With a radiology degree, and bored with my career, I decided to go to culinary school at the age of 30. My apprenticeships were at The Intercontinental Hotel-New Orleans, The Fairmont Waldorf Astoria Hotel- New Orleans, and Chef Emeril Lagasse.
in 1997, I opened the first “upscale take out” restaurant in an affluent area of New Orleans. The food was cooked a-la-minute, and weekdays
Me, Mom, Aunt Bee