...A Chef's Mission
...A Chef's Mission
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Food has an incredible ability to transcend boundaries. It is the fabric of my upbringing. Food encourages dialect that wouldn't have happened otherwise. It is nurturing, and encompasses love, culture and fellowship without restraints.
Here in New Orleans, Food is a tradition in its own right. As a Traveling Private Chef, my core mission is to share with the world the essence of creole cuisine- which lies in its ability to nourish both body and soul by bringing people together and creating lasting memories. Beyond the kitchen, I'm a wife, a mom of two, and a business owner who values relationships just as much as Beautiful Plates!
- My story -
- My story -
"Sundays were the highlight of my week"
We would dress in our Sunday best, attend church and head to my grandparents house which was our Sunday landing spot. Aunts, uncles, cousins, extended families, and friends all knew that Granny’s house was the place to be on Sundays! You'd enter to the likes of Patti LaBelle, Anita Baker, Earth Wind and Fire, Isley Brother playing from the stereo which sat on the Bakers Rack in the kitchen. Sundays were the Highlights of the week.
Granny was always in the kitchen, and Paw Paw could usually be found out back in the garden patio room, where Granny grew plants and Vegetables from clippings. It’s where we hosted crawfish and crab boils, Easter egg hunts, and spent countless afternoons laughing as a family. Other times, he sat on the front stoop, quietly supervising the cousins as they jumped (again and again) off the porch stairs—wearing a bare patch right through his perfectly manicured St. Augustine grass. He never said much, but you knew he didn’t mind. Paw Paw loved having his grandkids close.
"Prayer came before every meal"
"Prayer came before every meal"
While my cousins had free rein of the house, running through the halls playing hide and seek, I was always pulled into the kitchen—drawn by the rich, coffee-like aroma of Granny’s roux slowly darkening into a thick paste, or the sweet, nutty scent of Gumbo simmering with fresh andouille, bay leaves, and smoked turkey.
When it was time to commune, everything stopped. No matter what we were doing, we gathered at the beautifully set table, bowed our heads, and prayed. We’d pray for the week ahead, for loved ones who were unwell, or for whatever blessings needed lifting up. Prayer came before every meal.
I’d often sneak a peek during those prayers, catching the looks of quiet anticipation that filled the room. You could feel it. The food would stretch from one end of the table to the other, and whoever sat at the head—sometimes a birthday guest, other times someone celebrating a new job, graduation, or communion—would be honored in that spot. There was always something to celebrate!
"This began my deep-rooted love and connection to food and dinner parties."
After dinner there was always a little lagniappe, "something extra added". It was either a rum and raisin Bread pudding, Watergate salad or a Black Forest Cherry Trifle in a beautiful footed Trifle China dish. Through shared meals, we celebrated milestones, we comforted one another, we celebrated both life and death and built stronger communities as the dishes went on. This began my deep-rooted love and connection to food and dinner parties.
When I speak of this brand, I often use “us” and “ours” — intentionally. This journey has never been mine alone. Over the past 13 years, I’ve been shaped, supported, and inspired by so many people who have poured into me along the way.
I lost my grandfather a few years ago, but his presence is still deeply felt. He was a man of few words, but his expressions said everything. I always knew how proud he was of me — of what I had built, and what I continue to build. I dedicate every success, past and future, to him and to my grandmother. It was in their home on Sunday evenings that I became the woman & Chef I am today.
EventsByDelishNola@gmail.com
Call or Text : (504) 912-7874
www.EventsByDelishNOLA.com
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