What’s your go-to breakfast when you have time to truly enjoy it?
My go-to breakfast when I have time is Pepper jack grits with seared lamb chops.
Is there a childhood dish or flavor that shaped the way you cook today?
The childhood dish that shaped me and the way I cook is GUMBO! It’s simple but complex. It’s not a lot of ingredients, but it does take time. A dish you would have to nurture.
Before becoming a chef, did you ever imagine a different path for yourself?
I actually never thought I’d be a chef. I used to make clothes. My passion for food and clothes go hand and hand. I am way better at cooking. Haha.
Of all the French pastries, which one do you most love making—and why?
I’m not huge on baking since it’s so tedious. Beignets would definitely be my go-to for that.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
The ingredient I’m most obsessed with at the moment is SMOKED PAPRIKA! I ABSOLUTELY LOVE IT!
Is there a food trend or dish you just don’t love—no matter how popular it is?
The dish that I am not a fan of is CHICKEN AND WAFFLES. It’s too heavy for me, and I don’t like eating all of that at one time.
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
The recipe I’d try to unlock is the one created for Chick-fil-A’s chicken. The taste is perfect to me.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
The most unforgettable meal I’ve ever had was crabs I had whilst filming a show. It was in Charleston.
Who has mentored or influenced you most in your culinary journey?
My mom and grandma were actually my mentors. My mom plays it safe, but taught me the much-needed fundamentals, but my grandma’s palate was more of an explorer. She grew tons of produce and was more open-minded like me. Those two together got me far.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
Being in a male-dominated field is hard, but I think women are more considerate and relay messages/tasks differently. Women also pay attention to detail a little differently. At one point it made me not really want to work with male chefs.
Where do you turn for creative inspiration when you’re in a cooking rut?
Clothes are my inspiration with cooking, along with my own personal taste buds. I like to put dishes together like outfits. Different colors, textures, and flavors, if that makes sense. Kind of weird, I know, haha.
If you could give one piece of advice to the next generation of female chefs, what would it be?
My advice to next generation of female chefs would be to go with your gut, trust your skills and be confident. Stand strong and firm in your beliefs. It will take you far.
Instagram: @letdatgirlcook
Website: https://www.chefashleyjonique.com/