Chef Sue Zemanick took over Gautreau in New Orleans 3 weeks before Katrina hit the region. Chef Zemanick spoke about the aftermath of Katrina and her advice for local restaurants and businesses. She also spoke about various routes that food workers took to make a living while restaurants remained closed.
“A lot of chefs did private cooking or dinner parties. Things that would
normally take place in a restaurant with a large group of people. A lot of
interesting things came out of Katrina. A lot of food trucks. A lot of pop up restaurants. People were just trying to make a living doing whatever they could creatively.”
–Chef Sue Zemanick