Falgoust practices what he preaches. He is currently fixated on frogs and garfish, taking his boat out on the bayou whenever he can find the opportunity to get a little time away from his busy kitchen at Grand Isle Restaurant. Growing up, he split his time between New Orleans and Pierre Part, La., true Cajun country where cooking is a way of life. His passion took him from the swamps of Pierre Part to the kitchens of esteemed restaurants such as Tom Colicchio's Craft in New York and Donald Link's groundbreaking Cochon in New Orleans. At Grand Isle, he has earned a growing reputation for his rustic Cajun-influenced dishes. Still, he's never forgotten his roots or the lessons in rural cooking learned at the feet of his grandparents.