I wasn’t born a lawyer. Like many, I started my working life in restaurants. My favorite job was waiting tables at Emeril’s in New Orleans, partly because I learned so much (though free meals and tips didn’t hurt).
Before they let me take my first order, I had to pass a series of tests on food, wine, cigars and cocktails. That’s when I first learned about the trinity of Creole and Cajun cooking—bell peppers, onions and celery. Only after appreciating those building blocks was I able to move on to mastering the finer points of mouth-watering Creole cuisine.
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