Chef Biography
Jay Kimball attended Louisiana State University, and at the same time worked in a Sheraton Hotel restaurant. His roommate was Shaquille O’Neal. When he graduated from LSU, Jay went to the Culinary Institute and after graduation, returned to Louisiana where he worked with Great Chef Greg Sonnier at Gabrielle’s as sous chef.
He then opened his own restaurant called Romair’s on the west bank of New Orleans, which is where Great Chefs caught up with him in 1992 to tape several dishes for their Louisiana New Garde television series for the Discovery Channel.
In 1996, he went to work for Chef John Folse as Vice President of R&D of his food supply company. In 2011 he went over to Darifair Foods as a director of sales, but to Folse & Company in 2013 where he remains today as VP of Business Development.
Recipes
Oysters, Prosciutto and Roasted Pepper with Creole Mustard Meuniere
Serving: 4 Print Oysters, Prosciutto and Roasted Pepper with Creole Mustard Meuniere By Great Chefs November 10, 2015 This is a creative and tasty update of the old-fashioned but always popular angels on horseback hors d’oeuvre (oysters wrapped in bacon, skewered, and broiled). Corn flour, which is finely milled white or yellow corn, serves admirably […]
Garlic Crusted Trout with Sweet Pepper and Shrimp Sauce
Serving: 4 Print Garlic Crusted Trout with Sweet Pepper and Shrimp Sauce By Great Chefs November 10, 2015 Prepared concentrated shrimp stock is available frozen from fish markets and, when reconstituted according to package directions, can be a timesaver in preparing the shrimp sauce in this recipe. The crisp garlic bread crumb crust preserves the […]