![]() ![]() The chefs of New Orleans are always at the front line when it comes to assisting each other, our fellow restaurateurs, and our neighbours. “Being involved in the community is part of being a chef in New Orleans. ![]() Sustainability and responsible sourcing of seafood are part of our everyday conversation.” Oysters Is being involved in the local community important to you? We have, however, recovered and are also improving. Generational, family-owned businesses did not return. Our fishing communities were devastated after hurricane Katrina. “Our seafood industry in Louisiana plays a major role in our economy. Vietnamese immigrants have become such an integral part of our local fishing community.” How was the city’s farming and food industry affected by hurricane Katrina, and have you seen changes during its recovery? There has also been a huge Vietnamese influence on Creole cuisine as of late. True Cajun restaurants, Spanish Creole restaurants, authentic Italian pizza, and even Israeli influenced restaurants are all now part of the dining scene. Today, there is a much wider spectrum of cuisines being offered in the city. There were a great number of restaurants all serving Creole cuisine at a very high level, but not much outside of that genre. Thirty years ago, there was not much diversity in the restaurant scene. “New Orleans typically does not like change. Delicious food served with a touch of Southern hospitality is hard to beat.” How has the NOLA food scene evolved over the past thirty years? ![]() We have access to some of the best seafood in the world right in our backyard, where the Mississippi River meets the Gulf of Mexico. “I love the fact that you can walk into just about any neighbourhood restaurant in New Orleans and have a great meal. All three styles of cooking, however, rely on the local waterways, farms, and produce.” Shrimp toast What do you love most about NOLA cuisine? Soul food is heavily influenced by African American culture. Cajun cuisine is more of the rustic based home cooking that also tends to be a little spicier. “Creole cuisine is based more on French technique and proper sauces. What are the key differences between each style? I truly enjoyed working in their kitchen, watching them cook with both passion and precision.” From Creole and Cajun to soul food, New Orleans’ cuisine is a melting pot of influences. Professionally, Bob Waggoner and Michelle Weaver at Charleston Grill played a huge role in shaping my idea of what it meant to be a professional chef. Daube and spaghetti and seafood gumbo with shrimp and blue crab are two of my fondest memories. Watching them prepare food for so many in their huge Magnalite pots was always a treat. There are now over 130 immediate family members on just my mom’s side of the family. My mom has nine brothers and sisters, and we often got together as a family when I was growing up. “Personally, the women in my family were the biggest inspirations for me in the kitchen – my mother and grandmother specifically. Who was your biggest inspiration as a young chef? Here, Brian reveals his guide to New Orleans dining, so you can learn your Creole from your Cajun and discover what makes the Deep South city such a culinary destination. ![]() The smart seafood eatery in the heart of the city puts an elegant spin on classic dishes and serves them up with lashings of soul. As chef/partner of New Orleans restaurant Borgne, Chef Brian Landry knows a thing or two about NOLA cuisine. ![]()
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