Today we’d like to introduce you to Jaden Gaines
Hi Jaden, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
You know that shift from middle school to high school and you have to apply to get in? Well I applied to Westside, although I got into the school based upon swimming. I knew they offered a culinary program and I wanted in! During that time I became completely engulfed in culinary knowledge; developed a sense of passion. Even received the opportunity to assist the NRG Stadium with creating a sandwich for the 2017 Super Bowl held here in Houston. Upon graduating I decided my culinary journey would continue to college.
This lead me to The Art Institute of Houston, where I graduated with my associates in Culinary of Applied Science and Restaurant & Catering Management. While in school an opportunity to intern for Disney World arose and I thought, “Well why not?”. Passed the interview and just like that I had a plan after graduation.
At Disney World my journey took place in the Epcot Park, specifically the United Kingdom pavilion. By this time I’ve gained speed, precision, and timing capabilities. The chefs’ even let me train on expo, which is something not most interns partake in. My internship period began October 2019, unfortunately the trip was cut short one month due to the spark of Covid-19. Excitingly packed all of my things, got on the road and headed home.
Of course for a while there weren’t too many jobs hiring. About mid August, businesses began to open back up and I began hosting for Trez Art & Wine Bar. After a few weeks the kitchen seemed to be looking for staff, with the manager being familiar with my culinary skill set she transferred me to the kitchen. For the next few months I worked both BOH and FOH shifts.
Either late November or early December my granny calls me she says, James Harden is opening a restaurant and the company is holding interviews soon. I attended the job call, got through the interview, and within a few weeks I received a text offering me a job. For the next 3 years I moved my way from line cook, to lead prep, and ultimately Sous chef. After a while Thirteen and I parted ways, I began managing a food truck lot, recipe development and consulting for a couple businesses. Close to June, my dad calls regarding the operators of The Eldorado Ballroom, which houses the Rado Market. This began my journey as an Executive Chef.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
A chef once told me, “success is never easy”, so of course the road is far from smooth. Every obstacle encountered can either make or break you.
I would say my main fear to conquer was myself. In this male dominated industry being a young, 5 foot, black woman doesn’t always go over too well with others. Everyday I remind myself to stand firm and be confident in my skillset. Be ready to display them at any point in time and always be sure to hold yourself responsible as a leader/team member.
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?
I’m a chef, my creative purpose is to provide soulful and meaningful meals. Considering the main reason I’ve entered this field has a great deal to do with family, it’s almost as if I put a little of my own soul into every meal.
I am most proud of the impact my food leaves on others. Every so often you have those guest that transform back in time while enjoying a meal. Those moments always remind me why I do this to begin with. When a guest approaches me with a story about their grandmother’s grits, or mom’s fried chicken. It just fills me with gratitude that I can spark a memory like that for someone. After all my food represents my own relationship with food and family, mainly the heavenly bond with my great Aunt Day Day.
Is there a quality that you most attribute to your success?
I would say my dedication/ambition is what really has gotten me this far. Without either of them I wouldn’t have the strength to continue or push through.
Contact Info:
- Instagram: https://www.instagram.com/chefjaysway/?__d=1
