My name is Joseph McGee, and I was born on September 3, 1991, in New Orleans, Louisiana. From my earliest years, I was surrounded by the rich culinary culture of my hometown. New Orleans is a place where every corner is imbued with the aromas of Creole and Cajun cuisine, and where every family holds onto special recipes passed down through generations. My first acquaintance with cooking began in my grandmother's kitchen, where I learned to prepare dishes like gumbo, jambalaya, and beignets. It was there that my love for food was born, along with a desire to learn more about its history. After school, I decided to dedicate myself to the culinary arts and enrolled in the Culinary Institute of America (CIA) in Hyde Park, New York. Studying at the CIA provided me with the opportunity not only to master classic culinary techniques but also to understand the importance of storytelling through food. This understanding shaped my approach to cooking and later to writing books. Upon graduation, I returned to New Orleans, where I began working in several renowned restaurants in the city, such as Commander's Palace and Cochon. Working in these establishments, I realized how crucial it is to preserve the authenticity of Southern cuisine while not shying away from experimenting with modern approaches. This blend of tradition and innovation became a key element of my style. Today, I continue to live and work in New Orleans, dedicating my time to writing, cooking, and educating others about the richness of Southern culinary tradition. I actively collaborate with local farmers and producers to promote the use of fresh, local ingredients. It's important to me that Southern cuisine maintains its authenticity while remaining accessible and relevant to all who wish to experience it. I take pride in the fact that my books and work have helped rekindle interest in Southern cuisine and narrate the story of our region through food. There's nothing more important to me than sharing this love for Southern cuisine with everyone willing to join me.Read more about this authorRead less about this author