Marine-turned-Cech offers a New Orleans flavour
Eric Cook of New Orleans said that in his first 24 years he hadn’t thought much about cooking despite his last name.
However, after he returned home from a US marine combat mission, he found his second call. Running the kitchen At a restaurant in Gris Gris and St. John, he told Fox News Digital in an interview. (See the video at the top of this article.)
He is still the author Debuting Cookbook“Modern Creole: New Orleans Culture and Culinary Tastes,” was published last fall.
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Growing up in southern Louisiana, Cook was surrounded by food. Hunting and fishing.
At the time, he was more interested in “running around New Orleans.” As he said, “we had no real big plans,” so he joined the Marines at age 17.
Eric Cook in the Grease Grease Kitchen in New Orleans, Louisiana. When he started the business, he said he knew nothing about cooking. (Hanna herself)
By the early 1990s, after two unfoldings, Cook had returned home.
“I don’t think I was smarter or more direction than when I left to join the Marines,” he said.
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Luckily for him, Cook’s “oldest son’s husband’s best friend” happened to attend school with “a member of a “very famous restaurant family” in New Orleans.
But he had a lot to learn, he said.
Cook was introduced to a New Orleans restaurant scene when he began working in Brennan’s kitchen (above). (istock)
He never went to a professional kitchen and only ate at restaurant He said once or twice at that point, perhaps once, he said, with his family on a special occasion.
His “introduction to that life” was as a “business boy” with a list of included obligations Shrimp skin Potatoes and chef support.
“It was a very paramilitary situation.”
What appealed most to him was, “it was a very paramilitary situation,” Cook said.
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“There was a series of commands. There was discipline, structure, rank, friendship,” Cook said.
The “Yes, Sir, No” type mentality has transitioned very easily into the “Yes Chef, Chef” situation for six years in the Marines of the Infantry. ”
Cook said the kitchen structure was something he was used to while he was in service with the US Marines. Above, he is shown during medical school. (Eric Cook)
He said that in order to find success in the kitchen, the ability to “follow instructions, take orders, complete missions, complete missions” was a necessary factor.
“Family, Legacy, Community”
When Cook meets his future wife, he realizes that he “can’t become this rock ‘n’troller in the kitchen anymore”, so he “starts taking his career seriously” to the commander’s palace And we set out.
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That’s where he learned the “definition of hospitality.”
The first was grease grease in 2018. Then St. John came in 2021.
“The restaurant didn’t have a recipe.”
Cook said his regulars would joke with him and ask him when he was planning on writing a cookbook. “We didn’t have it until I started working on that cookbook. Restaurant recipes“He said, ‘That was the way we ran it.’
Cook spent 19 months writing recipes.
One of Cook’s restaurants, the Redfish Meunière and other dishes from St. John, is inspired by recipes from his family and friends. (Randyschmitt)
The recipes are all from the restaurant and were inspired by Family and friends – “The people who made me today,” he said.
Cook said he hopes that his dishes will give people a better understanding of what Creole, New Orleans and Louisiana dishes are.
“It’s a legacy,” Cook said. “It’s family. It’s heritage. It’s 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.”
There is one recipe in the book that stands out for him, he said: His mother Chicken and dumplings.
Cook serves chicken and dumplings in his restaurant. It was one of his favorite dishes and is included in his cookbook, he said. (Fox News Digital; Sam Hanna)
It’s the dish his mother cooks for him every year His birthdayhe said.
Now it’s his restaurant fixtures.
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Cook said the New Orleans restaurant scene has been quite different since the last Super Bowl of 2013.
“You get a young chef who has never been able to break away from the famous traditional recipes these restaurants have used for generations,” Cook said.
“And you’ll end up folding your family. So now it’s their memory and their grandmother. And it expands the scope of our community.”
No matter where the ree drinkers eat, the most important thing is that they bring their appetite, he said.
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“Stretch it,” he said with a laugh. “There are so many places I want to go.”
He suggested that the next Super Bowl would make it even better.
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“We’ll see a completely different landscape in the next decade, how New Orleans restaurants are perceived,” Cook said.
“The small bistro cafes and small restaurants find a niche within the legend of New Orleans over the years.”