Today we’d like to introduce you to J.chefé pronounced (Jay-chef-ay).
That is a very unique name how’d you come up with it and why?
Thank you very much! I came up with it knowing that I wanted my name and brand to stand out from any other chefs around the world. It contains the first initial of my name and chef has a French/Spanish influence at the end. My hope is to see it everywhere someday, so I had it trademarked, that’s how much my name means to me! Most chefs are addressed as Chef “so and so”, but my name is addressed before you say chef. I thought it was a nice twist, very catchy word play, and break from the norm!
I absolutely love your name and I can certainly see it on many things!
J.chefé can you briefly walk us through your story – how you started and how you got to where you are today?
Well my grandparents were a major influence of my culinary curiosity. My grandfather Fred Baker was a chef, and my grandmother Terry Baker was the closest thing to a chef – she was such a great home cook. When I was younger, I was always the kid that wanted to help out in the kitchen so that I could find what it was they were making and how it was made.
As I got older, my love for food grew and grew and I started creating many dishes for myself, friends, and family. After having worked a variety of jobs, I eventually landed a job as a server at a restaurant. The GM/Chef Rico Cunnington at the time eventually decided to move on and open up his own restaurant. So you can take a good guess who was the only one to go with him? He took me under his wing and helped me understand how to run a successful kitchen. Throughout the years I picked up an additional trade, bartending. I managed to save up enough money to travel the world to expand my culinary knowledge. I’ve traveled to Thailand, Germany, Paris, Kenya, Vietnam, and Great Britain to name a few. I returned to the US to share everything I had learned through my creations, with the goal of starting my own business as a private chef.
That sounds wonderful Chef! Overall, has business been relatively smooth? If not, what were some of the struggles along the way?
It definitely hasn’t always been the smoothest of roads. Taking a leap of faith in becoming an entrepreneur is a task in itself. You have to have an overwhelming belief in yourself! A lot of planning is involved and sometimes things don’t always go according to plan so you have to adapt. My biggest obstacle when it comes to food and cocktails is a being too much of perfectionist. I’ve learned to allow error to be something beautiful. We never can gain enough knowledge and I’ve realized that being a true student of the art. With that said I’m most proud of the journey. From the rough times, the errors, the perseverance, and of the great things that come from enjoying the process!
What sets you apart from other chefs and mixologist?
My versatility! Being able to both cook and make drinks at a high level is extremely rare! The challenge I’ve given myself is to keep reinventing my identity with every creation. Many ask what my specialty or go-to dish or best cocktail is, I always tell them that I don’t have a go-to or favorite and that everything I make is special! This is a very normal question because most chefs have favorites and or specialties. Yet in my eyes go-to’s and favorites lead to redundancy and being one dimensional. Anyone who knows me knows I’m far too creative for that! I’m always looking to out-do my last creation by creating a new one!
That’s awesome Chef I’ve never heard it quite put that way before!
Please tell us about your business and any future plans you may have for it.
I’m private chef for many, but what I’ve transitioned into is restaurant consulting, to help struggling businesses to succeed! I instruct cooking and cocktail classes as well!
What new projects do you have in the works and how will they affect people?
Well currently I’m writing both a cookbook and cocktail book in which I’m very proud of! Once completed, I believe that its going to ignite the inner chef or mixologist in everyone inspiring them to make awesome food and cocktails. We have to eat to live so why not create something good in the comfort of your own home? Since the Covid-19 pandemic many people are cooking more than ever. I would love to affect people in a great way through my creations and encourage many to begin to love cooking for themselves, family, and friends! This summer I am also looking to film and interview chefs, restaurateurs, and bartenders in my new culinary show entitled Food Stalkers!
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Chef Rico Cunnington of Rico’s World Kitchen was the first person to give me a restaurant job. He saw my love for food and helped me hone in on my chef aspirations. Also, my grandparents for answering my many questions about food. I appreciate the patience they had for me as a kid.
Well this concludes the interview Chef, you’ve been great! Are there any last things you would like to say?
I would like to say thank you Ken for reaching out to interview me and listening to my dreams, loves, and passions! I certainly hope it serves as an inspiration for others to work hard at whatever crafts they may have and see the great things that blossom from it! Thanks again it was truly a pleasure!
Contact Info:
- Website: www.jchefe.com
- Phone: (404) 500-7847
- Email: info@jchefe.com
- Instagram: instagram.com/j.chefe
- Facebook: facebook.com/j.chefe
- Twitter: @Jchefe2
Interviewed By: Kenneth Blasco
Image Credit:
Svetla Clancy – @svetlaclancyphotography
Fred Cole – @aimtooframe
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