I would work as a cook, get a little money, then open another restaurant.

My mother would put me on a wooden box at the stove and tell me to call her if certain things would happen. Like if the steam turns blue, that is danger!

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.

Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.

One of my missions was to teach.

I believe in America. I'm one of those silly flag wavers.

I would work as a cook, get a little money, then open another restaurant.