We're working people, and that's what we like to do, work.

If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.

We're working people, and that's what we like to do, work.

When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun.

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.

One of my missions was to teach.

Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.