Today we’d like to introduce you to Lisa Ma’ree
Hi Lisa, we’d love for you to start by introducing yourself.
Growing up in a household of six people required organization and assistance from all family members. My parents worked full-time jobs, therefore the children were responsible for the household chores. My mother would prepare dinner after working all day and I could see the exhaustion on her face. One day, I decided it was time for me to learn how to cook to alleviate some of her responsibilities. My parents were excellent cooks and I began to watch their preparations. I remember the first time I attempted to prepare hen. It was a disaster! I tried to fry the hen just like chicken and it was still raw after I finished. My mother thought it was hilarious but I was so embarrassed. She walked me through how to smother food in a roux. My experiment succeeded after altering the recipe thanks to the proper guidance.
I remember vividly the trips we would take to visit my Aunt Mary Louise in New Orleans. She was an amazing cook and her potato salad was my favorite dish. It was always a family affair in NOLA, where we enjoyed each other’s company while having a delicious meal. Our Louisiana custom is to bond and express love with friends and family through cooking. I would call her often for advice on preparing food and she was very detailed with her instructions. It was a process, but I was committed to perfecting my skills. My aunt also taught me how to slow-cook meats at a low temperature for tenderness and flavor. Learning from skilled cooks is vital in mastering meal preparation. It takes time, cleanliness, attention to detail, choosing the correct spices, and monitoring the progress.
In 2013, I had the opportunity to connect with a professional chef. He was also a native of New Orleans. Since he was experienced in restaurant-style preparation, I learned various techniques. For instance, when cooking on a stovetop, it is best to use high or medium heat and then lower it as your dish simmers. Finally, cover with a top afterward to seal the steam and flavor. Of course, this method does not apply to all foods, but I can attest that my recipes were refined. He taught me how to prepare Filet Mignon, a very delicate tenderloin, and was impressed at my ability to become proficient with such a delicate dish. I was also gifted with the secret to why New Orleans cuisine had such a unique taste and incorporated the special ingredients in my recipes.
As the years progressed, I enhanced my cooking skills and began to showcase my talents to associates. The feedback I received encouraged me to consider expanding into the catering industry. After experiencing failures in my accounting career, I said enough was enough. My entrepreneurial spirit went into overdrive. Now the irony of my story is I brainstormed the name of my catering company years before its introduction to the business world. In 2016, I spoke with my eldest sister about my desire to one day open a restaurant. I knew I wanted to honor my family, but I was clueless about choosing a business name. The first idea was “La’Marie,” but it wasn’t catchy enough. Finally, I utilized the process when I determined my daughter’s name Aalivia, which is a combination of my favorite artist, Aaliyah, and my first Cabbage Patch doll, Olivia. FloMa’Ree was the perfect name to honor my grandmothers Florine and Mary “MaRee.” I then decided I wanted to highlight my Creole heritage by adding Creole Cuisine, therefore FloMa’Ree Creole Cuisine was established.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
In life, choosing the road less traveled can result in your greatest accomplishments. My transition from an employee to an entrepreneur has not been easy for me. You have to believe in yourself and get over your fears of failure. I was accustomed to a set schedule and the comfort of a paycheck. While working a W2 position, I had more leisure time for hobbies and socializing. Now that I am a business owner, I work 14-hour days and my weekends are dedicated to my operations. It is important to develop time management skills, but it seems as though I never have enough hours in the day. It can become overwhelming at times, but I speak positive affirmations regularly to avoid pessimistic thoughts.
Deuteronomy 31:6 reads “Be strong and courageous. Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you.” I struggle with the courage to pursue my business in our current economy. The unknown is frightening. I second-guess myself and am highly critical of my talents. You can be your own worst enemy. Early on, I had the concept that I needed to be perfect in every aspect of my business. This way of thinking was self-sabotaging and I began overthinking my ideas and creativity. My social media content was mediocre and failed to encompass my gifts. I was limiting my potential by trying to be safe as well as taking advice from the wrong people.
The barriers to entrance as a new business owner are intimidating. I am constantly researching and developing avenues to be unique. Obtaining a customer base is a tedious task and sales is not for the weak-hearted. You will be rejected, ignored, judged, and criticized. People will not understand your vision, therefore I have to analyze your approach as a customer and business owner. If I had to choose a word for this process, it would be DISCOMBOBULATED! Professionally, I am conditioned to maximizing my accounting skills, but in sales it is all about presentation, customizing the customer’s wants and needs, evaluating the feasibility of my services, pricing projects, and constructing contracts. My gray hairs are growing exponentially!
Though my struggles can become mentally draining, I know that everything I experience is a part of my testimony. It takes sacrifice, dedication, discipline, and notably keeping God first. He is my source, my biggest supporter, and my best friend.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
FloMa’Ree Creole Cuisine specializes in authentic Louisiana dishes with a twist of customization. The recipes are cultivated from a legacy of skilled cooks. We provide top-tier service for wedding receptions, birthday parties, baby showers, corporate events, private dinners, and anniversary celebrations. In addition to catering and personal chef services, we offer meal preparation. Our ingredients are purchased fresh and of the best quality. We are known for our famous Seafood Gumbo, our top-selling menu item. Customer satisfaction is number one, therefore we provide taste tests before our scheduled events to give our clients a preview of their selected menu and the opportunity to supply feedback.
Our brand is unique and we encompass creative presentations that are in alignment with the event’s purpose. We want to know our client’s vision and respond with suggestions on enhancements that meet the event criteria & capacity. FloMa’Ree’s research and development is strategic and detailed. Initial consultations are conducted for the sole purpose of understanding our client. What are your likes and dislikes? What are the most important aspects of your event? We want to hear your story. It is mutually beneficial to get to know your customers on a personal level before building a business relationship.
To our readers, FloMa’Ree Creole Cuisine wants to express our enthusiasm for providing our services for your special occasion. If you want to work with a brand where your voice will be heard, then we are here for you! Our services are exemplary and personalized to your inspiration. You are our muse! The prices we offer are clear and direct. We have a strict no hidden fees policy. Our contracts are transparent, protecting the company and our clientele’s interests. As the saying goes, “Honesty is the best policy.”
How can people work with you, collaborate with you or support you?
FloMa’Ree Creole Cuisine encourages collaborations with our brand to secure impactful and memorable affiliations. We seek connections to facilitate broadening our network into various industries. It is a misconception that catering is centered around food services, but many factors such as event planning, marketing, and venue coordination play a significant role in building a successful business. We welcome the opportunity to create long-lasting alliances with reputable companies.
For more information on collaborating with FloMa’Ree Creole Cuisine, contact us at flomareecreolecuisine@gmail.com. We look forward to hearing from you!
Contact Info:
- Instagram: https://www.instagram.com/flomaree_creolecuisine/
- Facebook: https://www.facebook.com/flomareecreolecuisine
- Youtube: https://www.youtube.com/@FloMaReeCreoleCuisine
- Other: https://www.tiktok.com/@flomaree.creole.c
Image Credits
Jennifer Photography
