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.
What I think and what the world thinks is totally different.
When you've got a great business going, you go open another and take the risk of losing the whole thing. It's fun!
After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.
I opened a restaurant that had nothing but California wines.
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!
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
The bad part about being recognized is that when I walk into a restaurant and sit down, I've got to eat everything on the plate, whether it's good or bad. People would take it as an insult if I did otherwise.
One of the problems of our youth is that the family unit is broken up. When we'd sit down to dinner together as a family, we'd learn about each other. We had something people don't get today.
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.
I didn't want to do just another set of recipes. I think that's useless.
One of my missions was to teach.
We're working people, and that's what we like to do, work.
I love people, and I'm excited that I can turn them on.
