For today’s “Backstage Boudin Broadcast,” we are featuring Chef Jim Richard from Stinky’s Fish Camp in Santa Rosa Beach, Florida and Trenasse in New Orleans (opening in October in the InterContinental) It may be his first time participating in Boudin Bourbon & Beer, but Chef Jim is originally from Lafayette, LA, so we’repretty sure he knows a thing or two about boudin! Check out his “quickfire” interview below .
Name: Jim Richard
Restaurant: Stinky’s Fish Camp & Trenasse (Opening Oct. 2014)
Years participating: First year!
Can you tell us what you’re cooking this year?: “I’m not sure yet. I tend to work better under pressure so I probably won’t know until closer to the event. I usually find that the best dishes come from not over thinking- under pressure is when I find creativity and inspiration.”
If you weren’t a chef what would you be?: “I’ve wanted to be a chef since I was 15 years old. I’ve been focused on cooking and the industry my whole life- I’ve never really wanted to be anything else.”
You can learn more about Chef Jim Richard on his bio page. Be sure to check back for more Backstage Boudin Broadcasts and get your tickets to Emeril Lagasse Foundation’s Boudin, Bourbon & Beer today at Ticketmaster.com!