THE ICON: Tony Chachere
THE LEGACY: You could say Tony Chachere was a collector. He didn’t collect stuff, though. He collected careers, working at various times — and succeeding at every stop — as a pharmacist, traveling salesman, manufacturer of health and beauty aids, and insurance agent. His final career journey, however, was his tastiest, and the reason every home cook in Louisiana knows his name. A lifelong cooking enthusiast and bon vivant who enjoyed using the bounty he caught at his hunting and fishing camp, he in 1972 published his “Cajun Country Cookbook.” In it was a recipe for his eponymous Creole seasoning. It was so enthusiastically received he spun it off into his own food and seasoning line. Tony Chachere’s Creole Seasoning (or “Tony C’s,” as it’s known) soon became a Louisiana staple — and Tony Chachere’s name became synonymous with Louisiana spice.
THE ARTIST: Gabriel Flores
THE INSPIRATION: “When I went hunting and fishing, I brought my pots and pans with me, and my spices — salt, chili powder, sweet basil. In the Dakotas or Alaska, all I’d find were white pepper and salt. I’d leave my spice jar behind and soon they’d call. ‘We ran out of that stuff. Send more.'” — Tony Chachere, in a 1987 interview with The Times-Picayune