Today we’d like to introduce you to Jasmine Anderson.
Jasmine, please share your story with us. How did you get to where you are today?
As a young child, I absolutely loved cooking.
During the summers I would cook lunches and sell them at my mom’s job. I would love the look on people’s face when they tried my food. I knew this was what I wanted to do. I decided to attend the University of Houston where I received a degree in Hotel and Restaurant Management. I later returned to school to get my Culinary Degree. I start my restaurant journey with the Pappas family doing catering and waiting tables in the restaurant as well.
Being a part of the Pappas restaurant family, I gain great knowledge about the importance of service, restaurant cleanliness, craft cocktails and tasty food. After my time with Pappas, I worked with many great companies such as Darden and Torchy’s Tacos. Every position I have held from server to bartender to sous chef to General Manager has prepared me to run a place of my own one day. Thank Darryl Austin and Satavia Hazley I now have that opportunity with Sugar’s Cajun Cuisine.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
NOT AT ALL! The restaurant industry is full of late nights, long days, cuts, burns, and sore feet. Every dish out of the kitchen is not always a hit and not every guest can be pleased. Some days you spend your day’s talking to tables, getting to know your guest, and “kissing babies” and some days you spend your time running around putting out fires. (Sometimes literally). But at the end of every shift, it is all always worth it!
Please tell us about Sugar’s Cajun Cuisine.
Sugar’s is a new up and coming restaurant that serves mouthwatering dishes accompanied by classic craft cocktails.
We offer live music throughout the month including national recording artists such as Kirk Whalum and Kenny Lattimore. I serve as the General Manager overseeing all of the restaurant operations and administration. Thanks to my management and culinary background, I am able to be involved in the menu and food preparation as well as the service.
If you had to go back in time and start over, would you have done anything differently?
I am a huge planner, so I pretty much-planned everything out the way I wanted it to be.
But if I had to pick one thing to do differently, I would probably live in a different city for a while before I would have gotten so settled down. I think getting experience from a different region is beneficial and an experience of it’s on. Maybe go overseas and learn how to cook from locals.
Contact Info:
- Address: 3424 FM 1092 #290, Missouri City Texas 77459
- Website: sugarscajun.com
- Phone: 713-713-7130
- Email: jeanderson06@yahoo.com
- Facebook: https://www.facebook.com/sugarscajun
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