Southern Cast Iron

Jay Ducote

t’s not every day that one’s wildest dreams become a reality, but for Jay Ducote, his dreams were an exception. When the chef, entrepreneur, and Baton Rouge native attended Louisiana State University in the early 2000s, he routinely threw tailgate catering gigs and worked on his food blog, both of which were merely a tool Jay used to escape his studies and explore other passions. It’s safe to say preparing food for hungry game-day crowds and learning about the origins of regional dishes wasn’t a requirement for Jay’s undergrad and graduate degrees in political science. But looking back on those times, it’s clear that whipping up large cast-iron cauldrons of jambalaya and red beans and rice made an impact on the style of cooking he’s known for today. Now, Jay’s

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