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I have a vast know how of food and wine due to many years in the F&B industry. As a banquet manager for "Hilton Hotels" and then branching out on my own as a caterer I understand the delicate nature of balance: What I hope for , and the reality of pulling it off. Keeping it simple with a "Sizzle Factor" is always your best bet! As a recognized waiter in some of the best restaurants in the south I have always combined professional talents with personality keeping me in the spotlight. Service is the key to any level of success. As a caterer being recognized for outstanding product and service has kept me proud. As a sought out talent all you have is your reputation, keep it intact buy knowing your limits! When your client list/guest list is impressive, or just a special occasion for friends and family ....WOW!!!...is what you want them to talk about for days to follow. Being from Louisiana food has always been a big part of life! And that is how it all started, my mom "Big Ann" was the Queen in the kitchen! With a background in art she knew the importance of visual impact on taste. Something I learned well. So as a professional I have combined this into a thriving business as a Event Planner & Caterer. One of the greatest known human feelings, is the feeling of being the host, of hosting people, of being the person they come to for food, drink and company! Ask anyone who knows me, and they will say "get invited to dinner its a BLAST!", I love to show out .....LOL! Knowing your product is most important, experiment, create new found favorites! Today it can be overwhelming in the specialty isle at the grocery store, so relax.....try it you may like it. I am a fool for new product. I love to try new sauces, mix packages, cheeses, butters, flours, sugars, teas, fruits, nuts, oils, vinegars, you name it I try them all. I love to shop, specialty stores are the key to getting some of the most interesting products so I like to venture out. This gives me an edge on "GIFT BASKET" product. Creation of a theme is most important and makes the most impact on my clients! This is one of my most enjoyable past times and has become a great extra income avenue for me. Now I will tell you of one of my passions, Wine! Yes the grape what a versatile fruit. It can be used as a compliment to cheese, sauteed as a component in cooking, made into oil, and the best of all aged into a fine drink! Wine and its pairing with food can make or break the "SIZZLE FACTOR", so knowing the product is important. Not all wine is created equal, so try as many as you can, keep a diary on your experience with each type and maker. I often "Jump off the bridge", and try something new. Not all wine is from France, Italy, or the western US states. There are GREAT and affordable wines from Arkansas, Virginia, and even Iran. Did you know the Persians made the first wine? Syrah, they traded it for gold to Egypt, and gun powder to China for thousands of years before Europe even thought about it. I have a few favorites I will share with you. "Susan Constant Red", from Williamsburg, VA., is always a crowd pleaser! Chateau KASARA, from Lebanon makes "Reserve Du Couvent", great with Feta from Egypt, and roasted eggplant on pitta crisp. Just keep an open mind as I do, and enjoy the bounty of life! I look forward this experience on "Factoids" and hope to share useful knowledge with some and hope to learn more from others....my mom always said if we stop learning we die....and me, I just aint ready....LOL!

Food, Recipes, Desserts, Baking, Cooking, Appetizers, Sauces, Bar BQ, Summer Recipes, Entertaining, Event Planning, Gift Baskets, Wine, Cheese, Diamond Polished Concrete Flooring

Operations Manager "The Cupcakery", ICS-Director of Sales,Table-scape designer, Interior Designer for Restaurant/Clubs/Gourmet Store, Manager of Banquets, Caterer, Chef, Gourmet food buyer, Cheese buyer, Wine buyer, Entrepeneur,

"The Cupcakery" Texas Division, Hilton Hotels, Culinary Design By James, St Martins Wine Bistro, Wish Upon a Chef, ICS, Stellar Cellar, Crock O'Cheese

food (Authority: 43.8 - ranked #1 / 201)

recipes (Authority: 34.0 - ranked #1 / 103)

cooking (Authority: 30.7 - ranked #1 / 124)

entertaining (Authority: 20.0 - ranked #1 / 31)

style (Authority: 19.8 - ranked #1 / 92)

wine (Authority: 15.8 - ranked #1 / 16)

diet (Authority: 10.2 - ranked #4 / 136)

frugal living (Authority: 8.2 - ranked #14 / 211)

nutrition (Authority: 7.8 - ranked #10 / 163)

event planning (Authority: 7.7 - ranked #3 / 104)

3 Over-The-Top Brownie Recipes! Dark Chocolate Espresso, White Chocolate Cherry or Cake Brownies...

Gorgonzola Cream Pasta with Grilled Chicken: perfect for a quick gourmet dinner!

"Pinotage": The King of South African Wines! (and other wine suggestions from the Cape)

How to make delicious and economical entrees with baked potatoes, such as Cajun Stuffed Potatoes

"Chicken Veronique" with White Grapes is a Fantastic, Simple Gourmet Dish!

Beware: Not All Polished Concrete Floors Are Created Equally

"Lela Browns" Spaghetti Sauce from Fresh Tomatoes, & The Treasures found within.....

How to grill and serve Portabella Mushrooms and other tasty grilled vegetables

The history and uses of olive oil, yesterday and today

Mexican Food for an Elegant Dinner Party, served with Beautiful Wine from Mexico

"Bordelaise" is the key to many a Gourmet Sauce, and a Secret of Top Chefs World Wide

Being a Great Guest / Host: The Art of Proper Etiquette

Gourmet Dips and Chips made Simple and Affordable for any Party! Keeping with a Theme....

The history and uses of olive oil, yesterday and today

Three Elegant Appetizers Using Shrimp, Escargot, and Mushrooms: Made Quick & Simple