Sara’s Weeknight Meals: Season 12
Episode 1210: Southern Secrets
I travel south to Arkansas to discover how local farmers turn their land into sanctuaries for migrating birds in the off season. Later, one of the farmers shows me his family’s favorite Deep Fried Rice Balls and Catfish. In my kitchen, my buddy chef Airis Johnson, digs down to her Louisiana Creole roots to show how quick Jambalaya can be prepared. It’s the hands down best recipe for this New Orleans favorite!
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TV Listing
Chef Airis Johnson sells amazing spice blends, teaches cooking classes and consults.
Find out more here.
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.
Sponsors
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Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s eight small, luxurious ships carry a maximum of 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports in more than 100 countries on seven continents on voyages that range from seven to more than 200 days. |
Thanks to
Thanks to Ann Taylor for supplying me with so many lovely outfits! |