“If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.”
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Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!