Donald Link, James Beard Nominee for Outstanding Chef

May 6, 2012 | By | Comments (2)

Donald Link (chef at Herbsaint and chef/co-owner at Cochon, both in New Orleans) is up for Outstanding Chef at this year's James Beard Awards. Candidates in this category are noted as inspiring other chefs to excellence, and have at least five years experience in their restaurants. Link's Acadianan style is simple, and marked by his use of fresh, local seafood and plenty of Cajun spice. In a quick fire round of questions (he's got an awards show to get to, afterall), we caught up with Donald on some of his preferences for New Orleans style cuisine and living.

(Go to jamesbeard.org to purchase tickets to the awards event on Monday, May 7th in NYC. If you can’t attend, check in on the live stream, broadcast from the website, or follow announcements on twitter @beardfounation or from our own Features Editor, Jennifer Cole @jennifervcole.)

DonaldLink
Photo: Courtesy of Herbsaint

Which Southern city has the most exciting emerging food scene?
New Orleans.

What’s your favorite flavor?
Meat and salt.

What’s your favorite spot to eat in New Orleans?
Lilette.

What's the first thing you learned to cook from your grandparents?
Smothered Greens.

What's the dish on your menu that best represents your style of cooking?
Duck confit with dirty rice.

What’s the secret to a great gumbo?
Slow cooked roux, and a good stock.

What’s your favorite cookbook?
Ma Gastronomie by Fernand Point.

Oyster or fried shrimp po’boy?
Fried Shrimp.

Louisiana Hot Sauce or Tabasco?
Depends. I use both.

Blues or Jazz?
Blues.

Sazerac or Ramos Gin Fizz?
Sazerac.

Saints or Tigers?
Saints.

 

COMMENTS

  1. Meat: It’s What’s for Breakfast – The Daily South | Your Hub for Southern Culture

    [...] Sean Brock, Ashley Christensen, among others—is Ryan Prewitt of Link Restaurant Group (as in Donald Link). We decided to follow Ryan on his gastronomic journey through Meatopia, from the first fire [...]

    September 9, 2012 at 3:18 pm
  2. 5 Things We’re Buzzing About This Week – The Daily South | Your Hub for Southern Culture

    [...] Boudin & Beer in NOLA. Emeril Lagasse, Donald Link, and 50 chefs from around the country will put their spin on the spicy Cajun sausage at Boudin [...]

    October 29, 2012 at 2:36 pm