Born and raised in Carencro, Louisiana, I’ve never been a stranger to good food and the rich flavors that define our culture. Especially watching the way my mom skillfully made her way around the heart of our humble Cajun household, it wouldn’t be hard to guess that her deep passion for cooking would naturally be inherited by me.

Once I was old enough, I eagerly started working as a dishwasher. In high school, I took every chance to improve my skills and continued my education at SLCC. I also continue to hold a management position at a local restaurant. So, I’m currently sitting with 20 years in the restaurant business and a degree in business.

Only a few years ago, I unfortunately began experiencing problems with many of the foods I once loved and enjoyed without issue. Through some difficult trial and error, I sadly discovered that I’m allergic to wheat. Feeling frustrated and tired of my increasingly limited food choices, I decided to put my knowledge and cooking skills to good use and create something new and flavorful. Now, I’m proud to share my tasty and carefully crafted roux with you.

It brings me joy to be able to capture Louisiana’s bold, smoky, and spicy flavors without compromising dietary needs. This passion fuels inclusivity and creativity in every bite. With that being said, all of your support is needed for me to expand in product and services. Thank you for being here.

Ragin’ Rouxgarou roux blends cottonseed oil, chickpea flour, and rice flour for balanced texture and flavor. Cottonseed oil offers a light, neutral base with a high smoke point. Chickpea flour adds a nutty taste and protein for richness. Rice flour ensures smoothness, slight sweetness, and effective thickening. Together, they create a versatile roux ideal for many dishes.