What were your favorite foods growing up?
My favorite foods growing up were gumbo, sweet potatoes, corn on the cob, pretty much all fresh vegetables & fruits.

When did you decide you wanted to be a chef?
Well, I wanted to be a fashion designer but I enjoyed watching my grandmother Georgiana Ceaser and my mother Marion Ceaser cooking and it became something very natural for me to do as well.

Where and when did your career in food begin?
I cooked my first meal for my brothers when my mom & dad were gone. It was fried chicken and corn and rice. I burned up the chicken but my brothers still ate it anyway.

If you didn't become a chef, what would you be?
Fashion Designer – I love to look good and I love clothes. I carry this over into my catering business as well in my food presentation and ingredient selection.

Who/what has shaped your cooking the most over the years?
My mother and my grandmother really shaped me. My mom could take almost any and few ingredients and make some of the most incredible meals imaginable. When times were hard my mother found a way to put a fabulous meal together. She cooked with love and that's how I cook as well.

How would you describe your cuisine (e.g. New American with Indian influences)?
Louisiana is a melting pot of cultures and people. For example one of the things Louisiana is best known for is the mudbug &nsash; better known as crawfish or crayfish. You can prepare and cook them in numerous ways; boil them in a pot and have a crawfish boil, Crawfish etouffee, crawfish pasta, and crawfish jambalaya are some of the famous and creative dishes just to name a few.

What influences your cooking style and particularly the menu at your restaurant?
The southern soulful cooking styling's of my grandmother and the hard work of my grandfather. They grew everything they cooked. They grew a garden of herbs and shallots and many different kinds of vegetables. I also love the way people react to my menus flavorful tastes & how the each presentation comes to life.

What are your favorite culinary weapons in the kitchen?
My stock pot is known as 007 in the kitchen. The creations that come out of it are dangerously delicious!

What is the one rule or value you try to instill in all of your staff?
Much respect is given & much respect is earned. That is my personal motto.

What qualities do you look for when hiring cooks for your restaurant?
I don't necessarily look for credentials and certifications because it has been my experience that although they have the proper methods of cooking they may not have to skills and soul to make it taste good.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Capitol Salad with grilled shrimp or chicken, or a grilled chicken or shrimp wrap, or the Mediterranean salad is great also.

What was your worst restaurant disaster?
The day I came in and thought the gas in the oven was off and tried to light the pilot in the oven, it blew and burned my eyelashes and eyebrows off and some hair off of my right arm!

What is your least favorite food?
I hate beets, octopus, and snails.

What is your beverage of choice?
The “Shannah Get-Right!” One of the signature drinks at The Capitol. You may come in uptight but before you leave you will get right.

When you are not eating at your own restaurant, where are you eating?
Something delicious either myself or my husband prepares at home. I taught him how to cook too.

Do you ever use your catering company Cajun Eats to cater NFL parties? And if so, what type of food do you make them?
I have not yet but on November 30, 2009 I will be catering the The New England Patriots & New Orleans Saints game in New Orleans. At that point in time I will be able to show off my creative and delicious appetizer and party tray pleasers to everyone.