Join the Southern Food & Beverage Museum to welcome Executive Chef Jacob Cureton of Atchafalaya Restaurant for a demonstration and sampling on May 20th.
The program begins at 3 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Executive Chef Jacob Cureton of Atchafalaya Restaurant. Cureton is a New Orleans native with over a decade of culinary experience in the hospitality industry. He got his start as a line cook at La Cote Brasserie in New Orleans and his passion for cooking evolved during stints at various restaurants in the south. After spending a few years in Alabama, Cureton moved back to New Orleans where he worked at Stella! and Emeril’s Delmonico. During this time, he cooked with Chef Chuck Subra at the James Beard House in New York City.