Today we’d like to introduce you to Jasey Roberts
Hi Jasey, so excited to have you with us today. What can you tell us about your story?
From the age of nine years old, I’ve always knew I wanted to be a chef. I am one of eight. I have six sisters and one brother. It would be times where my mom would have to work and my eldest sister and I would have to babysit my younger siblings. of course during that time we had to eat. We weren’t the wealthiest family but I can say my mom did her best. I remember having the chance to make my first meal. I had just finished watching an episode of chopped that day so I felt like putting what I saw into action. Granted, there wasn’t much for me to work with but this made it even more exciting and challenging. A few cans of salmon caught my eye. Yes, you read that right. Trust me, you can make what seems like nothing into something when you’re hungry and have several other eyes staring back at you like what’s for dinner? I sourced the kitchen for other ingredients to create my dish. The cans of salmon being my “ mystery ingredient “ with that, I decided to make salmon cakes over steamed white rice. I had one of my siblings time me. With 30 mins to get this meal done, I began cooking like i was in fact on the show and I had to win 10k. While I wish I really did win 10k, I knew the bigger purpose was to fed my siblings. I finished that meal in 23 mins. The most I can remember is my siblings eating, thanking me, and telling me how good the food was.
Fast forward to adulthood. Where “life be lifing”. I was 21 years old during the time. I started my first position as a line cook at this restaurant called “ Blake’s on poydras” I got to work under this amazing chef from New York City named Dasheen Ellis Dall. He gave me the fundamentals I needed to want to go as far as I can with this culinary stuff. He was firm yet sweet. He was passionate. He saw the potential in me long before I ever did.
As time went on I got burns, cuts, the smell of garlic in my pours and I loved every second of it. I became embedded. I became obsessed. I literally eat, breathe, dream(when I do sleep) culinary.
I was blessed with my first dream job as a line cook for the New Orleans saints and pelicans. What an amazing accomplishment for a 23 year old.
Chef Erika Dabney was my mentor. An icon. A legend. She always told me I had skill. She never shied away from telling me “ you got the sauce kid, but let me take you to another level”. I gave her a tough time. I talked back. Said slick stuff(nothing disrespectful) I just thought she was out of her mind sometimes. She gave me tough love and wasn’t afraid to make me feel the errors of my ways when I was being hardheaded. She taught me the business side of culinary. She was not afraid to pass on anyone knowledge that she had onto me. She’d always tell me “ it’s best you take in all the knowledge that I’m giving you now, you never know what could happen”. She was right. She went on continuing kicking ass in Dallas while I stayed in New Orleans trying to pass on all the knowledge she taught me while working for a different company at the saints facility as the Sous chef.
This didn’t last long. And suddenly I felt my dream job become my worst nightmare. Long story short, you never know what can happen within a blink of an eye. Life can change as you know it and you could start over again from what seems like square one. I know because I am living proof.
I take pride in everything I do and I live everyday with a purpose.
I take pride in improving my craft. No matter how old or how young, always be a sponge. Someone can always teach you something. the best learner is a humbled one.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road whatsoever. I had to overcome the hardship of losing one of the best jobs I had. It still sucks, but what are you going to do?
I can drown myself in sorrow or get up everyday and look life square in the face and say I’m gonna do better than I did yesterday. You never know what the day holds for you so live everyday knowing you were kind to people
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
As of now I’m currently self employed. I provide nutritional meals for individuals who live busy day to day lives. I also provide private catering and event catering.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
In the next 5-10 years I just hope I’m capable of giving people food for the soul. Sounds cliche but I just want to spread love through food.
Contact Info:
- Email: Jasey_r1595@yahoo.com
- Instagram: @chefjasey
- Twitter: @chefjasey
