Ancora chef: “You become more creative by limiting what it is you are doing.”

In an interview with the Blackened Out food blog, Jeffrey Talbot of Ancora on Freret Street discusses the primacy of sea salt, the “emotional experience” of pizza in California, the regional flavors of Italy, and the legendary oven he built in his backyard of his home outside Lake Charles. (To borrow Blackened Out’s disclaimer of sorts, the article is flavored with “the profanity laced patois of the kitchen.”)