Chef Mould’s food writing career began when he published his first cook book “Recipes From A Chef” and the words have been flowing ever since. His 2 food columns “Compliments of the Chef” and “Culinary Crossroads” appeared weekly in the Lafayette Daily Advertiser, a Gannet Newspaper for several years. From there he became a staff writer for Emeril Lagasse’s website, emerils.com. He is currently working on a new cookbook.
To view a sampling of Chef Mould's food writing click on one of the titles below.
Creole Hand In The Pot And Pork Roast
Duck Hunting and Smoked Duck & Andouille Gumbo
Gulf Crustceans & Fried Cawfish and Corn Beignets
Mardi Gras Gumbo
Shrimp Season & Spicy Boiled Shrimp with Cocktail Sauce
Summertime Soft Shell Crabs