Ophelia's Kitchen: Black Woman Owned NOLA Cuisine in the Bay
Would you believe that the owner of Ophelia’s Kitchen’s first meal was something from a box, like Hamburger Helper? She considers herself to be a self-taught cook. As a child, although her mom recruited her as sous chef, chopping onions and bell pepper, it wasn’t until later, as an older kid, that Krystle took the initiative to get into the kitchen and learn to cook. Her great-grandmother, Ophelia, for whom she is named after, was an excellent cook. Krystle likes to think that Ophelia’s spirit accompanies her in the kitchen. As you nestle in to learn more about her, go ahead and pull up the “This is Masego” playlist on Spotify to get into the musical vibe she’s been on--I can’t get you access to the private listening parties of the music her husband Nate is producing for the Glbl Wrmng project with Pell and other amazing local New Orleans artists but you’re on notice to look for it when it comes out. Here’s more from her interview.
What is one meal or recipe that people assume you should know how to do, but you don’t do it?
That’s a tough one. I’m a native New Orleanian; I’m supposed to cook gumbo, jambalaya, etoufee, fried seafood — and I do! But I’m not the most confident at boiling crawfish. I still want to get better at that.
How has your cooking practice evolved or changed over the years?
I’ve learned to trust my intuition more. Cooking is art and I don’t want to just copy what the great artists before me have done. I have my own taste and my own sensibilities in the kitchen, and I’ve learned not to question them so much.
How has your cooking practice evolved or changed over the years?
I’ve learned to trust my intuition more. Cooking is art and I don’t want to just copy what the great artists before me have done. I have my own taste and my own sensibilities in the kitchen, and I’ve learned not to question them so much.
(Asides from Salt) What is your favorite or must-have ingredient?
Always garlic powder, onion powder, and Tony Chachere’s Cajun seasoning. Oh — and smoked paprika!
What are your current cooking inspirations or guiding principles?
I’m trying to eat more from my garden these days, so making seasonal dishes and finding ways to remix fresh ingredients into new recipes has been a real inspiration.
Who do you cook for? Whose approval is the most important when it comes to the food you make?
Cooking for my husband and my son is my main priority in the kitchen; I want to make healthy food taste good for them. I want them to know how much I love them when I cook. It's still pretty awesome to wow my mom or my auntie with a recipe I made, too. I kind of go all out for holiday and birthday meals just to see their reaction.
Have you ever googled yourself? What was your reaction?
I do all the time! My life is pretty visible online and I love that my name is associated with so much good work in the arts, marketing, and community-building. Now you can go watch some P-Valley on Starz and see if you become as obsessed with the stories about the South and Black folks like Krystle!
Wanna learn how to cook up some good ol’ Nola cuisine? Check out this Jambalaya cook-along video offering from Krystle as part of our Afro Quarantine Fest in April 2020.
