Our story begins in LaPlace, a small country town in Louisiana about 30 miles outside of New Orleans...

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Since he was a young boy, Lawrence Green knew he wanted to become a chef.
His mother, Mrs. Lillie Mae Green, was a cook for the children of St. John the Baptist Parish Schools.
At home, she cooked for her 8 children, her husband, sisters, brothers, cousins, neighbors and well, just about everyone.

There were always family functions at Mrs. Lillie's house and you better believe there was always plenty of food.

Gumbo, jambalaya, pasta, chicken, shrimp, crawfish...

no one was leaving hungry! 
Lawrence quickly took interest in the happenings of the kitchen.
He began to watch; learning and starting to help cook different things.
Watching the way she would prepare each item and the way she

seasoned each dish.
He started to help his family in the kitchen as well. 
Sometimes he and his sisters would cook dinner to give their mom a night off.
When he would spend the summer at his grandmother or Auntie’s house, he was right there in the kitchen, cutting vegetables, taking mental notes. Each member of the family had their own certain style of cooking and seasoning their food. Lawrence began to store these mental notes and build his own style of cooking as well. He remembered his mother’s gumbo always tasted the best and he was pretty sure it was because she added two extra bay leaves, so he decided that’s how he would make his from now on.

Soon he began cooking for family functions and dinners at the house… he loved to see the smile on everyone’s face when they told him how delicious everything was! He loved to see how excited they would get after he answered when they would ask, “What are you cooking tonight?”
For him, it wasn’t just a hobby or a job, it was a passion.

 

Once he got older, it was time to get a job. He wanted to work in a kitchen, but it was hard to get a job as a cook being a young man with no restaurant experience.  So, he took a position as a dishwasher, just to get his foot in the door, at the Airport Hilton.
When it wasn’t busy and all his work was caught up,

he watched the cooks on the line.
After a few months of hard work, he got promoted to line cook.
He loved being able to put a smile on the guests faces just as much as his friends and family! 
Being so close to the New Orleans Airport, every now and again a famous face would arrive for him to cook for as well! It truly was the beginning of an amazing career and journey.
Over the next many years he worked for several restaurants in the

New Orleans area. He learned from other cooks and chefs, absorbing all the knowledge he could from anyone that was willing to share their skills and techniques.  He moved up from line cook to management positions, eventually working as Sous Chef and finally Executive Chef.

 

Lawrence took all the things he learned from everyone over the years, and with it created his own personal cooking style. He learned about different herbs and seasonings, and different preparations of food from friends, family and other cooks and chef for many years. His profile became widely diverse. Consisting of the base and roots of how he got into cooking, Cajun and Creole cuisine, as well as other types of cooking learned on his journey like Asian, TexMex and Jamaican cooking styles.

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In 2010, he took a new cooking job in Kenner, Louisiana.
Being the charismatic, outgoing personality that he was, he made friends with the rest of the staff quickly.
But one particular server at the restaurant seemed to have a special connection
with him that the others didn't.  Her name was Amanda.
They started to spend time after their shifts together enjoying the foods of local restaurants.
They would often sit on the levee or on the rocks by Lake Pontchartrain talking about food, where their next culinary excursion should be,

and their plans for the future.
Turns out they both had dreams of opening their own restaurant.
It wasn't long before they moved in together,
cooking with each other and sharing recipes.

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Over the next few years they moved to a few different areas,
working at different restaurants from New Orleans to Baton Rouge. 

Lawrence held several Chef positions while Amanda attended culinary school.  While her focus was pastry, that didn't stop her from trying to learn everything
she could from the savory side of the kitchen as well.  Lawrence would always share everything he knew, and teach her different tricks and techniques that he had learned over the years.

But one thing that remained consistent wherever they went was a collection of spiral notebooks with recipes, notes and ideas that followed them everywhere.  Late nights brainstorming the perfect sauce for that weekend's special, or tweaking a recipe to enter in the next cook-off.  The final product went in the notebook.  There was always a special feeling about certain recipes that would make them say, "this is the one" and they would write it down so they would never lose or forget it.

 
Fifteen years later, those notebooks, as tattered at they may be, have become the building blocks to an amazing collection of food products that they now offer for everyone to enjoy today!

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Did we mention they also have two boys that are also big foodies?

Noel, the youngest, loves to help in the kitchen. 

He loves finding and trying fresh fruits and vegetables at the local markets,

and loves to help out in the kitchen or assist dad with grilling.

Lorenzo, the oldest, prefers helping mom with baking rather than cooking, but is always ready to help eat!

They love to help mom and dad in the kitchen when they can, and are excited to be part of a business
that is built off of a story to be told.  Each seasoning, spice and recipe has a significance or story behind it. 

 

It's not just about a quality product, but the passion behind it

and the memories that created it.

We hope to inspire others to follow their passion and we hope to make a difference to someone through ours.

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