Foodie Fest at MS KICK: Where Shreveport’s Next Culinary Stars Took the Stage
On a sunny November afternoon in Shreveport, the aroma of sizzling spices, baked goods, and simmering sauces drifted through the Milam Street Kitchen Incubator & Community Kitchen. Inside, laughter mixed with music, families gathered around vendor booths, and chefs plated dishes with the quiet confidence of people finally stepping into their moment. This was Foodie Fest—and for many local food entrepreneurs, it was more than a festival. It was a milestone.
Hosted on November 22, 2025, at Southern University at Shreveport (SUSLA), Foodie Fest brought together more than 150 community members and 15 food vendors for a day that celebrated culture, creativity, and the hard work behind building a food business. Organized by Monique Armand, Executive Director of MS KICK, the event reflected what the incubator does best: turning passion into possibility.
Originally planned as the finale of Black Restaurant Week, Foodie Fest was postponed due to weather and rescheduled as a standalone event. That shift turned out to be a gift. Freed from the rush of a larger calendar, the festival became deeply focused on its purpose—spotlighting emerging culinary businesses and giving them space to shine.
From Kitchen Dreams to Public Debut
MS KICK has long served as Shreveport’s premier culinary incubator, helping food-based entrepreneurs navigate the less glamorous—but essential—side of the industry: permits, certifications, insurance, pricing, and compliance. For many of the vendors at Foodie Fest, this event marked the first time all of that behind-the-scenes preparation met the public eye.
Food trucks and startup brands that once felt intimidating on paper suddenly became living, breathing businesses. Customers asked questions. Lines formed. Dishes sold out. Vendors practiced customer service, time management, and real-world operations—all in one afternoon.
“Foodie Fest is more than an event—it’s a launchpad,” Armand shared. “Our vendors didn’t just showcase their food. They showed themselves what they’re capable of.”
Building Confidence Through Compliance
In the weeks leading up to the festival, MS KICK worked closely with each participant to ensure they were fully prepared to operate legally and safely in Louisiana. Vendors completed Louisiana Department of Health permitting, food safety certifications, proof of liability insurance, menu development, and pricing strategies. Access to MS KICK’s commercial kitchen made it possible for entrepreneurs to prepare at a professional standard without the overhead of owning their own facility.
That preparation mattered. By the time Foodie Fest opened its doors, vendors weren’t guessing—they were ready.
A Stage for Skill and Storytelling
Inside the MS KICK facility, the Sysco Chef Demo Stage, sponsored by Sysco, added another layer to the experience. Local chefs Mark Meyers, Jasmine Cherry, and Shanetta Brown took turns demonstrating techniques, sharing industry insight, and reminding attendees that food is both craft and community.
The demos weren’t just performances, they were conversations. Aspiring chefs leaned in, asked questions, and imagined themselves in those roles one day.
More Than a Festival
By the end of the day, Foodie Fest had accomplished something subtle but powerful. It created momentum. Vendors left with new customers, stronger confidence, and a clearer vision of what their businesses could become. Families left having discovered new favorite foods and the stories behind them. The community left reminded that small businesses thrive when given the right support.
Foodie Fest stands as a clear example of how MS KICK’s training, resources, and partnerships translate into real impact. It reinforces the incubator’s mission to nurture entrepreneurs, strengthen the culinary workforce, and elevate Shreveport’s food economy—one prepared plate, one permit, and one proud business owner at a time.