Howard Mitcham
Howard Mitcham[edit | edit source]
Howard Mitcham
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| Born | June 17, 1927 New Orleans, Louisiana, United States |
| Died | December 14, 1996 (aged 69) New Orleans, Louisiana, United States |
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Howard Mitcham (June 17, 1927 – December 14, 1996) was an American chef and author known for his contributions to the culinary world. Born and raised in New Orleans, Louisiana, Mitcham developed a deep passion for cooking from a young age. He went on to become a prominent figure in the New Orleans food scene, known for his expertise in Creole and Cajun cuisine.
Career[edit | edit source]
Mitcham's culinary journey began in his hometown of New Orleans, where he worked in various restaurants and gained valuable experience in the kitchen. He honed his skills under the guidance of renowned chefs, mastering the art of Creole and Cajun cooking. Mitcham's talent and dedication soon earned him recognition, and he became a sought-after chef in the city.
In addition to his work as a chef, Mitcham was also an accomplished author. He wrote several cookbooks that showcased the rich flavors and traditions of Louisiana cuisine. His books, such as Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook and The Provincetown Seafood Cookbook, became popular among food enthusiasts and helped to popularize Creole and Cajun cooking outside of Louisiana.
Legacy[edit | edit source]
Howard Mitcham's contributions to the culinary world continue to be celebrated today. His expertise in Creole and Cajun cuisine, as well as his passion for preserving traditional cooking techniques, have left a lasting impact on the food industry. Many chefs and food enthusiasts still turn to his cookbooks for inspiration and guidance.
References[edit | edit source]
See also[edit | edit source]
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