Nathanial Zimet's guest appearances

Nathanial Zimet

Sanity

flavors unknown podcast

Steven Pinker

Joan Blades

Mike Lee

Katie Scott

Faisal Saeed Al Mutar

Sarah Huckabee Sanders

Jenna Lee

Katie Fahey

Hadley Heath Manning

Deb Mashek

Kurt Volker

Alan Khazei

Lisa Nelson

Brian Kalma

Karith Foster

OwlTail

In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs Boucherie Feeds, a program that collaborates with local schools to feed balanced meals to school children. You’ll hear about his experience in Le Cordon Bleu, working in kitchens from London to Australia, and how his approach to food has been shaped by that international exposure. He reveals what it was like to work with “perfectionist” Shane Ingram and how that led him to finding his cooking style. He also talks about the importance of intentionality in the kitchen, utilizing the whole product, and his foray into the food truck business. What you'll learn with chef Nathanial Zimet 	The food smell from his childhood (3:35) 	When his passion for cooking began (4:29) 	Why he never cooked at home growing up (5:06) 	The reason he chose to become a chef (6:14) 	His biggest food influence while living in Australia (10:02) 	Mentors who’ve influenced him the most (10:41) 	Why he’s grateful for working in a challenging kitchen environment (11:27) 	What he learned from Shane Ingram (15:11) 	What it’s like working with a perfectionist chef (16:34) 	The most memorable interaction he and Chef Ingram had (18:54) 	His post-Katrina food truck business (20:30) 	How he perfected his BBQ sauce (22:51) 	His business advice about food trucks (24:54) 	The concept behind Boucherie (28:42) 	How he keeps food costs down (29:06) 	What’s he’s most proud of in his restaurants (30:12) 	A life-altering event and what it taught him (31:06) 	What he learned from spending time in the hospital (33:17) 	The inspiration behind the Boucherie Feeds program (34:33) 	Why purchasing whole ingredients are so important (37:47) 	The importance of intentionality in life and business (38:41)  	Feeding public school students versus private school students (40:40) 	How to make Boucherie buffalo sauce at home (44:24) 	Where to eat in New Orleans (47:44) 	His simple guilty pleasure food (49:29) 	3 cookbooks that inspire (49:45) 	What not to do in his kitchen (50:47) 	A peek inside his condiment closet (51:04) 	Series of rapid-fire questions. 	Link to the podcast episode on Apple PodcastLinks to other episodes in New OrleansConversation with chef Michael GulottaLinks to most downloaded episodes (click on any picture to listen to the episode)Chef Sheldon SimeonChef Andy DoubravaChef Chris KajiokaChef Suzanne GoinSocial mediaChef Nathanial ZimetInstagramSocial mediaRestaurant BoucherieInstagramFacebookSocial mediaRestaurant BourréeInstagramFacebookLinks mentioned in this episodeChef Kelly English websiteRestaurant IrisThe Second Line

In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs Boucherie Feeds, a program that collaborates with local schools to feed balanced meals to school children.  You’ll hear about his experience in Le Cordon Bleu, working in kitchens from London to Australia, and how his approach to food has been shaped by that international exposure. He reveals what it was like to work with “perfectionist” Shane Ingram and how that led him to finding his cooking style. He also talks about the importance of intentionality in the kitchen, utilizing the whole product, and his foray into the food truck business.  What you'll learn with chef Nathanial Zimet 	The food smell from his childhood (3:35) 	When his passion for cooking began (4:29) 	Why he never cooked at home growing up (5:06) 	The reason he chose to become a chef (6:14) 	His biggest food influence while living in Australia (10:02) 	Mentors who’ve influenced him the most (10:41) 	Why he’s grateful for working in a challenging kitchen environment (11:27) 	What he learned from Shane Ingram (15:11) 	What it’s like working with a perfectionist chef (16:34) 	The most memorable interaction he and Chef Ingram had (18:54) 	His post-Katrina food truck business (20:30) 	How he perfected his BBQ sauce (22:51) 	His business advice about food trucks (24:54) 	The concept behind Boucherie (28:42) 	How he keeps food costs down (29:06) 	What’s he’s most proud of in his restaurants (30:12) 	A life-altering event and what it taught him (31:06) 	What he learned from spending time in the hospital (33:17) 	The inspiration behind the Boucherie Feeds program (34:33) 	Why purchasing whole ingredients are so important (37:47) 	The importance of intentionality in life and business (38:41)  	Feeding public school students versus private school students (40:40) 	How to make Boucherie buffalo sauce at home (44:24) 	Where to eat in New Orleans (47:44) 	His simple guilty pleasure food (49:29) 	3 cookbooks that inspire (49:45) 	What not to do in his kitchen (50:47) 	A peek inside his condiment closet (51:04) 	Series of rapid-fire questions. 	Link to the podcast episode on Apple Podcast Links to other episodes in New Orleans Conversation with chef Michael Gulotta Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Nathanial Zimet Instagram Social media Restaurant Boucherie Instagram Facebook Social media Restaurant Bourrée Instagram Facebook Links mentioned in this episode Chef Kelly English website Restaurant Iris The Second Line

Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs

Front

If it’s lunchtime in New Orleans, that means Feed the Front Line Nola, organized by Krewe of Red Beans founder Devin De Wulf, is up to three things:-Feeding health care workers at every hospital in the city-Keeping 25+ local restaurants in business-Employing local musicians to make deliveriesFor Devin, it’s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team’s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin’s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast.  Ever since, he and his crew have been serving meals for those on the front lines. Spreading “food love,” as he calls it. This week they served their 40,000th meal. On this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners who are part of this network — Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship. Feeding health care workers at every hospital in the cityKeeping 25+ local restaurants in businessEmploying local musicians to make deliveriesFor Devin, it’s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team’s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin’s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast.  Ever since, he and his crew have been serving meals for those on the front lines. Spreading “food love,” as he calls it. This week they served their 40,000th meal. On this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners, Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship.

If it’s lunchtime in New Orleans, that means Feed the Front Line Nola, organized by Krewe of Red Beans founder Devin De Wulf, is up to three things: -Feeding health care workers at every hospital in the city -Keeping 25+ local restaurants in business -Employing local musicians to make deliveries For Devin, it’s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team’s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin’s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast. Ever since, he and his crew have been serving meals for those on the front lines. Spreading “food love,” as he calls it. This week they served their 40,000th meal. On this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners who are part of this network — Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship. Feeding health care workers at every hospital in the city Keeping 25+ local restaurants in business Employing local musicians to make deliveries For Devin, it’s personal: his wife is an ER doctor. She came home one night early into treating Covid-19 and mentioned how much a batch of cookies baked by an ER nurse had uplifted her team’s spirits. He had a lightbulb moment: through the Krewe of Red Beans, Devin’s existing network of restaurant owners across New Orleans could multiply that effect tenfold. And keep them in business. Devin was uniquely positioned to scale, and fast. Ever since, he and his crew have been serving meals for those on the front lines. Spreading “food love,” as he calls it. This week they served their 40,000th meal. On this episode, we speak with Devin about the work #FeedtheFrontLinesNola is doing and also speak with two local restaurant owners, Lisa Nelson of Queen Trini Lisa and Nathanial Zimmet of Boucherie and Bouree. Lisa shares about her Trinidadian and Tobagonian heritage and Nathanial shares his experience surviving Hurricane Katrina and seeing the city come together during times of hardship.

Ep4: Feed the Front Line Nola + Krewe of Red Beans | Devin De Wulf, Lisa Nelson, Nathanial Zimet