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Debra Broussard Taghehchian grew up in a Cajun kitchen near the apron strings of both her mother and father. Her family lived on and ran a dairy farm on the Broussard farm just south of Lafayette. Her Cajun roots go back to the Beausoleil Broussard and the first Acadian settlers in Louisiana — you don’t get more Cajun than Debra. She had continued to develop her culinary skills with formal training at Le Cordon Bleu in Paris and less formal training in the kitchens around the world — from Iran to Croatia. She believes cooking, followed by eating together at a round table, could change the world.

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