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.