It all began at boy scout camp....
I started cooking for the masses during my time working at the Boy Scout Camp during the summer in 1984 at Camp Edgewood. I was the Business Director and we had to let the cooks go after 4 days of summer camp. It was the morning of family night and approximately 750 people would eat that night. Dean Day and I started cooking Brisket, Baked Bean and Potato Salad for family night. My grandmother joins us at camp on Sunday to begin cooking for 200 scouts for the next 3 weeks and the rest was history.
In the late 90’s Ricky Atchison, Leo Reddoch, Keith Jagneaux, Jody Cole, and Richard Cole teamed up to form Fatboyz Inc (FBI) to help cook for auctions. Over the years we have had several other people help and cook with FBI.
In 2016, Gordon Abbott and Richard J Cole Jr joined forces to form Fatboyz Kitchen Table & Catering. They joined to bring over 70 years of combined restaurant and catering experience to produce a home cooked meal for the community.
Our goal was to help the non-profits of our community make more money for their organizations. Fatboyz has cooked for the Rotary Clubs, Boy Scouts, Ducks Unlimited, NRA, National Wildlife Turkey Federation, and Boys & Girls Village, just to name a few. We have also cooked for several Congressmen, Senators, Governors, and even 2 Presidents. We have cooked in several competitions and have numerous championships.
We enjoy cooking Jambalaya, Gumbo, Ettoufee, Pork Loins, Steak, Rice Dressing and of course Lobster. We have traveled all over the world cooking. We have cooked in most states and a few foreign nations. I guess the highlight of our career was when Hurricane Katrina and Rita hit in 2005; we cooked for all of the victims at the Lake Charles Civic Center. The Fatboyz served over one million meals with the help of the Southwest Louisiana Community. We had the opportunity to go cook at the Federal Bureau of Investigations in Quantico, VI.