Chef Donald Link, Louisiana Cuisine Classics

Using local ingredients is nothing new to Chef Donald Link. A proud Louisiana native and member of a U.S. rice growing family, Chef Link knows first-hand how important it is to support local farmers. With his two New Orleans restaurants, he's found a way to combine the best of both worlds by setting the standard for Cajun cuisine and making U.S.-grown rice an integral part of his menu creations. Read more about Chef Link’s view of local foods and be sure to try his favorite Cajun rice recipe for Boudin Balls.

Chef Donald Link’s Professional Background:
	Co-owner and Chef of Cochon & Herbsaint restaurants in New Orleans, LA Awarded "Best Chef: South" by The James Beard Foundation Cochon nominated "Best New Restaurant" by The James Beard Foundation Named Best Chef of 2002 by New Orleans Magazine Sous Chef or Executive Chef at notable restaurants Jardiniere, Bayona, Bizou and Elite Cafe

	What aspect of Louisiana has influenced your cuisine most?
	As a native of Louisiana I have always been inspired by my ancestors. Growing up in a family that farms rice and having a grandfather who grew all his own vegetables I viewed grocery stores as a place for staples rather than food. Between fishing, shrimping, hunting and growing you could satisfy all of your basic culinary needs.
	How has your family's tie to farming impacted your perspective as a chef?
	The Link side of my family has farmed rice since 1881. In fact my great, great grandfather Nicholas Zaunbrecher has been credited with opening up the Louisiana rice market by making the first shipment to New Orleans. So this association with farming has reaffirmed that buying locally and using sustainable ingredients should be the standard for cooking.
	What role has rice played in your life?
	The aroma of steamed rice always takes me back to my childhood as every meal was served with a pot of rice. Even now, any time I go back home and someone is cooking, rice is an essential part of the meal.
	What benefits does rice offer you as a chef?
	I love that rice is so versatile. At the restaurants I try to incorporate as much rice into the menu and the specials as possible. Rice has great flavor and fragrance on its own, but it also blends really well with a wide variety of flavors and sauces. Some of my favorites are: rice and broccoli gratins, rice pilaf with wild mushrooms, green garlic and scallion rice, savory rice calas, boudin, and rice pudding.
	Why do you believe it's important to use local ingredients?
	Supporting local farmers and your local economy should always be a top priority. If it's not in-season here we will wait because it doesn't make sense to pay for gas and shipping to get local products from far away. Crawfish are a good example; Louisiana rice farmers depend on their crawfish crops to sustain their rice farming. I would never buy Chinese crawfish no matter how much cheaper they cost because I know what type of negative impact it could have on the local rice/seafood industry.
	How will the "going green"/local foods trend benefit the foodservice industry?
	I think the "green" movement will help the industry by making people more aware of where their food is actually coming from rather than assuming it is nearby. Also beneficial is that as more people buy locally, we will have more local and sustainable products available at a reasonable price.
	Why did you pursue a career in cooking?
	The restaurant environment creates an outlet for me to do what I love most, cooking. I am very fortunate to be able to cook with all the great products we have at our disposal. Plus, the people I get to work with everyday all share my passion, and that’s a rare advantage in the workplace these days.
	What's the one ingredient your kitchen will never be without and why?
	Besides salt, I would have to say rice - and I’m not just saying that. Rice is the one thing we always have because I can make almost any meal around rice.
	Advice for aspiring chefs?
	Don't chase money. Work at good restaurants that can teach you something. Be quiet. And keep your station and yourself clean at all times.