Chefs Brigade’s President and Executive Director Troy Gilbert, a veteran maritime journalist, noticed a pattern while talking with so many various chefs and restaurateurs – many in the New Orleans restaurant industry had never experienced Louisiana’s coast and waters first-hand, and that they seemed separated from the men and women on the frontlines of the Louisiana seafood industry.
It was a natural connection for him to make – the idea of bringing New Orleans’ extraordinary chefs and their kitchen staff into the Gulf of Mexico, the Mississippi River, and our coastal bays and estuaries to learn more about where our bountiful seafood harvest comes from, the perils facing the seafood industry and how this is an existential danger for the New Orleans restaurant industry.