About Cajun Culinary Roots

Cajun Culinary Roots is a company created by Chef Colt Patin that promotes Louisiana's rich culinary heritage through unique seasonings, cooking products, and cookbooks. The first seasoning blend created is Cajun Maispalm Seasoning, an Explosion of Flavor. Chef Colt has worked on this formula for over 5 years. It is finally ready for production. Lower sodium than most typical Cajun seasonings, it has a good balance spices with an explosion of bold flavors. Worcestershire powder is a unique ingredient that makes Cajun Maispalm different from all the others on the market. You will also find a few unique Cajun Products featuring Cajun Maispalm Seasoning, such as the ever-popular Jambalaya Mix.

Cajun Culinary Roots also producing a unique cookbook self-titled Cajun Culinary Roots. Chef Colt has created many delicious recipes and decided to fill this first cookbook with many of those recipes. Release Date is End of February! Look to find Cajun Culinary Roots at local farmer’s markets, cooking demonstrations, and different fairs/festivals in our great state of Louisiana.​


About Chef Colt Patin

Chef Colt Patin is a graduate of Louisiana Culinary Institute, a Certified Chef Executive Chef and Certified Chef Instructor through the American Culinary Federation and Food Service Culinary Professional through the National Restaurant Association. Chef Colt is currently a chef instructor at Louisiana Culinary Institute in Baton Rouge; LCI is a primer culinary school in Louisiana. Chef is also a big supporter of the ProStart High School Culinary Program. 

He is also a founding member of Heartstrings and Angel Wings; a non profit organization that provides micro-preemie clothing and other items to the local NICU's. Chef is also an active supporter for the March of Dimes.

Chef Colt has won many awards including Louisiana Cookin Magazine 2011 Chefs to Watch, ACF New Orleans 2016 Best Chefs of Louisiana, 2016 Louisiana Restaurant Association Chef of the Year, various Gold/Silver/Bronze Medals in ACF Culinary Classics, and many others.

Chef had the opportunity to work for various restaurants in Acadiana where he cooked for Anthony Bourdain and Andrew Zimmerman.