When I was a child, I could not wait until Mardi Gras would hit. Walking into my grandmothers house, the smell of Red Beans, Gumbo and Jambalaya would set my dopamine receptors on fire. As I grew older, I dove deep into the study of Creole Cuisine... this unique rendition of flavor that is flavor being placed on top of more flavor. It's a flavor profile that isn't necessarily about balance, although it can and should be balanced, but a flavor profile that targets the soul by overwhelming the taste buds with the complexity of bold flavors which compliment contrasting bold flavors.

Throughout my studies, I discovered Creole Cuisine is just African Cuisine that evolved through the transatlantic slave trade. A cuisine developed from colonized and displaced people who were attempting to replicate the beloved dishes from their homeland with the ingredients provided by a completely different continent. Jambalaya is just Jollof. Beignets are just Mandazi. Gumbo is just Okra Stew. The word "gumbo" in the Nigerian language of Igbo means "okra." African Cuisine combined with French Technique and American ingredients eventually created what we know today as "Creole Cuisine."

I have spent many years attempting to perfect the medley between African food, French technique and American ingredients. As I continue through my journey of trying to achieve an unachievable perfection, I'm choosing to bring Evansville along for the ride. Although we focus mainly on foods across the African diaspora, our culinary professionals are more than willing to accommodate whatever culture or combination of cultures you would like represented at your event. We are highly skilled professionals who will make sure that every onion is diced evenly and every clove of garlic is minced to perfection. We take pride in what we do.

- Viz