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New Soul Kitchen
Chef Jernard Well and chefs, whom specialize in different cuisines, share their passion.
S2, EP13 "Veggie Delight"
These two chefs are on a mission to get everyone to eat their veggies. Chef Jernard and Chef Ahki Taylor put a creative spin on their favorite vegetables. Chef Jernard fries up New Soul Buffalo Cauliflower with a Vegan Ranch dipping sauce and Chef...
S2, EP14 "Party Food"
Chef Jernard and Chef Essie Bartels are showing us how to make crowd-pleasing favorites, that are perfect for any party. Chef Jernard makes succulent Lollipop Drumsticks with a Whiskey Chipotle Sauce. Then he takes burgers to a whole new level with..
S2, EP15 "Meat and Potatoes"
If meat and potatoes are your thing, have we got the recipes for you! Chef Jernard and Chef Resha Purvis cook up a hearty, and meaty meal that is simple and delicious. Jernard cooks up Rosemary and Mint Lamb Chops with tender, crispy roasted Finger..
S2, EP16 "Cooking Under Pressure"
If getting a meal on the table puts you under pressure then Chef Jernard and Chef Bren Hererra have the kitchen cure for meal time madness! It's all about the pressure cookers. Chef Jernard makes juicy Pineapple Jerk Chicken in minutes served over...
S5, EP20 "Chef Jernard's Comfy Kitchen"
"In this episode, it's comfort food that's full of flavor. On the menu is BBQ oxtails withhomemade BBQ sauce, followed by Southern potato salad and sauteed asparagus with lemonpepper."
S5, EP19 "Etouffee It"
"Chef smothers his dishes in gravy and for those who don't know, that's called "etouffee" On themenu, Chicken & Sausage Etouffee Over Linguine, then he whips up Smothered /Etouffee'dPork chops with rice and okra."
S5, EP18 "Asian Flavors"
"It's all about Asian flavors in this episode. Chef cooks up flavorful General Tso's shrimp withjasmine rice. Then puts his spin on Buddha's delight, serving it up with chicken and beef. Hewraps things up with a citrus Saketini."
S5, EP17 "Perfect Night for Two"
"Chef shows how dinner for 2 can be made right at home. He makes a Jamaican spiced Rastapasta with shrimp and scallops, then, a wedge salad topped with candied bacon and garliccroutons. Followed by a coconut Mojito with toasted coconut."
