Introduction and first question

[BigEasy]

By the way, I spent 6 yrs in New Orleans in the 90's working my way up the culinary career ladder. I worked with Paul Prudhomme and Emeril Lagasse.

Chris,
You trained with the best of the best..... doesn't get any better than that!
Sad that chef Paul is no longer with us. Still a firm believer in his advise to use white, black, and cayenne pepper in creole dishes to add a nice kick. Not to much, just a bit.