granules; pulse them in a coffee or spice grinder if they are too coarse.

“I said no, I don't want to be the clown, because all it's going to be to them is a joke.I grew up being the class clown.

People were like, ‘We love you because you're so funny.’ And I always wanted to be loved because I was smart.I guess I've come to realize that those two tend to go together.”.This Summer, I Skipped the Supermarket and Ate My YardPgiam / Getty Images.

For all of New Orleans’ cultural riches — its music, art, architecture, and history — nothing tells the city's story quite like its food.. “Our food scene has such a rich heritage,” says chef E.J.“And it’s unique because you have hole-in-the-wall po’boy shops that are up there with the best meal you've had all year.” That’s the beauty of New Orleans, says Lagasse, “You can eat at any restaurant level on the spectrum and have an incredible meal.”.

The son of celebrity chef Emeril Lagasse grew up splitting time between.

and New York City and, unsurprisingly, spent a lot of time in restaurant kitchens., and caviar with furikake brioche."

Kapur's 2016 BNC profile.Kapur is the owner of Liholiho Yacht Club Restaurant and Good Good Culture Club in San Francisco.

In 2022, Food & Wine's Hunter Lewis.reported on Kapur's approach.