Eric Cook of New Orleans said he had never thought about cooking – despite his last name – for the first 24 years.
But once he returned home from US marine fighter missions, he found his second call Running the kitchen At the Gis-Gris and Saint John restaurants, he said in an interview with Fox News Digital. (Watch the video at the top of this article.)
And he is the author of now Debut cook“Modern Creole: The taste of the New Orleans culture and cuisine,” announced last fall.
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Growing up in southern Louisiani, Cook was surrounded by cooking, hunting and fishing.
He was then more interested in “Running on New Orleans,” as he said, and “he didn’t really have big plans,” so he enrolled in Marine when he was 17 years old.
Eric Cook in the Gis-Gris kitchen in New Orleans, Louisiana. When he started his job, he didn’t know anything about cooking, he said. (Hannah Sam)
In the early 1990s, after two schedules, Cook found himself home.
“I don’t think I was smarter or had more directions than when I went to join the Marines,” he said.
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Fortunately for him, by accident, the “best husband of the oldest sister” Cook, by accident, went to school with a “member of the very distinguished family of restaurant” in New Orleans – which helped cook his first civilian business at Brennanov.
But he had a lot to learn, he said.
Cook introduced the New Orleans restaurant scene when he started working in the kitchen near Brennan (shown above). (East)
Was never in a professional kitchen and ate only in restaurant Maybe once or twice at that moment with his family on special occasions, he said.
His “Introduction to that Life” was like a “boyfriend” with a list of duties that included shrimp scrub and potatoes and helping the chefs.
“It was a very paramount situation.”
What was most attractive to him about this, Cook said, “It was a very paramount situation.”
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“There was a command chain. There were disciplines, structures, rank and friendship,” Cook said.
“That” yes, sir, no, no “the type of mentality I was six in the marinas in the pedestrian unit was very easily translated into the situation” to chef, without a chef “.
Cook said the kitchen structure was what he used to while serving in American marinas. Above, it is shown during its milliard service. (Eric Cook)
His ability to “follow the instructions, take over commands and complete the mission” needed an ingredient, he said, so that he could find success in the kitchen.
‘Family, heritage, community’
When Cook met his future wife, he realized that he could no longer be “this rock-n-n-Roller in the kitchen,” so he “began to take a serious career” and went to the command palace.
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He learned the “definition of hospitality” – which served him well as he intended to open his place, he said.
First it was Gris-Gris 2018. Then St. John came in 2021.
“We didn’t have recipes in restaurants.”
Cook said his monks would joke with him, asking him when he would write a cookbook. “Until I started working on that cookbook, we had no Recipes at restaurants“He said.” That’s how we acted. “
Cook spent 19 months writing recipes.
Red fish meunière and other dishes at Saint John, one of the Cook -owned restaurants, are inspired by his family and friends recipes. (Randy Schmidt)
The recipes are all from the restaurant and they are inspired Family and friends “Those who made me what I am today,” he said.
Cook said he hoped his meals gave people a better understanding of what it was about Kreol, New Orleans and Louisiani.
“That’s heritage,” Cook said. “It’s a family. It’s a legacy. These are communities.”
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“New York has no culture,” he added. “Chicago has no culture. San Francisco has no culture. Nobody has our culture.”
There is one recipe in the book that stands out to him, he said: His mom chicken and dumplings.
Cook serves chicken and dumplings in its restaurants. That’s one of his favorite dishes and is involved in his cookbook, he said. (Fox News Digital; Sam Hanna)
It is a dish his mother made for him every year His birthdayhe said.
Now it’s a fixture at his restaurants.
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Another New Orleans fastener is Super Bowlwho returns on February 9 to Big Easy for a record 11. time.
Cook said the scene at a restaurant in New Orleans has changed since the last Super Bowla 2013.
“You get those younger chefs who may not be able to separate themselves from those historical traditional recipes that these restaurants use for generations,” Cook said.
“And you have to bring your families to the fold. So, these are their memories and grandmothers – and that expands the scope of our community.”
No matter where the discovers have lunch, what is most important is to bring their appetites, he said.
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“Stretch,” he said, laughing. “There are so many places you will want to go.”
He suggested that everything would be even better than the next Super Bowl.
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“You will see a completely different landscape in the next 10 years as a new orleans restaurants are perceived,” Cook said.
“Small bistro cafes and smaller restaurants find their niche among the long -standing legends of New Orleans.”
