It's New Orleans: Louisiana Eats

Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week s Louisiana Eats we ll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who s helped found The French Pastry School in Chicago and has also been the subject of a documentary by D.A. Pennebaker. Then we re joined by the Nola Pie Guy, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry. Finally, we ll hear how Syrena Johnson keeps her ambitions in fine dining afloat by mentoring with A list chefs around New Orleans. All Purpose Pie Crust 1 8th of a teaspoon of salt 1 cups all purpose flour 9 tablespoons sweet, unsalted butter 6 tablespoons ice water Mix together the flour and salt. Cut very cold butter into tablespoon sized slices. On a granite countertop or marble slab, quickly, using just your fingertips, work each tablespoon of butter into the flour making small green pea sized balls. Make a well in the center of your flour and butter mix