Boyer Derise – Good Eats Kitchen

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Boyer Derise, owner / founder of Good Eats Kitchen, joined Discover Lafayette to discuss his career as a professional chef. His story is truly that of an entrepreneur who has learned to evolve and adapt to meet the needs of today’s world, especially with the challenges of the pandemic.

Boyer, a native of Delcambre, has always loved to cook and be around the food industry. Her uncle was having dinner and at the age of ten Boyer was turning burgers. He began his professional culinary career after graduating from the Louisiana Culinary Institute in Baton Rouge with other local chefs such as Chef Colin Cormier of Pop’s Poboy’s. He learned to cook in a traditional French culinary style and also learned the mechanics of running a kitchen and the economics of keeping a restaurant open.

He started his professional culinary career with Fleming’s Prime Steakhouse in Baton Rouge. It was the start of a 10-year career at Fleming’s, where he was the youngest associate chef in the company’s history, taking charge of his own kitchen at 25. Fleming’s was going through an incredible phase of expansion, going from 20 to 62 years old. locations in four years while Boyer worked with them. (Franklin native Paul Fleming was the manager of Fleming’s with Bill Allen, then founded PF Changs and Pei Wei; he now owns Paul Morton’s American Grill which can be found in the western United States)

The training Boyer gained during his time at Fleming’s gave him more practical and relevant learning than any classroom education could have afforded him.

Boyer also had the honor of being selected to cook for the United States team and dignitaries at the 2008 Summer Olympics in Beijing. This was done thanks to his future wife, Katie, a pastry chef who first worked at the Olympic Games in Turin (Italy) with Behind The Scenes Catering who works for NBC. Boyer networked through Katie and was hired by Behind the Scenes to manage the Olympic catering pavilions for Omega and Johnson & Johnson. Although incredibly challenged to have to work with young chefs who did not speak English while working 20 hour days over four weeks, he looks back and realizes that the experience has changed his life. As a young man in his twenties, it’s not a bad way to learn to “adapt and overcome” in a similar mindset exemplified by the Marines.

Boyer was in a sales position at a local seafood company when he started cooking meals in 2016 so his sister would keep her “dress ready” for her wedding. Good Eats Kitchen, in Boyer’s mind, was born by accident when he helped his sister and re-engaged with her first love, cooking. Timing, of course, is of the essence when moving from a “side job” to a full-time focus on exertion.

Starting to work in his home kitchen for a few people at $ 8.00 per meal prepared, word of mouth grew exponentially. He had always loved the concept of healthy take-out, especially after living in Austin while working for Fleming’s. For a year, he cooked in his family kitchen; in 2017, he disconnected his day job and made the full-time leap into what would be known as Good Eats Kitchen. Her goal has always been “just the right food,” without being stuck with the low calorie / Keto option. It’s full kitchens, according to Boyer Derise.

Customers can order online at https://mygoodeatskitchen.com/ or walk into Good Eats Kitchen in the Oil Center at 1116 Coolidge Blvd., Suite F. The meal choices are sure to please everyone. Chef Boyer Derise’s favorite dish is Chicken Piccata and since day one the best-selling dish has been Chicken Green Chili Enchiladas. You can find options like blackened rockfish or Indian butter chicken, and many more! As Boyer says, “Come GEK (“ geek ”) with us! ”

Each meal is individually portioned, “fresh and of high quality”. The only things ever frozen in meal prep are frozen shrimp from Delcambre and canned tomatoes for tomato sauce. Meals range from 300 to 500 calories, with no added salt, sugar or preservatives. Eat Fit of Acadiana has given its seal of approval. With 36 dishes to choose from, there will be something for all palates.

Good Eats Kitchen now has two locations, one here in Lafayette in the Oil Center and another in Baton Rouge.

Of course, COVID has changed the business model of Good Eat Kitchen. Boyer added door-to-door delivery and moved to an e-commerce model. From the first week of the closure in March 2020, things went well. With the decimation of the retail food supply chain, Boyer still had access to the wholesale supply system. Good Eats has started loading boxes of high quality vegetables, cold cuts and protein to its loyal customers. They never had to reduce the hours of work for any of their culinary teams as the business model shifted to direct food delivery to consumers.

In October 2020, developed an environmentally friendly, biodegradable / compostable delivery kit, it corresponds to Boyer’s commitment to enrich the lives of people in the communities in which they operate. He didn’t want to be hypocritical by selling healthy foods every week that came in thousands of plastic containers that would need 20 to 500 years to decompose.

Good Eats Kitchen (“GEK”) is working on a new e-commerce platform, preparing to expand and offer subscription options. They plan to expand their delivery reach to Texas, Arkansas, Louisiana, Mississippi, parts of Georgia and Florida. This has always been the plan and the pandemic has moved that first plan to their priority list.

Customers can order online at https://mygoodeatskitchen.com/ or step into the Oil Center’s Good Eats Kitchen at 1116 Coolidge Blvd., Suite F. The dining choices are sure to please everyone. Chef Boyer Derise’s favorite dish is Chicken Piccata and since day one the best-selling dish has been Chicken Green Chili Enchiladas. You can find blackened rockfish and Indian butter chicken, and many more! As Boyer says, “Come GEK (“ geek ”) with us! “

Boyer has always been a huge fan of grilled oysters. From oyster shelling to preparation, including grilling and “wiping the butter with fresh bread, it’s a real passion.” He was already a food seller and had experience in e-commerce. With the pandemic, he decided to figure out what else he could sell through e-commerce. He set up a test site to test the viability of shipping frozen oysters across the country. He must be able to offer a two-day expedition to ensure food security. In late 2020, Boyer launched Bayou Carlin Oyster Co., an e-commerce business that sells and ships grilled oyster kits across the United States. (Bayou Carlin is the official name of the Delcambre Canal, the body of water that connects Lac Peigner to Vermilion Bay.)

The concept began to gain traction. After a paid Facebook ad, Boyer aired on Black Friday, in the lead-up to Christmas he shipped over 400 dozen frozen oysters across the United States. It was immediately obvious that the demand was there. “We ship the culture. With the pandemic in place, people were looking after their entire family’s Christmas presents by sending in the frozen oysters. All the oysters come from an oyster farm in Houma. This is a premier product in the market, which means no one else offers this frozen treat, ready to be made and topped with the butter of your choice. All the end user has to do is thaw and bake / broil / bake to have a restaurant quality oyster meal.

We wish Boyer Derise the best of success as he develops his business models. And, we also congratulate him for his commitment to our community and for being a proud member of the XXXIV class of Leadership Lafayette! Visit leadacadiana.org for more information on applying to Class XXXV; applications are open from September 20 to November 19, 2021.


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