R. Eric Eason, CRM - "Chef Bang"
Now: 504-885-BANG and Leave Your Name
had the wonderful opportunity
to take one of you cooking classes
in September '03. I really learned
a lot about Cajun cooking and
purchased several containers
of "Bayou Bang". I
have put the seasoning on everything-----It
Sandy - New Jersey USA
We recently attended your Cookin
Cajun Cooking School in New Orleans
which we thoroughly enjoyed. On
our return to the UK we told our
chefs about our experience and
discussed the possibility of arranging
for you to visit us sometime in
There is definitely some interest
here from our sales department
to further their knowledge of
Cajun / Creole cooking, however
we cannot make any plans at the
moment, but would like to know
whether, in fact, you would be
prepared to come to the UK to
give us a demonstration.
If you are interested please let
us know your terms so that we
can build it
into our budget.
Thank you for a very interesting
and inspiring couple of hours,
it was great
fun and also informative.
Sheila Leonard (Owner / Director)
Bar And Restaurant Foods Ltd.
I saw Chef Bang in action, and
he was the best. This was some
spicey & delicious stuff.
Further, Chef Eason gives a
booming and professional presentation
to our 300 person crowds and
keeps them going!!
Wed, 13 Oct 2004 12:26:02 EDT
was at your Oct 12 cooking exhibition
at the Cajun Cooking School.
I thought that the bread pudding
you prepared was outstanding.
Thanks in advance for your response.
I did indeed enjoy the show
- in fact, I was there on Monday
as well. What is a souffle?
Is it simply preparing a bread
pudding and layering a souffle
Dr bill, wear y'at?
For bread puddin soufle, separate
the eggs put the yolks in the
batter, whip the eg whites until
foamy, add 1/2 the sugar from
the recipe while whisking the
white in a blender, when the
whites are at a very stiff peak
add in to the batter (the batter
should have all the ingriedients
mix up with out the merengue(beaten
egg whites)). then gnetly fold
in the egg whites and cook like
you would normally(if thats
a good thing?)
soufle can be savory or sweet,
you have your flavor base(like
the bread puddin with the egg
whites) then the merengue folded
in and baked in individual cups.
baking the soufled bread puddin
in individual cups is a good
idea. be sure to butter the
cups so you can eat every morsel!
hope this helps, keep dem questions
coming, Chef Bang
I attended your cooking school
at the beginning of March while
my wife was at a conference.
I bought some of your Bayou
Bang seasoning and brought it
home with us. Friends kept asking
when I would be cooking for
them. Two days ago, I invited
5 of our friends for dinner.
My wife helped chop some of
the vegetables and I cooked.
We had chicken gumbo, red beans
and rice, cornbread and pecan
pie (tarts). We were all impressed
and looked forward to going
to New Orleans again.
Woodreaux here. (Woody) Just
wanted to let you
know I had a great time Friday
and put much of it to work Sat
Sunday. I look forward to the
next class. Goob and I are going
be bringing a new recruit next
I did the Chicken Sausage Gumbo.
I was a bit salty and the only
thing I can think is that the
canned tomatoes I used had salt
second ingredient and that more
than likely contributed to the
saltiness. The Savoy's Andouille
sausage may have contributed
as well. What are some good
Andouille sausage brands I can
Thanks again for a great class
A.K.A Wilber LOL!!!!!!
Once again, thanks for a great
time this past Friday during the
Hands On class. I had a great
time and think I learned as much
time as I did last year. We'll
definitely have to make this an
annual trip. When are you going
to make it over to the Mississippi
Gulf Coast? We have to get you
over for some BBQ Pig at the house
this summer. Let me know when
you're free some weekend.
Thanks again for a great class.
Jim "Goob" Goubeaux
Ocean Springs, MS
P.S. I'll email you some photos
of our next BBQ.
Thanks for the great cooking
Date: Tue, 22 Mar 2005 01:24:46
I want to thank you for the
great cooking class today. My
students loved it! Lots of humor
with a bit of education thrown
in as well.
Your class was
actually the first time I've
ever tried shrimp of any kind,
and I can't wait to go home
and make Bananas Foster! I'd
love to have a certificate.
On behalf of
my students and chaperones,
thanks again for making our
trip to NO a memorable event
(and if I forget I have LOTS
of pictures :)
R. Eric Eason, CRM can arrange
to come to your location to
provide on-site executive
chef training or Cooking Shows
in the Cajun and Creole Culinary
Rights Reserved 1993-2004 Chef Bang
of Bayou Bang Spice Company
Bang Catering & Spice Company,
4636 Apricot St., Metairie, LA 70001