Du Jour: Jaime Hernandez, City Club

Chef Jaime Hernandez has worked in some of Baton Rouge’s busiest restaurant kitchens, but lately he’s become better known as a passionate farm-to-table advocate. As a frequent demonstration chef at the Red Stick Farmers Market, and in his recent post as executive chef at The Bluffs, Hernandez has found all sorts of uses for locally produced foods. He’s vehemently promoted market shopping among local consumers and fellow chefs, who, he believes, still aren’t capitalizing on the bounty of regional farmers. “We have a real gem in that market,” he says. “People need to spend more money down there. They don’t understand what it’s like to not have it.” Click here to read the whole story. To read previous Du Jour features on local chefs and other culinary experts, click here.