Low Country Quisine was birthed from a true passion for delectable food and a joy of entertaining. As a very young child Enjolik R. Oree-Bailey (Chef Jolié) would spend summers with her grandparents in Charleston, South Carolina. During those visits, her grandparents took pride in preparing each of the daily 3 meals for their family. Jolié spent hours in the kitchen watching, learning, and helping. This is how she developed the techniques involved in preparing the “Quisine” associated with the “Low Country.” By age fifteen, Jolié was cooking for her own mother, sister, and step-father on almost a daily basis. However, it wasn’t until several years later that she realized what had come so naturally was actually her life’s passion.