From The Caribbean to New Orleans: Chef Nina Compton & Island And Spice's Rochelle Oliver

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 4 October 2018

⏱️ 47 minutes

🔗️ Recording | iTunes | RSS

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Summary

Chef Nina Compton is heating up the New Orleans food scene with her two hot spots: Compère Lapin and Bywater American Bistro. She competed in the New Orleans season of Top Chef, fell in love with NOLA, the country’s most colorful city, and decided to stay. Journalist Rochelle Oliver interviews Nina for today’s Radio Cherry Bombe and they talk about Nina’s native St. Lucia, Caribbean cuisine, and life in New Orleans. For the second half of the show, host Kerry Diamond and Rochelle talk about Nina’s place on the culinary scene, the launch of Rochelle’s new digital magazine, Island and Spice, and more. Thank you to Le Cordon Bleu and Vital Farms for supporting this episode of Radio Cherry Bombe!

Transcript

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0:00.0	You're listening to Heritage Radio Network.
0:03.6	We're a member-supported Food Radio Network,
0:06.4	broadcasting over 35 weekly shows live from Bushwick, Brooklyn.
0:10.9	Join our hosts as they lead you through the world of craft brewing,
0:14.6	behind the scenes of the restaurant industry,
0:17.1	inside the battle over school food, and beyond.
0:20.4	Find us at heritage radio network.org.
0:56.6	Hi, everybody. Hi everybody, you're listening to Radio Cherry Bomb and I'm your host, Carrie Diamond. Each week, we bring the pages of Cherry Bomb magazine to life through conversations with the most inspiring women in and around the world of food. First, let's thank our sponsors, La Cordon Bleu.
1:00.5	If you are daydreaming about culinary school, maybe it's time to say bonjour to La Cordon Blue.
1:02.2	Learn more about the legendary culinary school's most prestigious professional qualification,
1:07.2	Legron Diplome, by visiting cordonbleu.edu.
1:11.0	We had a fun LaCardon Blue Week on Instagram recently and spotlighted some very cool grads,
1:16.2	including our friend, Chef Preeti Meestri.
1:19.2	She has a great cookbook called Juhu Beach Club that celebrates her modern take on Indian food.
1:24.4	You might love that book.
1:25.9	And then let's thank Vital Farms Pastureased Eggs. Vital
1:29.4	Farms Pastureased Eggs are better than cage-free. They are. You know it. Ready? Bull-shit free.
1:35.4	Try for yourself. To get your coupon for Vital Farms Pasture Raised Eggs, head to VitalFarms.com
1:41.4	backslash Cherry Bomb. Vital Farms very kindly sent us some eggs for the
1:46.5	Cherry Bomb test kitchen. And I was making avocado toast and I was like, I really want to poach
1:51.6	an egg to put on top of my avocado toast. So all of our pans were packed away for some reason.
1:57.5	So I decided I was going to use a frying pan to boil the water. And then, of course, I couldn't find a slotted spoon. So I used a cheese grater. And guess what? It came out great. I couldn't believe it. I also swapped white vinegar for apple cider vinegar. I like to put a little white vinegar in the water. I know pretty much everybody does that. That's not a big secret when you're poaching eggs. But yeah, the swap worked out fine. Sometimes all it takes, I guess, is a little ingenuity and
	...

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