Du Jour: John Besh

This past Tuesday night, a select crowd gathered at Restaurant August, Chef John Besh’s innovative New Orleans restaurant, to celebrate the release of his first cookbook, My New Orleans. “We all have a different ‘New Orleans’ that we experience,” Besh says. “This book represents mine.” His new, and first cookbook draws inspiration from his childhood in Slidell, growing up among hunters, fishers and shrimpers. And unlike most cookbooks, it’s divvied into sections by season and occasion, not by course. “When I was a kid, we ate with the seasons because that was how we did things—way before it became a trend, before books came out telling us it was hip,” Besh says. To read more about Besh’s book and journey to chefdom, click here.–Rachael UptonTo read previous Du Jour features on local chefs and other culinary experts, click here.?