An Inspired Chat with Jasmine Ramsey of Queen Creek

Jasmine Ramsey shared their story and experiences with us recently and you can find our conversation below.

Hi Jasmine, thank you so much for taking time out of your busy day to share your story, experiences and insights with our readers. Let’s jump right in with an interesting one: What is something outside of work that is bringing you joy lately?
Recently I have been getting back into my love for music and specifically singing. Before I wanted to be a chef, my first dream was to become a singer. I am always singing in my everyday life, and it not only brings myself joy, but it also puts a smile on the faces of those around me. Even with all that said I am still shy and despise being asked to sing lol. If you mention karaoke though, oh boy am I there! I love me a good karaoke spot. Most people know me by my stage name Black Lotus, and I feel like it represents me beautifully.

Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Jasmine Ramsey, aka Chef Ramsey. I’m a traveling private chef and the owner of Jazz It Up Soul Food. I grew up in southeastern Louisiana, where food is more than just something on a plate—it’s family, tradition, it’s a story. That energy shows up in everything I do, whether I’m cooking, singing, or even roller-skating. It’s all about rhythm, soul, and creating moments that make people feel something. That’s exactly what I bring to my brand: authentic Cajun flavor with a modern twist. With my catering, I give people more than just a meal—I create experiences. Through the creation of my line of seasonings and sauces, I’ve bottled up those bold Louisiana flavors so folks can take that same soul home with them. What makes my work special is the balance of honoring where I come from while reimagining it for where I’m going. I’ve had the honor of competing at the World Food Championships, and now I’m focused on growing my brand so even more people can experience what I’ve always know- the love language of cooking for those you love.

Okay, so here’s a deep one: What breaks the bonds between people—and what restores them?
I believe that ego breaks the bonds between people because we feel the need to voluntarily be alone and to go through life alone due to that little voice in the back of our heads telling us “If you ask for help, you’re stupid and weak”. In reality though, we need each other so that we cannot just make it through this crazy thing called life (Prince reference-love him🥰), but to thrive and exist in our own beautiful and unique ways. I think the way we can restore it is to come together and talk more in a safe open forum and to give each other more grace. More grace to make mistakes, more grace to be more human, grace for not being perfect. I think the world and our connections would be a lot more authentic and healthier if everyone extended that to their fellow neighbor.

What fear has held you back the most in your life?
For most of my life, my biggest fear wasn’t failure—it was being seen. I’ve always believed in my dreams, but years of being told they were “unrealistic” made me shrink to fit others’ expectations. Every attempt to share my light was met with criticism, and I learned to stay small.

Now, I’m unlearning that. I’m choosing to show up fully—to stop letting fear and old wounds dictate my future. The success and abundance I’m chasing can’t come if I keep dimming my own light. So I’m done hiding. I’m stepping forward, unapologetically.

I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What are the biggest lies your industry tells itself?
In my industry, the biggest lie is that success comes from chasing trends instead of serving authenticity. Too many restaurants pop up overnight built on gimmicks — pretty plates, flashy interiors, and viral aesthetics — while the food itself falls flat. I can’t stand walking into a restaurant that claims to serve “Louisiana cuisine” only to find a jumble of random ingredients thrown together with no respect for the real thing.

Here’s the problem: people who don’t know authentic Louisiana food walk away thinking that’s what it’s supposed to taste like. That’s not just culinary inaccuracy — that’s cultural misrepresentation. It disrespects generations of Southern women, the big mamas who taught us that food is more than flavor; it’s love, legacy, and identity served on a plate.

You can’t cook great food without heart. And you sure can’t fake soul.

Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If you laid down your name, role, and possessions—what would remain?
If I were to set aside my titles and accomplishments, what would remain is simply Jasmine—a woman led by passion, purpose, and curiosity. Someone who finds joy in creating, learning, and sharing meaningful experiences through every plate, paragraph, and conversation.

I’m someone who believes in laughter, in not taking life too seriously, and in finding beauty in the details others might overlook. Storytelling—whether through food or words—is how I connect with the world around me.

At my core, I’m a woman who embraces growth, grace, and grit in equal measure. That’s who Jasmine is—no pretense, no performance, just heart and intention in everything I do.

Contact Info:

• Website: https://www.jazzitupsoulfood.com
• Instagram: https://www.instagram.com/jazzitupsoulfood
• Facebook: https://www.facebook.com/jazzitupsoulfood

Image Credits
Jade Ramsey
World Food Championships