Krimsey was born in Baton Rouge, Louisiana and raised in the rich, celebratory culture of the deep south. She spent a good deal of her inquisitive and creative childhood in the great outdoors: a swampy, magical forest teeming with of all sorts of critters she came to love and respect.
As she grew, so did her entrepreneurial spirit. She landed her first summer job at age 13 and began diligently saving for the future. She excelled in high school, graduating as salutatorian with honors and a full scholarship to Louisiana State University, where she received her Bachelors degree in Petroleum Engineering in 2010. She continued her education while working full time in the oil industry, acquiring her M.B.A. in Finance from Texas A&M, Corpus Christi.
Krimsey worked an interesting five years as an engineer and project manager, and though she was forecasted a successful career and promising future, she began struggling with the "why" behind her work. She was plagued by ethical questions regarding sustainability in her industry, and was distracted by dreams of doing something that really mattered to her. Motivated by her desire to help propel the vegan movement forward through positive activism, she made the radical move to abandon her former career and move to Los Angeles to open Krimsey’s Cajun Kitchen in North Hollywood.
Many people assume I left my engineering career because I just love cooking and wanted to open a restaurant…not quite! Owning and operating a restaurant is hard work. I did it to help push the vegan movement into a more mainstream space for all to enjoy.
Krimsey has been following a plant-based diet since 2007, and she wants to inspire others to take care of themselves, the animals, and the environment through simple diet changes. Her cookbook, "The Cajun Vegan Cookbook" is available digitally and in print in our online store!