'' I am influenced by ingredients, by places, by stories, and by people. So the creative process... I wish I could tell you there was a formula that I use but there isn't. It's all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me."
What we covered in this episode
3 main focus areas: company growth, employees happiness and overall guest experience 2 main advises related to company growth Early days at Herbsaint Discover Chef Rebecca's mentors What made her become a ChefFamily influences from ItalyThe similarities between Italian cuisine and Southern foodHospitality is at the core of the Southern cultureThe Southern Foodways AllianceThe Southern PantryCommon ingredients between Italy and Southern foodThe creative process behind the dish: The Louisiana Shrimp and Fish Ceviche Partnerships with local farmers, ranchers and fishermen The creative process behind the dish: The Sicilian Beef Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen What is the one kitchen equipment and the one ingredient that she cannot live withoutHer advise for a home cook to access fresh ingredients Learn how you can leverage anchovies in many dishes Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans
Links to other episodes in New Orleans
Chef Alex Harrell - The Elysian Bar
Something simple with tomatoes
"I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home."
Click to tweet
Rebecca Wilcomb - I became a chef because I love to cook and I love to cook because I love to eat.
Click To Tweet
Rebecca Wilcomb - My focus is on company growth and employee happiness and overall guest experience.
Click To Tweet
Rebecca Wilcomb - I'm influenced by ingredients, by places, by stories, and by people.
Click To Tweet
Rebecca Wilcomb - The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration.
Click To Tweet
Social media
Chef Rebecca Wilcomb
Instagram
Social media
Herbsaint Restaurant
Twitter
Instagram
Links mentioned in this episode
HerbsaintThe link GroupChef Donald LinkThe Harvest restaurantChef Keith PoolerThe Southern Foodways AllianceMarjie's GrillHurst RestaurantHawks CrawfishMoscas RestaurantCookbook: Cooking by HandRecipe Pork Sugo
Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!
What we covered in this episode
3 main focus areas: company growth, employees happiness and overall guest experience 2 main advises related to company growth Early days at Herbsaint Discover Chef Rebecca's mentors What made her become a ChefFamily influences from ItalyThe similarities between Italian cuisine and Southern foodHospitality is at the core of the Southern cultureThe Southern Foodways AllianceThe Southern PantryCommon ingredients between Italy and Southern foodThe creative process behind the dish: The Louisiana Shrimp and Fish Ceviche Partnerships with local farmers, ranchers and fishermen The creative process behind the dish: The Sicilian Beef Chef Rebecca's advise for young female cooks wanted to find a voice in the kitchen What is the one kitchen equipment and the one ingredient that she cannot live withoutHer advise for a home cook to access fresh ingredients Learn how you can leverage anchovies in many dishes Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans
Links to other episodes in New Orleans
Chef Alex Harrell - The Elysian Bar
Something simple with tomatoes
"I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I'm not sure how new it is but) I've been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they're crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They're really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home."
Click to tweet
Rebecca Wilcomb - I became a chef because I love to cook and I love to cook because I love to eat.
Click To Tweet
Rebecca Wilcomb - My focus is on company growth and employee happiness and overall guest experience.
Click To Tweet
Rebecca Wilcomb - I'm influenced by ingredients, by places, by stories, and by people.
Click To Tweet
Rebecca Wilcomb - The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration.
Click To Tweet
Social media
Chef Rebecca Wilcomb
Social media
Herbsaint Restaurant
Links mentioned in this episode
HerbsaintThe link GroupChef Donald LinkThe Harvest restaurantChef Keith PoolerThe Southern Foodways AllianceMarjie's GrillHurst RestaurantHawks CrawfishMoscas RestaurantCookbook: Cooking by HandRecipe Pork Sugo
Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!
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