Comments on: R.I.P. Chef Austin Leslie

By: Estella Denson

Estella Denson — Wed, 18 Apr 2007 17:18:18 +0000

I knew Chef Austin Leslie all of my life. He was like a father to me. His son Gary and I are best friends so Austin was always kept abreast of our shinanigins (and they were considerable).

When Gary called to tell me that Austin has passed, somehow the Earth seemed lighter like something special was missing. It was Austin. Chef Austin Leslie was missing from our presence and somehow I believe all the people of the Earth knew in some way. He was a Titan. A man among men with such gentleness in his heart.

I used to always bring my show business friends over to Chez Helene to eat. I’d rather bring them to Chez Helene than Brennans. Not that Brennans isn’t fine food, it is. But Brennans was missing the characters and THE character of Austin Leslie. God only makes one of each and we were the people fortunate enough to get Austin Leslie.

If Austin had been born in Atlanta, he would have been making that flour and water they call gravy. But God in His infinite wisdome knew to send him to New Orleans where we believe in flavor. Flavor in our food, Flavor in our music, Flavor in our people. And Chef Austin Leslie was a rare world delacacy.

By: Yolanda Wilson

Yolanda Wilson — Sat, 28 Oct 2006 19:04:00 +0000

Can anyone tell me where to purchase Chef Austin little red recipe book? I lost mine due to Katrina and can’t find another.

thanks,

By: Bridgette

Bridgette — Sat, 24 Jun 2006 20:41:07 +0000

My family has known Mr. Leslie for as long as I can remember. Chez Helene was on the corner from my house when growing up in New Orleans on Robertson Street. Mr. Leslie gave me my first job as a teenager busting tables at Chez Helene. It was a great place to work and the staff had some of the craziest people I’ve ever met in my life. Working there was such great fun. Mr. Leslie was a down to earth kind of boss. You’d always hear him talking, joking and laughing aloud with the customers in the background somewhere in the restaurant. And when it’s time for your break he’d ask you what you wanted and stack your plate enough for four people to eat off of, and breakfast was heaven(I used to wait tables on Sat. and Sun. mornings), my choice liver onions and grits with Mr. Leslie’s wonderful biscuits. No matter how I tried I could never get a clear view of him making those biscuits, I so wanted to make them myself. If you came to work hungry you left full.

Each year we would attend his daughter’s Birthday Party and each year was a different theme. His family are very, very nice and generous people and his wife is a very patient woman to be able to deal with all of those kids every year. I can relate now that I’m 35 with kids of my own.

My condolences to the family.

We really will miss you Austin
Love Bridgette, Nina, Tonia, and A.Z.

By: Danno

Danno — Wed, 12 Oct 2005 19:52:51 +0000

Bill - Yeah Bill Moran is a great guy with a lot of food knowledge, we have great conversations via email. I agree that learning about the intent and history of food is very important. I’ve said it in the past that I really dislike cookbooks with just recipes, I enjoy some insight into each dish.

By: Bill Farrell

Bill Farrell — Mon, 03 Oct 2005 00:15:55 +0000

That’s a great idea working with Bill M. Be sure to include some interesting historical notes. I think that understanding the intent of food is as important as being able to follow a recipe. Just reading this website, I have a hankering for boiled peanuts in the shell!
Best regards, Bill.