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Every recipe that I create is filtered and stepped through two major life events. The first event was growing up in South Louisiana. I mean the heart of the Southern extremities. I had relatives that still hunted and trapped animals for a living. I had my own pirogue paddling deep into the bayous catching crawfish, killing (and eating) Racoons, catching frogs,Soccalet, Garfish, Aligators, Rabbits, Squirells, Blackbirds, climbing trees, making tree houses and eating coovient.
Then the recipes are filtered either before or after or simutaneously through the major life experience of living in the Sicilian Countryside alongside the foothills of Mt. Etna (Europes largest active volcano!)This South Louisiana boy is now fully immersed in the thick of Italian lifestyle. No microwaves, no freezers, No Wall mart, No air conditioning, no fast food! Every meal had to be cooked from scratch. Thank God for the generosity of the Italian People. These kind people literally took me by the hand and taught me how to develop from scratch recipes using garlic, olive oil,fresh herbs and ingredients to create the most flavorful, healthy dishes that I have ever tasted. These families literally affected and changed my life forever, and because of their gentle hands and generous heart I am able to bring to you Alfreddeaux. Every new recipe is derived through the inspiration of living in south Louisiana and Italy.
This book is intended to be practical, to give you real life experiences as seen through my eyes. What I have seen, heard, smelled and tasted I bring to you. I am a porponet of real people cooking real food. I am not a proponet of cheffy food. I've always thought my mission as a chef-teacher was to teach recipes that are duplicable, even for the beginner cook but interesting enough for the well experienced cook. I don't want to impress you with what I can cook, but rather to give you the knowledge and inspiration so that you can go home and impress your family and friends of what you can do for them. After having had taught literally thousands over the last ten years I know the pulse of what folks want. Easy doable gourmet healthy recipes that they can cook and easily fit into their daily busy lifestyles and routines. Be inspired, Be creative, and Be cooking. Make your Author Proud! (Chef NINO)
I ENTHEUSTICALLY BRING TO YOU ALFREDDEAUX!!!!!!Every recipe that I create is filtered and stepped through two major life events. The first event was growing up in South Louisiana. I mean the heart of the Southern extremities. I had relatives that still hunted and trapped animals for a living. I had my own pirogue paddling deep into the bayous catching crawfish, killing (and eating) Racoons, catching frogs,Soccalet, Garfish, Aligators, Rabbits, Squirells, Blackbirds, climbing trees, making tree houses and eating coovient.
Then the recipes are filtered either before or after or simutaneously through the major life experience of living in the Sicilian Countryside alongside the foothills of Mt. Etna (Europes largest active volcano!)This South Louisiana boy is now fully immersed in the thick of Italian lifestyle. No microwaves, no freezers, No Wall mart, No air conditioning, no fast food! Every meal had to be cooked from scratch. Thank God for the generosity of the Italian People. These kind people literally took me by the hand and taught me how to develop from scratch recipes using garlic, olive oil,fresh herbs and ingredients to create the most flavorful, healthy dishes that I have ever tasted. These families literally affected and changed my life forever, and because of their gentle hands and generous heart I am able to bring to you Alfreddeaux. Every new recipe is derived through the inspiration of living in south Louisiana and Italy.
This book is intended to be practical, to give you real life experiences as seen through my eyes. What I have seen, heard, smelled and tasted I bring to you. I am a porponet of real people cooking real food. I am not a proponet of cheffy food. I've always thought my mission as a chef-teacher was to teach recipes that are duplicable, even for the beginner cook but interesting enough for the well experienced cook. I don't want to impress you with what I can cook, but rather to give you the knowledge and inspiration so that you can go home and impress your family and friends of what you can do for them. After having had taught literally thousands over the last ten years I know the pulse of what folks want. Easy doable gourmet healthy recipes that they can cook and easily fit into their daily busy lifestyles and routines. Be inspired, Be creative, and Be cooking. Make your Author Proud! (Chef NINO)
I ENTHEUSTICALLY BRING TO YOU ALFREDDEAUX!!!!!!
Chef Nino (Thibodaux) grew up in the heart of Southern Louisiana having relatives that still hunted and trapped animals for a living. I had my own Pirogue paddling deep into the bayous catching crawfish, killing (and eating) Racoons, Bull Frogs, Soccalet, Garfish, Alligators, Rabbits, Squirrels, Blackbirds and eating coovient. Then thrust into the Sicilian Countryside and lived there for 13 years, each day learning and extracting valuable lessons of life, culture and culinary, alongside the foothills of Mt. Etna. This Louisiana Boy is now fully immersed in the thick ofItalian lifestyle. No Microwaves, No freezers, no wall mart, no air conditioning, no fast food. Every meal had to be cooked from scratch. The kind Sicilians literally took me by the hand and taught me how to develop from scratch recipes using fresh local ingredients with olive oil, garlic, and herbs to create the most flavorful, healthy dishes. This changed my palate and lifestyle. It became a Passion, then an Obsession and then an Occupation to teach and share what I tasted, saw, smelled, felt, heard, and experienced while in Sicily. What I learned about cooking I learned from real people in real Italy. This is my credential. Even though Schooled and Educated beyond my means in another setting in another era, and working in Italy totally non realated to Cooking, IT became my passion and my new found passion. Returning to Louisiana after my tenure in Italy, I started Friends OfItaly Culinary Institute and Language School. It took off with great success and I am still amazed the amount of Students I still teach daily and weekly spread out from Ocean Springs Mississippi to Lafayette Louisiana. A driving span of four hours. I am in 23 cities and reaching further each day. I have a platform and an audience because what I do is unique. Bringing life experiences and stories ofItaly steeped through the soul and heart of a Sincere, Practical, Louisiana Boy.
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