The Yukon Cajun

Chef Chandler Baughtman comes from the bayou region of the Mississippi and Louisiana state line not far from the gulf coast.  Beginning from the young age of twelve, he began learning the old ways to cook and preserve food starting with learning to smoke brisket on an all wood smoker that was hand built by his grandfather, Jimmy Sanders of West, Mississippi.  He also learned to butcher farm livestock and make a variety of unique products to the south such as head cheese (souse), cracklings, hand ground cornbread, fried and boiled seafood like found in New Orleans, sauces, and seasonings of old by his great uncle Clifton Baughtman, cousin Scott Baughtman, great grandmother Margret Baughtman all of Tylertown, MS and Mr. Bordelon of Delacroix, LA.  His grandmother, Sylvia Baughtman of Tylertown, MS taught him the beginnings of baking pies and cakes.  This was all before the age of 18 and only the beginning of a very long journey.  Life would take him throughout the world through Europe and the Middle East to the South Pacific and Asia, all while learning how the locals cooked and ate food.  Once home from overseas he went back to the south to try and figure out the next step in life.  That next step was Fairbanks, Alaska where he came to settle down permanently and go learn his passion in a professional aspect at the University of Alaska's culinary arts program earning both baking and professional cooking certificates.  Now he is expanding into the culinary world on his own bringing you both professional catering and products unique only found at The Yukon Cajun.