Today we’d like to introduce you to Chef Jasper “Jay Fuego” Pittman II. Them and their team share their story with us below:
Chef Jasper Pittman is also known to the culinary industry as Chef Jay Augustine Fuego, was raised in Little Rock, AR, and at the age of 10 years old his passion for the arts began. Although Jay had a passion for the arts such as painting, drawing, and also creating music, coming from a generation of family cooks he became inspired with their culinary skills. In 2007 Jay attended ITT Technical Institute and in 2009 received a degree for computer engineering and electronics in which he held as a career for years to come.
Jay began his culinary journey at Pulaski Technical College of Culinary and Hospitality. From there he moved to Memphis, TN where he continued his culinary studies at L’Ecole Culinaire. Upon graduating culinary school Jay moved to Baton Rouge, LA to apprentice under Louisiana native, and LSU All American Mike Anderson, owner of Mike Andersons Seafood.
Jays professional career began when he moved to Oklahoma City, OK and found success in the private dining industry. Beginning as a private chef for small homes and creating pop up events throughout Oklahoma City, Jay secured another position in the cannabis industry doing private events, in which he began learning how to infuse foods for medical patients.
Throughout his career, Jay found his passion was greater than creating beautiful dishes. Jay became committed to making fine dining accessible, an personal experience, all while tributing his success to ancestor chefs of his past and educating people on healthy eating and medical infused dining for patients.
In addition to private dining experiences, and events Chef Jay also travels the country leading classes and speaking to youth through non-profit and youth centers.
When Jay is not working or speaking to youth, he enjoys spending time with mate Erica and his children, and also travels doing community outreach with different organizations.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
When you’re becoming your own boss, or creating something for a service to the people it’s never a smooth road! There are long days and nights trying to fix errors, making sure things are moving towards your vision. Especially if you’re trying to operate and get your name out in cities you’re not from.
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 private chef that specializes in southern and Cajun cuisines and I’m most known for my fine infused dining services. I’m proud of who I’ve become and who I am also becoming! I’m proud I get to represent my grandfather Jasper Pittman Sr. Who I was named after but never had the opportunity to meet and also was known in my community for having his own fried chicken spot. I’m proud to be a black chef in America keeping the dishes that my generation of the family grew on alive. What sets me apart is that you don’t only get great food on a dish when you come to me! You get a story of who I am and why I love doing what I do!
What would you say have been one of the most important lessons you’ve learned?
That success can’t happen overnight! It takes hard work, consistency and a great significance of sacrifice.
Contact Info:
- Instagram: https://www.instagram.com/jay_syncere
- Facebook: https://www.facebook.com/ChefJayPittman/
- Youtube: https://youtube.com/channel/UCMdiGUlOYEQcbx8Wjq7xxRw
