Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Entries Tagged as 'History'

When The Saints Go Marching In…

February 8th, 2010 · 19 Comments

1 billion: Number of chicken wings consumed on Super Bowl Sunday.

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Tags: Culture · Events · Heritage · History · Mardi Gras

Welcome to Mardi Gras 2010

January 5th, 2010 · 25 Comments

It marks the day the wise men brought gifts to the Christ Child. By doing so they ‘revealed’ or ‘made known’ Jesus to the world as Lord and King. As the Mardi Gras season starts this year Fat Tuesday falls on February 16, 2010, always the day before Ash Wednesday, which is the beginning of Lent for fasting and abstinence in the Catholic Church.

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Tags: Cajun · Creole · Culture · Events · Heritage · History · Holidays · Mardi Gras · Traditions · Travel

Nature’s Way And Back In the Day

October 9th, 2008 · 1 Comment

I was reading a blog post this morning entitled the apple carrot juice recipe on Foodbuzz by miss v’s vegan cookbook where she used some granny smith apples and carrots to create a fresh juice and immediately I was reminded of my days with part-time work as a cook and server at Nature’s Way natural […]

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Tags: History

The Story of Rice-A-Roni

July 31st, 2008 · Comments Off on The Story of Rice-A-Roni

I listen to NPR on the way to work every morning and also in the afternoon drive home and each week they have a segment known as “Hidden Kitchens” by the Kitchen Sisters. The sisters are Nikki Silva & Davia Nelson, and are porduced in collaboration with Laura Folger, Nathan Dalton, and interns, Alessandra Wollner and Eloise Melzer and the segments are mixed by Jim McKee.

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Tags: History

Welcome to Cajun Chef Ryan and my Blog!

May 7th, 2008 · 8 Comments

My professional culinary experience range includes working in the kitchens of major and minor hotels, 5 star restaurants, a private law firm dining room, a catering company, a health food restaurant, a franchise chain themed Cajun restaurant and a Mexican restaurant, health clubs, country clubs, hospitals, and my own restaurant Boudreaux’s.

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Tags: Commentary · History · Introductions · Julia Child