Chefs
Donald Link Finds a Community in Cajun and Creole Cooking
October 10, 2011
With his venues growing like links of Cajun sausage between Herbsaint, Cochon, Cochon Butcher and Calcasieu, James Beard award winner Donald Link discusses Cajun food, country-style Louisiana cooking, swamps and rice, embracing what he always knew while defying the idea of “same-old, same-old.”
Some say there’s no difference between Cajun and Creole food.
That’s absolutely ridiculous. Of course there’s a...