Local chef featured
Grapevine's Cynthia Schneider is featured in the COUNTRY ROADS MENU COLLECTION 2007, along with Chefs Randy Cheramine, an instructor at Nicholls State University's Chef John Folse Culinary Institute, Regina Charboneau, owner of Twin Oaks Bed & Breakfast in Natchez, and Jeremy Langlois, executive chef of Latil's Landing Restaurant and Café Burnside at the Houmas House Plantation and Gardens.
The chefs were asked six questions such as what every cook should always have at his or her disposal, what tools help perfect their own style of cuisine, the specific things that you rely on, their "secret weapon" in the kitchen, or any unusual kitchen tool.
Cynthia was quick to say her secret weapon is dried shrimp and dried shrimp powder as flavor enhancers. No secrets were divulged about the white chocolate bread pudding. That secret stayed safe.