Josh grew up along the Mississippi River in Louisiana, cooking and eating great Creole and Acadian food. After graduating from Le Cordon Bleu in London, he worked in restaurants in New Orleans, New York, and St. Louis. Josh’s love of learning has led to experiments in gardening, foraging, and cooking, and he enjoys sharing that love with his cooks and family. Nowadays, he is in charge of research and development for a bakery in St. Louis.
