Sara’s Weeknight Meals: Season 10

Episode 1001: Creole Kitchen Secrets

Me with Chef Airis Johnson

The unique food of New Orleans is on the menu with two spectacular preparations.  First, in a nod to Paul Prudhomme, I will prepare a Blackened fish with Creole spice.  Then, we’ll share some history about the African roots of well loved Southern food. Finally, New Orleans chef, Airis Johnson, shows us how to make a Jambalaya I swear is the best I’ve ever tasted.  Laissez les bon temps rouler!

 

 

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Recipes

Airis “the Chef” Johnson (ATC) is a professional chef, college graduate (B.S. Marketing; Southern University and A&M College), world traveler and influencer. Over the past 18 + years, ATC has worked in many genres of the culinary industry. Airis has previously worked for industry leaders such as Gordon Ramsay, Danny Meyer and Whole Foods Market. Over the years, Airis has opened restaurants and led teams at many successful NYC food establishments. Currently, Airis works as a Chef Instructor (Online-Ages 3+), consultant, speaker and an adjunct lecturer at the Johannesburg Culinary and Pastry School in Johannesburg, South Africa under her company, Airis the Chef, LLC. In addition, Airis also mentors high school students and adults interested in/already in the culinary industry. Airis also has a line of spice blends (and other food products) called AIRIS FOODS that are sold online. In the media, ATC has been published and featured by many national publications. In 2017, Airis was a featured chef cooking at the James Beard Foundation (House). Airis is also a Food Network’s CHOPPED Champion and two time competitor. Airis’ varied experience mixed with still having her “finger on the pulse” of the culinary industry, gives her very unique business/industry perspectives.