Chef Estados Unidos
Raised On A Roux
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Being Raised on a Roux is all about growing up in and living life as a New Orleanian no matter where you are and sharing that lifestyle with everyone around you. It’s about never meeting a stranger, working and playing hard, caring about your family, neighbors and community and living a meaningful, relaxed life. It’s about eating and drinking with total abandon (well, most of the time) and honoring your ancestors by preparing their recipes and passing them on. Being a New Orleanian is also about conveying life experiences and recalling major milestones in terms of food and sharing yourself with others by inviting them to your table for a home-cooked meal.
Influencias de Cocina
In New Orleans food and family go hand-in-hand, so my early cooking influences comes from my wonderful mom, my grandparents, my great-grandmother and my mom's sister and youngest brother. Outside influences initially came by way of public television and the personalities I welcomed in my home through that TV station: Chef John Folse, Chef Paul Prudhomme, Chef Martin Yan and Chef Mary Ann Esposito. Today, I continue to draw inspiration from those sources as well as from the New Orleans restaurant scene, my 400 plus cookbooks (which cover every region and style of food) and all the wonderful food blogs, recipes websites and cable cooking shows. No wonder I'm always hungry!
Libros de Recetas Preferidos
- Chef Paul Prudhomme's Louisiana Kitchen (Chef Paul Prudhomme)
- This is the cookbook that introduced Cajun cooking to the rest of the world.
- The Encyclopedia of Cajun & Creole Cooking (Chef John M. Folse)
- This book is part of Chef Folse's authoritative trilogy on Cajun & Creole cooking.
- The New Orleans Cookbook (Rima and Richard Collin)
- Great authentic resource for Cajun & Creole cooking.
Chefs quienes recomiendo
- Chef John M. Folse (New Orleans, LA)
- Restaurant R'evolution in the Royal Sonesta Hotel
- Chef Paul Prudhomme (New Orleans, LA)
- K-Paul's Kitchen
- Chef Donald Link (New Orleans, LA)
- Cochon; Cochon Butcher; Herbsaint
Restaurantes que recomiendo
- Mahony's Po-Boy Shop (New Orleans, LA)
- The Fried Oyster Remoulade is my favorite. Looking forward to trying the Fried Chicken Livers & Creole-Slaw Po-Boy during my next visit.
- Katie's Restaurant & Bar (New Orleans, LA)
- Great neighborhood joint with a broad menus that covers brunch, lunch and dinner.
- Smitty's Seafood (Kenner, LA)
- Traditional New Orleans seafood restaurant serving up perfectly boiled and fried seafood and delicious po-boys at reasonable prices.
- Henry's Louisiana Grill (Acworth, GA)
- Great New Orleans and South Louisiana flavors tucked in the Atlanta suburbs.