Thanks to his sought-after cooking—and a chance interaction with a certain star running back—Chef Craig Lawson Jr., owner of year-old startup private chef business ChowDown Kitchen, has seen his star rise.
Lawson, 20, graduated from the BRCC culinary arts program this May and has since kept busy catering events in Baton Rouge and New Orleans, pleasing eager Instagram followers-turned-customers with appetizing food photos and even cooking at home for a few LSU athletes.
We sat down with Lawson for dessert at Magpie Café (he ordered vanilla cake with fig filling) to talk cooking for hungry athletes, his favorite cooking shows and his best and worst moments as a chef.
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So who was the first LSU athlete you cooked for, and how did that come about?
It was actually Leonard Fournette, which was really big for me. I hit him up on Instagram about cooking for him, and he actually replied. I did not expect him to respond at all. I commented saying, “If you ever need a private chef, hit me up,” and he really hit me up [laughs]. I like to keep my Instagram fun, and I figured why not hit up Leonard? The worst he could say is no. I wound up cooking for him. He spread the word about my cooking, so other people and athletes, like women’s basketball player Jenna Deemer, contacted me on Instagram, too.
What did you cook for Leonard Fournette?
The first time I cooked for him, he wanted shrimp pasta, baked chicken and broccoli and cheese. All at the same time [laughs]. It came out smashing. That was near the end of last year.
What’s it like cooking for LSU athletes?
Some of them are so picky; it’s actually funny. You basically have to force them to eat their vegetables. Some of the athletes I’ve cooked for hate vegetables. But they’re all really chill.
You ordered vanilla cake with fig filling as your dessert [at Magpie]. Why’d you choose that?
I love vanilla cake. It’s amazing. It’s not boring to me at all. I like fig too, so it’s is really good.
Favorite and least favorite things to cook and why?
Lamb is definitely my favorite. I sear it and then put it in the oven to finish it off, get it to about medium or medium well. It’s super fun to cook and eat. My least favorite would have to be curry. I kind of hate curry [laughs]. I just don’t have the taste for it.
What’s your go-to cooking show?
Chopped, without a doubt. I learn things from watching it, and I think it’s really fun. It’s my goal to be on the show when I’m 21. I’m also a fan of MasterChef Junior. There are really inspiring chefs on there.
What has been your best moment as a chef so far?
I was practice cooking for myself at home, and I made some blackened salmon with Cajun shrimp, and it was really, really good. It was slamming; it was slamming.
What about your worst moment?
Earlier this year, I was making lobster macaroni and cheese for a couple for their anniversary. So, I gather up all my ingredients and head to their house to prepare it. After I get there, I realize that I left the cheese for the macaroni at home. It was pretty embarrassing. But I asked them if I could go to the store really quickly and get some and they let me, so it worked out. Other than that, I haven’t had too many fails. I’ve never really burned any food to a crisp or anything. I did burn my eye once getting something out of the oven, though, when I used to work at a restaurant.
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It’s the end of the world, the last day on Earth. What’s your final meal?
A cheeseburger. That’s my favorite thing to eat, and I just love it more than any fancy meal. But, it has to have bacon and fried egg on it.
Check out Lawson’s Instagram here.
Just Desserts is a new 225 Dine feature where we interview Baton Rouge culinary pros about their craft and love of food while, of course, eating dessert. If you’ve got a suggestion for a great local dessert to try for this feature, let us know about it in the comments!