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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