I am a chef in Colorado, I worked and learned to cook in New Orleans. I love the food and have tried to bring it with me here. People love New Orleans food, but they are also stuck in what they know. It's frustrating to do what you know and not have people respond to it, so you have to adapt. New Orleanians have been doing this for years, adapting. So it's nothing new to see them doing it on a broader scale. The specials that inspired one, then turns into a restaurant that specializes in that. If we kept doing what our ancestors did we'd still be eating paella instead of jambalaya. Gumbo would have never come about if it weren't for the American Indians and Africans. I don't think that developing new ways of doing what has been done is a bad thing. It's just a matter of doing it well. I try this in my kitchen and the response is much better than fighting what people want. They want South west they get it. But the corn is a maque choux, The salmon is smoked and flaked and bound into cakes with roasted garlic aioli, the filet is rubbed with cumin and chili powder and when it all comes together and topped with Crystal red pepper coulis... they eat it. I love New Orleans, I love the food, the people and the history, but feel tha tif we don't support those who think outside of the box that has been built that there is nothing outside helping prevent that box from falling in on itself and being forgotten about. Let the box stand as a foundation to build mansions upon.
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