Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a Simple Seafood Salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a Spicy Shrimp with Cocktail Sauce. He follows with some crispy, Creole inspired Blackfish Beignets with Spicy Sauce, perfect for any brunch or light supper menu.