Today I’m talking to Chef Nina Compton, a James Beard award-winning chef based in New Orleans,Louisiana. She’s the owner and creative mind behind Compère Lapin and Bywater American Bistro. You’ll hear about her experience on Season 11 of Top Chef, – Saint Lucian roots
What you'll learn from Nina Compton
- Chef Nina Conpton's unique and flavorful upbringing in St. Lucia 2:35
- The sweet scents of a childhood in the Caribbean 3:44
- The influence of her grandmother in her cooking 5:54
- Cakes of the Caribbean 7:26
- Nina Compton's journey to becoming a chef 8:35
- Why she went to culinary school 9:26
- A detour in her plans to get back to the Caribbean 11:50
- How Nona Compton brings together the flavors of New York, Miami, and the Caribbean 14:36
- The surprise hit dish that she can’t take off of the menu 15:27
- Staples that have remained on the menu 16:57
- The reopening of her neighborhood restaurant 17:56
- How the menus at her two restaurants differ 21:25
Practicing the power of restraint 22:28 - Her strong involvement in the bar program and New Orleans expectations 24:03
- The less-familiar sources of her Italian wines 25:42
- How seasonality is reflected in her food 26:51
- Her experience on Top Chef 28:40
- The lengthy process of making the cut 31:13
- A day in the life of a Top Chef contestant 32:26
- Why she doesn’t want to return to Top Chef as a contestant 35:34
- The evolution of the New Orleans culinary scene 36:59
- The
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