I’ve always had a passion for fantastic fodder. I was given a shot once and I could just play. Turned SAHM with kids but miss it like mad!
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People. Places. Art. Life. I started cooking from a young age and began evolving in high school. My boyfriend’s parents taught me authentic Cajun recipes and it just blossomed from there. I owe my current cooking style to Marco Shaw, who now runs Red Beard Restaurants with Kevin Gillespie in Atlanta. He gave me a shot at Fife with very little experience and I truly flourished. I just love making people happy and that’s an easy one when it comes to food. Feeding people is in my DNA.
What's your all time favorite dish to make?Is it possible to pick one? 🤣 I love taking inexpensive cuts of meat or fresh seasonal ingredients and treating them carefully so they shine. Alligator or shrimp sauce piquant is one of my favorite Cajun dishes but I’m also a sucker for sous vide chuck roast served midrare with a hard sear. Add simple fresh veggies treated with appropriate herbage and Yorkshire puddings. My family gets a little antsy when I go too far outside the box, which the restaurant used to afford me the pleasure of.
What would you do with the $25,000?I’d start the kitchen Reno I’ve been wanting since I moved into our house. Simple and stainless with a commercial dish pit is the stuff of my dreams. That or I’d make a portion of my shop into a commercial kitchen. 😂
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