This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence’s Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world.

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