I am thrilled and honored to be a spokesperson for the Louisiana Crawfish Promotion and Research Board!
As a native of Baton Rouge and growing up in family-owned seafood markets and restaurants, I was fortunate to be surrounded by the Louisiana Crustacean better known as crawfish. Now, as a professional chef, utilizing this protein in salads, appetizers, entrees, soups, stews and gumbos has been my passion. Creating dishes that showcase this premier ingredient of the spring season and sharing the accessibility to enjoy it year-round brings much joy to myself and other chefs and cooks throughout the south and other parts of the country.
Taking on this role has been a true delight being able to reach out to my fellow chefs to see how they are highlighting Louisiana Crawfish in their establishments. It has really been an enjoyable opportunity to cook with them and share those videos and recipes with you. Louisiana Crawfish is a delicacy and we are extremely fortunate to have the flavor of fat “Gold” packaged during crawfish season to enjoy year-round. Imported products do not compare. Do not buy for price, buy for quality and when you dine out, “Ask before you eat.”
I look forward to sharing all my knowledge, kitchen tips, creative recipes to be used year-round and providing dishes and restaurant locations for you to try the best Louisiana Crawfish delights out there. Cannot wait for you to enjoy!