Rick Parsons was born and raised in New Orleans learning to cook at his Cajun mama's side.  He loved going over to his Aunt Thelma's house for the best crawfish bisque in the world.  In high school he got his first job as a sandwich maker at Jack's Po-Boys - the sandwich shop for the New Orleans Saints.  (Ricky P. is proud to point out that he was at the first-ever Saints game).

He continued to learn the rest from a wonderful lady name Hattie Mae.  She taught him how to slow cook roast beef and make gravy and how to fry the shrimp just right, every time.  She also taught him how to prepare New Orleans "Blue Plate Specials" like red beans & rice, jambalaya and gumbo - all made from scratch.

Rick worked his way through college running Jack's and learning the fine art of making a great sandwich.  He later fine-tuned his Cajun & Creole dishes at Cafe' Creole in Ybor City.  Now, he has created the next best thing to being in New Orleans - Ricky P's Po Boys.  He just loves sharing food from his home town and making people happy in the face.

Stop by soon and yell out a Where Yat?!