NEW YORK DAILY NEWS
February 2, 2013
By Tim Smith
If you have any doubt about Poppy Tooker's passion for all things food and New Orleans, then all you have to do is ask her about her great grandmother's recipe for gumbo.
Tooker's eyes sparkle and her voice takes on a dramatic tone as the classically trained actress and French chef explains how the roux is the most important part. How the onions must be cooked first before adding the celery and bell pepper.
"I had a cooking great grandmother," Tooker said. "I have super clear memories of Sunday dinners with fabulous meals and immaculately set tables. She taught me to connect people with food."