Behind the Grill: Kevin Coleman
Published 2:15 am Saturday, November 18, 2023
- Kevin Coleman is a man who loves to cook. He went to cooking school in Oklahoma and took his techniques back home, opening Storman Norman Smoked Babyback Ribs and more. He is a man known for many things, including his famous ribs. But that’s not the whole story. (Photo provided)
Chef Kevin Coleman has seen it all but more importantly, he has cooked it all.
Growing up in Jeanerette, Coleman said he knew he always wanted to cook food, crediting his mom and dad as his inspirations.
He would soon begin a journey of cooking in the culinary arts, going to school in Oklahoma, making his bones in the restaurant business. He also cooked in New York.
Coleman eventually found his way back home, opening up Storman Norman Smoked Babyback Ribs and more, an homage to one his closest friends, who opened up the original shop – Stormin’ Norman Seafood and More.
One thing about Coleman, he loves what he does. He recently sat down with the Daily Iberian for a deep dive into his life, working, and the art of ribs. This is Behind the Grill: Kevin Coleman.
You said you grew up in Jeanerette. What was that like for you? Do you have a favorite memory there?
I have so many stories to tell. It was more of a family-oriented type of town. Everyone took care of everyone from the time I was there. Back in the 70s and 80s, it was a friendly, home town.
Your love of cooking is well-known around here. Where did you get that passion from?
My mom and dad had a cafe in Jeanerette. My dad put it together and my mom did the cooking, so it was a collaboration of both of them. It gave me the inspiration to go into school.
What cooking school did you attend? What was that like?
I went to the culinary arts in Oklahoma. I worked at a restaurant. I came with the southern-style cooking and I came with some ribs. And I did the ribs and I couldn’t keep up with them because it was like a buffet line.
I lived in Guthrie, Oklahoma. It was like a little country town.
You know your way around ribs, so my next question: what are your tips for making them?
High heat. Flipping and monitoring.
Does the type of wood you use also matter?
I use pecan wood.
Do you have something in particular that you like to make?
I’m big on seafood. I am a seafood guy. I cooked all kinds of food. But I am more of a seafood guy. Fish, stuffing, different types of shrimp. I make a lot of crawfish etouffee. But I do it all.
