Blaine Bertrand

Im a teacher who currently lives in Tennessee. I was fortunate to grow up in South Louisiana, and raised in rustic Cajun cuisine. When I feel stressed, or want to make myself relaxed, I cook as a form of decompression. My fondest memories as a child came from my family, and the delicious food that accompanied our intimate gatherings and daily lives. Weeknight meals can have the same love as an ornate dinner, and my Cajun roots help make that happen.

Pork Rice and Gravy (pork meat browned and smothered to perfection in its own rendered fat, which is then nestled in a bed of white rice), Black eyes Or Lima Beans, and Weeknight Corn Maque Choux.

I’d love to open the door of possibilities for a small cooking class business (I’d call it Hot Plates). I’d love to incorporate my love of education and food together; demystifying the idea that great food is unattainable to the masses, they just need to know simple tips and tricks.