Chef Drake Leonards: “Wherever I went I learned how to cook. And I learned a little bit more about myself as well. I meet new people and was exposed to new things. This journey is not just about cooking. You take inspiration from all over. Just being exposed to new things and being around people with different backgrounds, it starts to rub off on you. And you never know where it’s going to come in to play in your life.”
Chef Chris Shepherd – UB Preserv
Baker Matthieu Cabon – Magnol French Baking
That was something that I grew up with. And it’s found in little pockets in Louisiana. I think gumbo is something that is different from home to home, from region to region, from parish to parish. And so every gumbo a little bit different. Every gumbo is unique. The cook makes it unique. By the way they do it. But we serve ours with a little bit of potato salad. I like mine with a nice dark brew. And I like it a little thicker. I like to add a little smoked meat sausage, and Tasso, and a little chicken. I love a chicken and sausage gumbo. It’s what I grew up with. I love a great seafood gumbo as well. Serve it with just a little bit of potato salad right inside. It is something unique. At the restaurant, we take the skin of our chicken and make little chicken cracklings and serve that with a little side of chicken cracklings and potato salad. In your home you can make the potato salad. I like just a little touch of horseradish on the potato salad. And you can crush up little pork crackling, like chicharrones from these great markets throughout the country. It just gives you a little crunch. With saltine crackers is the way that we eat it as well, growing up at home with potato salad and our rice.
If you liked the current episode with Chef Drake Leonards, you might like these two previous episodes:
Chef Drake Leonards
