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The Culture of Creole and the Culinary Arts

ChaCha! Greetings in Creole, This is to formally introduce myself and provide information regarding my professional executive chef experience. I would truly appreciate the opportunity to schedule a meeting so that I may explore the possibility of providing a unique and most enjoyable food experience and taste sensation for one of your upcoming events.

A native of New Orleans and a professional chef for more than 20 years, it is safe to say that a true love for great food is my personal and professional passion. Moses learned to cook at an early age by watching and helping my mother, Annabell, prepare her amazing traditional Louisiana meals. Upon receiving my bachelor’s degree in Sociology, He still had a strong desire to be engaged with food and cooking, so he attended the Culinary Institute of New Orleans and upon graduation. During that time, he had the unique opportunity to fine-tune my skills under the tutelage of such luminary chefs as Emeril Lagasse and Paul Prudhomme. This experience was followed by serving as chef at the historic Court of Two Sisters restaurant in the New Orleans French Quarter, and the Executive Chef and General Manager of the very popular Praline Connection restaurant. Since relocating to the Washington, D.C. area, Moses distinctive and extremely delicious Creole & Cajun creations have become the talk of the town! He was selected as the inaugural culinary director and consulting chef of the Bethesda Jazz & Blues Supper Club, and have been featured in DC Modern Luxury magazine and the Prince Georges Women’s Journal.



I have had the pleasure of catering the following prominent DC area events: “A Night in Treme: The Musical Majesty at New Orleans” at the Kennedy Center for the DC Jazz Festival; “Wounded Warriors” at the Yellow Ribbon Foundation; a Business networking event at the Bethesda-Chevy Chase Chamber of Commerce; a fundraiser for the John Scott Memorial Fund; and “Grill, Grapes and Jazz” charity event at the HR Source Foundation. I have also provided culinary services to numerous private clients and public organizations such as the Federal Deposit Insurance Corporation, Pepper and Hamilton law firm, and many offices within DC government. I also served as the personal chef to Grammy Award-winning, internationally acclaimed jazz sensation, Cassandra Wilson. In addition to large functions, I cater small, intimate affairs to include very special dinners for two, as well as in-home/onsite personal chef and hands on demonstration parties. I recognize that each client event is unique and therefore I customize a menu for any of your special occasions.


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