D.a.T. Chef Spotlight – Chef Johnnie G
D.a.T. SaUcE was born in Cajun Country. Cajuns, by nature, have a great zest for life, especially for food. We love cooking, eating, and connecting with others who are passionate about food. We have been blessed that so many Chefs across the country love D.a.T. SaUcE and D.a.T. KeTcHuP as much as we do. Many have created specific D.a.T. Menu items, incorporated D.a.T. into their Chef’s restaurant Specials or catering items, and they’re even being used in BBQ Competition entrees. We wanted to show some love back for all of this support. Our series, D.a.T. Chef Spotlight, will feature short interviews with some of these great chefs, as well as showcase some of their D.a.T. creations.
We thought it was fitting we begin with a Chef from our home state. Our first Chef Spotlight is on Chef Johnnie G of Beaux Bridge, La, the “Crawfish Capital of the World”. Louisiana knows crawfish, and Chef Johnnie knows her Cajun cooking. You can taste her incredible creations at Crawfish Town USA restaurant in Henderson, La. Chef Specials are from Thursday at 5 pm until Saturday Night. Henderson is actually where the first crawfish were ever served in a restaurant and the site of the first commercial crawfish pond ever built. Chef Johnnie’s love of D.a.T. SaUcE brought her to our attention, and she was a natural first choice for our Chef Spotlight.
When did you first know you wanted to be a chef?
Chef Johnnie G – I honestly can’t remember not cooking. In the kitchen with my grandmothers is how I first learned.
I suppose it was the realization that there was always something to learn in the art of cooking that lead me in my Culinary journey.
What chef has inspired you the most?
Chef Johnnie G -I would say my two greatest inspirations were my two grandmothers. One from South Louisiana and the other from North Louisiana. With them I learned two distinct types of cooking. You will find in my dishes where I merge the two a lot.
What is your favorite type of food to experiment with?
Chef Johnnie G – The local farmers in my area are amazing. From fresh Microgreens to Tomatoes, smoked cheeses to local syrup, there is an abundance of flavors available.
What will you be cooking for Thanksgiving this year?
Chef Johnnie G – This year I’m definitely stepping back in time and making my Grandmother’s Oyster dressing and Smoked Duck. Definitely going to have some Bourbon Brown Sugar Sweet Potatoes and Field Peas with Tasso.
What is your favorite way to use D.a.T. SaUcE or D.a.T. KeTchup?
Chef Johnnie G – DaT Sauce is wonderful in tomato sauces, like Vodka Sauce, Creole Sauce, Sauce Picante, and Romesco.
For an added kick to your Bloody Mary or Oyster Shooter add some DaT Sauce.
From jambalaya, crawfish pie, and file’ gumbo, it will spice up your dish.
My personal favorite is to make a Aioli with DaT Sauce and spoon it on top of fried oysters. Yum!
DaT KeTcHuP on top of Creole Stuffed Meatloaf is amazing.
Some of Chef Johnnie G’s creations using
D.a.T. SaUcE and D.a.T. KeTcHuP
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D.a.T SaUcE is now in over 3,000 stores and restaurants in 26 states across the country. We also ship nationwide from our online store.