-- Shares Facebook Twitter Reddit Email If you have ever heard of the legendary Chef Warren Leruth, you know he was extraordinary and incredibly accomplished. Among many other things, and small in comparison to his overall legacy, he is credited for revolutionizing the food scene in New Orleans in the mid-60’s. Leruth began his career as a food chemist and over the course of his life never stopped perfecting his one-of-a-kind and highly regarded vanilla extract.
He was the youngest ever elected to the Honorable Golden Toques, the highest acclaimed recognition a chef can receive in America; and his achievements as a baker, a restaurateur, and for his work in industrial test kitchens put him on the map as a culinary genius. Related These two super-simple artichoke appetizer recipes are perfect for the holidays — or this weekend He was gifted with a superhuman taste sensitivity: He could easily distinguish a flavor at one ten thousandth of a gram in a fifteen ton batch. He came up with the names, including Green Goddess , and the recipes for the Seven Seas salad dressings (now owned by Kraft) and holds a patent for his method of stabilizing the oil and keeping commercial dressings pourable.
He later went on to create and perfect recipes for Outback Steakhouse, Krystal, Burger King, Nestle, and Popeyes, just to name a few; and seriously, this only scratches the surface of his achievements. And if everything else I know of him were not enough, Chef Warren Leruth invented the m.
