Creole chef Kevin Belton takes viewers on a tasty tour of New Orleans in a new 26-part cooking series produced by WYES-TV. From Classic French to soul food to German, Irish and Italian influences, NEW ORLEANS COOKING WITH KEVIN BELTON explores the diverse mix of cultures that contribute to the distinctive food of the Crescent City.
Belton is a gumbo of English, French, Native American and African ancestry. His mother’s family has roots in the French-Caribbean island of Martinique and his French-speaking father’s family came from the Bayou Lafourche area of South Louisiana, near Thibodaux.
The self-trained chef began cooking under the watchful eye of his mother and grandmother in the uptown New Orleans home where he grew up. From these talented home cooks Belton learned to prepare the venerable dishes of the city and in his new series he’ll share family recipes and personal tips for making seafood gumbo, pralines, shrimp remoulade, chicken Clemenceau and many other New Orleans specialties.
Cooking instruction is second nature for Belton, who has spent the last 20 years teaching the foundation of Louisiana cooking to appreciative audiences. As an instructor at the New Orleans School of Cooking, located in a renovated French Quarter molasses warehouse built in the early 1800’s, this homegrown chef has introduced visitors from around the world to the food and rich traditions of the region.
In addition to the almost 7,000 lessons he has led at the cooking school, Belton has also offered classes and cooking demonstrations throughout the U.S. and Canada. He has been a featured chef and guest on numerous food programs including Emeril Live; Ready Set Cook; Live Love Lunch; Food Fighters; Taste of America; and Eating in the Bayou. In 1999 he was co-host and chef on the BBC series Big Kevin, Little Kevin, which also featured British celebrity chef Kevin Woodford. The series, taped in the United Kingdom and the U.S., aired in Europe, Australia, New Zealand and Asia. A companion cookbook co-authored by Belton, “Big Kevin, Little Kevin-Over 120 Recipes from around Britain and America by TV’s Odd Couple,” was published by Ebury Press.
Belton has long been associated with WYES-TV as the host of several popular cooking marathons. He is also a past recipient of the WYES President’s Award, which is given annually to individuals, organizations or businesses that have demonstrated exemplary support of public television in the metropolitan area.
In 2014 he was recognized as one of the top thirty Louisiana chefs by the American Culinary Federation.
In his public television debut Belton wants to pull back the curtain and show viewers what really makes the legendary cuisine of New Orleans so delicious. “Everybody says you make it look so easy,” he says. “I tell them, no, it is easy.” Taped in the studios of WYES-TV, NEW ORLEANS COOKING WITH KEVIN BELTON is a chance for viewers to meet a new APT host whose big personality is a perfect match for his 6’ 9” frame. When recently asked to name his five most important ingredients, the gregarious chef responded in classic Belton fashion, “salt, sugar, fresh herbs, a good pan and a phone to make a reservation!”
WYES was founded in 1953 on one fundamental idea: that education could be enhanced and made available to all through technology. It was the first public television station serving Louisiana and Mississippi, the 12th in the nation, and is the most utilized non-profit organization in our two states with over a half-million people using our broadcasts, outreach activities and web site each week. It charges no fees, constructs no barriers as it strives to be the most accessible educational, artistic and cultural resource in southeast Louisiana and the Mississippi Gulf Coast. To learn more about WYES, visit wyes.org.
NEW ORLEANS COOKING WITH KEVIN BELTON is distributed to public television stations nationwide by American Public Television. American Public Television (APT) has been a leading syndicator of high-quality, top-rated programming to the nation’s public television stations since 1961. For 10 years, APT has annually distributed one-third or more of the top 100 highest-rated public television titles in the U. S. Among its 300 new program titles per year, APT programs include prominent documentaries, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. America’s Test Kitchen From Cook’s Illustrated, Rick Steves’ Europe, Front and Center, Doc Martin, Nightly Business Report, Midsomer Murders, Vera, NHK Newsline, Lidia’s Kitchen, Globe Trekker, Simply Ming, and P. Allen Smith’s Garden Home join numerous documentaries and performance programs popular with public television viewers. APT licenses programs internationally through its APT Worldwide service. Now in its 10th year, Create® TV — featuring the best of public television’s lifestyle programming — is distributed by APT. APT also distributes WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit APTonline.org.
WYES MEDIA CONTACT:
Aislinn Hinyup, WYES Promotion Manager, (504) 838-0364, email@example.com
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