Chef Frank Brigtsen was working in the kitchen at Commander’s Palace in the late 1970s when a young Dickie Brennan started cooking on the line. This was the restaurant run by his family, including his father, Dick Brennan Sr., and his aunt Ella Brennan, and he was stepping into a new role. As Brigtsen recalls, the executive chef at the time – the late, great Paul Prudhomme – had a message for the young Brennan.