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Eric Cook of New Orleans said he never thought a lot about cooking, despite his last name, during his first 24 years.
But once he returned home from the American marine combat missions, he found his second call for executing the kitchens In Gris-Gris and Saint John Restaurants, he told Fox News Digital in an interview. (See the video at the top of this article).
Now he is also author, with a Debut cookbook“Modern Creole: Taste of New Orleans Culture and Cuisine”, published last autumn.
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When growing in southern Louisiana, Cook was surrounded by cooking, hunting and fishing.
At that time, I was more interested in “running around New Orleans,” as he said, and “he really didn’t have great plans”, so he enlisted in the Marines when he was 17 years old.
Eric Cook in the kitchen in Gray-Gris in New Orleans, Louisiana. When he started in business, he knew nothing about cooking, he said. (Hanna himself)
In the early 1990s, after two deployments, Cook met at home.
“I don’t think I was smarter or had more direction than when I went to join the Marines,” he said.
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Fortunately for him, the “best friend of Cook’s older sister” went to school with “a member of a very prominent restaurant family” in New Orleans, which helped Cook get his first civil job in Brennan’s .
But I had a lot to learn, he said.
Cook was presented to the New Orleans restaurant scene when he started working in Brennan’s kitchen (shown above). (Istock)
I had never been in a professional kitchen and had only eaten in A restaurant Maybe once or twice at that time with the family on special occasions, he said.
His “introduction to that life” was like a “childhood child” with a list of duties that included Pelated shrimp and potatoes and helping chefs.
“It was a very paramilitary situation.”
What was more attractive to him, said Cook, “was that it was a very paramilitary situation.”
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“There was a chain of command. There was discipline, structure, rank and camaraderie,” Cook said.
“That kind of mentality of ‘Yes, Lord, I did not serve’ that I had for six years in the Marines in a infantry unit went very easily to a situation of ‘yes chef, without chef’.
Cook said the structure of the kitchen was what had been used to while serving in the American Marines. Up, he shows it during his Miliar service. (Eric Cook)
His ability to “follow instructions, take orders and complete the mission” was the necessary ingredient, he said, for him to find success in the kitchen.
‘Family, legacy, community’
When Cook met his future wife, he realized that he could no longer “be this rock-n -roller in the kitchen”, so “he began to take the race seriously” and went to the commander’s palace.
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That’s where he learned the “hospitality definition”, which served him well when he set out to open his own place, he said.
First it was Gray-Gris in 2018. Then Saint John came in 2021.
“We had no recipes in restaurants.”
Cook said his usual customers would joke with him, asking him when he was going to write a kitchen book. “Until I started working in that kitchen book, we didn’t have Recipes in restaurants“He said.” This is how we operate. “
Cook spent 19 months writing the recipes.
Redfish Meunière and other dishes in Saint John, one of Cook’s restaurants, are inspired by recipes from their family and friends. (Randy Schmidt)
Recipes are all of the restaurants and inspired by Family and friends – “Those who made me who I am today,” he said.
Cook said they expect their dishes to provide people with a better understanding of what Creole, New Orleans and Louisiana is treated.
“It’s inheritance,” Cook said. “It’s family. They are bequeathed. They are communities.”
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“New York does not have our culture,” he added. “Chicago does not have our culture. San Francisco does not have our culture. No one has our culture.”
There is a recipe in the book that stands out for him, he said: his mother’s Chicken and meatballs.
Cook serves chicken and meatballs in its restaurants. It is one of his favorite dishes and is included in his cookbook, he said. (Fox News Digital; Sam Hanna)
It is the dish that his mother made for him every year His birthdaysaid.
Now, it is an accessory in its restaurants.
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Another element of New Orleans is The Super Bowlwhich returns on February 9 to the great easy for a 11th time that establishes records.
Cook said the restaurant scene in New Orleans has changed a lot since the last Super Bowl in 2013.
“You get those youngest chefs that may not be separated from those traditional historical recipes that these restaurants have been using for generations,” Cook said.
“And you can bring your families to Redile. So now they are their memories and their grandmother, and expands the scope of our community.”
It doesn’t matter where Juerguistas Cenen, the most important thing is that they bring their appetite, he said.
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“Stim it,” he said, laughing. “There are so many places that you will want to go.”
He suggested that everything will be even better for the next Super Bowl.
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“You will see a completely different landscape in the next 10 years of how New Orleans restaurants are perceived,” Cook said.
“Small coffees and smaller restaurants are finding their niche among long -standing New Orleans legends.”
