Pocket Flipboard Email. More From Eater New Orleans. Thanks for signing up! Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. The Latest. His predecessor, the immensely popular chef Jamie Shannon , had just died of cancer at age A few years later, McPhail was tasked with bringing the restaurant back through the travails and unsteady footing of post-Katrina New Orleans.
Highly visible in the restaurant under a formal, tall toque, McPhail also took his job far outside the kitchen. He served as an ambassador for New Orleans, traveling the country to cook at events and pitch the city as a travel destination again.
This kind of outreach would become desperately important again five years later, after the BP oil disaster. McPhail is from a small town in Washington state and spent his summers as a kid in western Montana. His father lives in Montana too. Now, he and his wife Britt, a local wine professional, are moving to Bozeman, where McPhail will work with a local company that runs three restaurants — Revelry, a breakfast restaurant called Jam!
The move has been on his mind for years, he said, as family ties called him back. This is an opportunity to bring that home. Those are all the traits a skilled and successful executive chef needs. Bickford is a Louisiana native with family roots along Bayou Lafourche.
Her family moved around the South and as a teenager she worked as a bagel baker, a waitress and other jobs around the restaurant industry. She describes her own culinary style as a modern exploration of the roots of Louisiana flavor. For instance, her rendition of redfish blends Vietnamese influences with shrimp and roasted pork, fish sauce and miso aioli; her version of duck confit is an ode to autumn in Louisiana, with a sour orange pepper jelly and andouille jus.
Restaurants everywhere are rapidly adopting new technology and trying out different business models as they struggle to stay open through the …. Lately, my drink of choice has not been about what's in the cup so much as where I get it. I'm talking about go-cups from New Orleans bars, wh….
How she views her staff. Just as the Brennans and McPhail saw talent, she is also looking for curiosity and aptitude in the people she hires. As such a promoter of talent, Bickford said she was devastated when she had to inform employees that their jobs were lost to the pandemic. She believes the Brennan women made her the executive chef at Cafe Adelaide because they had bigger plans for her.
I learned a lot of lessons, a lot about myself, and what it meant to be a leader. This is a BETA experience. You may opt-out by clicking here. More From Forbes. Nov 12, , am EST. Nov 11, , am EST. Nov 9, , pm EST.
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