A Phrase of Love and Affection
“Mon Petit Chou” is a French term of endearment that translates to “my little cabbage” in English. so why would I name a company that minus the obvious reference to food? Well, let’s talk about that!
Growing up my Memere, also known as grandma, would use that term of endearment. It wasn’t until I was much older that I realized what this meant. She would affectionately call a few family members “mon petit chou,” infusing the term with warmth and tenderness.
As the family expanded with new generations, “mon petit chou” seamlessly wove into our daily interactions. The phrase evolved beyond its linguistic origins; it became a symbol of our unique family culture, a reminder that love is not just spoken but woven into the fabric of our everyday lives. Now, whenever we hear “mon petit chou,” it conjures memories of Sunday dinners, holiday gatherings, and lazy afternoons spent in the kitchen with my Memere.
How Mon Petit Chou Came to Be
I wanted to take this saying and create something that allowed me to share a little part of me with everyone. Sharing my food and my recipes has became passion of mine. It has allowed me to give other people happiness through something so simple or something a little more complex. Either way, I’m sharing my love, I’m sharing my family traditions and recipes and I’m sharing my creativity with others. “Mon Petit Chou” is no longer just a saying to me, it’s a thread that binds us together across generations.
Not only was I inspired by the warmth, charm, and sweetness associated with the expression, I was inspired by the woman who taught me how to cook. She taught me how to prepare basic meals and value our food and the sharing of it with others. You can find much of this love in my new cookbook: The Homestead Table.
I want to share my ability to inspire and uplift others through the art of food. Memere’s kitchen wasn’t just a place to cook; it was a sanctuary where ingredients were transformed into stories and flavors danced to the rhythm of shared joy. The aroma of spices and the sizzle of pans were the backdrop to laughter.
Memere became not only a teacher but a muse for me. Together, we explored the rich tapestry of family recipes, each dish carrying the legacy of generations before us. I decided she was owed something. I wanted to give her something to cherish and know that she had a hand in shaping. So here we are, “Mon Petit Chou” became.
