The chefs I learned from at JJC.
Hugh Fearnley-Whittingstall just for his variety of cooking, respect for the environment and his very staunch "no waste" policy.
Jamie Oliver just really for his passion for cooking, this guy loves his flavours and started out with very little professional experience and has done very well for himself, I think I really warmed to him after he did the school dinners show, because it just made me see him in a completely different light.
The late Keith Floyd
The biggest inspirations were my mom, Mona, and Chefs Warren, Larry and Lee Leruth. The Leruths were very talented. It is hard to believe the amount of fun you can have by working in a 5 star restaurant. They made things look so easy.
As I said - a 'career' is too big a word. But my passion and love for baking and cooking I owe my Mom, and my curiosity.
My parents and grandparents have always supported my culinary endeavors and I am eternally grateful for their guidance and lessons. Celebrity chefs I look up to are Giada de Laurentiis, Rachael Ray, Alton Brown, Cat Cora, and John Besh. Local New Orleans celebrity chefs I admire are Adolfo Garcia, Tariq Hanna, Chef Duke, and Cody Monfra.
It might be an unusual answer but farmed animals are my inspiration. My aim us to provide fantastic plant based dishes.