Marcelle Bienvenu grew up in Saint Martinville, Louisana. In this episode, she discusses her family’s passion for cooking and how Chef Paul Prudhomme introduced the world to Cajun cuisine. Bienvenu was working at Commanders Palace restaurant in New Orleans when they hired Prudhomme. She recalls his “Trinity” of spices.
Bienvenu is a columnist with the Times Picayune and has published several cookbooks. She also teaches cooking classes and courses on culinary traditions of the American South.
Podcast Extra: Bienvenu explains how which part of Louisiana you’re from determines the way you cook Creole food.