Meet Chef Jamar Griddine
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My name is Chef Jamar Griddine and I am a 21 years old young entrepreneur, founder and CEO of Jamar’s Catering. I am a food fanatic and I have a true passion for fine culinary arts and baking just about anything my heart tells me. I am the Junior Chapter President of Kansas City, MO & Nationwide with the National Black Chef Association-Atlanta, GA.
Cooking for me is like painting. In your mind you visualize the artwork, you lay out your tools and begin to paint your masterpiece. That’s how I look at cooking, and being a chef. You are the paint brush and you are using that as your guide in life. It’s going to start off rough but when you complete the painting, your dish....you have created a masterpiece. My love of food comes from my family. That’s how I got started. In the kitchen with my mom, learning everything I could about cooking and baking. I would stay up late with my grandpa sitting on the couch watching food channels like Food Network, Chopped and Hell’s Kitchen. I also indulged in reading cook books and watching cooking movies to stimulate my mind. My home of Kansas City is known for its BBQ. Even though the businesses named here are diverse, I think that’s what makes them all unique but also similar. What makes the Food culture different here in Kansas City is preparation and presentation. I have witnessed how customers have experienced the service at these establishments, beginning with how the food is cooked to the delicious aromas, the taste, and ultimately the smiles on peoples’ faces. And let me tell you, I thank God for allowing me to be able to train, gain, and understand how to run a business and how to prepare meals. |
Some of my favorite restaurants in Kansas City that are categorized in Cafes & Food Trucks are as follows: The Classic Cup, Common KC, Doughboys in Raytown, Serenity cafe in Raytown, Soirée Oyster & Steak House, The Corner Bar & Grill, Lidias Restaurant, PeachTree Buffet, The BreakFast & Lunch Lovers, LC’s BBQ, Gates BBQ, Chicken & Waffles, PAB’s Food truck, and WingsMan cafe. I am beyond thankful for all of these restaurants and businesses for their knowledge, teaching, motivation, and encouragement. They all INSPIRE ME! Kansas City will always be home for me.
If I were to give any advice on choosing places to eat , I would say that no matter where you go to eat, always pay attention to these things: The Host, the Server, the atmosphere, and the Food. All of these things determine whether or not you want to go back to that restaurant. This is a gift God has given me and he is allowing me to teach his word through cooking. My name is Chef Jamar. Thank you for reading this!
@chefjamarG
If I were to give any advice on choosing places to eat , I would say that no matter where you go to eat, always pay attention to these things: The Host, the Server, the atmosphere, and the Food. All of these things determine whether or not you want to go back to that restaurant. This is a gift God has given me and he is allowing me to teach his word through cooking. My name is Chef Jamar. Thank you for reading this!
@chefjamarG
Meet Chef Dasha Patton
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Dasha Patton is a private chef who specializes in southern cuisine. After many years of working in the hospitality industry, she finally decided to follow her true passion, thus creating Savory Sins. Savory Sins represent her true passion for food! She believes all food has a sexy element to it, from the way it’s prepared and plated to the moment it reaches your mouth and makes your taste buds come alive. She cooks for that one moment in time.
From a very young age, cooking has always been Patton’s passion. She grew up watching her grandma in the kitchen cooking and always looking for a way she could help. Whether it be shucking the greens and cleaning them or simply helping to stir the cake batter. She would always run and try to help. Her mom likes to tell the story of when she was three years old and she found her eating grilled cheese and asked, “Da’sha who made that for you?” Patton told her she used a toaster and the microwave. Looking back on it today, Patton is proud to say her younger self was quite innovative. For Patton, being a chef definitely started with her love for food. She loves to eat, but especially likes fresh ingredients. Compared to many places she’s traveled to, the U.S. is full of processed foods. Patton's passion and drive for what she does is for the people. “I want everyone who takes one bite of my food to feel euphoric.” Patton believes food is an experience not just something that nourishes the body. She feels that the best way to present food is by taking care of each ingredient and really showcasing their essence on the plate through bold and bright color contrasts. She takes pride in her food and believes it to be an art piece on a plate. This is what she means by “making food sexy.” |
Patton has always known she wanted to open a restaurant one day. After attending school for Marketing & Business Management, she found herself struggling whether to get a corporate job or to follow her dreams. She thought it would be best to work in the hospitality industry in different positions to truly understand how to run a restaurant. However, being an African American female, she found it very difficult to move up especially in the Chicago (River North) scene. Though she put in the work with long hours and daily labor, she had yet to see progress. She would also notice others of fairer skin tones with zero experience being put ahead of her. The frustration she felt seeing that happen not only to herself but also to some of her peers as well, only fueled her desire to succeed.
It wasn’t until everything shut down due to the pandemic that made her realize that if no one would open the door for her, she would just have to pave her own way. Over the course of the past year, she has been building her personal chef portfolio with Savory Sins’ brunches and small private dinners. In addition, she's been working on a website buildout and also plans to travel and study food for the next year.
Patton admits that the drive and “go getter“ attitude her mother instilled in her is what keeps her going day after day.. With covid and the restaurant industry coming to a close, itt was a bit challenging to really expand on building her brand. Due to this, she decided that come spring 2021 she will take the year to truly work on her craft by engulfing herself in nothing but food. Having the support of her family is everything she needs to keep her motivated and strong in her will to pursue her dreams.
Patton’s ultimate goal is to be able to give back to her community. She recalls always wanting to offer meals to those in need and serve others who have less in the best way she knows how through food. Everywhere she lives, she takes time to find a soup kitchen home to volunteer. Patton yearns for any opportunity to be able to offer that same love with food. She hopes she will be able to fulfill that dream in her own restaurant.
To Dasha Patton, The word Valiance to her embodies everything her mother is. She explains how her mother is one of the main reasons she is able to do what she does. Her mother is a front line worker, who on a daily basis prepares her team as best as possible to handle covid and the new vaccine. She notes how her mother is the foundation and glue that continues to hold the family together.
“I live to be like my mother and provide her with everything she has ever wanted.”
Patton believes her mother is the prime example of what Valiance means.
@savorysins
It wasn’t until everything shut down due to the pandemic that made her realize that if no one would open the door for her, she would just have to pave her own way. Over the course of the past year, she has been building her personal chef portfolio with Savory Sins’ brunches and small private dinners. In addition, she's been working on a website buildout and also plans to travel and study food for the next year.
Patton admits that the drive and “go getter“ attitude her mother instilled in her is what keeps her going day after day.. With covid and the restaurant industry coming to a close, itt was a bit challenging to really expand on building her brand. Due to this, she decided that come spring 2021 she will take the year to truly work on her craft by engulfing herself in nothing but food. Having the support of her family is everything she needs to keep her motivated and strong in her will to pursue her dreams.
Patton’s ultimate goal is to be able to give back to her community. She recalls always wanting to offer meals to those in need and serve others who have less in the best way she knows how through food. Everywhere she lives, she takes time to find a soup kitchen home to volunteer. Patton yearns for any opportunity to be able to offer that same love with food. She hopes she will be able to fulfill that dream in her own restaurant.
To Dasha Patton, The word Valiance to her embodies everything her mother is. She explains how her mother is one of the main reasons she is able to do what she does. Her mother is a front line worker, who on a daily basis prepares her team as best as possible to handle covid and the new vaccine. She notes how her mother is the foundation and glue that continues to hold the family together.
“I live to be like my mother and provide her with everything she has ever wanted.”
Patton believes her mother is the prime example of what Valiance means.
@savorysins
Meet Chef Chris Laque
Chris Laque is a 23-year-old Executive Chef of the Le Meridien hotel and the restaurant within it, Spoke & Steele. Though he may seem young, he has had a fire in his belly for food since he was a child. He first fell in love with food under Chef Daniel Schifano and Chef Nicholas Mayes at Area 31, (which is a college kickstart program for high school juniors and seniors) and have been employed in the food industry and pursued education of food production ever since then. Chef Laque has fought, scraped, and crawled all the way up from a dishwashing position at age 15 at a local barbecue joint called Pitstop Barbecue & Grill, to being an Executive Chef of a Boutique Hotel and Fine Dining restaurant in the heart of Indianapolis over the past 9 years. These days, he handles 100% control of Food logistics for the restaurant and hotel. Having full creative control to write and execute seasonal/farm to table menus as well as cater weddings, get involved in local competitions, handle staffing and logistics for food production, control food cost, and still manage to have a hand in all of the production that takes place in the restaurant. Laque is very fortunate that his GM trusts him enough to let him handle the flow of food the way he wants to and allow him to still do the things he wants to do. He is very passionate about breaking down whole cuts of meat and taking the time to do fresh baked sourdough bread/pastries rather than be shut away handling logistics all day.
Laque has been passionate about food for as long as he can remember. Working with food production at area 31 was an incredible program that enabled kids that are 15/16 years old to experience the true joy of food. It was an opportunity to experience the fresh and briny flavor of a freshly shucked oyster, the aroma that fills the restaurant when veal stock is properly caramelized and imbued with those lovely aromatics. The rush of line cooking and producing elevated food at an alarmingly fast pace, and the comradery and companionship that is built spending hours in a windowless kitchen alongside your brothers in arms. That was enough for him. Ever since then he has had a relentless hunger to develop perfect skills and become as knowledgeable as he can possibly be about everything food related. It has been a delicious and incredible journey to his current position.
Laque started cooking at area 31, but logistically, he didn't have his first real cook position until he moved up from the Dish Pit at Pitstop Barbecue. That restaurant was the first stepping stone he had where he learned the beginning of his technical skills. Once he reached his ceiling as a kitchen manager at the age of 18, he was connected with Chef Micah Frank at Black Market. This was his true stomping ground. This is where he was granted his first taste of creative control and learned that militaristic environment that the food industry can be. There, he became the Head Baker and Line Lead. Sooner, he was poached over to Spoke and Steele under Chef Erin Gillum where he continued to excel to the point where he received his first actual Chef position. He was her Sous Chef for two years until covid happened and she ended up leaving to teach. This move caused Laque to inherit the position as an Executive Chef, which is the title he has held for about a year now.
Laques’ motivation for his work and work ethic comes from within. He loves to see guests' faces light up when they experience the perfect balance of a dish, and enjoys the bonds he forms between his cooks and himself. Laque does what he does for selfish reasons, he does it simply to become the absolute best in his craft. He does it because he respects the sacrifice that all forms of life have made to be presented in a dish. It's not for the money, or respect, or networking, and certainly not for popularity. He explains that he does it simply because there is truly nothing better in the world to him than properly prepared food, honoring the classical cooking techniques, and flavor building that has taken place over thousands of years...the life that was given to allow that form of production and the ability to be creative and expressive with it at the same time. It is an environment of endless possibility and creativity that he’s personally addicted to.
Laque has been presented with a number of obstacles that have stood in his way to where he currently resides. At age 20, Laque lost his father via suicide from severe clinical depression (something that he and his sister battle with on a daily basis). It was an extremely traumatic event that ended up forcing him to grow at an alarming rate. He hit rock bottom at a young age and quickly realized what kind of person he would be from there on out. Cooking has truly been a blessing to Laque. It also has been a method of therapy, release, and rehabilitation for himself throughout the years. It is how he expresses himself and a place where he goes to escape because this world can be very brutal and bitter sometimes. Another obstacle faced is that as a millennial, he has found it very difficult to ascend in the industry as he may have liked to. Laque expresses that when you're young and talented, this is a sign that business and corporations love to take advantage of. They see the talent and knowledge that is present but are not so quick to provide the compensation and respect that should rightfully come with it. The biggest challenge he had to face to date as a Chef however, has been fighting through covid. It has been an absolute whirlwind that he finally clawed his way out of.
In order to overcome these obstacles, one must look within and see what you're truly made of. When it comes to the mental illness present in his family and surroundings, Laque was lucky enough to have food as his outlet and escape. Without food production, he truly doesn't know where he would be right now. Others are not so fortunate. As far as being an upcoming millennial as a challenge, it's still something he fights with on a daily basis. However, he has come to realize that the best thing he can do is keep his head held high and keep letting his work speak for itself. He has faith that things will work out for the better at the end of the day. As far as overcoming covid, it has been a war of attrition and mental fortitude. Once covid hit, there came a point where it was just him and the kitchen. He was the Executive Chef, Dishwasher, Prep Cook, Line Cook, Kitchen Manager, Baker and Food Runner on a daily basis. It has been an absolutely “brutal crawl back” (as he liked to put it) to where he is today. It has been a whole change of perspective that Laque has been blessed and cursed with going through.
Laques’ strongest motivator is himself. It’s him looking in the mirror every day, and deciding who he wants to be as a person, he motivates himself by continually pushing himself to new heights and improving in every way that he possibly can. He is a firm believer that true strength does come from within.
Laque has a plan to Join the Marine Corps at some point within the next year, he wants to give himself the best shot at owning his own business since he’s still young, he wants to take his degree to the military, cook for 4 years, and receive the benefits that come along with being part of the Marine Corps, specifically getting access to the VA loan. He plans on using the VA loan as a startup for his own Cafe/Fine dining restaurant with a relatively low risk.
To Chris Laque, Valiance means the grit and resilience we all possess that enables us to push through hardship to greatness. It means to be a hero; Valiance is what heroes are made of. It is the courage to keep fighting in the face of fear and danger. It is setting the minor needs, wants and thoughts that pick at you on a daily basis and deciding to overcome them and push through anyway. It is the fire in your stomach that keeps you moving when there's nothing else left. It's that extra drive, push and power within everybody to overcome any obstacle before them.
@chef.laque
Laque has been passionate about food for as long as he can remember. Working with food production at area 31 was an incredible program that enabled kids that are 15/16 years old to experience the true joy of food. It was an opportunity to experience the fresh and briny flavor of a freshly shucked oyster, the aroma that fills the restaurant when veal stock is properly caramelized and imbued with those lovely aromatics. The rush of line cooking and producing elevated food at an alarmingly fast pace, and the comradery and companionship that is built spending hours in a windowless kitchen alongside your brothers in arms. That was enough for him. Ever since then he has had a relentless hunger to develop perfect skills and become as knowledgeable as he can possibly be about everything food related. It has been a delicious and incredible journey to his current position.
Laque started cooking at area 31, but logistically, he didn't have his first real cook position until he moved up from the Dish Pit at Pitstop Barbecue. That restaurant was the first stepping stone he had where he learned the beginning of his technical skills. Once he reached his ceiling as a kitchen manager at the age of 18, he was connected with Chef Micah Frank at Black Market. This was his true stomping ground. This is where he was granted his first taste of creative control and learned that militaristic environment that the food industry can be. There, he became the Head Baker and Line Lead. Sooner, he was poached over to Spoke and Steele under Chef Erin Gillum where he continued to excel to the point where he received his first actual Chef position. He was her Sous Chef for two years until covid happened and she ended up leaving to teach. This move caused Laque to inherit the position as an Executive Chef, which is the title he has held for about a year now.
Laques’ motivation for his work and work ethic comes from within. He loves to see guests' faces light up when they experience the perfect balance of a dish, and enjoys the bonds he forms between his cooks and himself. Laque does what he does for selfish reasons, he does it simply to become the absolute best in his craft. He does it because he respects the sacrifice that all forms of life have made to be presented in a dish. It's not for the money, or respect, or networking, and certainly not for popularity. He explains that he does it simply because there is truly nothing better in the world to him than properly prepared food, honoring the classical cooking techniques, and flavor building that has taken place over thousands of years...the life that was given to allow that form of production and the ability to be creative and expressive with it at the same time. It is an environment of endless possibility and creativity that he’s personally addicted to.
Laque has been presented with a number of obstacles that have stood in his way to where he currently resides. At age 20, Laque lost his father via suicide from severe clinical depression (something that he and his sister battle with on a daily basis). It was an extremely traumatic event that ended up forcing him to grow at an alarming rate. He hit rock bottom at a young age and quickly realized what kind of person he would be from there on out. Cooking has truly been a blessing to Laque. It also has been a method of therapy, release, and rehabilitation for himself throughout the years. It is how he expresses himself and a place where he goes to escape because this world can be very brutal and bitter sometimes. Another obstacle faced is that as a millennial, he has found it very difficult to ascend in the industry as he may have liked to. Laque expresses that when you're young and talented, this is a sign that business and corporations love to take advantage of. They see the talent and knowledge that is present but are not so quick to provide the compensation and respect that should rightfully come with it. The biggest challenge he had to face to date as a Chef however, has been fighting through covid. It has been an absolute whirlwind that he finally clawed his way out of.
In order to overcome these obstacles, one must look within and see what you're truly made of. When it comes to the mental illness present in his family and surroundings, Laque was lucky enough to have food as his outlet and escape. Without food production, he truly doesn't know where he would be right now. Others are not so fortunate. As far as being an upcoming millennial as a challenge, it's still something he fights with on a daily basis. However, he has come to realize that the best thing he can do is keep his head held high and keep letting his work speak for itself. He has faith that things will work out for the better at the end of the day. As far as overcoming covid, it has been a war of attrition and mental fortitude. Once covid hit, there came a point where it was just him and the kitchen. He was the Executive Chef, Dishwasher, Prep Cook, Line Cook, Kitchen Manager, Baker and Food Runner on a daily basis. It has been an absolutely “brutal crawl back” (as he liked to put it) to where he is today. It has been a whole change of perspective that Laque has been blessed and cursed with going through.
Laques’ strongest motivator is himself. It’s him looking in the mirror every day, and deciding who he wants to be as a person, he motivates himself by continually pushing himself to new heights and improving in every way that he possibly can. He is a firm believer that true strength does come from within.
Laque has a plan to Join the Marine Corps at some point within the next year, he wants to give himself the best shot at owning his own business since he’s still young, he wants to take his degree to the military, cook for 4 years, and receive the benefits that come along with being part of the Marine Corps, specifically getting access to the VA loan. He plans on using the VA loan as a startup for his own Cafe/Fine dining restaurant with a relatively low risk.
To Chris Laque, Valiance means the grit and resilience we all possess that enables us to push through hardship to greatness. It means to be a hero; Valiance is what heroes are made of. It is the courage to keep fighting in the face of fear and danger. It is setting the minor needs, wants and thoughts that pick at you on a daily basis and deciding to overcome them and push through anyway. It is the fire in your stomach that keeps you moving when there's nothing else left. It's that extra drive, push and power within everybody to overcome any obstacle before them.
@chef.laque
Chinese Dish Recipe
By Chef Jamar Griddine, March 28, 2021
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Long grain Rice:
Bring a pot of water to the bowl . Then add rice. Cook for 15mins until the water is gone. Add seasoning to rice. Sauce ingredients: rice vinegar, soy sauce, hoisin sauce, water, sugar, and some corn starch or flour to thicken the sauce. Simply add the ingredients to a bowl and stir to combine. General chicken recipe: Cut chicken into 1-inch size cubes. Toss the chicken with flour Cook your chicken until all sides are golden brown. Remove the chicken from the pan. Saute garlic, ginger and pepper flakes in the pan. Add the sauce and bring to a simmer then add chicken. Toss the chicken, making sure to evenly coat each piece. Serve hot. Enjoy! |
