“We [musicians] all kind of got stuck in this thing, in cooking, because we like certain things. I used to sit on the back of the band bus and we’d be talking about how we liked this and that cooked this and that way. We used to sit on the back of the bus and [...]
The Gravy: In the Kitchen with Drummer and Green Goddess Chef Paul Artigues
“I grew up in New Orleans. In school, I was always playing, and when I got home from school; music was always something I wanted to do. With cooking, I sort of cook all the time, I play music all the time; it’s a passion. It’s my whole life. I play drums with Die Rotzz, [...]
The Gravy: In the Kitchen with R&B Singer Jean Knight
“When I was working at Loyola University I used to bake pies and cakes and all that, and then I worked at Tulane and Dominican all-girl college, Dillard. I worked at all these universities, Xavier, I worked at all of them. When I went to Loyola University, I went there as a dish washer, and [...]
The Gravy: In the Kitchen with Bounce Rapper Cheeky Blakk
“I learned to cook from my dad, I had three dads. I learned to cook also from my aunt and my grandmothers, but mainly my dad. I grew up learning how to cook different dishes, like the red beans and rice, the turkey necks, and my dad did more of the spicy stuff, like crawfish [...]
The Gravy: In the Kitchen with the New Orleans Musicians’ Clinic’s Bethany Bultman
“I love to cook, and my family’s pecan pie recipe is to die for. I have four friends around the country who, whenever a Louisiana musician comes through their town to play, they make my pecan pie and bring it to the gig. And I’ve never written my absinthe oyster stew recipe down, but I [...]
The Gravy: In the Kitchen with Jazz Singer Cindy Scott
I like to cook. If I choose to cook, I try to make it very big. Today, I’m cooking cream of poblano pepper soup that I learned how to make in Mexico when I was on tour there. It’s become one of my signature dishes because it’s just delicious. I go to Mexico once or [...]
The Gravy: In the Kitchen with Sausage King Vance Vaucresson
“We have a lot of people [in New Orleans] who, on a regular basis, cook very good food — wonderful food — within the Creole cooking tradition, and that’s the tradition I know. This port, New Orleans, which so much came from — you had the West Indian and Caribbean influences, the African influences, the [...]
The Gravy: In the Kitchen with Author Randy Fertel
“I guess it’s a good sign that I don’t know how to use my defroster [standing at the microwave]. Hm, this doesn’t smell good. Oh! There’s metal in here! That was stupid. I’m going to burn down my house — now that will really make for a good interview [laughs]. Yesterday, I happened to be [...]
The Gravy: In the Kitchen with Rapper Truth Universal
I was born in Trinidad and Tobago. I moved here with my parents, right into the Seventh Ward. My father worked on a cruise liner as a chef; they docked here and some of his friends encouraged him to see what was possible. He started working at the Marriott as a sous chef. I grew [...]
The Gravy: In the Kitchen with Dancing Man 504
“Cajun red beans have always been my favorite, so that’s what I’m cooking today. It has the hot sausage balls in it; it’s my mom’s secret. You have to cut the hot sausage links open, take out the filling, and roll the meat into small balls, and you wait until your beans are creamy, and [...]
