Cooking With Soul: Meet Chef Jesse

I recently had the pleasure to chat with Chef Jesse Jones, and to ask him a few questions about what he loves to do, mixing things up in the kitchen and “Cooking With Soul.”

Of course I am always curious to learn about people and the stories that they have to tell, but I also wanted to know a bit more about Chef Jesse’s story, as I have a wee guy in my family that has wanted to be a chef ever since he was three years old, and has been unwavering in what he wishes to pursue in the future. For six years my little guy has been adamant in his statements that “he will, without a doubt,” one day be a chef.

I am all for supporting a child in every way possible to pursue their dreams, and I found it  interesting that Chef Jesse’s mother and grandmother both stood behind him and encouraged him from a young age to pursue his dreams also.

So without further ado, I share with you Chef Jesse’s story.

When did you first develop an interest in cooking?

In my mother’s kitchen.

Was there a family member that nurtured this interest and encouraged you to pursue it?

My grandmother, Hannah Jones, and my mother, Mildred Jones.

What type of training, or schooling have you gone through?

I attended the Hudson County Culinary Arts  School. Graduated from business school, Katherine Gibbs School.  Have 26 years life experience, and I trained with some of New Jersey’s  finest chefs in Contemporary Country French Cooking.

Do you have a “signature dish” something you enjoy making that people rave about?

My signature dishes  are  ”BBQ Baby Back Ribs” and “Carolina Smoked Chicken.”  I love making them because people go crazy for them. I have won awards seven times for my BBQ, I really have a special touch.

Have you ever had a cooking disaster, something that went horribly wrong?

Yes, I was catering for a big contract party, if this went well I could of landed the job for the year. While preparing for the party, the lights went out in the whole town of East Orange, NJ.  I had to reimburse the money, and they never let me live it down… the only disaster in my whole career.

What three things should a good kitchen never be without? They can be ingredients, or tools.

A good knife, great pots, and a great oven. (convection oven)

Tell us a bit about your catering business.

I run a small catering business called “Heart and Soul Catering, Inc,” in Irvington, New Jersey.  I do small BBQ Parties, corporate functions, birthday parties, rehearsal dinners, and food and wine pairings.

Tell us a bit about the cooking classes that you teach.

My cooking classes are based on my cooking style  that I call ‘My New Carolina Cuisine;” it’s an elevated approach to southern cooking, but with a healthier twist – using only some of the finest, all natural, and organic products. African Americans have a very high risk of stroke, heart attacks, etc. So I still make that good old Southern food and keep the old slogan alive, ” make you want to slap your Mother”… but with less fat.

Tell us a bit about your television show.

My TV pilot “Cooking from the Heart with a Little Soul,” will be about me cooking my signature dishes with a host of local and celebrity people, accompanied by great local blues and jazz artist performances.  The show will feature “Chef Jesse’s Cocktail Of the Day,” “Young Chefs For The Day,” an educational segment about African American chefs that paved the way, and also about giving back to the community, and local farming.

Any plans to publish a cookbook and share some of your secrets in the future?

Yes, I’m currently working on self-publishing my first book. I’m very excited abut this endeavor, and feel it will be well received. The  title will be, “Cooking with Chef Jesse: My New Carolina Cuisine.”

Starting May 19, 2010, “Cooking from the Heart w/ a Little Soul,” will be available on Channels 19 and 35 at :www.somatv.com

You can visit Chef Jesse’s website at: www.chefjessejonescuisine.com

If you are in the South Orange, NJ or Irvington, NJ  area and would like for Chef  Jesse to cater a party for you and  your guests, or would like to participate in the cooking classes that Chef Jesse hosts please contact him at: 973 580-2203

Just in time for Mardi Gras:

Chef Jesse’s Voo doo Shrimp

Chef Jesse’s Essence mix:

1 tsp Ground Cayenne
1 tsp black pepper
1 tsp white pepper
1/2 tsp crushed red pepper
1/2 tsp fresh thyme, minced fine
1/2 fresh Rosemary, minced fine
1/2 fresh Oregano, minced fine
———-
1/2 cup unsalted butter (1 stick)
1/4 cup grape seed oil
1 1/2 tsp fresh minced garlic (2 cloves)
1 tsp Worcestershire Sauce
1/2 cup shrimp stock
1/4 brown ale (Guinness is preferred)
1/4 fresh lemon juice
2 dozen shrimp (of choice)
1 scallion, minced

Method:
In a small bowl, combine Chef Jesse’s essence mix, then mix into the shrimp. Marinate for 4 hours, or overnight for more flavor.
In a saute pan melt butter and oil. When hot, add the garlic and saute  for 1 minute, don’t brown.
Add the shrimp and cook until lightly pink, quickly add Worcestershire sauce, lemon juice, stock, beer. Cook for 1 minute, and add scallion. Serve with pasta or garlic toast points.

(Photo Credit:  Top Photo of Chef Jesse in his chef’s coat by Linda Strobert)