And you serve the pig ear.

Yes.

Talk a little bit about working with that because it seems like it can be just heavenly if you do it right.

Pig is my guilty pleasure.

They're so good, they're crispy, they're, you know,

crispy but yet chewy at the same time,

and lots of flavor and we actually have a regular that comes in and he gets four orders for his entree.

It's just a big bowl of pig ears and he eats the whole thing every single time.

But they're just so good that they're like, I don't know, like crispy, savory gummy bays if that makes sense.

The tour ratio okay though.

That's a ratio okay though. That might be the best question I've ever been on.

You're a phenomenal person and I mean, legendary.

I am a fan of you my brother.

Black chefs are

Black chefs are artists, scientists, magicians, they deliver amazing food while advancing the rich

tradition of African American cuisine.

I've been wanting to do a series of interviews with black chefs on this show and today

we're launching into that.

Nina Compton is one of the great chefs in America.

She runs Comperlapan in New Orleans. She's won a James Beard Award. She got second place on top chef, but she is one of the great thinkers of what food is and can be and one of the people who's helping take black

cuisine to another level at her restaurant compare Lapan. It was an honor to talk to Nina Compton about food so let's get it. It's

Nina Compton on Touray Show.

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