What do you want people to know about your food?
I put a lot of myself into the menu at NOLA MOCA. The menu changes four to six times a year, and I have a personal connection to everything on it, whether it's a childhood memory, traveling, food experiences with friends, inspiration from one single item that just tasted delicious and I was determined to use, or something that's seasonal that I know is going to be at its peak. MOCA has allowed me complete creative control when it comes to the menu, so it's something that I take very seriously and my staff and I are constantly tweaking to improve.
What course will you be preparing for Women of the Knife and what are you thinking of including?
I am preparing the fifth course, right before dessert. I am not certain yet what it will be, but I am leaning towards a beef dish.
How is Confronting the Canvas inspiring your ideas for the event?
It's such a beautiful and colorful exhibition. Color is definitely going to play a part in my dish.
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See more photography by Brandi Hill on her website or on Instagram.