Just being from Louisiana, being from the southern part of Louisiana, Metairie, close to New Orleans and growing up in St. Rose. There are a lot of things to overcome.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
I come from the city of New Orleans where it's live and vibrant.
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
Growing up in New Orleans helped me live a real life. I experienced so many things.
I can eat a lot of pizza. And I can cook. I'm from New Orleans, so it's just in my blood.
For a long time, New Orleans was the classic-rock station of American cuisine, its reputation for flamboyance belying its playlist conservatism.
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.
New Orleans has a lot of good food.
