@CraigC
Did you hear about John Besh? He is being accused of numerous misconduct issues. His restaurant partners have asked him to resign - basically forced him to resign. He has also been asked to resign from directorships of charitable organizations.
My heart is broken. I love his restaurants, his recipes, all that he has done to promote the farm to table industry in the NOLA area. After Katrina he helped local folks get started in business raising pigs, chickens, ducks and of course organically grown veggies.
I am truly saddened. Did you know that he was runner up to Michael Symon in America's Next Iron Chef?
Regarding your list of Chefs
Paul Prudhomme took southern cooking to a new level with his blackened every thing. At one time I was on a blackening kick. Now I prefer cleaner flavors. I do refer to his recipes for other things. With Aborigine (eggplant) as a cooking challenge his web site was the first that I checked for inspiration..
Justin Wilson - his show was funny and entertaining. His accent was a total put on. He was from Baton Rouge - an island of culinary boredom in a sea of culinary richness.
Emeril - what a doll! Originally from New York or there about. He adopted NOLA as his home and Louisiana adopted him as a Native Son. After Katrina he helped his employees relocate - paid their expenses and found jobs for them where ever they landed. When things settled down enough to re-open his restaurants he moved them back to NOLA and put them to work. He was one of the first restauranteurs to open after Katrina. He fed many people at no cost. We are fortunate to call him our own.
John Folse - chef, restauranteur, cook book author, culinary school director. Very talented yet down to earth. I have his cook book
Fish, Lies and Alibies. A beautifully illustrated book with so much more than recipes. He delves into the history of the seafood industry in Louisiana. Many of his recipes are old, family recipes. He features the contributing families. A very good chef and a cool dude.
Like you I rarely use a recipe. A little of this and a little of that. Joining this amazing forum presented me with the opportunity to share my wonderful regional cuisine with an international audience. How cool is that? I have had to discipline myself. Take notes, measure, record. I have also learned metric conversions. I can not tell you how many times I have asked for translations of terms or had to look things up. Our neighbors across the pond have so many wonderful, unique recipes. Recipes unknown in the US. I may need help - I am seriously addicted to this forum.
So - self discipline - record and share recipes.