Let Executive Chef Richard Myers, a native of New Orleans, bring his unique style and flavouring to you. Chef Myers did his culinary apprenticeship in New Orleans under such famed masters as Chef Paul Prudhomme at K-Paul's Louisiana Kitchen and Chef Thomas Kovacs at the 5* Sheraton Hotel.
In his career Chef Myers worked in the New Orleans French Quarter at Pascal's Manale, the Royal Sonesta Hotel and throughout the deep South and California. He was appointed Chef at Columbia Picture Studios and catered for films and television on location throughout the US.
Chef Myers regularly cooked live on US food programmes. He has been featured in Food and Wine magazine events and was honoured by being invited to cook at the James Beard House in New York City in 2005. Chef Myers has performed demonstrations for charity events, particularly the hospice movement, as well as raising funds for the disaster relief after Hurricane Katrina. His final role in the US was as Executive Chef at the 5* Le Pavillon Hotel in New Orleans before moving to the UK.
Since moving to Godalming, Chef Myers has been street trading and giving cookery demonstrations at Farmers Markets and food festivals in Surrey and London. He produced his own New Orleans spice which was launched at Taste of Christmas at London's ExCel. He writes a cookery column for Round & About magazine and given product demonstrations for South West Surrey Farmers Co-operative.
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Laissez-Chef Spice Company
Creole Southern style has many roots of influence from the American Indians with their slow cooking and smoking methods to the use of corn and African influences. Recipes range from barbecue to southern pan fried chicken, slow cooked greens with cornbread and fried fish. This is true comfort food with big bold flavours and love.
Personally blended by Chef Myers, New Orleans Spice was launched at the Taste of Christmas Food festival at the ExCeL London December 2011 show. The spice is packaged in a beautiful wooden treasure chest box.
Says Chef Myers: “New Orleans cuisine is a tasty melting pot of Cajun, Creole, French, Spanish, German and Italian influences. I created my spice blend to bring the spirit of New Orleans to the UK’s local foods.”
The spices can be used as a rub. It has been milled to marinate quickly to penetrate meats, fish, seafood and veggies and create a caramelised seasoned crust.
Spices: We will be selling our blend of spices online soon... in the meantime email us to purchase.