A brief bio of Cajun Vic
I was born and raised in Plaquemins Parish, Southern Louisiana, 65 miles south of New Orleans on the Mississippi Delta. Vic moved to New Orleans as a young man, and worked in the restaurant industry.

Working as a chef in restaurants all over New Orleans, I learned to prepare every type of Louisiana cuisine. In 1989, when I moved to California, I couldn’t find “authentic” Louisiana flavors. As a result, I decided to recreate these distinct Cajun flavors with locally available spices and products. Over the years, I have perfected the spice combination and product substitutes, and captured the flavors of my favorite Louisiana recipes.

In Huntington Beach, California, I cooked for a local establishment that featured Monday night football. Before long, a large following developed, and my Cajun cuisine was a remarkable business success. My catering spread throughout Southern California, and I was asked to host the Santa Monica pier, Mardi Gras event. I have appeared on television and radio shows in Los Angeles. My delicious cuisine has even inspired a world-famous Blues musician to compose a song about me and my cooking, entitled “Victor the Cajun”. The song has been produced on two CDs and is distributed worldwide.

In 1993, while I was working in Central America, I was traveling on a plane that crashed in the jungles of Honduras. Although severely injured, I was the sole survivor. During my recovery, my passion for cooking remained strong and catering, once again, was the solution. A local school needed some good food, and I was happy to serve them. The Culinary Arts teacher then asked me to teach her students Cajun Cooking for an entire day. They loved it! I still teach students at high schools several times a year. And years later, the students tell me how my spice combinations have influenced their approach to cooking.

I have also written a small cookbook, The Elegant Alligator, sponsored by Baumer Foods. In 1996, I opened my restaurant, “Cajun Vic’s” and quickly sold 1000 copies of his book. The restaurant was closed in 1998, when the building was redeveloped, but I continued catering.

In 2004, my army reserve unit was called to serve in Iraq. During this time, I even discovered some of the same spices I had use in the States at local supermarkets, and began cooking my Louisiana cuisine for my troops. My unit returned to the U.S. in July, 2005.

The recipes reflect my heritage and my profound desire to make the best Cajun and Creole food accessible to everyone.
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Brief Bio of Cajun Vic
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