Easy Home cooked food from a chef's perspective
Tired of cooking the same thing?
Join my email list to learn new recipes, tips & receive special offers
I'm Kenneth, Chef, Author & Chopped Champion
I’m from New Orleans and I’m passionate about good food! I’m a champion for New Orleans food a cuisine. My style of cooking is Southern Creole. Southern Creole is a style of cooking richly influenced by Native American, West African, Louisiana, French, Spanish, German, Italian, Acadian (Cajuns), English, West Indies, Mexican flavors and techniques. In other words, a gumbo pot of flavor!
About Chef Kenneth
Chef Kenneth C. Temple is from New Orleans, Louisiana and holds a Bachelor’s of Science in Culinary Arts from Nicholls State University at The John Folse Culinary Institute. His kitchen savvy and charisma can be contributed to his New Orleans upbringing. His expertise was validated when he won the Food Network’s popular cooking competition show “Chopped” in 2017. With over 10 years in the culinary industry, Chef Kenneth has certainly laid a foundation for a long-lasting career. His professional demeanor and a knack for success have landed him major partnerships including Hormel Foods, Jennie-O, Black Label Bacon, and Wholly Guacamole. He’s been featured in US Weekly and USA Today, Essence Music Festival, he’s received a proclamation from the City of New Orleans and was the ambassador for City of New Orleans in South Africa for three years. He’s worked with the New Orleans Saints, the New Orleans Pelicans, Grammy Artists, Lil Wayne, and Patti Labelle and 2-time Super Bowl Champion Malcolm Jenkins, just to name a few of his clients.
The “Kenneth Temple Empire” currently consists of private dining, catering, online cooking courses, his signature seasoning (Savory), his cookbook (Southern Creole), the “Hunger Trap” Facebook live cooking show, various television cooking segments, the “Southern Creole” trademark and “Deliciousness” apparel. Looking forward, Chef Kenneth plans to continue to walk in his purpose by providing joy through food service with New Orleans hospitality. His vision expands beyond dishing out cuisine, positioning him as a culinary expert.