Creole Soul

My Creole Soul

For as long as I can remember, food has been the focal point of all family celebrations. The descendent of a long line of Louisiana Creole cooks, I was always taught that food should not only nourish the body; it should also nourish the mind, heart and the soul. For me, food is a way to connect my history to my present. It is a way for me to honor my heritage and my roots. Food tells a story; it resurrects the memories of our ancestors. Creole cuisine is synonymous with “home.” Home is not just a physical place. Home is a feeling; memories of people, places, things, sights, smells and tastes. The best Creole food is made with love. Every pot of gumbo features dark roux that was hand-stirred with the utmost of care. Every plate of Jambalaya or Etoufee features spices that tell the story of a people. My soul was born on Cane River, Louisiana, to a Togolese African slave named Coincoin. She eventually freed herself from the bonds of slavery… and a Frenchman named Claude Thomas Pierre Metoyer, who formed an alliance with Coincoin in 1778. The food I create tells their story and all of the stories after. . . The goal of my cooking is to make you feel something: my Creole Soul.