I have been cooking since I was 9 years old, which is also when I made my first pot of Seafood Gumbo.
A very important lesson that I learned from working in the kitchen with my mom, was that no matter the meal, the client, or the event, always prepare each and every item, just like it was for my own family. This mindset and practice has served me and my clients well. This Duhon tradition remains actively and visibly strong, and I will ALWAYS, acknowledge Leola "Honey" Duhon for this practice and Love!
Good food is a wonderful connector and we LOVE connecting. Go Creole!
Cooking from scratch for people who enjoy eating and tasting a well-seasoned, but not over-seasoned dish. I still make real Roux, use fresh vegetables and also simply enjoy seeing my guests eating and enjoying our down-home Louisiana and Texas style Southern Comfort foods. It reminds me of dinners that I helped prepare with my Mom who was an excellent Creole Cook. She also loved it when the family was all together for a traditional, formal or casual meal. She was the best cook in the world - To Me!
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