Nina compton how to#
Nina compton series#

Previous Faena Rose guest chef dinners featured James Beard Award winner, Chef Marcus Samuelsson, who delighted members with his Harlem-inspired dishes a six-course dinner by four-time James Beard Award winner Chef Michael Solomonov, who brilliantly showcased the melting pot of Israel cooking and a home-style feast by Chef Alex Guarnaschelli, the beloved Executive Chef of New York City’s Butter and a regular fixture on Food Network.įor more information about Faena Rose, contact. Compton’s fare has been hailed as a “one-dish history lesson in the global spice routes,” and her New Orleans restaurant, Compere Lapin, was named one of EATER’s Best Restaurants in America. Facebook gives people the power to share and makes the world more open and connected. This fall, recent James Beard Award winner and Top Chef alum, Nina Compton, will create an exclusive dinner for Faena Rose members that brilliantly mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots, classical French culinary training, and deep experience with Italian cuisine. Join Facebook to connect with Nina Compton and others you may know. Nina Compton faced her first kitchen nightmare apprenticing at the Michelin-starred restaurant Daniel: Chef Boulud’s wife had come in for lunch and sent back the gougres.

Nina compton series#

I have been reading alot of books in the mean time.As part of its diverse program of culturally enriching experiences, Faena Rose hosts a guest chef dinner series featuring the world’s top culinary masters, curated by Rose Founding Member and SOBEWFF Founder, Lee Brian Schrager.

I appreciate my restaurants and staff much more. Nina Compton is an unabashed superfan of barbecue shrimp, that stalwart of New Orleans menus that drenches good Gulf shrimp in a hot bath of butter. WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD? My advice is to educate yourself, understand the root of the problem and try not to repeat history.

Nina compton how to#

DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE? YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. I think women are more organized, empathic and run kitchens smooth and a less egotistical environment. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD? THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. I have worked for many chefs, Daniel Boulud, Scott Conant, Norman van Aken, from each chef I took something away and apply to my kitchen’s daily routine. WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF? Nina Compton is known for her work on Top Chef (2006), CBS Saturday Morning (2012) and The Next Thing You Eat (2021). I had a fantastic meal at Colita in Minneapolis. IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE? I love cheese, thats my treat to have cheese at home. IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME? OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?Ĭroissant is my favorite to make and eat, it was one of the first pastries I learnt to make. I wanted to study agriculture when I was 16, but changed my mind. WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING? Manhattan fine dining restaurant, INTERSECT BY LEXUS NYC will debut its seventh Restaurant-in-Residence, New Orleans’ Compère Lapin, on October 20.James Beard Award-winning Owner and Chef Nina. WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS? It was her stint on Top Chef where she found her passion for New Orleans. Lucia to England and Jamaica, New York to Miami, she’s followed her dream and honed her culinary chops alongside some of the world’s most renowned chefs. IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT? Nina Compton’s story is one of serendipity and connectivity. I don’t normally eat breakfast, I just have coffee.