After graduating from the Culinary Institute of America in Hyde Park, New York, Chef Dee returned home to New Orleans to begin her professional journey. She honed her skills working in hotels and later in the retail food industry, where she spent years leading bakery departments for major grocery chains. Alongside that work, she built her own dessert business, Deelightful Desserts, creating cakes, cupcakes, and pastries.
Like so many small businesses, Deelightful Desserts was deeply affected by the COVID-19 pandemic. Instead of stepping back, Chef Dee used the moment as an opportunity to pivot. Inspired by the legacy of New Orleans culinary pioneer Lena Richard, she envisioned a space where the history and flavors of the city could be taught, shared, and preserved. That vision came to life in 2022 with the opening of the Deelightful Roux School of Cooking inside the Southern Food & Beverage Museum.
Her cooking school is more than just a classroom; it has become a fully immersive experience where students prepare every part of the meal from chopping and seasoning to stirring the roux and finishing dessert. Students also get the opportunity to walk through the museum’s exhibits to connect the food on their plates with the culture that shaped it. Deelightful Roux holds a special distinction as the only African American–owned cooking school in New Orleans, and the first Black-owned cooking school in the city in over eighty years.
Today, Chef Dee Lavigne continues to expand her impact beyond the kitchen. In 2024, she was named President of the New Orleans chapter of Les Dames d’Escoffier International, a global organization dedicated to supporting and advancing women in the fields of food, beverage, and hospitality. Through this role, she fosters opportunities for mentorship, education, and community connection, further solidifying her place as a leader in New Orleans’ culinary world.
From her beginnings as a young girl discovering the joy of baking to her role today as chef, educator, and community leader, Chef Dee Lavigne embodies the resilience and creativity that define New Orleans. Through Deelightful Roux and her leadership in Les Dames d’Escoffier, she is carrying forward a legacy of culture, history, and flavor.
What’s your earliest memory of eating red beans and rice? Who made it, and what made it special?
From childhood, Mondays in New Orleans, my mother had her red bean pot simmering on the stove when I got home from school, filling the whole house with the smell of comfort and tradition. My momma made it, just like her momma did. It wasn’t just a meal — it was almost a ritual. Being one of eight children, Monday was not only laundry day but the start of a busy work week for my stay-at-home mom, and red beans were something she could put on and cook low and slow.
Do you cook red beans and rice yourself, or do you leave it to someone else?
Oh, I definitely cook it myself! But I also love eating other people’s versions. Everyone has their own little twist — the type of sausage, how creamy they like their beans, or what kind of seasoning they swear by. Truth be told, I like a little sugar in my beans occasionally. I like them smoky, seasoned deep, and served with a big scoop of rice and hot French bread with butter.
If you could have red beans and rice with anyone—past or present—who would it be, and why?
That’s easy — Chef Lena Richard. Her legacy as a pioneer for Black chefs, educators, and entrepreneurs is part of what fuels me every day. Sitting across from her with a big bowl of red beans would be the ultimate full-circle moment — talking food, culture, and what it means to be a Black woman leading in the culinary world.
How do you think the tradition of red beans and rice reflects the culture and community around it?
Red beans and rice are more than just food — they’re a symbol of resilience and resourcefulness. You take something humble — dried beans — and transform it into something rich, satisfying, and communal. It speaks to how New Orleans culture has always been about turning what we have into something worth celebrating. It’s a meal made with patience, love, and intention — just like our people.
What’s the best part of sharing a big pot of red beans and rice with friends or family?
You can feel the history in every bite, but it’s the laughter, the stories, and the way everyone leans in for seconds that make it unforgettable. It’s comfort food that connects us — no fancy plating needed, just a full pot and sometimes fried chicken on the side.
What does red beans and rice mean to you?
It means home. It means legacy. It means feeding people not just with food, but with love and intention. It’s my culture in a bowl — bold, soulful, welcoming, and always satisfying.
Where is your favorite spot in New Orleans—anywhere?
That’s a tough one, but I have to say the Lakefront is one of my favorite spots in New Orleans. It’s far removed from the hustle and bustle of the tourist areas, and there’s something incredibly calming about the quiet rhythm of the water. Whether it’s a gentle breeze or the sound of the waves hitting the lakefront steps, it always brings me peace. It’s my go-to place to think, recharge, and just be still.
What is your favorite comfort food — your go-to meal?
Aside from red beans? I’d have to say a rich, soulful plate of Creole-style chicken and red gravy. It’s that perfect blend of Sicilian roots and New Orleans flair — slow-simmered red gravy, well-seasoned chicken, and just the right kick of spice. It’s comfort food with a story, a nod to the Creole-Italian legacy that runs in my blood and deep in our city.
What’s the best way for someone outside of New Orleans to support you?
Follow and share our work at Deelightful Roux School of Cooking! Book a virtual or in-person cooking class, invite us to your city, or simply help amplify the voices of Black women in culinary spaces. Every share, every booking, and every word-of-mouth recommendation makes a difference.
As president of Les Dames d’Escoffier New Orleans, I also encourage people to support our work by donating, buying tickets to our upcoming fundraiser, Hot Dish (you can gift tickets to someone if you’re not local), or helping us spread the word about this event. The funds we raise support our annual Leading from the Heart Awards, which award grants to women in our community who have made a positive impact on hospitality, sustainability, and food justice.
Do you have any projects you’d like to pass along?
Yes! I’m launching a new weekend cooking show series on YouTube called Deelightful Saturdays that highlights New Orleans’ culinary roots with local chefs, cultural icons, and historic recipes. (Follow me on social for updates and announcements.) We’re also expanding our inclusive cooking programs for kids and families — in particular, those with special needs — and always looking for partners to help grow the vision.
On the Les Dames NOLA side, our biggest fundraiser of the year is coming up on October 22. The more successful this fundraiser is, the more we’re able to keep growing the reach and impact of our Leading from the Heart Awards.
For more information on Hot Dish 2025, you can read more about this great fundraiser here.
To stay up to date with the latest information on Chef Dee Lavigne, follow her online:
- Website: https://www.chefdeelavigne.com/
- Website: https://www.lesdamesnola.org/
- Instagram: https://www.instagram.com/DeelightfulRoux/
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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