A local Cherokee Chef is launching non-profit introducing indigenous foods to Tulsa

TULSA, Okla. — A local Cherokee chef is introducing indigenous foods to Tulsa by creating a space where the community can learn more about it, Burning Cedar Sovereign Kitchen.

The founder, Nico Albert, said her aim is to use ancestral food and wellness practices to help native communities in Tulsa, gather, heal, and grow.

Albert has worked as a cook for several Tulsa restaurants. She loves the kitchen and she also loves her culture. In 2020, she left her full-time job to launch her own catering and consulting business, Burning Cedar Indigenous Foods.

For two years now, she’s been sharing her native heritage through every dish.

“I don’t want to be the only indigenous catering game in town, you know, I would love to have some competition, so I’m going to train my own competition to put me out of business,” Albert said.

Now, she’s merging her passion for cooking

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Who Left ‘Top Chef’ Season 19 Episode 1? First Eliminated Cook Revealed

Top Chef is back with another stellar group of talented cooks competing to be crowned the winner of Season 19, receive $250,000, a feature in the FOOD & WINE magazine, and an appearance at the annual FOOD & WINE Classic in Aspen.

But as only one contestant can win, chefs will be eliminated throughout the competition, as they are tasked with creating delicious meals in a series of thrilling challenges. For Season 19 of the Bravo cooking show 15 chefs from across America compete in Houston, for the very first time.

Episode 1 of the new season, which aired Thursday, March 3, kicked off with a quickfire team challenge. The cooks were asked to create one dish, with each team member getting 10 minutes to contribute to the meal individually.

The team who won the quickfire challenge would be free from elimination. However, there was a catch, as team members

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How to watch this Phoenix chef compete on Food Network ‘Chopped’

It’s an eventful February for Phoenix chef Lawrence “L.T.” Smith, who will soon make his Food Network debut.

Smith was a college football player who turned to cooking after his dream of playing in the NFL was cut short. He spent several years working in the Valley dining scene at FOUND:RE hotel, Ghost Ranch and Tempe Public Market Cafe before he and his partner Aseret Arroyo opened a farmers market taco stand called Chilte.

Earlier this month, he and Arroyo announced the opening of their first Chilte restaurant, which will be housed inside the resurrected Egyptian Motor Hotel on Grand Avenue.

On Tuesday, Feb. 22 at 7 p.m. MST, friends, family and fans can watch Smith go head-to-head with other chefs on “Chopped,” Food Network’s long-running cooking competition.

More on Chilte:Mexican restaurant opens inside historic Grand Avenue hotel

Lawrence L.T. Smith drizzles avocado crema over the Chilté Tacos Baja fish taco; the pink tortilla was made specially for October in honor of Breast Cancer Awareness month.

How to watch ‘Chopped’ on Food Network

In Season 51, episode

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Flip to ‘Chopped: Casino Royale’ Tuesday night to catch Seattle chef Kaleena Bliss in action

Not even the prospect of cooking with rattlesnake was enough to goad Seattle chef Kaleena Bliss into taking a gamble on a more familiar ingredient in the “Casino Royale” cooking tournament on Food Network’s “Chopped.”

In the premiere episode that aired in early January, contestants had the option to roll the dice: An even number gave them a more useful ingredient; an odd number might be something worse.

“At least they gave [the rattlesnake] to us in a can and we didn’t have to fabricate it,” said Bliss, executive chef at Conversation in Seattle’s Thompson Hotel, in an interview after her first episode of “Chopped” aired.

Of the three dishes Bliss prepared in that episode, her orecchiette pasta, featuring smoked rattlesnake and purple spinach pesto with a pickle-flavored potato-chip breadcrumb, proved her most successful creation.

“The judges didn’t actually have anything bad to say about it and I felt

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