Greetings from New Orleans

[tchefunkte]

No formal training here, definitely not a "chef". But have been running and managing a kitchen most of my life. Grew up in my family restaurant making scratch breakfast and lunch food for large crowds. Always learning from fellow cooks. I like to experiment in the context of specials at the restaurant, as well as at home for the family. I've been playing with Indian spices lately. I like playing around with the eggroll form. I like good beer. Yes, I can cook a mean gumbo. Here's some pictures of stuff I cook. Nice to meet y'all!

 

[catdaddy]

Welcome. You'll find lots of people here to comment on your food. No subject is too narrow or too general.

 

Love the handle.

[kayb]

That's some pretty wonderful looking food. I see you use avocado a lot; I approve! Will be in your town in early Feb. What's your restaurant?

 

[tchefunkte]

Thanks Catdaddy, I grew up on and around the Tchefuncte River. I purposely misspell it with the funk, as an ode to Parliament/Funkadelic, and my fondness for fermented things.

 

Kayb, I think my desert island foods would have to involve avocado and lump crabmeat. Our place is Mande's Restaurant, on the north shore of Lake Pontchartrain. It's nothing fancy, but I do slip some interesting specials by occasionally.  We opened in '79, and I have done every position, but got stuck on cooking! 25 years of it so far.

 

Thanks for saying hi, I'm looking forward to exploring this place...

[FauxPas]

tchefunkte, I hope you will stick around and share your culinary adventures with us! Thanks for the pics and hope to see more from you! 

Edited December 23, 2015 by FauxPas (log)

[Thanks for the Crepes]

Welcome, tchefunkte!

 

Your restaurant seems not to have a website, per se, but I ran across a photo on yelp of "country benedict" that looks right up my alley for breakfast. It seems to be a split good-looking biscuit, topped with tomato slices, sausage patties, poached eggs, and topped with maybe sausage white gravy? Is that what's going on with that dish? Is that even your resto at 340 N. Causeway Blvd.? Looks really good with nicely crispy, browned home fries.

 

I'm looking forward to your participation here on eG most avidly.

 

My paternal grandparents were from Springhill, LA, on Bodcau Bayou. Springhill proper is in Webster Parish, but I believe my grandparents' farm was in Bossier Parish. We were between Springhill and Plain Dealing, out in the sticks, which is where I'd love to be right now.

[rotuts]

tchefunkte

 

fantastic looking food !

 

thanks for joining and sharing !