Chef Creole is in The Spotlight and taking over LA with her unique style!

We have Chef Creole in the spotlight and she is bringing Los Angeles some authentic flavors from Louisiana with her food truck. If you visit Downtown and you are on Hope street you will see a beautifully wrapped truck with smells coming from it that will instantly make you hungry. It’s not your common food truck and she isn’t your common chef. 

Let’s get to know Chef Creole!

It’s a family tradition when it comes to cooking for Chef Creole. Her story in becoming a chef and business owner all starts from what she learned from her Grandmother and Father. “ I have been cooking since I was a preteen,” said Chef Creole. Food isn’t just something you eat when it comes to Chef Creole it’s an experience and an exploration of creativity. In her younger years she loved cooking and creating dishes for her dad and family. 

“It has to do with nurturing and giving love to other people.”

From her family to the people of Los Angeles she wanted to make sure they could enjoy her style of cooking. “As a private chef I knew some people couldn’t afford my prices,” said Chef Creole when I asked her why she started a food truck. She would have to turn away people on a daily basis. She knew her worth as a private chef and caterer and wasn’t going to compromise that so she thought outside the box to provide them with a solution. Chef Creole said, “ this is what pushed me to start my food truck business.” It was her goal to provide people with what they wanted at affordable prices. 

“I’m not classically trained.”

Her experience came from cooking and not schooling. “I was in culinary school briefly and had to choose between school and my work,” said Chef Creole. At first she thought she needed to go the classical route, but life happened fast for her and she was booked up. She chose to see what she could offer and what she would learn on her own, being hands on with real world experience. It was her determination to learn and not fail that helped her achieve new culinary heights. Chef Creole said, “ I taught myself how to make sushi, Indian food, Thai food, and Italian food from scratch.” Those challenging moments where she had to teach herself basically everything was pivotal. If you know Chef Creole, then you know there is no challenge she will shy away from.

“It’s not as expensive as you would think.”

Last year she officially opened in May, but actually had started working on the food truck in March. “I used my own money to start the business”, said Chef Creole when I asked how she didn’t finance. Many of us think even starting a food truck can be expensive but she reassured me it isn’t as expensive as you would think.

“ I will be out and about and someone will come up to me like I was just at your truck last week.”

It surprised her how much the truck did for her own brand. She attributes it to the truck being able to offer more people at an affordable price to experience her cooking. People are coming back daily and weekly to get their fix on some of her popular items such as Oxtails & Grits, Voodoo Crawfish Egg Rolls, and Lobster Po’boy Sliders just to name a few.