Today we’d like to introduce you to Chef Derrill Guidry.
Thanks for sharing your story with us Chef Derrill. So, let’s start at the beginning and we can move on from there.
I am a native of SW Louisiana, and currently a personal chef here Houston. Growing up in Lake Charles, LA I was exposed to Creole and Cajun foods, and I learned to cook many of them through the influences of my family, Then in my early teens my parents moved to Saudi Arabia for work. And that’s when I began traveling the world, tasting so many of the unique flavors of other countries and culinary cultures. I was a very adventurous foodie, learning about international foods eating at fancy restaurants in different countries, in the homes of family friends, in local establishments, and even from street vendors. Very memorable experiences.
After graduating from high school I attended Dillard University in New Orleans, LA, and I became an avid fan of the city’s Creole cuisines, which are much different from the Creole foods of SW Louisiana. A bit more complex and sophisticated than the Cajun-influenced foods I grew up eating. I graduated from Dillard in 1990 and entered the US Army as a commissioned officer. During my military career I continued to enjoy many wonderful culinary adventures here in the United States and all over the globe. Those experiences influenced my style of cooking to become extremely sophisticated, refined, and eclectic, combining familiar southern Louisiana foods, flavors, and recipes with infusions of international herbs, spices, other ingredients, combined with regional preparation techniques. I retired from the Army in 2011 after 21 years of service.
My experiences came full circle when I was invited by a very dear friend to be the Executive Chef for a quaint seaside resort in the country of Sri Lanka. One of the best experiences of my entire life. Upon returning to the United States, I decided to take a chance and move to Houston. I’ve been in the city for about a year and a half, and I’ve fallen in love with H-Town.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
My culinary mantra is this: “Cooking is my passion…and my therapy.” I am a combat veteran and PTSD survivor. So some of my greatest struggles have been psychological and physical as a result of my military service. I had to retrain my mind to not become overwhelmed with even very simple tasks in the kitchen. And there are also physical challenges that I continue work through, especially pain issues. But with consistent medical care, exercise, and the support of family and friends, I am always able to provide the best experiences for my clients.
Alright – so let’s talk business. Tell us about Go Fraîche with Chef G – what should we know?
GO FRAÎCHE with CHEF G is a personal chef and culinary education service dedicated to providing clients and their families with healthy and delicious meals prepared with fresh (fraîche), wholesome, natural ingredients, and empowering adults and children alike with the knowledge to eat in more healthy and convenient ways. I am committed to satisfying the tastes, preferences, and dietary needs of my clients, as well as making healthy and delicious foods accessible to everyone. I specialize in gourmet preparations and presentations of Louisiana southern Louisiana foods, including wild game meats and seafood, with an international twist, influenced by things I learned all over the globe.
However, what I am most proud of is my very own signature spice called Chef G’s Gourmet Smoked Garlic Powder. It is not your average store-bought garlic powder. It’s made by hand employing a manufacturing process that takes several hours to produce each batch. The result is a golden brown garlic powder with a deep, rich, aromatic flavor that accentuates the natural essence of the garlic. It is EXTREMELY potent but mellows to a smooth, roasted garlic sweetness when used to season foods. You can literally “Taste The Aroma”. I now have a business partner who has helped me to realize even greater potential for taking the smoked garlic powder higher levels. This product is my passion and is truly a labor of love.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
There are so many people that have helped to shape and influence me personally and professionally. My parents, my two sons Malik and Dakhari, close family, lifelong friends, military associates, and so many more. Here in Houston, I have an amazing mentor who is also from Louisiana, Chef Yolonda Henry. Her drive and desire for professional culinary perfection have made me so much better at what I do. And working with her, I have become able to navigate the sprawling metropolis of Houston with relative ease. But the person that I am most grateful for is my beautiful fiance Makisha. She keeps me grounded and watches my back while I focus on food. She is my ride-or-die partner for life.
Pricing:
- Chef G’s Gourmet Smoked Garlic Powder $25.00/2oz. (www.gofraiche.co)
Contact Info:
- Website: https://www.gofraiche.co
- Phone: (337) 499-2725
- Email: ChefG@gofraiche.co
- Instagram: https://www.instagram.com/gofraiche_chefg/
- Facebook: https://www.facebook.com/GoFraiche/
- Twitter: https://twitter.com/GoFraiche_ChefG
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