"In my mind, New Orleans has always been about Creole food. Creole's been a more refined, European-style food compared to Cajun. And these days, it's ever-changing — generations ago, it really was a cross between French- and Spanish-influenced food. That, and some sort of Chinese, German, Italian, and a lot of Vietnamese influences. These days, there isn't a whole lot of culture that's outside the realm; it's probably America's first fusion food."