Chef Chericia blends the unique flavors of Louisiana Creole in this New Orleans-themed cooking class. You'll break down traditional techniques while mastering the complexities of creating a roux and a flambé. Start with an appetizer of hush puppies and a creamy remoulade sauce. Next up is the widely popular shrimp etouffee with rice and the holy trinity mixture of celery, bell peppers and onion. Dessert is a New Orleans original, a decadent and flame-inducing bananas foster.
Born and raised in Washington D.C., Chef Chericia's love for food comes from cooking Southern classics with her mother. She went on to cook in gourmet food markets, such as Dean and Deluca, and hotel kitchens at The Park Hyatt and The W. Chef Chericia is well versed in many cuisines, from Southern fare to Indian to sushi. One thing is for certain: top-quality ingredients mean top-notch food.