While at the John Folse Culinary Institute I had the pleasure of meeting fellow student Kenneth Temple. Besides being a great person, the man can cook! He currently works as a personal chef for one of the New Orleans Hornets players and is focused on creating modern soul food. I wanted to shine the spotlight on a rising chef that deserves some attention. Below he has made jalapeno cheddar biscuits and sauted catfish stuffed with collard greens on top of sweet potato mash.