Chef Willie Gaspard sits down with Foodies of Lafayette to share the remarkable journey that led him from being one of 62 grandchildren in a food-loving Cajun family to his current role as both Executive Chef and Director of Food & Beverage at Cypress Bayou Casino.

Growing up in Delcambre, Louisiana, Willie's earliest food memories involve watching his grandfather cook 18 turkeys at once for family gatherings and his grandmother preparing gumbo in a crawfish pot in her garage. Despite making his schoolteacher mother cry when he chose culinary school over college ("She thought I was going to be an eight-dollar-an-hour cook for the rest of my life"), Willie quickly proved his talent by winning culinary competitions across the Gulf Coast.

The conversation takes listeners behind the scenes at Cypress Bayou Casino's five distinct dining venues, with special focus on the acclaimed Mr. Lester's Steakhouse. Chef Gaspard reveals the secret to their exceptional steaks: premium beef from Creekstone Farms, where cattle are grain-finished for 180 days (double the industry standard) resulting in meat that grades 60% prime compared to the typical 10%. He also shares insider information about their famous bread basket featuring six homemade varieties and how the steak trimmings from Mr. Lester's become the spectacular fajitas at their Mexican restaurant.

Throughout the episode, Chef Gaspard's passion for his craft shines through in stories about his award-winning soft-shell crab dish that dominated culinary competitions, the unique dynamics of casino restaurant management, and even the unexpected excitement of a cigar room chair catching fire. Whether you're a food enthusiast planning your next special dinner or simply appreciate the artistry behind exceptional dining experiences, this conversation offers a rare glimpse into the mind of a chef who's mastered both culinary excellence and hospitality management.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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What happens when a family's love for food spans three generations and over 60 years? Shelly Bond, second-generation owner of the iconic Mel's Diner, takes us on a heartwarming journey through Lafayette's restaurant history that begins long before the diner's famous neon lights first illuminated Johnson Street.

The story begins in 1962 when Shelly's father opened a Pit Grill at the location that would eventually become Mel's. After transitions to Kettle Restaurants and finally to Mel's Diner in 1992, the restaurant fulfilled her father's promise to "put her mother's name in lights." Shelly shares delightful memories of growing up in the restaurant business, including how her father would bring arcade games home during the early video game era, making their house the most popular spot for neighborhood kids.

From pancake-eating photo shoots as a child (the infamous "pancake kid" poster still hangs in the restaurant) to running the grill after college, Shelly's story reveals how deeply the restaurant business runs in her blood. After partnering with her husband Keith to open the Broussard location, they continued building on her parents' legacy of personal service and consistent, homemade food. Everything from the pancake batter to the hamburger patties is made from scratch, helping earn Mel's a spot among the top 10% of restaurants nationwide on TripAdvisor.

Even a devastating fire during COVID couldn't keep this Lafayette institution down. After a two-year rebuilding process, the community's overwhelming response upon reopening demonstrated just how much Mel's means to Lafayette. Now with Shelly's son Carson taking over as General Manager, the restaurant truly spans three generations of family ownership.

Ready for a taste of nostalgia with a side of community? Visit Mel's Diner, where they're serving up delicious food and warm memories 24/7, 364 days a year. Whether you're craving their famous gumbo after a Mardi Gras ball or their perfect pancakes for breakfast, this Lafayette institution continues to welcome everyone like family.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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The story of Ruby Sharlow isn't just about food—it's about resilience, family, and the transformative power of cooking with love. From her humble beginnings in Church Point, Louisiana, Ruby's path to becoming a Lafayette culinary legend defies conventional expectations at every turn.

When most people contemplate retirement, Ruby was just getting started. At 54, after years of revolutionizing school cafeteria food, she launched her first restaurant with unwavering family support. Within two years, this determined matriarch was running three successful restaurants, creating an empire built on authentic Cajun flavors and genuine hospitality. Her philosophy was simple yet profound: "Being genuine, being honest, loving what you do, and having God in your life."

Ruby's journey is marked by extraordinary sacrifice and determination. As a teenager, she gave up her education to support her family after her father's death, cooking for just $10 a week while ensuring her siblings could stay in school. Years later, while raising seven children and working multiple jobs, she earned her GED with an impressive 90 score—her husband Jack watching the children during her night classes. This remarkable partnership has now lasted an incredible 70 years, with Jack proudly declaring, "I'm 90 years old and nothing hurts."

Today, Ruby's culinary legacy continues through Tim's Kitchen, where her son carries forward the recipes, techniques, and love that made Ruby's restaurants beloved Lafayette institutions. Tim perfectly captures the spirit of his mother's approach: "I don't go to work every day. I go and do what I love every day." For anyone seeking authentic Cajun cuisine or inspiration to pursue their passion against all odds, Ruby's story reminds us that with determination, faith, and family, it's never too late to build something extraordinary.

Visit Tim's Kitchen to taste Ruby's legendary recipes and experience the continuation of this remarkable culinary legacy firsthand. Don't forget to ask about Ruby's cookbook—a treasure trove of family recipes and wisdom from one of Lafayette's most beloved food icons.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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What happens when an engineering student realizes he's better at managing bars than studying equations? Charles Goodson's remarkable journey from college dropout to restaurant legend reveals the unexpected paths that passion can carve through life.

In this captivating conversation, Goodson takes us back to 1967 when he first stepped behind the bar at The Keg, setting in motion a career that would transform Lafayette's culinary landscape. With disarming honesty, he shares how his struggle through engineering courses led to a thriving career in hospitality: "I started going to school less and working more."

Listeners will discover the fascinating origin stories behind iconic establishments like Café Vermilionville and Charley G's, including the bold decision to open on Ambassador Caffery during Lafayette's devastating oil bust. Goodson reveals the philosophy that sustained these restaurants through decades of economic ups and downs: "A well-run and managed facility will always win."

The conversation explores Charley G's famous gumbo and crab cakes – signature dishes that have remained menu staples for 40 years – and the chefs who created them. Goodson offers rare insights into restaurant management, emphasizing that "the number one customer you have is your employee" and explaining why he believes hospitality is an innate quality that cannot be taught.

Beyond his own establishments, Goodson discusses founding Eat Lafayette to promote local restaurants during slow summer months, transforming how the city approaches culinary tourism. Now working alongside his daughters as part of Southern Hospitality Kitchens, he represents the full circle of entrepreneurship – from ambitious young bartender to respected industry elder sharing wisdom with the next generation.

Whether you're a foodie, an aspiring restaurateur, or simply appreciate stories of persistence and creativity, this episode offers a seat at the table with one of Louisiana's most influential culinary figures. Ready to discover how heart and soul make the best gumbo? Listen now and share your favorite local restaurant experiences with us!

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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Take a seat at the family table as third-generation restaurateur Holly Girouard unwraps the rich, flavorful history behind Ton's Restaurant, a Lafayette institution celebrating 60 years of Cajun culinary tradition.

The story begins with Holly's grandparents, Rosemary and Alton "Ton" Girouard, who worked downtown—she at a dress shop, he at a hardware store—saving every penny until they could open their humble Broussard drive-in back in 1963. What sprouted from those modest beginnings has grown into a multi-generational legacy that perfectly captures the essence of Acadiana's food culture.

Holly reveals how some things never change—their signature burger recipe, made with house-seasoned breadcrumbs, remains exactly as her grandmother created it. Their legendary gumbo, now crafted in massive 40-gallon batches by Holly's boyfriend (and acclaimed Cajun musician) Roddy Romero, continues to draw crowds. Yet the downtown Lafayette location, opened on their 60th anniversary, has allowed Holly to add contemporary touches like fresh juices and vegan options while honoring traditional recipes.

What truly distinguishes Ton's, however, isn't just what's on the plate—it's their approach to hospitality. "We'll mom you," Holly explains, sharing their philosophy of treating every customer like family. This extends to their staff, with several employees having worked alongside the Girouard's for over 40 years. From their farm-to-table practices (including eggs from their own chickens) to their steadfast rule that nothing leaves the kitchen they wouldn't serve to their own family, the Girouard legacy reminds us that the best food comes from the heart.

Stop by either Ton's location to taste three generations of tradition, served on plates that might just remind you of Sunday dinner at your grandmother's house. After all, as Holly puts it, making people feel welcome isn't just good business—it's showing love through service, exactly as her grandmother taught her.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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From harvesting crawfish at dawn to crafting secret seasoning blends, the team behind Cajun Table embodies the soul of Acadiana's food culture. This candid conversation with Sean, Lauren, and Kyle reveals the remarkable journey from backyard crawfish boils on Azalea Street to building one of Lafayette's most beloved restaurants.

Sean Suire's day begins at 4:30 AM during crawfish season, harvesting approximately 1,500 traps over six to seven hours from 350 acres of family land—a tradition spanning four generations. This commitment to freshness means the crawfish served at Cajun Table were swimming in the pond that very morning, creating an unmatched farm-to-table experience that few restaurants can claim. Their proprietary seasoning, perfected through years of experimentation, has remained unchanged for a decade and is now available for retail purchase.

What began as a food truck in 2015 evolved into a full restaurant in 2017, where authentic Cajun culture thrives in every detail. The restaurant's interior features genuine artifacts from the family farm—from crawfish cages that belonged to Sean's grandfather to pieces of old farm equipment. This authenticity has garnered national attention, including a feature on CBS News during the "crawpocalypse" crawfish shortage and recognition as "World's Greatest Authentic Restaurant." Even celebrity chef Emeril Lagasse spent three hours at the establishment, sampling their offerings and experiencing their genuine approach to Cajun cuisine.

The conversation reveals delightful stories behind menu favorites like Nonk's Funky Potatoes (created from repurposed boiled potato skins) and their distinctive crawfish boiling technique that combines liquid seasoning in the pot with their signature dry blend applied after boiling. But perhaps most revealing is their approach to staffing—Lauren personally interviews candidates to ensure they understand that working at Cajun Table means becoming part of a family, not just taking a job. Join us for this heartwarming exploration of how three friends turned their passion for authentic Cajun food into a beloved cornerstone of Lafayette's culinary landscape.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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What happens when a young engineering student from Bangladesh finds himself washing pots in a university cafeteria in Louisiana? For Ema Haq, it became the first step in an extraordinary journey that would transform him into one of Lafayette's most beloved restaurateurs and community leaders.

"I didn't even know how to cook rice," Ema laughs, recalling his earliest days in America. Yet this mechanical engineer would go on to win over 30 culinary awards, operate multiple successful restaurants, and build a food distribution empire—all while maintaining his engineering career. "People thought I was a robot," he shares, describing years of working two full-time jobs simultaneously.

Ema's story is defined not just by professional success but by profound gratitude and commitment to giving back. For over three decades, his annual Thanksgiving meal has grown from serving 160 people to feeding more than 1,500 across Acadiana. This tradition was inspired by his own experience as a foreign student welcomed to a local family's table—a connection so meaningful that 42 years later, he still calls his host "Mom" and speaks with her daily.

From Bailey's Tandoori Grill to Ema's Cafe to his expanding food distribution business, Ema approaches everything with the same philosophy: "If I can do it, you can do much better than I do." His partnerships with local schools reward students for improvement, not just excellence, recognizing that progress deserves celebration.

Behind every aspect of Ema's work lies a simple motivation: "This country has given me a lot, and I feel a moral obligation." Despite receiving numerous honors, including the prestigious Jewell Pilie Humanitarian Award, his focus remains on creating opportunity for others. "We need to make our neighborhood better, our community better," he insists. "I want to see a better America than what I found."

Tune in to hear the full story of how a pot washer became a pillar of the community, and discover why Ema believes that genuine care for others is the secret ingredient to a life well-lived.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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What happens when retirement plans transform into a calling? Kent Zerangue didn't set out to build a nonprofit that serves hundreds of meals to hospice patients each week. After 31 years as a corporate executive at Altria, he simply wanted to open a catering business. But when his father entered hospice care months before retirement, everything changed.

A neighbor's homemade gumbo sparked a question that would redirect Kent's entire life: "What if we just cook food and give it away?" That simple thought blossomed into Food with Love, an organization that now prepares up to 800 meals weekly for approximately 140 families facing terminal illness throughout Acadiana. From his humble beginnings cooking in a backyard kitchen, Kent now oversees a million-dollar commercial facility built through community donations and staffed by 110 dedicated volunteers.

The meals—vacuum-sealed, homemade dishes like Adeline's Loaded Baked Potato Soup and Sadie's Spaghetti—provide more than just nourishment. They create doorways for deeper connection. Kent and his "delivery angels" don't just drop off food; they pray with families, provide spiritual support, and continue serving spouses for eight weeks after their loved ones pass. "The food is just a way to get in the door," Kent explains. "Our real mission is to let them know by our actions and words that Jesus loves them and will never abandon them."

Kent's stories of the families he's served—including baby Adeline who lived just six weeks, and fifteen-year-old Sadie who battled bone cancer—reveal the profound impact of showing up with both practical help and spiritual presence during life's most difficult moments. Through Food with Love, Kent demonstrates how retirement can become the most purposeful chapter of life when guided by compassion and faith.

Want to support this vital work? Volunteer as a kitchen or delivery angel by contacting Food with Love through their Facebook page, or purchase Kent's book "Holy Moments on the Journey Home," with all proceeds supporting their food costs.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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When Sullivan Zant reluctantly stepped into the kitchen at Coyote Blues after failing to land a server position, he never imagined he'd discover his life's calling. "I'll never forget the feeling of fulfillment," he shares, describing the unexpected satisfaction that academic success had never provided him. That revelation launched a remarkable journey from making quesadillas to becoming one of Lafayette's most respected culinary talents.

Growing up in a family where home-cooked meals were non-negotiable, Sullivan was surrounded by cooking influences, particularly his father, local artist John Zant, whose eclectic approach to food encouraged experimentation. Yet it wasn't until necessity demanded it that Sullivan found himself truly drawn to the craft. Working secretly at two restaurants simultaneously, putting in 100+ hour weeks, he developed the foundation of skills that would later define his cooking philosophy.

At Vestal, Sullivan's restaurant in downtown Lafayette, the wood-burning hearth isn't just equipment—it's the heart of his culinary expression. Cooking in thousand-degree heat requires skill and intuition that can't be taught overnight. "It's insanely hot," he admits, "but it feels very satisfying and almost primal." This connection to fire influences every dish, whether it's a perfectly seared steak or the seasonal vegetables that change with each menu iteration.

What truly sets Sullivan apart is his approach to kitchen management. Coming from a family of educators (and having studied education himself), he runs his kitchen like a classroom rather than a dictatorship. "I don't want them to feel like they work for me. I want them to feel like they work with me," he explains. This philosophy has created remarkable stability in an industry known for high turnover. His commitment to teaching rather than simply directing has fostered a team environment where growth is constant and mutual respect is fundamental.

From winning the Great American Seafood Cook-Off to being recognized as a "Chef to Watch," Sullivan's culinary journey embodies the perfect blend of technique, creativity, and leadership. Whether you're experiencing his cuisine at Vestal's chef's counter or attempting his approach at home, his story reminds us that sometimes the most fulfilling paths are the ones we never planned to take.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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What do spatchcocked turkeys, UFO encounters, and gas station sweet potato soufflé have in common? They're all part of Al Hebert's extraordinary life story. Known across America as the Gas Station Gourmet, Al has spent 14 years uncovering culinary treasures hiding behind fuel pumps, documenting his discoveries for the National Association of Convenience Stores magazine.

Before becoming a celebrated food explorer, Al walked a fascinating career path. For 15 years, he served as a sheriff's deputy handling special investigations, where he learned valuable life lessons—including a cautionary tale about wives who've "had enough" of their husbands. His law enforcement skills eventually took him to healthcare, developing educational programs at Memorial Hospital in Lake Charles, which unexpectedly led to television opportunities.

The Gas Station Gourmet concept was born during Al's media travels when he discovered a gas station that "smelled like your grandmother's kitchen on Sunday afternoon." That chance encounter sparked a question: how many other incredible dining experiences were hiding in America's convenience stores? The answer has taken him across the country, from a Round Rock establishment housing one of Texas's five best wine collections to a Noonday store serving Cornish game hen.

Louisiana holds a special place in Al's heart for gas station cuisine. He raves about Port Quick Shop in New Iberia, where a former Merrill Lynch employee returned to run his parents' store and now serves remarkable seafood and sweet potato soufflé. He's created a practical resource for fellow adventurers—the Gas Station Vacation Map (gasstationgourmet.com/map)—marking exceptional locations with descriptions and even bathroom quality ratings.

Beyond his food explorations, Al delights in sharing personal cooking passions and misadventures, from his controversial no-bake fruitcake to family "interventions" about his enchilada casserole. His genuine enthusiasm and willingness to try new approaches remind us that culinary treasures often hide in the most unexpected places. Next time you're filling your tank, consider stepping inside—you might discover your next favorite meal.

The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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