Cajun Cravin is bringing the the taste of the bayou to the Tennessee Valley. With authentic flavors of Bourbon street and a little southern flair Cajun Cravin will be an experience you won't forget. Cedric Junearick, owner of Cajun Cravin LLC., is known for his culinary creativity and focus. Growing up in a small town in the Deltas of Mississippi watching his grandmother preparing meals inspired him be the man and the chef he is today.
Cedric worked many years in the military and food service industry before deciding to start the creole themed food truck business. His motivation for starting Cajun Cravin came from desire to live life to the fullest and with purpose. He also wanted a way to give back to the community. Cedric plans to use his culinary skills as a means to mentor youth and help the homeless, and support veterans.
Cedric's ultimate goal is to go back to Blytheville, Arkansas and inspire the youth there to see that life does exist outside of their surroundings and circumstances and is attainable and to hopefully inspired them to explore the world.
Cedric worked many years in the military and food service industry before deciding to start the creole themed food truck business. His motivation for starting Cajun Cravin came from desire to live life to the fullest and with purpose. He also wanted a way to give back to the community. Cedric plans to use his culinary skills as a means to mentor youth and help the homeless, and support veterans.
Cedric's ultimate goal is to go back to Blytheville, Arkansas and inspire the youth there to see that life does exist outside of their surroundings and circumstances and is attainable and to hopefully inspired them to explore the world.
Services
For most instances, $250 per hour (including travel time if outside of Huntsville) with a two hour minimum ($500).
That is basically our break even point after we pay our employees, pay for gasoline & propane, prepare food, etc.
Usually it works this way: the event host agree to the minimum, and if the truck doesn't ring that amount, the organizer is responsible for the remaining balance.
If this doesn't fit your budget, we can always do traditional catering!
We can prepare anything your heart desires, come and set up everything food related and take the burden off of you.
That is basically our break even point after we pay our employees, pay for gasoline & propane, prepare food, etc.
Usually it works this way: the event host agree to the minimum, and if the truck doesn't ring that amount, the organizer is responsible for the remaining balance.
If this doesn't fit your budget, we can always do traditional catering!
We can prepare anything your heart desires, come and set up everything food related and take the burden off of you.
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