Today we’d like to introduce you to Jasmine Williams-King.
Jasmine, please share your story with us. How did you get to where you are today?
After a long interest in cooking, I officially started my culinary journey in 2016. That same year I was presented with the opportunity to attend FCS College & Career Academy, an Academy which offered a half-day of informative and specific instruction in four career pathways: Construction, Aviation, Film and Animation, and Culinary Arts. I exceeded all requirements for my pathway and attended my sophomore year to my senior year of high school. I gained lots of reputable knowledge and insight on food, the culinary industry, and the importance of food safety. From there, I became ServSafe certified & took all I had learned and implemented it into my very first job.
At 16, I was the youngest prep and line cook at Hartsfield-Jackson Int’l Airport’s first fine dining restaurant, One Flew South. Working there up until Covid-19 made its worldwide impact was the best experience I’ve had in a kitchen to date. I gained the ability to learn food hygiene, time management, how to operate in a kitchen with others and the ins/outs of running a successful restaurant. With all the experience I acquired and the faith I had in myself, I decided to drop out of college & pursue my own business in culinary as of last year (2019). Since then, I’ve made connections with many people, catered events, and made a name for myself.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
My biggest struggle in branching off into a businesswoman was self-doubt. I always thought of where I’d end up if I didn’t follow the typical “college” route like my peers. Luckily, I had a beyond supportive mom who was behind me with any decision I made. Before leaving college, I made a plan for myself to be as consistent as possible to my craft and see where it leads me. I was aware of the sacrifices I’d have to make being just 19 at the time and pushed myself to do just that. Looking at my growth now, I believe that was one of the best decisions I ever made.
We’d love to hear more about YourFoodCode.
‘YourFoodCode’ started off as a food blog on Instagram in 2018. I’d post about the places I ate at, take pictures of the dishes and give my opinion on them. Sort of like a food critic. In 2019 is when I switched the narrative of the page and made it an official business page. I often cook anything that comes to mind or things I see online and put my own spin on it. I would say my specialty is anything involving seafood and pasta. What sets me apart from others is my genuine passion in what I do. Most people I see calling themselves as “chefs” could care less about the hard work that goes into cooking and want to see a quick profit. I’m most proud of how far I’ve come in a year’s time. Food can make or break any event and I enjoy knowing people trust me enough to cater to their birthday party, baby shower, anniversary dinner, etc.
So, what’s next? Any big plans?
My ultimate plans for the future are to not only be a well-known chef in my hometown but a successful chef around the world as well. I look forward to someday owning my own establishment with a resilient team behind me and being a household name.
Contact Info:
- Email: yfc.chefj@gmail.com
- Instagram: www.instagram.com/@yourfoodcode
- Twitter: www.twitter.com/@1chefjas
Image Credit:
Jasmine Williams-King, Keiana Hughes.
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