Chef Q&A with Stephen Stryjewski
of Cochon in New Orleans
As executive chef and co-owner of New Orleans'
newest bistro, Stephen Stryjewski began life as a dishwasher at
a New Jersey country club and then moved into prep and line cooking
which set the stage for his life's passion as a restaurateur. After
stints in California at Tra Vigne and with Commander's
Palace in New Orleans, he left to work briefly in North Carolina
before returning back to New Orleans to work for Chef Donald Link,
now his co-owner at Cochon.
CMEplanner: You were planning to open in October 2005,
just two months after Katrina hit. How did the storm affect you?
Stryjewski: We
were already heavily invested in the restaurant at the time and
so we decided we had to go ahead. It took us a long time to open.
We didn't open up till April 18th almost six months after we were
supposed to.
CMEplanner: How has response been?
Stryjewski: Well,
it would be nice to see the convention center business return. But
really, local response has been awesome and that's the best.
CMEplanner: Why do you think locals are so happy here?
Stryjewski: First
of all we wanted to offer something different than the normal New
Orleans restaurant. We have decided to focus on Cajun instead of
Creole food so that means darker roux boudin (blood sausage) and
lots of gumbos. Secondly, we were going for a lower price point
than many restaurants. For example, our entrees are approximately
one-third less than those at Herb Saint, Donald Link's other
restaurant.
CMEplanner: How do you keep prices down?
Stryjewski: Well
we stick to the old style traditions of receiving whole pigs and
overseeing an in-house Boucherie in which we create our own boudin,
andouille, smoked bacon, and head cheese. The outcome is much nicer
and it keeps the prices down but the time and labor is a lot more.
CMEplanner: You also serve quite a variety of southern spirits
as well as wine.
Stryjewski: Yes,
we serve traditional southern cocktails like the Mint Julep as well
as updated versions of classics like Cochon's lemonade. There
are also several brands of moonshine for those desiring a true "Southern"
experience.
* * *
Louisiana cochon with turnips, braised cabbage and cracklins
Cochon
930 Tchoupitoulas St.
New Orleans, LA 70130
(504) 588-2123
www.cochonrestaurant.com
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