directors statement.

When I first tried a plate of Creole rice and beans, I was immediately reminded of the food I grew up eating in Cameroon. I went on to discover the gumbo and jambalaya that reminded me of our Jollof, and beignets that took me back to the Puff-Puff I would eat on my walk to primary school. Since then, I have learned about the substantial influence Cameroonian food has had on Creole cooking. Due to an ongoing civil war, I haven’t been able to visit Cameroon for 15 years. But immersing myself in Creole cuisine has deepened my connection to home from afar.   

In 2005, my mother and sisters opened a pop-up restaurant in the garage of our home in Campbell, California, serving homemade dishes to our African community. I have vivid memories of growing up in that restaurant, particularly the mornings when my mother woke me at 4 am to go to a farm in the mountains, where she would buy vegetables, palm oil, and fresh goat meat to prepare gumbo pepper soup for our customers. To this day, my family caters Cameroonian food. This experience has fostered a lasting appreciation for and connection to the creative professionals at the center of this film.

I’m not a native of New Orleans, but the deep respect I have for the culinary arts, this cuisine, and the people who painstakingly prepare it and preserve this culture, help me build genuine connections. I have earned the trust and reciprocal respect of participants by moving here and actively joining the community. When Hurricane Ida was about to hit last year, I stayed in New Orleans to help restaurants prepare, clean up in the aftermath, and serve food to the local community. The more I've demonstrated my commitment to the people I’m working with, the more they open up and share their stories.

As a black artist creating a film about black culinary workers, I’m committed to being intentional about breaking destructive cycles that devalue or don’t compensate those participating in the filmmaking process. I want to ensure that our production maintains the highest standards for being an inclusive working environment. I am building a production team that spans artists of different backgrounds and experience levels and includes collaborators who have worked in New Orleans restaurants. Even if these factors mean this production must go slower to properly raise funds, it’s not an area in which I am willing to skimp. It is important to further the sustainability and recognition of crew members in alignment with our vision of celebrating underappreciated chefs and cooks. We hope that, when there is a long-overdue recognition of essential workers, we can build on growing awareness of these issues and inspire local and national audiences to advocate for workers’ rights within their communities.