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.

Mentioned on the episode:

• RECIPE: Get out your seasoned skillet for Cast Iron Skillet Corn Creole made with The Stuff, comfort food in a pan
• Emeril Lagasse’s 1996 cookbook Louisiana Real & Rustic
• Check out all of Marcelle’s books on Amazon. Anne’s favorite: the Who’s Your Mama cookbook series
• The cookbook after Hurricane Katrina created to preserve some of the lost recipes of South Louisiana Cooking Up a Storm cookbook; a must for fans of the Times Picayune food section
• A history of Cajun cuisine and a curriculum text at the John Folse Culinary Institute, Stir the Pot
• Considering culinary schools? Be sure to look into the John Folse Culinary Institute at Nicholls State University, host Anne Milneck’s alma mater
• Use discount code SMIDGEN15 to save 15% your entire order (good for purchases at Red Stick Spice Company, not the John Folse Culinary Institute… not yet, that is.)

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