 around to her way of thinking, Clevenger said.
"It was Miss Ella's vision, but she was able to get other people to contribute to and buy into it," Clevenger said. "She was very persuasive. That's a great thing to have that kind of leadership in a restaurant or any organization.
"I think of her as a comrade in a way, and also an inspiration," Clevenger said. "If somebody has the stars and sets those high benchmarks, then you can aspire to something similar. She made it possible for us to dream bigger dreams."
She did that by her example, but also because she supported fellow restaurateurs.
"She brought a food writer here when I first opened who gave us a mention in 'Gourmet' magazine," Clevenger said. "She brought her to lunch and introduced me to her and when that food writer wrote about her visit to New Orleans, she included Commander's and us and one other restaurant.
"And, I'm sure she did this for others."
Brennan visited Upperline from time to time, Clevenger said. "That meant the world to me. It's sort of like getting the A, like when you're in school. Her coming here was like me getting that A."
Chef Sue Zemanick, whose first job after moving to New Orleans was as a line cook at Commander's Palace, recalls getting that stamp of approval as well after she moved on to Gautreau's restaurant.
"She and Ti (Martin) and Lally (Brennan) would come to Gautreau's," Zemanick said, but more than that, she added, Brennan was flesh-and-blood example of a woman leading in the restaurant business.
"There weren't that many women in the kitchen at that time, much less running it," Zemanick said. "She was always active and such an important part of the restaurant. She'd be at the chef's table, tasting the food. It was just so nice to see a woman running the show and seeing her daughter there, too, it made me realize you don't have to be a man to make it in this industry."
Frank Brigtsen, owner of Brigtsen's Restaurant, worked at Commander's Palace under chef Paul Prudhomme. He said the Brennans, as owners, were such a presence that he never thought about Ella Brennan being a woman in a man's world until he read the memoir, "Miss Ella of Commander's Palace" (2016, Gibbs Smith), written with Ti Martin, her daughter, and saw the Netflix documentary, "Ella Brennan: Commanding the Table."
"I learned a lot about Ella that I didn't know. It gave me a whole new level of appreciation of what she did as a young lady, how bold that was," he said. "It reminded me of Ms. Leah Chase (owner of Dooky Chase's restaurant), too -- two strong women, who have a fearless quality about them."
Brigtsen said he went to Commander's to film his portion of that 2016 documentary and then was invited out on the patio to visit with Ella Brennan afterward.
"One of the first things she said was, 'They said they wanted to make a movie about me, and I said, if it's good for New Orleans, it's good for me,'" he said. "And that is her to a T. I know that was so genuine of her."
"That sense of community is, I think, her eternal legacy here in New Orleans," Brigtsen said.
It was front-page news when Brennan hired Paul Prudhomme, Brigtsen said.
"A Cajun chef, with no formal culinary training taking the helm of one of the greatest restaurants in New Orleans? Those positions were generally held by European, well-trained chefs.
"It really was a gamble, but her courage and leap of faith with Paul – and I'm sure it had something to do with meeting him and talking to him – was really a pivotal point in American culinary history, and it happened right there on Washington Avenue," he said.
Ella Brennan turned Commander's Palace into a world class restaurant.
"The interaction between Paul and Ella had to be priceless, because I think what they were trying to do together was change the world through food," he said. "They found a way."
Cookbook author, chef and longtime friend of Brennan's Marcelle Bienvenu, who is from St. Martinville, was astounded when Prudhomme joined the staff a year after she did, bringing Cajun food into that New Orleans kitchen.
The Cajun chef's career ranks among the most consequential in the modern history of American culinary arts.
"She and Paul had a real relationship and understanding of how to combine the cuisines."
When Prudhomme moved on, Bienvenu said she was just as shocked by Brennan's choice of then 23-year-old Emeril Lagasse: "I thought when she hired Emeril that she'd lost her mind -- hiring a Yankee who had never seen a roux, but what did I know?"
Lagasse described Brennan as a "legend" and himself as "heartbroken" in a statement he released Thursday.
"Ella was an extraordinary mentor whose legacy will live on through her family and all those she taught," he said. "I am blessed to have had the tremendous honor of working for Ella; she taught me this business and forever changed my life and career."
Brigtsen said that the chefs who pass through the Commander's Palace learn more than how to cook. They learn how run a first-class restaurant that's a partner in the community and – even more important – a memory-maker for guests.
"Whatever it takes, from the food to the service to the carpet on the floor," Brigtsen said. "It's our job is to give our guests two hours of joy and happiness – to celebrate what's good in life. She knew that."This subchapter looks at the shells available for Linux and Unix.
This includes an explanation of what a shell is and a list of the popular shells.
Unix (and therefore also Mac OS X and Linux) has more than 200 basic commands (also called tools or utilities) that are distributed with the standard operating system. This collection and the ease with which they work together is the major source of the power of Unix. The vast majority of these standard tools are designed to be used from a command line (the shell).
A shell is primarily a command interpreter.
In a graphical user interface such as Macintosh or Windows, the user controls the computer and programs primarily through pointing and clicking, supplemented by some typing.
In a shell, all of the commands are typed. The shell figures out the meaning of what you typed and then has the computer do as instructed.
But the shell is much more than just a command interpreter. It is also a complete programming language.
Because the shell is a complete programming language, with sequences, decisions, loops, and functions, it can do things well beyond pointing and clicking. It can take control of your computer and react to changing circumstances.
Programming languages are used to make all of the computer programs and smart phone apps you’ve ever seen or used. Your imagination is the only limit on the power of the shell. Anything that can be done with a computer can be done with the shell.
The term shell is derived from the idea of concentric layers that occur in many seashells. One view is that programs can be run inside of the shell, including other copies of the shell. These layers can be arbitrarily deep. An inverse view is that the kernel is the inner most layer, with the shell wrapped around the kernel and application programs wrapped around the shell.
Most versions of Unix and Linux offer a choice of shells.
The term shell comes from a concept of Unix being a series of layers of software that work together rather than one single monolithic operating system program. The command line shell was part of the outer shell of a series of programs that eventually reach down to the kernel or innermost portion of the operating system.
Most shells are related to either the Bourne Shell or the C Shell.
The default shell in Linux and MacOS X is normally BASH (Bourne Again SHell). This book assumes the use of BASH, but often mentions how things differ in other shells.
It is possible to change the shell you are currently using (especially useful if you need to run a line or script from an alternative shell).
The original shell, called the Thompson shell and abbreviated sh was written by Ken Thompson at AT&T’s Bell Labs, was very rudimentary. The Thompson shell was distributed with Versions 1 through 6 of Unix, from 1971 to 1975.
Note that the same sh is also used for other shells, including the Bourne shell.
Stephen Bourne created the Bourne shell, abbreviated sh, at AT&T’s Bell Labs in New Jersey as a scripting language.
The Bourne shell (or a shell that is compatible and will run Bourne shell scripts) is usually located at /bin/sh.
You will also see references to the Bourne shell as bsh.
The Bourne shell has a command language based on the ALGOL programming language, including process control, variables, regular expressions, flow control (decisions and loops), powerful input and output control, and functions.
Despite its power, the original Bourne shell was difficult to use and lacked file name completion, command history, aliases, and had difficulty running multiple background jobs.
The C shell was based on the style of the C programming language.
