From The Caribbean to New Orleans: Chef Nina Compton & Island And Spice's Rochelle Oliver

episode

Radio Cherry Bombe not yet transcribed

▲ 0

Transcript

This episode hasn't been transcribed yet Upvotes decide what gets transcribed next — 0 so far. Sign in to upvote

Related

recent transcribed audio

🌑 Deep Space Ocean Waves | 8 Hours of Peaceful Piano with Ocean Waves & Deep Space Ambience for Healing REM Sleep 🌊 8h 56m · 20 Sep 2026 · 8 Hour Sleep Music

Commentary Box: Andrew Saville and Jason Pine discuss the Warriors finals exit, NZ Rugby's financial woes 11 min · 20 Sep 2026 · The Mike Hosking Breakfast

"It was everything we love about footy." | First Thoughts - Hawthorn vs Brisbane (21.09.26) 16 min · 20 Sep 2026 · SEN Breakfast

What does global leadership on AI look like? 11 min · 20 Sep 2026 · Consider This from NPR

Full Show Podcast: 21 September 2026 1h 30m · 20 Sep 2026 · The Mike Hosking Breakfast

MORNING TEA: Emily In Paris Comes To An End & The Channing Tatum Burner Account Chaos 8 min · 20 Sep 2026 · The Spill

Report any issue

Source

Recorded04 Oct 2018

Publisherfeeds.simplecast.com ↗

Handlerec:9481430

Show notes

Chef Nina Compton is heating up the New Orleans food scene with her two hot spots: Compère Lapin and Bywater American Bistro. She competed in the New Orleans season of Top Chef, fell in love with NOLA, the country’s most colorful city, and decided to stay. Journalist Rochelle Oliver interviews Nina for today’s Radio Cherry Bombe and they talk about Nina’s native St. Lucia, Caribbean cuisine, and life in New Orleans. For the second half of the show, host Kerry Diamond and Rochelle talk about Nina’s place on the culinary scene, the launch of Rochelle’s new digital magazine, Island and Spice, and more. Thank you to Le Cordon Bleu and Vital Farms for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Sign in