Name: Jeremy Fogg
Profession: Pastry Chef, Emeril’s Restaurants
Describe what you love about what you do: My favorite aspect of my job is the fact that I can take the same four or five basic ingredients (sugar, flour, butter, and eggs) and turn them into thousands of dishes. It makes me feel like a magician.
Something about New Orleans that can always put you in a good mood: Walking along a quiet street in the Quarter or Marigny and hearing a solo jazz musician playing a tune. There’s just something special about the sound of a trumpet echoing through the streets.
What coping mechanisms have you employed to keep your vision and goals alive during the pandemic? Well, Total Wine opened in June…but I have also focused on other interests I’ve had for a while and haven’t had the time for, like writing and teaching. I’ve been working on new recipes and have done some virtual demos from home.
What would people be surprised to know about you? I am a former figure skater and have two national medals from competition.
Favorite museum: NOMA and the Sculpture Garden
Favorite simple indulgence: Salty Smoky Chocolate Almond ice cream from the Creole Creamery
Favorite thing to do here to relax: A picnic at the Fly watching the ships pass on the river
An organization you’ve supported during the pandemic: Black Lives Matter
Best book you've read in the past year: Red, White, and Royal Blue by Casey McQuiston
Favorite album of all time: "Brave Enough: Live at the Variety Playhouse" by Sara Bareilles
Favorite movie of all time: The Birdcage
The first thing you do when you wake up: Hit the snooze button
Interviews have been edited and condensed.
This article appeared in the September 2020 Issue of Adore Magazine.