Baldwin Public Library Serves Up Creole Cooking Experience with Chef Cheryl

Posted Friday, February 6, 2026 12:11 pm

Chef Cheryl of Chara’s Kitchen and Catering, center, poses with Baldwin Public Library patrons and staff, following a Creole cooking class on Jan. 27, where attendees learned about Creole cuisine and sampled classic New Orleans dishes.

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Baldwin resident, Gloria Monserill, enjoys delicious jambalaya at the Baldwin Public Library.

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Jambalaya is a popular Louisiana one-pot dish, merging African, Spanish, and French influences. It consists of rice cooked with vegetables, broth, and meats like sausage, chicken, or seafood. It is commonly divided into red-toned Creole and brown-toned Cajun variations.

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Library patron, Yuet Ping Tang attended the event on Jan. 27. She enjoyed freshly made beignets alongside other Baldwin residents.

Holden Leeds/Herald

Chef Cheryl demonstrated how to make Creole dishes, such as jambalaya, during the cooking class at the BPL last Tuesday.

Holden Leeds/Herald

By Allyson Ferrari

Chef Cheryl of Chara’s Kitchen and Catering brought the flavors of New Orleans to Baldwin during a Creole cooking class at the Baldwin Public Library on Jan. 27.

Community members gathered to learn about Creole history and cuisine while sampling dishes prepared by Chef Cheryl during the presentation.

Creole cuisine, originating in New Orleans, reflects a fusion of French, Spanish, West African, Caribbean and Native American traditions. It is known for its use of tomatoes, butter-based sauces and local seafood, as well as a refined and complex flavor profile compared with Cajun cooking.

The program featured classic dishes including jambalaya and warm beignets, which attendees enjoyed as Cheryl discussed the ingredients and cultural roots behind the recipes.

The event was part of the library’s ongoing effort to offer educational and cultural programming for the Baldwin community.

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