We dropped into the kitchen this week for a quick Q&A with Chef Jada!
Where did you grow up?
Born and raised in Atlanta, GA
When did you know you wanted to be a chef?
I was in middle school, at the time I wanted to be a pastry chef.
Where did you study?
Undergraduate - University of Florida, Grad - University of Southern California, Culinary - The Culinary Institute of America (in Napa Valley)
Tell me about your favorite wine.
2014 Domaine Pichot Vouvray chilled. It's a white wine I was introduced to while living in Napa. It's not that sweet, but it is fruit forward. Great memories also attached to drinking it.
What is your favorite food memory?
I can't choose just one. I live to eat instead of eat to live so the list is always growing. Top 3 in no order: freshly prepared wok-style street food in Phuket, Thailand; dinner at Andina in Portland, Oregon (Peruvian cuisine); traditional Szechuan hot pot with peanut milk in Chongchinq, China.
What is your best cooking tip for a novice?
Taste your food as you go and don't be afraid to steer away from a recipe. Cook to your flavor preference!
What do you like to eat when you’re at home?
I'm a cereal addict. I tend to keep 4 or 5 boxes stashed in my pantry. It's a guilty pleasure.
What do you think is the most challenging food to cook with?
Working with artichokes due to all the prep and cleaning. I love the taste though.
Final question, what would be your “last supper” meal?
It changes but currently: Banh mi sandwich loaded with bulgogi beef and double the pickled vegetables with a slice of Bananas Fosters Pie