Succulent at G Maison

Introduction: I am creative and open to menu suggestions but am very good at menu planning and creating a mood through food. My dishes and menus are well conceived. I have extensive experience cooking for clients with distinct tastes and dietary needs including clients in private homes, NYU, the Coney Island Foundation, film wrap parties, weddings and rehearsal dinners. I love menu planning/creating a distinct theme. I studied food history at NYU and love adding a historic element or using old cookbooks for menu ideas. I also teach cooking classes about Creole cooking, primarily gumbo, roux and fundamentals.