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Eric Cook of New Orleans said that despite his last name, he never considered cooking in his first 24 years.
But once he got home from a combat mission in the U.S. Marines, he found his second call Run the kitchen At Gris-Gris and Saint John Restaurants, he told Fox News Digital in an interview. (See the video at the top of this article.)
He is also a writer now First recipe“Modern Creole: The Taste of New Orleans Culture and Food”, published last fall.
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Cook grew up in southern Louisiana and surrounded by cooking Hunting and fishing.
At that time, he was more interested in what he said, “running around New Orleans” and “really no big plans”, so he joined the Marines at the age of 17.
Eric Cook is in Gris-Gris’ kitchen in New Orleans, Louisiana. He said when he started the business, he knew nothing about cooking. (Hannah himself)
By the early 1990s, Cook found himself home after two deployments.
“I think I’m smarter or have any direction than when I left the Marines,” he said.
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Fortunately for him, Cook’s “Big Sister’s Husband’s Best Friend” happened to go to school with members of a very outstanding restaurant family in New Orleans – which helped cook his first in Brennan A civilian job.
But he has a lot to learn, he said.
Cook was introduced to the scene of the New Orleans restaurant (shown above) when he started working in Brennan’s kitchen. (iStock)
He has never been to a professional kitchen, only A restaurant Maybe it was with family twice or twice on special occasions, he said.
His “Introduction to Life” is an “errand boy” that includes a series of responsibilities Peel shrimp and potatoes and assist the chef.
“This is a very paramilitary situation.”
What attracted the most to him was “it was a very quasi-military situation.”
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“There is a series of commands. There is discipline, structure, hierarchy and friendship,” Cook said.
“Yes, sir, sir, sir, sir, sir, ”a six-year mentality in a Marine Corps in an infantry department, it’s easy to transition to the ‘yes cook, no cook’ situation.”
Cook said the kitchen structure was something he used to when he served in the U.S. Marine Corps. In the above, he shows him in his malpractice service. (Eric Cook)
He said his ability to “follow instructions, accept orders and complete tasks” is a necessary ingredient in his success in the kitchen.
“Family, heritage, community”
When Cook meets his future wife, he realizes that he is no longer “becoming a rock music in the kitchen”, so he “started to take his profession seriously” and left the commander’s palace.
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That’s what he learned to “the definition of hospitality” that serves him when he opens his place.
First is the 2018 Gris-Gris. Then there is St. John 2021.
“We don’t have recipes in the restaurant.”
Cook said his regulars would joke with him and ask him when he would write a recipe. “We didn’t until I started using the recipe Restaurant recipes,” he said. “That’s how we operate. ”
It took Cook 19 months to write the recipe.
One of the restaurants owned by Cook, St. John’s Meunière and other dishes are inspired by recipes from family and friends. (Randy Schmidt)
Recipes are all from restaurants, inspired Family and friends – “Those who made me what I am today,” he said.
Cook said he hopes his dishes will give people a better understanding of cooking in Creole, New Orleans and Louisiana.
“It’s the legacy,” Cook said. “It’s the family. It’s the legacy. It’s the community.”
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“New York doesn’t have our culture,” he added. “Chicago doesn’t have our culture. San Francisco doesn’t have our culture. No one has our culture.”
He said there is a recipe in the book, his mom’s Chicken and dumplings.
Cook serves chicken and dumplings in his restaurant. He said it was one of his favorite dishes and included in his recipes. (Fox News Digital; Sam Hanna)
This is the dish his mother cooks for him every year His birthdayHe said.
Now, this is the fixture of his restaurant.
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Another New Orleans fixture is Super Bowlwill return to the 11th record-breaking record on February 9.
Cook said restaurant scenes in New Orleans have changed a lot since the last Super Bowl in 2013.
“You get young chefs who may not get rid of traditional recipes used by these restaurants for generations,” Cook said.
“And you can bring your family into the fold. So now it’s their memories and grandmothers, which expands the scope of our community.”
He said no matter where the revelers eat, the most important thing is that they bring their appetite.
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“Stretch.” He said with a smile. “There are a lot of places to go.”
He suggested the next Super Bowl would be better.
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“In the next 10 years of how New Orleans restaurants look at, you’ll see a completely different landscape,” Cook said.
“Bamba cafes and smaller restaurants are finding niches among the long-standing legends of New Orleans.”