Anything made with love, bam! -it's a beautiful meal.

Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

When it ceases to be fun, I'll stop and just stay in my restaurants.

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.