I was born on the Mississippi Gulf Coast, where the food culture is shaped by the New Orleans Creole and Cajun melting pot. It’s where French, African, Caribbean, and Spanish flavors, ingredients, and techniques collide—and that’s informed how I approach cooking and what I love to make. And sure, there are days that food is merely fuel to sustain my activities. But the best days are the ones where food is an expression of celebration and joy, shared with others.