According to John Besh, the scent of "toasted almonds are the first sign of a chemical attack, and if you smell this, you'll probably be dead within 15 minutes."
In this edition of Dirty Work, New Orleans chef Kelly Fields stops by MUNCHIES to make pesto and goat cheese tartines and the perfect antidote to summer: frozen rosé.
Today, senior editor Matthew Zuras talks about a culinary scholarship program cocreated by New Orleans chef John Besh, who wants to preserve the city's food culture.
Concerned that New Orleans natives aren't getting their fair shake in the city's restaurant industry, chef John Besh has established a scholarship program to help them kick-start their culinary careers and preserve New Orleans' food culture.
Then Motherboard tells us why tourists are facing extreme weather conditions to visit a military plane wreck in Iceland, and MUNCHIES explains how chef John Besh is helping aspiring chefs in New Orleans.
At 93 years young, Miss Leah Chase has defined Creole cuisine in the Big Easy for over 75 years. But the importance of Chase and her restaurant stretch far beyond the food.
Katrina "taught me that New Orleans is bigger than me,” says chef John Besh, whose name and restaurants are synonymous with the city.