A Cajun Style Throw Down With the Navy

How good is the food being served to our student-athletes? If Chef Johnson getting the call up to represent LSU Athletics’ at NOLA Navy Week is any indicator, then pull up a chair and put the napkin in your lap!

Chef Michael Johnson brought the sharpest knives and his best recipes to NOLA Navy Week in New Orleans on April 20th. Local Louisiana chefs paired up with the Navy’s best chefs to kick off the Louisiana Seafood Cook-off to benefit the Gulf Seafood Foundation. “Events like this help tell the story of our seafood to the region and nation,” says Chef Johnson. Partnered up with Staff Sargent Chef Jones Alexander Frankc of the USMC Reserve, they prepared Bouillabaisse which is a classic French fish soup. Secret ingredient? Fresh Gulf seafood!

Johnson believes that the sustainability of our seafood is critical to this state. Known for having the best in culinary cuisine, Louisiana leans heavily on the seafood industry for tourism and trade. “We experience unpredictable threats every year to our coast as a result of hurricanes and just as concerning are the problems related to coastal erosion.” He believes that events like the NOLA Navy Week Cook-off highlight the uniqueness of Louisiana seafood and bring a story of hope. “Never take this amazing natural resource for granted,” says Johnson.

To read more about this Cresent City event, click HERE.