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Jermaine Jackson’s Stories, Lessons & Insights

We recently had the chance to connect with Jermaine Jackson and have shared our conversation below.

Hi Jermaine, thank you so much for taking time out of your busy day to share your story, experiences and insights with our readers. Let’s jump right in with an interesting one: What is a normal day like for you right now?
A normal day? Honestly, there’s no such thing but there’s a lot of eating and a lot of editing. I start the morning checking my DMs, emails, and food calendar to see where I’m eating that day. Then it’s usually a mix of scouting new restaurants, meeting owners or chefs, and of course, tasting everything on the table. In between bites, I’m shooting content, taking notes, and brainstorming captions. Once I’m home, I’m editing videos, responding to comments, and trying not to get hungry all over again. It’s busy, but I wouldn’t trade it for anything I get to turn my love for food and my city into something people connect with.”

Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Jermaine Jackson, but most people know me as StumpEats a food influencer and content creator based in Atlanta. My brand is all about exploring the city (and beyond) one plate at a time, from hidden hole-in-the-walls to high-end dining. What makes StumpEats special is that I’m not just showing food I’m telling the story behind it, the people who make it, and the culture that flavors every bite. I mix honest reviews with fun, relatable content so my audience feels like they’re right there at the table with me. Right now, I’m working on expanding into travel food experiences and collaborating with more local businesses to spotlight what makes Atlanta’s food scene so unique. At the end of the day, my goal is simple, eat well, laugh often, and help people discover their next favorite meal.”

Thanks for sharing that. Would love to go back in time and hear about how your past might have impacted who you are today. What relationship most shaped how you see yourself?
The relationship that shaped me the most is definitely the one with my mom. She’s been my biggest supporter, my toughest critic, and my blueprint for resilience. Watching her work hard, keep her faith, and still show love to everyone around her taught me how to move through life with both drive and compassion. A lot of my work ethic and even the way I connect with people through StumpEats comes from her example. She’s the reason I believe in going after what you want, but also in staying grounded and remembering where you came from.”

If you could say one kind thing to your younger self, what would it be?
I’d tell my younger self you don’t have to have it all figured out right away just keep showing up, keep learning, and trust that the right doors will open. Don’t be afraid to be yourself, even if it feels different from what everyone else is doing. One day, that uniqueness will be the thing people love most about you.

I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. Is the public version of you the real you?
Yeah, the public version of me is the real me. What you see on StumpEats is my real personality: I really do get that excited about good food, and I really do talk to people like we’ve been friends for years. Of course, there’s a quieter side of me that people don’t always see, but the energy, the love for food, and the love for connecting with people, that’s all 100% real.

Okay, we’ve made it essentially to the end. One last question before you go. What do you understand deeply that most people don’t?
I’ve learned that food is never just food it’s culture, it’s history, it’s connection. Most people see a plate; I see a story about where it came from, who made it, and the traditions that shaped it. When you understand that, you stop just eating meals and start experiencing them. That’s why I approach every dish with curiosity, whether it’s from a five-star chef or a mom-and-pop kitchen.

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StumpEats

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