From the Marines to the Kitchen: Thanksgiving with New Orleans' Edgiest Chef, Eric Cook

Every step we take in life leads us somewhere. And before we know it, the path we've taken awakens different parts of our on self, to unleash new passions, talents and if we listen close enough to our intuitions, that will unlock the key to understanding what to do with them. 
Attention to all the little details also make our passions sparkle like a dew drop on a leaf. 
And when we bring all of that together, and are grateful for all of the other lessons we have learned in our life to that point, in a way, I feel it creates a manifestation situation that only the committed, dedicated, and meticulous can understand. 

With all of that said, I am THRILLED to welcome New Orlean's hottest chef right now for our very special Thanksgiving Special. 
Before he opened his exquisite restaurants, Saint John and Gris-Gris, before he cooked at Brennan's or Commander's Palace, he learned the hard life lessons to be as detailed oriented by joining the Marines. Yes! The Marines! 
"The only thing I could compare it to was the way a kitchen is ran. There are ranks in a kitchen just like the military. And you rise up the ranks." 

Now, with his brand new location of Saint John on Saint Charles Ave and his newly released cook book, Modern Creole, Chef Cook's universal love letter to home cooking and being raised in one of the greatest cities in the world is sure to inspire a whole new generation of hard working, grateful and detail oriented chefs all across our city and country. 

Thank you for your service, your talents and for such a great chat, Chef. 
Happy Thanksgiving!