Our culture centers around social activity, food and celebration. Because of this, I became very interested in food at an early age. I also have been focused on my health. I am still learning new things everyday, but I study nutrition and am particularly interested in how the food we eat has a direct effect on our overall health. Having had the opportunity to work in the restaurant business both i
n Lafayette and New Orleans, I tried to absorb as much as possible, asking many questions and attempting to create menu dishes on my own. I am passionate about cooking and feeding people, like most Cajun women. Since January of 2001, I have been vegan. I was not planning to become vegan. In my past, I had been a vegetarian on and off for several years. The day that changed me happened when I picked up a book at a local book store, and that book changed my life. The book that I read referred me to other books and those books referred me to other books, and so on. I have never looked back! Even my dogs are vegan and they are thriving and healthy. I earned my undergraduate degree in Hotel and Restaurant Management from the University of New Orleans in 2000. In May of 2021, I completed the Forks Over Knives Ultimate Plant-Based Culinary School, in December 2021, I completed the Rouxbe Professional Plant-Based Chef certification and will complete the Plants Plus Pro course in early 2022. I have also received my certification in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University. I have studied extensively the relationship between food and disease, how to minimize the risk of disease and how to transition to a plant-based lifestyle. Hopefully, this page will help you incorporate vegan dishes into your everyday life. I will do my best to help you convert traditional Cajun dishes into Vegan dishes, without compromising flavor, which would not be acceptable in South Louisiana. I have found that most dishes, not all, can be converted with little to no sacrifice of flavor. While meat replacement products are helpful in recreating non-vegan dishes, they are not ideal for a healthy lifestyle and should be used sparingly. However, I do find that they are helpful “transitional” foods, which means they are helpful in introducing vegan dishes to a non-vegan. I will be posting photos and recipes of some of the dishes I prepare regularly. I can also recommend or share recipes upon request. I am currently in the process of locating and purchasing a food trailer. Finally, I do take food orders but the more advance notice I receive the better since items can sometimes be out of stock at the grocery store.
