Journey of an Aspiring New Orleans Chef

CULINARY POINT OF VIEW

Food Technology Magazine | Article

Kelly Hensel

Kelly Hensel

Chef Syrena Johnson's recipe: Crawfish, Shrimp and Okra Etouffee with Rice Pilaf and Blackened Speckled Trout

Syrena Johnson at her intership at Besh's August restaurant 

A New Orleans native, Syrena Johnson’s love for cooking started at home but it wasn’t until she enrolled in Liberty’s Kitchen—a non-profit cooking school designed to help disadvantaged youth throughout New Orleans—that she realized she could turn it into a career. Johnson then entered the first-ever scholarship competition held by the John Besh Foundati…

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About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel

In This Article

  1. Food Product Development
  2. Culinary and Ingredient Trends
  3. Food Business Trends
  4. Consumer and Marketplace Trends
  5. Continuing Education
  6. Professional Development

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