“From Their Kitchen to Mine”
Parents
At the heart of every dish I serve is a story—one that begins with my parents, Mr. and Mrs. Claude A. Lewis Jr.
My father, the first African American President of the Louisiana Environmental Board, and a Supervisor with the Louisiana Food and Drug Administration, dedicated his life to protecting public health and paving the way for others
At the heart of every dish I serve is a story—one that begins with my parents, Mr. and Mrs. Claude A. Lewis Jr.
My father, the first African American President of the Louisiana Environmental Board, and a Supervisor with the Louisiana Food and Drug Administration, dedicated his life to protecting public health and paving the way for others. Alongside him was my mother, Rosita Bickham Lewis, whose warmth and wisdom filled our home and kitchen.
Together, they passed down more than just values—they passed down flavor, heritage, and pride. At just 12 years old, I, Cookie, was inspired by them to start cooking the rich, soulful flavors of New Orleans. From gumbo simmering on the stove to the scent of fresh cornbread in the oven, my journey began with their love and legacy.
Every recipe I serve is a tribute to them—and to the city that shaped us.
Grandparents
During the course of this time, I was also deeply inspired by my Madea and Big Mama, whose down-home cooking shaped every part of me. From hearty breakfasts to comforting dinners and their unforgettable mouth-watering desserts, they taught me how to cook with heart, soul, and joy. Their kitchens were classrooms, and their recipes were handwritten love letters passed down through generations.
Family
Family
"Growing up, I was surrounded by family members who poured love into every meal they made. Whether it was a pot of gumbo bubbling on the stove or a warm slice of sweet potato pie, their kitchens were places of comfort, laughter, and tradition. They didn’t just feed us—they taught us. Watching them cook and listening to the stories behind
"Growing up, I was surrounded by family members who poured love into every meal they made. Whether it was a pot of gumbo bubbling on the stove or a warm slice of sweet potato pie, their kitchens were places of comfort, laughter, and tradition. They didn’t just feed us—they taught us. Watching them cook and listening to the stories behind each dish sparked something in me. Their shared recipes weren’t just instructions; they were gifts—passed down from generation to generation. It was through their hands and hearts that I discovered my passion for cooking, and every time I step into the kitchen, I carry a piece of them with me."