One of New Orleans’ most beloved chefs, Frank Brigtsen is recognized for revitalizing Creole Acadian cooking at his namesake restaurant Brigtsen’s, now celebrating 35 years. Located in a Victorian cottage on a quiet street in the city’s uptown Riverbend neighborhood, Brigtsen’s Restaurant pays tribute to traditional Louisiana cooking and local ingredients, with dishes such as shrimp and okra gumbo with andouille sausage, pan-fried gulf fish with roasted pecans and meunière sauce, and roast duck with dirty rice and tart dried cherry sauce. Many customers are devoted regulars who say dining at Brigtsen’s is like eating in someone’s private home. This admiration extends beyond locals: Brigtsen has been honored with numerous awards, including being named James Beard Foundation Best Chef Southeast, and Restaurateur of the Year by the Louisiana Restaurant Association. Despite his national recognition, what brings Brigtsen the most joy is teaching Creole Acadian cooking classes at The John Folse …