In The Restaurant It's Much More Serious.

I Guess I Feel That I Was Following My Instincts, And At The Same Time Being Guided By The Best. I Became Totally Intrigued With Louisiana - The People, The Food. It Is A Part Of My Life. Everything That Has Happened For Me Since Moving Here Has Just Been Icing On The Cake.

It's Okay To Play With Your Food.

I Can't Tell You Enough About Cinnamon. Cinnamon Is An Awesome Spice To Use And It Goes Great With Something Like Apples In The Morning Or In A Mixture Of Fruit Or In Your Oatmeal Or Even In Your Cereal.

I Try To Teach My Son About Sanitation, Especially When Handling Foods Like Chicken That Could Be Dangerous. I Remind Him To Wash His Hands All The Time. When My Son Cooks With Me, He Stands On A Step Stool So He Can Reach The Stove. I Teach Him About Safety And Fire.

I Make Some Of My Best Recipes With A Simple Homemade Stock. Keep Shrimp Shells Stored In A Plastic Bag In The Freezer. When You Have Almost A Gallon-bag Full, You Can Make A Stock In 30 Minutes That You Can Use In Soups And Sauces. You Can Then Freeze The Stock In Ice-cube Trays.