HOUSTON – She went to TSU and received a degree in chemistry. But, she decided to pursue her dreams of becoming a chef after working in the oil and gas industry.
Now, she’s the owner of Slip’n Slider’s Food Truck and private chef for celebrity clients like LeToya Luckett, who, by the way, loves Trenica’s Cajun Shrimp Pasta.
With over ten years of culinary experience, Trenica is on a new culinary journey of a lifetime. With ten up-and-coming chefs, she is headed to the gorgeous Tuscan countryside in Italy to compete in a brand-new show – ‘Ciao House.’
Hosted by network all-star Chef Alex Guarnaschelli and Tuscan-born Chef Gabriele Bertaccini, the show is filled with Italian-themed challenges where contestants compete with each other for a chance to win an immersive culinary education and training from renowned Italian master chefs. Trenica already won the first episode with her Jambalaya Arancini.
From the rustic feel to the abundance of fresh ingredients, Trenica sees a connection between the Italian and Southern Creole cuisine she grew up with in New Orleans. And we were lucky to have her bring those flavors into our studio and share the recipe with us.
Lemon & Basil Linguine w/Cherry Tomatoes, Arugula, and Fresh Mozzarella
2 tbs. Extra Virgin Olive Oil
2 tbs. unsalted butter
1 tbs diced shallot
1 tsp. minced fresh garlic
1 lemon zest
1/2 cup cherry tomatoes (sliced or whole)
1/2 cup white wine
Fresh Basil, chiffonade
1 cup fresh arugula
1/2 cup fresh mozzarella cheese
Watch Trenica’s full interview in the video above.
Catch the new episodes of ‘Ciao House’ Sundays at 8 pm on the food network. The show streams the same day on Discovery +. For more information about ‘Ciao House,’ click here.
If you like to connect with Trenica, click here.