Much like the Cajuns of Southwest Louisiana, my cooking style is simplistic in nature. My philosophy has always been to start with the best ingredients you can find. Most of my recipes utilize a limited number of ingredients simply because I hesitate to mask the essence of a dish with too many flavors. My approach has been if I am cooking fish or veal or chicken, I want to taste these ingredients first, then those remaining should compliment that central item. However if you look closely at each of my recipes, you will also notice a creative twist that will liven up whatever you are cooking.