Southwest Louisiana young artists and seasoned chefs are featured in the latest visual and culinary smorgasbord, The Pot & The Palette Cookbook II.

Grand Lake High School graduate Nelly Rene Gonzles Chan and Sam Houston High School graduate Adisyn Estes, past winners of George Rodrigues Foundation contests are featured.

Local ProStart educator and chef Jacob Gillett created the recipe, Crab and Shrimp Wontons with Sriracha Sweet Chili Aioli, for his ProStart students to  use at the 2022 Raising Cane’s Chicken Fingers ProStart International.

ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders.

The creamy filling, made with locally caught Gulf crab and shrimp, wowed the judges so much that the appetizer won Best Starter Award.

The Lemon Gelato recipe is from Mohamed Chettouh and Arthur Durham, chefs/owners of La Truffe Sauvage, Lake Charles.

The story behind this recipe, according to The Pot & The Palette Cookbook II, is that years ago Chettouh was so taken by a gelato vendor’s lemon gelato topped with meringue, he decided to replicate it for the restaurant.

This Pot & The Palette Cookbook II  is dedicated and pays tribute to the late Chef Paul Prudhomme, a legendary figure in Louisiana cuisine and serves as a lasting testament to his influence on the culinary landscape of the state.

GRFA’s The Pot & The Palette Cookbook II is a culinary gem and supports the foundation’s year-round programming which fosters education in schools across the state. Find it online at https://george-rodrigue-foundation-of-the-arts.square.site