"Wi Chef"
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Paul Prudhomme Outside Of His Restaurant “K-Paul’s Louisiana Kitchen”, In New Orleans (1979)
For a period between 1989 and 1990 I was the head chef at a Cajun Creole restaurant (Fat Franks). We did our utmost to produce authentic creole food in a place not exactly known for the cuisine. During that time this man was my guru, I devoured everything on him that I could find from the other side of the globe.
The one issue we had was that at the time Sassafras was illegal in Australia, I believe it can now be imported with a licence, but fortunately a friend of the restaurants owner had smuggled a few jars of Sassafras powder into the country. We kept that stuff in the safe.
I visited New Orleans in 2001, but I had stopped chefing by then and had just graduated Uni as an archaeologist and I barely had enough money for the trip, so much so that when I stood outside his restaurant reading the menu I came to terms with knowing I wouldn't be dining in there this trip. To this day I regret not selling a kidney to do so though.
I miss cooking that food, I also miss eating it. I think I should smash out a gumbo or a jambalaya soon.
For a period between 1989 and 1990 I was the head chef at a Cajun Creole restaurant (Fat Franks). We did our utmost to produce authentic creole food in a place not exactly known for the cuisine. During that time this man was my guru, I devoured everything on him that I could find from the other side of the globe.
The one issue we had was that at the time Sassafras was illegal in Australia, I believe it can now be imported with a licence, but fortunately a friend of the restaurants owner had smuggled a few jars of Sassafras powder into the country. We kept that stuff in the safe.
I visited New Orleans in 2001, but I had stopped chefing by then and had just graduated Uni as an archaeologist and I barely had enough money for the trip, so much so that when I stood outside his restaurant reading the menu I came to terms with knowing I wouldn't be dining in there this trip. To this day I regret not selling a kidney to do so though.
I miss cooking that food, I also miss eating it. I think I should smash out a gumbo or a jambalaya soon.
Also, cool on you that you had that trade. Mealtime at your place must be grand.
story 2, hilarious 😂
https://youtu.be/3k20zFlbFfE
But I gotta say that the staff meal can go and get fucked. A baked potato topped with the meat drained from a stock! What is this... the depression years?