Alright – so today we’ve got the honor of introducing you to Chef Bunny Young. We think you’ll enjoy our conversation, we’ve shared it below.
Chef Bunny, looking forward to hearing all of your stories today. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?
I was an Accountant for 25 years and was actually burned out. I always had a passion for cooking, learning from my grandmothers and aunts, all authentic Creole cooks. Everyone always encouraged me to open a food business but I was comfortable in the 9-5 for the longest. I formed the idea of Crawbabies before Covid as a food truck and then of course, Covid changed everything. I considered the home delivery format after Covid and found that I could sell food from home through the services. It happened one day like an epiphany, I literally quit my job, stepped out on faith with the intention of selling catering pans on the weekend. I created a menu and began selling food on UberEats & DoorDash. I started doing pop-ups at local venues around the city, catering events and created a buzz.
Today, I am operating a restaurant, full time catering, I’ve traveled to Africa as a Master Chef of Creole Cuisine, mentored upcoming chefs, placed #2 in the Carla Hall Presents Favorite Chef competition, I have 3 cooking segments in production, I host a food and beverage content radio show and podcast “The Roux With Chef Bunny”, and I’m working on a cookbook + cooking show. I’m sure I forgot something, it’s all a whirlwind! It was all FAITH!! I literally wanted a work-from-home job but am now on the verge of an empire. That’s my story!
Chef Bunny, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I am the quintessential New Orleans 7th Ward girl. I am a generational Creole-taught Chef, formally an Accountant. I begin cooking professionally after following my heart, stepping out on faith, retiring from Finance and becoming a Full Time Chef & Entrepreneur.
The recipes that I prepare and share are dishes that I grew up on in New Orleans as a young Creole girl. Taught by generations of authentic Creole cooks. I cook all traditional Creole cuisine authentically, gumbo, red beans, smothered okra, yaka Mein, etouffee, courtbouillon, oyster dressing, mirliton. I was taught primarily by my grandmother who enlisted me in the “boot camp” of cooking and use most of her recipes. When you eat my meals, you’ll have the feeling as if you ate at your Grandmother’s table and that is exactly what I want to convey.
I am representative of authentic Creole cooking and all the New Orleans dishes that you enjoy. New Orleans runs through my veins and it’s obvious in my cooking. I would like the world to know and appreciate the culture and history of TRUE New Orleans cuisine, not a watered down or amended version because native New Orleans are purist about our food. It’s rich from it’s origin of African, Caribbean, Native American and French influences. I am most proud of having a platform to honor those truly responsible for the remarkable food landscape of New Orleans.
Crawbabies is an authentic NOLA brand whose mission is to always represent New Orleans as genuinely as possible by providing that warm New Orleans hospitality vibe, great examples of our cuisine and honoring our rich culinary history in modern day.
I feel food is an expression of love, culture and a unifier. All the things that I learned growing up in the 7th Ward.
Let’s talk about resilience next – do you have a story you can share with us?
Absolutely, when I first started cooking at home, my refrigerator broke. I had scheduled obligations so I used an ice chest, filling it every morning and night at the gas station. It seriously diminished my morale, it was just myself working and lugging a large ice chest. After one night, when I questioned was it all worth it, I thought to myself “One day you’re going to look back at this and laugh” well that day came! I kept at it, lugging the chest until I was able to get a new fridge. That struggle taught me to appreciate my journey- the ups and downs. I always use that as a reminder to persevere and know that I can overcome any obstacle. I didn’t give up!
How do you keep your team’s morale high?
Everyday that I enter the kitchen I am deliberately cheerful and upbeat. I know as the leader, I set the tone. To be effective and successful, we need harmony. I always compliment staff on their wins and successes, it builds morale and when there is an issue, I am firm and corrective. Although I am the leader, respect is a two-way street. Every employee wants to feel valued and respected. I appreciate my team and never fail to mention how much.
Contact Info:
- Instagram: @eatcrawbabiesnola
- Facebook: https://www.facebook.com/profile.php?id=100073417066900&mibextid=LQQJ4d
- Youtube: @CrawbabiesLLC-ri8hq
- Other: IG: @hunnybunny504
@therouxwithbunnyTikTok: @crawbabies007
Image Credits
Chef Bunny Young