Does Eric Damidot have a beef with Vegas? The former Caesars Palace executive chef moved on to New Orleans to become the head chef at the Hyatt Regency New Orleans, where he finds the availability of meats broader than in Vegas.
"The food here is very local. We have even more flexibility here than in Las Vegas. We would be using products that we would not in Nevada. There are rabbits, whole hogs, whole lambs, alligators and crawfish. Those ingredients are much more used here than they are in Las Vegas.”
And New Orleans residents like to eat out more than Las Vegans.
“I say the difference between Las Vegas and New Orleans is the volume of local business we can get. People in New Orleans like to go out. They like to eat and drink.”
Apparently Las Vegans don’t.
· World Chefs: Damidot Eases into New Orleans Food Scene [Reuters]