As a teenager, Jeremy started cooking professionally in a fast food kitchen before moving on to a beachfront restaurant in Pensacola. Throughout college he continued cooking while trying to figure out which major would set him on the right course. After a few years he realized he had already been practicing his passion, so he completed his two-year degree and went back to cooking full-time. Today, Conner’s main energy is focused on Cellar Salt Co., a Lafayette-based company that crafts a premium sea salt from the Gulf of Mexico. Conner’s primary product at Cellar Salt Co. is a pure flake finishing salt handcrafted from Gulf water, but the company also crafts small batches of flavored salts.