Chef to Enter Seminary

Looks like there will soon be another priest who is great at cooking.

Anyone who has tried Smith's food at the Upperline -- the dark, dense gumbo, the nostril-flaring Gulf shrimp piquant, the duck-andouille etouffee that is filling in more ways than one -- should not be surprised to discover there is a spiritual component to his cooking. Upperline owner JoAnn Clevenger, who has worked with Smith for nearly 20 years, was still shocked late last month when Smith told her he was leaving the kitchen behind to become a priest.

Read it here.

Thanks MJ for sharing.