Born in Louisiana and raised in Texas, Carolyn picked up most of her culinary skills from her mother, Angelina Zeno and grandmothers, all of whom were Creoles (French speaking African-Americans). She has a passion for cooking and sharing healthy ways to modify "Traditional Creole & Cajun Dishes.” Over the years Chef Carolyn has owned Creole restaurants in Atlanta and Houston. She is also a manners and etiquette consultant for at risk youth, in association with Dickie Brennan’s Tableau Restaurant of New Orleans. Carolyn is most recognized locally for her cooking demonstrations on KLFY-TV10’s show, “Passe Partout.” She is also a Demonstrator for a series of cooking shows on EHOW and she has a cooking DVD on How to make Gumbo as well. In addition, Chef Carolyn is co-author of "34 Ways To Be A Lady And A Gentleman" an etiquette book which focuses on self-respect, motivation, and manners.