Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. Jay resides in Baton Rouge, Louisiana, though he also travels as much as he can. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and has had a pilot for his show "Deep Fried America" air on the Travel Channel. Jay has been named one of the top 100 amateur chefs in America by FOX’s MasterChef, has appeared as himself on HBO’s drama series Treme, and has been featured on multiple programs such as Cutthroat Kitchen, The Kitchen and Burgers, Brew & Que on Food Network, Eat St. on Cooking Channel, and Last Call Food Brawl on Destination America. The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a 2014 Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters in 2015. In 2014 Jay launched his own Jay D’s Louisiana Barbecue Sauce, followed by the 2015 release of his wine, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards. Late 2015 saw the release of Jay D's Louisiana Molasses Mustard, and in 2016 Jay D's Spicy & Sweet Barbecue Rub was made available in stores followed by JayD's Single Origin Coffee. In the summer of 2017 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge. Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits.
My mission is to share and expand on the conversation of Louisiana and to celebrate the cultures of our communities. Several years ago I worked with Of Moving Colors in their production “Not Until Now” and this project is also in line with what I do, which is creating culture in community. This is a truly unique opportunity to blend my desire to create and celebrate culture with Of Moving Colors’ cultural influence in Baton Rouge.
Besides that, dancers always get to eat, but chefs don't always get to dance.