For Jeremy Nagin, cooking is personal. The New Orleans-born, now Dallas-based chef and product developer has always had one foot in and one foot out of the food industry, but his passion for innovation always drew him back in. From working at McDonald’s at just 15 years old to finding his way in the kitchens of Emeril's, Bourbon House, and Nick and Sam’s Steakhouse in Dallas, Nagin has finally found his footing. The product-driven food industry is largely white and generally ignores the importance of Creole cuisine in the broader scope of American home cooking. But Nagin is staking a claim with his newly launched company, Beaucoup Flavor.
Beaucoup Flavor is a Black-owned spice mix company that offers three different Creole blends—St. Beaucoup, the brand’s signature flavor made with sea salt, garlic, and the Holy Trinity (onion, bell pepper, and tomato); 3:30 Sunday, which takes barbecue culture and mixes it with Nagin’s Creole roots; and Tu Sabes, a Tex-Mex-meets-Creole blend of French sea salt, chipotle, cayenne pepper, cumin, and cilantro. “How do you take an already rich culture and mesh it with another rich culture?” he asks, rhetorically.
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