Page 33 - March & April

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Manny Augello is one of the most talked-about chefs in Louisiana.
His innovative style has attracted GQ Magazine, Bon Appétit, and
the James Beard House in New York, where he prepared a Louisiana
Farm to Table dinner in 2012.
A ll of my childhood memories revolve around food. I was born
in Palermo, Sicily, which has an incredible culinary tradition.
My father was a chef for 40 years, and you could see the years of
cooking in the lines on his face and in his smile. My mother loved
to cook, as well. My family tree includes farmers and foragers on my mother’s
side, butchers, bakers, and candy makers on my father’s. Being in the kitchen
is something of a family legacy for me.
My first kitchen job was at seven years-old, and my passion for cooking grew
as I worked in family restaurants. I was quick to learn the reality of restaurant
kitchens, and how hard the work is. It’s not as glamorous as it looks on TV, but
it’s always fun. Difficult, but rewarding; the best kind of job.
My family moved to Louisiana when I was young, and suddenly I was
exposed to a myriad of new and fascinating ingredients. There’s so much to
love about the food in this part of the country, but what I love most is how
amazingly fresh the ingredients are. And the older I get, the more I find myself
committed to fostering a local, sustainable food supply. I always try to use
only local seafood, dairy, honey, and all of the other wonderful products I can
get from Rouses and nearby farmers. Ultimately, my aim isn’t just to support
these great local producers and their ingredients, but also to create something
special and uniquely delicious.
When I’m not cooking, I’m obsessing about cooking. Not that I keep only to
fancy, fine dining fare. On my rare days off you’ll find me at Rouses, or at a
greasy spoon, a po-boy shop or mom and pop joint. It might sound funny, but
at home I rarely cook, unless its for my daughter, Amelie. It’s true: chefs rarely
cook at home. So don’t bust my chops when you see me in the store with a
sandwich or basket full of Rouses prepared meals.
—Manny
“I’m in Lafayette all of the time, and in an area where you can get boudin
and smoked sausage at the corner gas station, Manny’s cured meats always
stand out. His menu is adventurous, but approachable, and always local.
Whatever Manny is cooking, I’m eating.”
—Chef Johnny Blancher, Ye Old College Inn, New Orleans
Manny
CHEF MANNY AUGELLO,
JOLIE’S LOUISIANA BISTRO
GQ MAGAZINE’S BEST PLACES
TO EAT RIGHT NOW, 2012
CHEF-2-CHEF
WHERE THE
SHOP
S H O P
CHEFS