Chef Brian Jupiter on New Orleans Soul and Betting on Yourself | Conversations In Culinary Throwback

Before the series had a name, this was the night it all began.We're throwing it back to Season 1, Episode 1 — the very first In Culinary live event, with the one and only Chef Brian Jupiter.Chef Brian Jupiter — executive chef and owner of Frontier and Ina Mae Tavern in Chicago — sits down with host Paul Young for what would become the foundation of everything In Culinary Conversations is today.Brian takes us from his grandmother's kitchen in New Orleans to a bold ask at age 23 that landed him his first executive chef role. He cooks his signature shrimp and grits live on stage and gets into the real stuff: why the restaurant industry is heading toward another wave of closures, what culinary school debt actually costs young cooks, and why seeing a space first is the only way he knows how to build a concept.A candid, warm, and genuinely funny conversation about food, family, and building something that lasts.Topics covered:– Growing up cooking in New Orleans and his first kitchen job at 15– Arriving in Chicago at 23 and convincing a restaurant to hand him the executive chef role– Coarse-ground grits, Gulf shrimp, and the philosophy behind shrimp and grits– Katrina as "overnight gentrification" and the changing soul of New Orleans– Culinary hero Chef Elliot Roussel and the pride of New Orleans hospitality– Why the restaurant industry needed a reset — and what comes next– TV appearances: Anthony Bourdain's The Taste, Guy's Grocery Games, and more– How Frontier and Ina Mae were both born from a space, not the other way around