Alright – so today we’ve got the honor of introducing you to FloMa’Ree Creole Cuisine. We think you’ll enjoy our conversation, we’ve shared it below.

FloMa’Ree, thanks for taking the time to share your stories with us today Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?

FloMa’Ree Creole Cuisine is inspired by my maternal and paternal grandmothers. Florine “Flo” Taylor was born and raised in New Orleans, Louisiana. She is the mother of Victoria Taylor Landry of Franklin, Louisiana. Mary “Ma’Ree” Landry Nathan was born and raised in Cade, Louisiana. She is the mother of Ricky Landry Sr. of Houston, Texas.

My grandmothers were the matriarchs of our family. They were resilient and powerful women. I admired their tenacity and patterned my character after each of them. Florine was reserved though her silence spoke volumes. She was a very loving and compassionate individual. I cherished the time spent with her while visiting New Orleans. Mary was vivacious and humorous. She would make you laugh at the smallest details. One thing everyone knew about her was she was not toyed with because she would surely put you in your place.

I gained wisdom and determination by observing my grandmothers, so I wanted to honor their legacy by creating FloMa’Ree Creole Cuisine.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I am Lisa Marie “Ma’Ree” Landry, Owner & CEO of FloMa’Ree Creole Cuisine. Being a native of Louisiana, I developed a passion for cooking for family and friends beginning at the tender age of 11. Over the years, I have mastered the art of preparing authentic Creole dishes ranging from gumbo to etouffee and other delicacies. Much of my practice was facilitated by cooking for my daughter, Aalivia. She motivates me to choose excellence in any endeavor I pursue.

My professional career includes accounting, consulting, and operations, but I knew cooking was my calling. I decided to create a catering and personal chef service targeting the Houston market. I was determined to build my brand and follow my dreams.

I offer a wide range of Creole recipes in individual or family portions. My goal is to provide Louisiana home cooking to my community including my special ingredient which is LOVE. Due to time constraints, many Houstonians opt out of cooking at home, therefore my services provide my clientele with delicious meals. I cater to my customer’s wants and needs!

I want my potential clients, followers, and fans to know that FloMa’Ree Creole Cuisine prioritizes customer satisfaction and will go above & beyond to provide quality service for their personal or professional events. My mission is to build a business relationship based on trust, values, safety, and quality. I welcome you to The FloMa’Ree Experience.

Have you ever had to pivot?

On Thanksgiving 2022, I received the worst news imaginable. My eldest sister, Kateesha, passed away suddenly. At the time, I was preparing our holiday dinner. I didn’t expect such a joyous occasion to become one of the most life-changing moments of my life. I didn’t know how I would overcome such a tragedy. In the coming months, I became severely grief-stricken which affected my quality of life. Everything became overwhelming and eventually, I resigned from my job. I took the time to heal and plan for the next chapter in my life. I decided to return to accounting consulting since that profession ensured more flexibility in my schedule. While I was still dealing with the loss of my sister, I was not obligated to a 9 -5 position. This also gave me time to focus on starting a business.

Entrepreneurship is not for the weak. I no longer had the financial security of a W2 position which was very frightening. My sole source of income was dependent upon ME! I worked as a janitor and delivered food for supplemental income. During my off time, I brainstormed ideas for a business that would generate more income. This was not an easy process but I remained focused on building a legacy for my family. At times, I became discouraged and wanted to throw in the towel, but I continued to believe in myself while keeping my faith in God. If I failed, I accepted my failure, learned from it, and used the wisdom gained to accomplish my aspirations.

Once I began to branch out on my own, it became addicting. I utilized my creativity and marketing skills to gain new clients by posting on social media platforms like Facebook, Instagram, and TikTok. I began networking and contacted family & friends to introduce my new company. It was time to get out of my comfort zone and no longer be afraid of my potential. I was ready to reveal my capabilities to the world.

Any advice for growing your clientele? What’s been most effective for you?

The most effective strategy for growing my clientele is networking. You have to be open to exposure and meeting new people. I post content daily on social media and share it in networking groups. I create flyers and business cards for distribution to potential clients. The key to growing my clientele is presenting a professional brand and being informative about the services I provide. I love getting feedback from customers and never miss a deadline. Building a reputable business requires openness, consistency, flexibility, and impeccable customer service. By following these guidelines, my reputation for providing quality service is passed by word of mouth.

Contact Info:

• Instagram: @flomaree_creolecuisine
• Facebook: FloMa’Ree Creole Cuisine
• Other: TikTok: @flomaree.creole.c

Image Credits

No applicable