Pie shells pre-cooked and cooling @cajunchefryan

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My Mission

With over 35 years of cooking experience, 21 years of them in the restaurant industry, and now 9 years of experience in information technology and away from the production side of the biz my focus now is to document and record in digital format the vast knowledge base that has accumulated over the years. Several boxes of manuals, binders, notebooks, recipes, etc, and with 350+ cookbooks and reference material in my library, my current focus is transforming this personal hard copy document collection into digital format.

While I still offer the occasional cooking demonstration at local specialty and gourmet shops, my cooking is primarily at home. However, in addition to my current focus of writing about food and cooking (Cajun Chef Ryan Blog), I am also working on developing a line of artisan spice mixes, sauces, and dressings for future marketing and mass production.

It is my hope to inspire others who want to pursue a career in culinary arts, restaurants, and the food service industry. I am also brainstorming about the possibility of opening up a cooking school and going back to my true love of all things culinary.

Culinarily yours,
Ryan Boudreaux
Cajun Chef Ryan
=8~)
Ryan Boudreaux

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Pie shells pre-cooked and cooling @cajunchefryan

December 24th, 2013 · No Comments

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