Chef Nina Compton on Women of Color in Restaurant Kitchens & the dire situation in her native St. Lucia, Kenji on Jerk Chicken
Special Sauce with Ed Levine
On this week’s episode of Special Sauce we’re joined by Chef Nina Compton who talks about her experience working in fine dining as a woman of color, how her restaurants have grappled with the pandemic, and the imperiled hospitality industry in her beloved St. Lucia. Plus, Kenji stops by to share a nifty hack for making jerk chicken, one of Nina’s favorite dishes at home.
We imbibe with Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans, LA. We share some Origen Raiz Cenizo as we chat about New Orleans, Covid-19, Blacks Lives Matter, Jay Z & Beyonce, and everything in between. Check out Compère Lapin at their website and give them a follow on instagram at instagram.com/comperelapin/! You can find the show on Apple Podcasts, Spotify, Google Podcasts, Stitcher, TuneIn, and beyond! Give us a follow at https://instagram.com/criollodeoaxaca. Got a question? Want to share some thoughts on the show? Email us at firstname.lastname@example.org. This was produced by Greg Tilton and Eric Rice, you can check out their work at http://gregtilton.com and https://ersoundworks.com. The intro music was provided Francois Comtois. Always remember to drink responsibly. This episode was recorded on July 28th, 2020.
Sit back and listen in as two friends from the culinary industry catch up in our debut podcast series. For our second episode, Chef Nina Compton chats with her friend Chef Marcus Samuelsson about their respective upbringings, the challenges of being a Black chef, finding mentors, drawing inspiration from travel, and their new projects on the horizon. See acast.com/privacy for privacy and opt-out information.
Chefs Tom Colicchio and Nina Compton Call for Relief to Save the Restaurant Industry
CBS This Morning
Restaurants have been some of the hardest hit businesses amid the coronavirus pandemic. Chef and television host Tom Colicchio discusses why he supports the Restaurants Act, a bipartisan proposal to provide $120 billion in aid to help small and midsize eateries. New Orleans chef Nina Compton explains the ripple effects that closing restaurants has on the economy. Speaking with CBS News correspondent Errol Barnett, Colicchio and Compton paint a dire future for the restaurant industry if assistance is not provided.
Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro. Go to www.saverestaurants.com as mentioned in today's episode to support restaurants. Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - ASU Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros - HR If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ninacompton Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nina Compton for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
The Benefits of Community Building: Chef Nina Compton, Chef/Owner of Compère Lapin
FULL COMP: The Voice of the Restaurant Industry Revolution
What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Is reopening possible? Restaurants will be different Dining etiquette will be different Cons of pivoting to delivery Low check average Not ordering beverages Not ordering appetizers Goal is to break even for the next year Making profit is probably not realistic for a while Keep doors open until things bounce back Wondering whether to change careers Who would be hiring now? Some days there is hope that everything will be okay Some days considering getting a 9-5 job As an owner, you are emotionally invested in the restaurant Restaurant as a reflection of self Supply chain is counting on us Staff Farmers Wine producers Fisherman Grocers Communicating the realities of the restaurant ecosystem Not a lucrative business Low return on high workload People take for granted that plates, food, labor etc costs money The danger of raising prices Not wanting to turn away customers “Meals are about moments, memories, and those who surround you at your table.” What does this look like post-pandemic? People want restaurants to come back Food is very comforting and people need comfort The lead up to closing Trying to keep guests and staff safe Hand sanitizer Single-use menus Spacing tables Reopening strategy Keys to success
Long before opening Bywater American Bistro and Compère Lapin in New Orleans, Nina Compton grew up in Saint Lucia, the daughter of the island's Prime Minister. Hear how being raised around politics prepared her for this moment, and her work with the Independent Restaurant Coalition, what it means to cook in a city who understands how to rescue its own, and Nina's ingenious and special plan for reopening Bywater on June 4th.
Starving for Attention with Richard and Jazmin Blais
This week Richard is in New Orleans with James Beard Award winning chef Nina Compton! They discuss Nina's rise to success with her own restaurant and recent awards. The two bond over the post-Top Chef career struggle to choose your own path with the pressure to make others happy. Stay tuned for a game called "Straight out of Nina Compton's Head" where Richard proposes ingredients and Nina improvises dishes!
Nina Compton Talks About Finding Home, Standing Up for What's Right, and Winding Down
Fate brought Nina Compton to New Orleans, and a smart business head and dedicated community kept her there. After a stellar turn on Top Chef, the St. Lucia-born, Miami-based chef had her pick of offers all over the country, but something about the Big Easy drew her back. Since opening the lauded Compere Lapin in the Old 77 Hotel and Bywater American Bistro in the eponymous NOLA neighborhood, Compton's cuisine, along with her husband Larry Miller's front-of-house hospitality has drawn together a local community of chefs and food fanatics in a deeply warm and meaningful way. Compton—who was sworn in as a United States citizen just this week—opened up about how she found her way home, and why she's unafraid to put her business at risk to do what's right.Follow Nina: @ninacomptonwww.comperelapin.com www.bywateramericanbistro.com Learn more about your ad choices. Visit megaphone.fm/adchoices