywater and stick around there. I don’t have that much time, so I stick to my neighborhood. Q: When you’re not at Compere Lapin, where are your favorite places to eat and drink in New Orleans?Ī: That’s tough. It’s nice to have people support these restaurants because it’s a tough business and to have that local support is huge. The people here are so excited when these restaurants open. Q: You can really feel the creativity here.Ī: Yes, and it’s supportive. They have young chefs that have worked under really big chefs and they’re finding their own voices. They’re doing Chinese-fusion and Vietnamese. You have a lot of young chefs that opening their own restaurants and just cooking what they know, not in the parameters of Creole or Cajun or classic French. Q: What excites you about the New Orleans food scene in 2020?Ī: When I moved here, there weren’t a lot of non-traditional restaurants and now there are. That’s one of the biggest things for us this year. I’m trying to get everyone to reach those goals and grow within the company as well. But it’s fun because it is a new decade and we’re setting new goals for the restaurant and our staff. Time does go by quickly and, man, it’s only been five years. Q: What excites the most about Compere Lapin in 2020?Ī: We’re going to turn five in June which feels so young and so old at the same time. We’re going to multiple regions which is special because India is so big… I think we did a really great job of comes full circle. It’s a very thoughtful trip because it’s not like we’re just going to stay in a ritzy hotel and do the touristy things. We’re going to spend a night in the jungle, I mean, c’mon! Then we’re going to have a home-cooked meal by somebody there and I think that’s really special. Q: Out of the places you’ll be going in India, is there anywhere you’re most excited for?Ī: All of them. I want to trace that back… and to immerse myself in that. So, it’s not just the curry but flatbread like roti and other spices they brought to the Caribbean as well. Lucia, there are a lot of Indian influences. Are there any other spices or dishes that have inspired your cooking?Ī: Growing up in St. ![]() ![]() In a recent interview, you mentioned Indian curry as an inspiration. Q: I’d love to start with your upcoming trip with Modern Adventure trip to India. We sat down with Chef Compton to learn more about her upcoming Modern Adventure trip to India as well as what excites her about Compere Lapin and the future of the New Orleans food scene. In collaboration with Modern Adventure, an experiential travel company, Chef Compton is leading a group travelers in a once-in-a-lifetime tour across India. This fall, Chef Compton is going straight to the source in India and you’re invited. Lucia’s core flavors are derived from India, Chef Compton is well-versed in globally influenced cuisine. Lucia, James Beard Award-winning Chef Nina Compton artfully brings a taste of the Caribbean to New Orleans at Compère Lapin. These days, the culinary world is more connected than ever. Straight to the Source of Spice and Inspiration with Chef Nina Compton
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |