Du Jour: Chef Amy Queret

Like many in the food world, Louisiana Culinary Institute Chef Instructor Amy Queret’s interest in food sprang from necessity; in particular, how to feed the nest of aunts, uncles and cousins who gathered regularly for family events in her small Indiana town. She and her kinfolk butchered their own cows, chickens, pigs, lamb, rabbits, deer and quail and transformed seasonal produce into buffet lines of salads and sides. Queret also applied her love for food to volunteering in the kitchen of her church and working in neighborhood restaurants, and knew as a teenager that she unequivocally wanted to be a chef. Find out how she pursued her passion in this week’s Du Jour by clicking here. —Maggie Heyn RichardsonTo read previous Du Jour features on local chefs and other culinary experts, click here.