Cindy Gleason Johnson grew up in a family of good cooks. She learned each day as she cooked alongside her mother and both grandmothers. She began to master the skill at an early age, and by the time she reached high school, Johnson was so adept in the kitchen she could prepare an entire family meal by herself.

Following graduation from Southwood High School, she obtained her bachelor's and master's degrees from Centenary College. She chose marketing as her occupation; however, after 30 years in this profession, she decided it was time to return to her culinary roots and satisfy what she calls her "foodie itch." Today, she is passionately doing just that and describes herself as a "curious Southern foodie on a journey to learn."

The diversity of the career change at that point in her life didn't deter this Shreveport resident. She possessed the courage necessary to enter a different field, the determination to become exceedingly proficient in it and the willingness to undauntedly face obstacles that a woman is certain to encounter when she begins to build a business of her own. "I love a good challenge," she said. "Challenges are essential to excellence and moving forward."

–Jo Ann Garner

Q: In addition to your mother and grandmothers, who, no doubt, are cherished mentors, has there been another person in your life from whom you have gained inspiration in the area of cooking? Johnson: “I was an early foodie ... watching cooking shows way before Food Network or Food Channel with chefs Julia Child, Justin Wilson and Jeff Smith. While living in New Orleans in the mid-’80s, on Saturday mornings my friend, Michelle, and I would watch our food shows while connected on the phone discussing the content and then later shopping and then cooking together our inspired menu.”

Q: Before you entered the field of food preparation and presentation, you achieved a lengthy and successful career in marketing. What was the pivotal point or event that redirected your professional path?

Johnson: “I began the journey of acquiring my MBA from Centenary College in 2006. It wasn’t until working on my final project, including the success of our Beignet Coffee stand at the Shreveport Farmers’ Market (which I started in order to have sales figures to plug into my project business plan), that I believed it would be possible. I had been catering for events and friends, in addition to working full-time and in 2014 participated in the DDA Red River District Pop Up as afe Camellia, left my 30-year career behind and never looked back.”

Q: You have expanded and built several impressive foodrelated businesses ... Beignets LLC, Camellia Coffee and Southern Faire. Explain their timeline and how each illuminated the path for the next. Johnson: “In 2010, Beignets LLC was formed to begin operating at the Shreveport Farmers’ Market and serves today as an umbrella company for all food businesses including Southern Faire, Café Camellia (2014 Pop Up) and Camellia Coffee, which was also launched at the market to accompany our fresh, made-from-scratch beignets. It is currently retailed at Cuban, Wine Country, Agora Borealis and the Glenwood Tea Room and served at Abby Singers Bistro/Robinson Film Center, the Glenwood Tea Room and Southern Faire. Southern Faire is now the consolidated food business, which is catering in and out of our Highland cottage at 1726 Elizabeth Ave. The venue can accommodate small groups for catered meetings, retreats, bridal showers, parties or an afternoon tea.”

Q: To date, what has been your “high note” experience in your culinary pursuit? Johnson: “Other than a desire to have those I cook daily for (family, friends, patrons) love my food and know that it was prepared with utmost care each and every time ... I like food competitions – to compete. I have garnered several first-prize awards both as an individual and on teams. Upcoming, I will be participating in a juried dinner for a chance to compete in the 2016 LA Food Prize. That would be a very high note!”

Q: With which celebrity chef would you most enjoy and benefit from sharing a cooking experience? Johnson: “Naming just one would be impossible, so the chefs I would enjoy most cooking with would be John Folse, Ina Garten, John Besh, Susan Spicer ... or especially Alton Brown.”

Q: Personalizing recipes with your own touches must be extremely gratifying. Which of your signature dishes are most often requested? Johnson: “Customers request my Louisiana food such as gumbo, jambalaya, shrimp boil or crawfish prepared in several ways. My family (especially my husband) asks for steak... Ribeye is my favorite, lobster bisque or chicken pot pie.”