39 louisianacookin.comQ: You’re one of relatively few women leading
kitchens in New Orleans. Has that been a challenge
for you?
I’ve had to prove myself, of course, but that’s not diffi cult
to do. When you have the character to lead by example,
know what you’re talking about, and can back up what
you have to say, you prove that you deserve your position
and your rank, and there’s no argument. I’m proud to be
part of that small group of women who are in charge and
doing their thing.Q: What does it mean to you to reinvent a classic
and still remain authentic?
What it means to me is more about a reinterpretation of
an old classic. We’re not changing the main ingredients,
we’re not reinventing the wheel, but we’re having fun
and looking at it from a diff erent angle. Th ose traditions
and fl avor profi les don’t change, but we are giving those
dishes a diff erent type of presentation. For instance, we
may deconstruct a dish to make it more elegant than it
may originally seem. Let’s face it: it’s not like Cajun and
Creole cuisines are necessarily beautiful or elegant, but
they have a lot of fl avor and a lot of history to enjoy.Q: What ingredients do you enjoy working with?
I always look forward to spring when the strawberries
come in. Heirloom and Creole tomatoes are always going
to inspire a dish or two. In the fall, I look forward to using
all these delicious spices that go so well with the fall and
winter squash and gourds. But all year, we have access to
whatever seafood is being caught locally, and it gives us
the freedom to use whatever it is in its prime.jana billiot
Restaurant R’evolutionChefJanaBilliotjoined chefs John Folse and Rick
Tramonto’sRestaurant R’evolution as sous chef twoyearsbeforetherestaurant became a reality. Since then,
Janahasraisedthebarfor exceptional New Orleans
cuisineandrisenthrough the ranks to become chef
decuisine,leadingthecharge as R’evolution artfully
reimaginesNewOrleansclassics.
Q:Howdoesit feeltohave been part of Restaurant
R’evolutionsincedayone?
It feelslikea lotofhardwork and hours put in, and it’s
paidoff! It feelslikemybaby, even though I wasn’t the
chefdecuisinestartingout. But beyond the [original]
chefdecuisine,JodyDenton, I was the fi rst person
theyhiredtocomeinand help them with the kitchen
andmenudesign,theconcept, the culture, the brigade
system—everythingwehave in place. So, I played a
majorroleinallthosethings. It was my fi rst opening
andI hadnoexperiencein anything like this, but it’s
beenlife-changing.
Q:Whatinspiresyouthe most as a chef?
Amajorityofourstaffare young and infl uential
chefswhoaregoingonline and researching. Th ey’re
inquisitiveandwanttotake on the world with
somethingnew.Weallkind of inspire each other in that
sense.Weconstantlyhave conversations that start with
somethinglike,“Didyouhear about this or that new
cookingmethod?”I’malways trying to do something
new,different,orbetter,and that all comes from these
young,super-inspiredchefs I get to work with day in
anddayout.
WHERE SHE COOKS
Restaurant R’evolution
777 Bienville St.
New Orleans
504.553.22772019
USING SEASONAL, LOCAL, FRESH INGREDIENTS...
AND YOU’VE GOTTA KNOW HOW TO
MAKE A ROUX, FOR REAL.THE SECRET TO COOKING GREAT LOUISIANA FOOD: