Our Founder

Growing up in Southwest Louisiana was a wonderful experience.  I was the constant companion of my Granmè. During my time spent with her in the kitchen, she taught me what I call the Granmè Sauces: Créole Sauce Tomat, Sauce Maron, Etouffee, and Sauce Pikan. Cooking with my Mother, Grandmother and Aunts taught me so much more than Créole food, it deepened my love of the Créole culture.

My culinary journey began at age five, learning to prepare Créole dishes while perched on top of an overturned faded Coca-Cola case. Cooking on my Grandmother's old Tappan gas range was my happy place. I later began cooking for my family, classmates, and community members.

 

Learning from the ladies of New Sunlight Baptist Church and Sacred Heart Catholic Church was truly a blessing. Working with these women in the large kitchens during festivals and conferences was a joy! I can still hear the music, laughter, and of course the latest news. Therefore, I feel honored and blessed to share their culinary wisdom. Upon graduating from W. O. Boston High School, I earned a B.S. Degree in Food and Nutrition from Northwestern State University in Natchitoches, Louisiana.

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I genuinely believe the ancestors are compelling me to share the precious gifts of Créole culinary techniques and the West African foodways that brought them to Louisiana. I have cooked in many Créole kitchens, studying, learning, and growing as a young apprentice of this unique cuisine. The diverse cultures it brings to life, from Mother Africa to France and the Caribbean create a richly woven tapestry of culinary delight.