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Get ready to be captivated by the rich culinary and outdoor experiences of Louisiana's very own, Chef Jean-Paul Bourgeois. Savour the flavours of his unique blend of outdoor and culinary passion as he takes us on a journey from Louisiana to California, the Virgin Islands to New York, France to Atlanta, and back.

Listen in as he shares his enriching encounters, from working on his acclaimed "Duck Camp Dinners" series, running some of the best restaurants in the country, to his appearances on many popular shows, including "Good Morning, America", "Timber Tours" with First Lite, and "MeatEater", and many more.

Our conversation explores the captivating intersections of Chef Jean-Paul's love for the outdoors and cooking, and how this has uniquely shaped his exceptional culinary style. He offers us a glimpse into his latest venture with the Louisiana Office of Tourism for season three of Duck Camp Dinners, a celebration of the life cycle of a duck camp, through the food and people of Louisiana.

Follow along as we delve into the challenges facing Louisiana's wildlife and habitats such as the impacts of droughts and marsh fires, and the ripple effects on the local community.

Finally, we deep-dive into his exciting future plans, including his vision for potentially expanding to other states and his commitment to staying authentic and present in his work.

Chef Jean-Paul generously shares some insightful hunting tips and a delightful teal season recipe.

This episode is brimming with inspirational conversations, wisdom, and insights that you won't want to miss!


The 3rd season of "Duck Camp Dinners" will appear on Waypoint TV, and Jean-Paul is working alongside the Louisiana Office of Tourism, as well as many of his long term partners, such as Boss Shotshells and Slap Ya Mama seasoning and sauces.

To learn more about Jean-Paul visit his website:
www.JeanPaulBourgeois.com
Follow him on IG: “chefjean_paul”
Jean-Paul's YouTube Channel

And be sure to search for “Duck Camp Dinners” and “Timber Tours” to see some great content that Jean-Paul has shared with us all!

“I've made it my personal mission to represent and revive the cuisine of my Louisianan kin and that of all southerners. As a man, a chef and an outdoorsman, I strive to honor and celebrate the traditions of southern cooking and cultures that came before us through sustainable food ways and new world techniques.” ~JPB