The Palace Café, a Dickie Brennan restaurant, is all about sharing culinary treasures like shrimp remoulade and pecan pie that encapsulate New Orleans traditions. But without visitors, there’s less to share. “If tourism isn’t here, I’m not here,” says Corey Bourgeois, the kitchen manager at Palace Café, a Dickie Brennan restaurant. We spoke with Bourgeois recently to learn more about the impact of tourism in the culinary industry.