Amandine Nouveau

story by daniel dubuisson

BEFORE ARRIVING IN New Orleans and blazing a culinary trail, Chef Martha Wiggins was born and raised in Washington, DC. The decision to relocate stemmed from a long-held affinity for the Crescent City formed during several family visits as a child. When she first arrived, Martha had no prospects for employment or housing, but as she always says, she “has angels in New Orleans.” A lucky break brought her first kitchen gig in town. From there, she worked in highly acclaimed restaurants before ending up as executive chef at the city’s beloved Café Reconcile, where Martha and the team work daily to provide workforce development and training that transforms the lives of young adults in the community. Q What inspired this take on traditional amandine? There are so many influences on what…

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Louisiana Cookin' (Digital) - 1 Issue, March/April 2023

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