Today we’d like to introduce you to Jerome Greene.
Hi Jerome, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
I was born and raised in Detroit, Michigan. It was there, under the love and guidance of my maternal and paternal grandmothers, that I developed a curiosity for cooking. Both of my grandmothers were great cooks, and they share
their love of cooking with my siblings, cousins, and me. As youngsters, my cousins and I would engage in a cooking contests. We competed to see who could make the best-tasting ramen noodles. This experience created a desire within me to learn how to cook everything! I loved the reaction from others as they tasted my cooking creations and gave me the thumbs up! This is where my passion for experimenting and cooking began.
When I graduated from high school, I enrolled in culinary school to learn more about cooking a variety of dishes and cooking styles. I did not complete the program because I was often requested to cook and sell dinners. However, when I moved to Phoenix, Arizona I re-enrolled in the culinary arts program and completed my training. I then assisted one of my brothers in opening Valley Wings restaurant serving up some of the best wings Phoenix has ever tasted! I also cater numerous high-profile events, “Girls’ Night” parties, and private dining engagements as well as meal preparation for a select group of clientele.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
My love of cooking for others has not been without its’ challenges. Competitors everywhere constantly challenge me to explore, recreate and bring my A-game. This challenge I eagerly embrace because it propels me to hone my craft and move forward with excellence. Of course, the COVID pandemic also brought its own challenges which caused the food industry to struggle with unprecedented problems.
I am so grateful for my family, workers, and faithful customers who have continued to encourage and support my efforts. They have encouraged me to move beyond challenges and to move forward in seeking to continue my vision of doing what I love.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I have cooked across the country I appreciate each job I have held, the people I have met, and the experiences I have gained in each of these employment opportunities.
They have all been instrumental in helping me become the person I am today. Currently, I am a certified personal chef specializing in providing quality food experiences to others through my love of cooking. Simply put, cooking is a “love thing” for me! It is my hope that when you eat my food, you’ll know it was prepared with love. Cooking is truly my happy place.
Where do you see things going in the next 5-10 years?
The food industry is constantly changing, and I welcome the changes! I believe or see the industry changing to meet the ever-changing needs of the customers we serve. There is a growing market for personal and private chefs – customers who are seeking to bring the restaurant feel to their home yet in a more intimate feel.
Contact Info:
- Website: chefromegreene.com
- Instagram: @chefromegreene
- Facebook: chefromegreene
