Chef Holly Goetting

“We need to buy local seafood and buy fresh, right out of the water; not seafood from another country.” “I recently visited an oyster processing plant and a crawfish farm. They love what they do; their families have grown up doing it. We need to make sure that continues.” “At the restaurant, we have a wood-burning grill and we do a lot of fresh Gulf fish. We strive to make sure we have fresh Louisiana seafood on our menu.” “When I’m not at the restaurant, I try to step back and let others do the cooking. I’m honored when people cook for me; they have their own heritage of cooking in their families and I like to see that.” “My mom suggested culinary school. I wanted to stay in Louisiana, so I chose the John Folse Culinary Institute at Nicholls State University. Everything just fell into place and I realized this is what I wanted to do.” “I think I liked it because, just like in sports, it’s a team effort. At the restaurant, when you have a really good night, everyone is working together and it’s really fun.” “The trick to cooking seafood is simplicity. You don’t want to cover up the flavor, but let it shine through. Use accompaniments like grilled vegetables, or even a grilled fruit salad.”