The Pressure of Cajun and Creole Cuisine

I think I very much feel the pressure and why I feel it is because to me commanders and to my team commanders has always tried to push the envelope. To carry the torch of Cajun and Creole cuisine is ever evolving. It's not what it was 30 years ago or 60 years ago. And being old is not what our city is. The standard that we hold for ourselves, the standard for our food, for our service, for the environment that we keep is incredibly important.