There is no better chef to interpret Lafcadio Hearn's Creole Cookbook than Jacob Cureton. He blends a a modern southern twist to an old time classic. Dinner with Degas is a perfect blend of southern cuisine and the French technique of August Escoffier which is the spine of the original Creole Cookbook first published in 1885. Degas House, where Edgar Degas lived with his Creole relatives in 1872-1873, is the perfect venue to experience the Creole cuisine and hospitality of yesteryear today.
Jacob hails from Southern Alabama where he was constantly surrounded by home gardens, great southern cooking and all the wonderful natural resources of the Gulf Coast. Living throughout rural Alabama, he was able to sample, first hand, recipes and home techniques which inspired him to take his passion for food to the next level by attending the Culinary Institute of America (CIA).
After graduating from the CIA, Jacob honed his skills along the side of Chuck Subra (JW Marriott), Rene Bajeux (Rene Bistro), Scott Boswell (Stella!, Stanley), Anthony Scanio (Emeril's), Isaac Toups (Toups Meatery) and Ryan Hughes (Purloo). “Working with these chefs taught me discipline, cleanliness, timing and all the little details that combine for a truly memorable meal,” Jacob says.
“I see more chef artists today than ever before. Food is art; not just visual art, but stimulating art. You feel it. You experience it and are inspired by it,” Jacob says. “I'm honored to bring my art to the ancestral home of another great artist, Edgar Degas.”