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ᴊᴀᴄᴋɪᴇ ᴊ | ɢᴀ•ᴀʟ•ɴʏᴄ

@culinaryj

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ᴘʀɪᴠᴀᴛᴇ ᴄʜᴇꜰ • ᴄʜɪɴᴀꜱ ʏ ʟᴀᴛɪɴᴀꜱ ᴄᴀᴛᴇʀɪɴɢ ᴄᴏ. • ɴᴜᴛʀɪᴛɪᴏɴ & ᴡᴇʟʟɴᴇꜱꜱ ꜰᴏʀ ᴀᴛʜʟᴇᴛᴇꜱ • ʀᴇꜱᴛᴀᴜʀᴀɴᴛ ᴄᴏɴꜱᴜʟᴛᴀɴᴛ • ꜰᴀꜱʜɪᴏɴ • ᴛʀᴀᴠᴇʟ • ɴᴇᴡ ʏᴏʀᴋᴇʀ ɪɴ ᴛʜᴇ ꜱᴏᴜᴛʜ

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In my early 20’s I worked in Corporate America in Wall Street, NYC. I saw money at a young age & splurged on 5th Ave every weekend. At 26, I hit a quarter life crisis. I was over the 9-5 rat race & was not meant for a desk job. I needed to create! I woke up one day, enrolled in culinary school & handed in my resignation. Almost everyone I told was stunned. Probably because I was giving up a “successful” job for Pennies as a line cook. I lived off savings for an entire year while in school. My life quickly changed and I was ready to be “that Chef” straight outta culinary school. I pulled 70-80 hr work weeks to climb up the ladder, 1st one in, last one out, proved myself hard & fought for respect in a male dominant industry. All while becoming a raging, egotistic alcoholic with whiskey in my coffee cups. I didn’t give af about nothing & no one because all I wanted was to be on top. When I finally made it there, it was nothing I expected. Pressure, stress, more drinking. Cooking goes out the window when you become Exec Chef. And my biggest regret was not being a more positive leader in my rookie years of hierarchicy. I modeled the cut throat kitchens I knew.

It’s been a wild career path from fine dining, high volume, small (and brutal) brunch spots, cannabis dinners, non profit work, unethical Michelin kitchens… But I’m proud of who I’ve become. Not perfect but I’ve worked on myself in & outside the kitchen since leaving restos. This industry shaped me in being the best I can be but also COMPLETELY broke me. After years of toxic environments, I needed out. I taught myself how to be a compassionate human again. I found my purpose taking the Private Chef route & never imagined it would be so fulfilling. Still ALOT of pressure but meaningful, impactful & rewarding. I’m healthier mentally, emotionally, physically, spiritually. Work-life balance exists and my clients are truly like family. Cooking for my community is a privilege. It’s an important duty. One that I pour all my love into and I’m blessed to do what I love everyday.

Even through the hard times, I’m so glad I quit that job.

#cheflife #nyc #atlchef #privatechef #restaurantlife taken in New York City by @culinaryj

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6 months ago

What kinda Chef and sardine lover am I if I didn’t share my Sardine Snack Plate? And honestly, tin fish gang all day! Iykyk! 🙌😉🐟

Here’s what’s in it ⬇️
Jose Andres Spanish Sardines in Escabeche (best in the game)
Raw, shaved fennel, tossed in evoo & red wine vin, honey, S&P
Pan roasted tomatoes in garlic & olive oil
Eggs
Purple sweet potato (the truth 🙌)
Korean Pear
Sourdough Crostini

If you can’t get your hands on the sardines in Escabeche, add red wine vinegar to any sardine tin, minced garlic, squeeze of lemon juice and really good extra virgin olive oil. Maybe go ahead and add some capers too. Trust 😉

#sardines #sardinesrecipe #sardinesnackplate #fyp #spanishsardines taken in United States of America by @culinaryj

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8 months ago

BRB. Ascending 📈

#workoutmotivation #runner #momswholift #glutegains #healingjourney taken in Columbus, Georgia by @culinaryj

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13 hours ago

To all the monsters, cowardly men and manipulative human beings, you can take your anger out in the kitchen, the gym or fun hobbies just sayin…

#cornell #cooking #cheflife #cookingismytherapy #food by @culinaryj

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a day ago

My chili oil is crack & my favorite season for food, fall fashion and breezy evening is finally here 🥟🍜🤗🍁🌖

#fallvibes #fallfashion #dumplings #ramen #asianfoodie by @culinaryj

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2 days ago

I’m her. I’m from Queens 🙌

#queensnewyork #queenskids #qgtm #explorepage✨ #newyorkgirl by @culinaryj

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2 days ago

Our coffee is our identity… How do you take your coffee? ☕️🤗

#nationalcoffeeday☕️ #coffee #coffeeaddicts #espresso #coffeelover by @culinaryj

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3 days ago

Being a Private Chef is an extremely important role. Something I never take for granted. Seeing families enjoy dinner together in the comfort of their own home, letting loose on a Sunday, watching football, is more rewarding for me than the job or cooking itself sometimes. I love being able to connect with my clients who feel like family, hang and laugh with the kids and dogs… It’s truly a special time. When clients choose YOU as their trusted Chef to nourish and feed their souls and celebrate with you, it’s the biggest compliment. 🥹🫶

What’s my favorite part? When the kids come back for seconds and thirds and say “you’re my favorite Chef in the world”! 🥲

Do what you love and you’ll never have to work a day in your life.

#privatechef #cheflife #food #explorepage✨ #chefsoninstagram by @culinaryj

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4 days ago

Love letters and promises to Jackie 🤍

#nature #selflove #selfcare #dnd #stoicmindset by @culinaryj

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5 days ago

Goodbye Summer.

My world was torn apart mid summer but we enjoyed what we could. Better days will come 🙏

#goodbyesummer #summer #healingjourney #cookingistherapy #keepgoing by @culinaryj

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6 days ago

Talk to me nice

#momlifebutmakeitcute #cheflife #chefsdayoff #mommysday #nycgirl taken in Atlanta, Georgia by @culinaryj

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13 days ago

September 25th is National Food Service Worker Day! Kiss your Chefs. Hug everyone that fuels and nourishes your body! Imagine restaurants, bars, coffee shops, bakeries, private Chefs (the list goes on) didn’t exist? Underrated topic but this industry WILL NOT operate seamlessly without our dishwashers, porters, prep cooks, etc. They are the heartbeat and backbone of any establishment, no questions! So while the general population will celebrate Chefs, captains & servers, bartenders… there’s a dishwasher, butcher or porter somewhere in the back room who is absolutely more skilled than the head chef and deserves recognition. Theres a prep cook that’s been in a 2° walk-in freezer organizing shelves for hours. Those porterhouses, halibut or Vegan steaks don’t fall from trees.

Everyday is industry day! If you’re a regular at your local joint, bring the staff something nice (lunch, beverages, beef jerky…) and tip well! If you’re the Chef or GM, do something nice for your team (employee morale is key), if you’re an investor, do something EXTRA nice for the people that make you bread 💰.

Here’s a challenge, close for a day and send your entire team somewhere fun! 😉

Break the cycle. Don’t forget, mental health matters, especially in ours but in ALL industries! Create balance for your people so they are HAPPY in and outside of work. Don’t just treat them like an employee clock-in number.

And a special reminder to my BOH people (yes y’all Exec Chefs too)... If you are not valued, appreciated, overworked, underpaid, mistreated… get the fk out! Don’t think twice. Go where you’re valued.

#nationalfoodserviceworkersday #cheflife #mentalhealthawareness #kitchenlife🔪 #restaurant by @culinaryj

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8 days ago