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

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

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

The bad part about being recognized is that when I walk into a restaurant and sit down, I've got to eat everything on the plate, whether it's good or bad. People would take it as an insult if I did otherwise.

One of my missions was to teach.

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.

I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.