Alex Heath

New Orleans

Cajun/Creole, Farm-To-Table


Specialities

Cajun/Creole, Farm-To-Table, Local

About Alex Heath

Alex Heath is Chef de Cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. Food scraps are turned into chicken feed, and nothing from the farm goes to waste. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with a flair. After graduating with honors from Delgado Community College’s culinary program, Heath took a position at New Orleans’ Martin Wine Cellar. He left to pursue an apprenticeship at Ye Olde College Inn, where he quickly rose through the ranks, from intern to Pastry Chef to Sous Chef to Chef de Cuisine. Heath also serves as Sous Chef at New Orleans’ Salty Swine Supper Club and has won a number of awards, including best specialty king cake at the first annual King Cake Festival in New Orleans.


Interview with Chef Alex Heath



Alex Heath's Video Tutorials

Boneless Braised Beef Short Ribs

Alex Heath
Easy

These melt-in-you-mouth short ribs can be enjoyed on their own, over a bed of mashed potatoes, or in a po'boy sandwich.

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Beef Short Rib Po Boy

Alex Heath
Easy

Originally a inexpensive way to feed striking streetcar workers in New Orleans, the modern po'boy sandwich is a simple staple with a rich history.

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Herb Croutons

Alex Heath
Easy

These herb croutons are crispy, flavorful, and perfect for topping soups and salads.

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An Overview of Lettuce

Alex Heath
Easy

Elevate a simple salad by mixing and matching lettuces with different flavors and textures.

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Classic Caesar Wedge Salad

Alex Heath
Easy

A fresh and creamy classic, this hearty dish is more than just a salad.

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Fried Bread Pudding Po Boy

Alex Heath
Easy

This unique layered bread pudding is rich, creamy, and delicious.

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Classic Caesar Dressing

Alex Heath
Easy

Mastering this misunderstood classic is easy, and the result is a rich and flavorful dressing.

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