Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.

I opened a restaurant that had nothing but California wines.

One of the problems of our youth is that the family unit is broken up. When we'd sit down to dinner together as a family, we'd learn about each other. We had something people don't get today.

I didn't want to do just another set of recipes. I think that's useless.

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

We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.

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.