Executive chef at the Caribbean Room, as well as chef at the
popular Kabby's restaurant, the late Chef Louis Evans established a
reputation as one of the most creative and skilled Creole chefs in
the nation. The first black chef in history to be admitted to the
exclusive Order of the Golden Toque, Evans utilized his unique
talent and distinct blending of flavors to create some of New
Orleans' finest Creole dishes. In his new forward, Chef Rhinehart,
silver medalist of the 2000 Baton Rouge Culinary Classic and
outstanding contributor to the 2001 Acadiana Culinary Classic,
enthusiastically praises Evans' ability to teach kitchen secrets to
both trained chefs and home cooks.
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