Daily Inspiration: Meet Jacquelyn Betha-Isidore

Today we’d like to introduce you to Jacquelyn Betha-Isidore.

Hi Jacquelyn, so excited to have you with us today. What can you tell us about your story?
I am a Philadelphia, PA native (born and raised). I am the oldest of five siblings. I used to be a horrible cook. I mean I could burn water. I remember my first Pot Roast I made for my then boyfriend and my sisters. I was about 22 years old. The roast smelled amazing, but the texture was like Beef Jerky. I watched my little family struggle to chew that meat until my boyfriend said “baby, I’m trying, but I can’t eat this.” My sisters reluctantly agreed. That was the last time I made a bad roast. I don’t quite remember when I developed an affinity for cooking, but in hindsight, I think I was being groomed for it and I didn’t know. One of my first jobs as a teen, I worked in a Bar-B-Que takeout restaurant and at McDonalds. Later in my twenties, I would prepare Soul-Food dishes for my guests for random events. I would also use my food dishes as gifts for celebrations. At some point, I became more and more interested in learning to prepare elaborate dishes adding my own spin. When I would dine out at high-end restaurants and my meal was fabulous, I had to try to duplicate the meal.

I also come from a mom who was amazing in the kitchen. My dad was a chef in his own right. During my childhood in Philly, there were community moms. I had a few of them, and each of them was like the Wizard of Oz in the kitchen. I started using what I knew and combined the techniques learned from my mom and the community moms and became the cook I am today. Many people like to call me Chef, but I reserve that title for those who have formal training. I’m still learning. Although, I have no intentions on going to school to become a formal chef, I will always continue my education through various classes and online teachings. Cooking allows me to be free and my most creative and authentic self.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not. I started Jazz’n Jax Eatibles on paper in June of 2021, but physically started serving the public on Halloween of 2025. There were many factors that caused the delay with one of the factors being financial. I was very afraid of getting a bank loan. I already had a loan for my brand new trailer. Outside my mortgage that was one loan too many. However, I have to be honest and admit to the biggest challenge, which was the fear. This interview is too short to go down that rabbit hole, but I have to say that those four little letters are so debilitating. Fear is what kept me from continuing once I obtained my Maricopa license. However, my deep desire to see one of my dreams come to fruition, sincere prayer, meditation and my sister Desiree being my biggest fan pushed me to keep going. As I got to the point of no return, I saw each step get me closer and closer to the first event. Now, my husband Gregory, my son Tevon and I are a family unit bringing the best doggone Philly Cheesesteak to the Valley.

Can you tell our readers more about what you do and what you think sets you apart from others?
Jazz’n Jax Eatibles specializes in authentic Philly Cheesesteaks. My initial thought was to bring my amazing soul-food dishes to the Valley, but that requires far more labor and time, which means employees and training. Since I am a bit of a perfectionist for anything that has my name on it, I decided to start off with a meal that I could control the presentation everytime. The Cheesesteak is a very simple sandwich, but it requires authentic, premium ingredients and the know how to prepare it. This means, it has to be prepared with the proper Italian Rolls, premium Ribeye, and the Cooper Cheese. The steak has to be moist not dry, the portion size has to be married to the roll. I want every bite to be just as delicious as the previous. In other words my customers are eating the same sandwich that I would make for myself.

In Phoenix proper and the Valley, we’re making a footprint as the premiere establishment to get an authentic Philly Cheesesteak. Everything else is just as good, but secondary. We also offer a fresh-brewed Peach and White Cranberry Iced Tea, which compliments our sandwiches very well.

I’m most proud of having my name attached to something that I can stand by. No, the Philly Cheesesteak is not my creation, but I know my hometown of Philadelphia would be proud of my representation of them.

What sets me apart from others is that I will not serve my customers anything that I will not eat. There is love that goes into making every sandwich. I’m serving premium products. My rolls are shipped in from the east coast. There is a hefty freight cost for that. Do I charge a little more than my competitors, yes I do. I can justify every penny. I know my customers can appreciate what I’m serving them. I charge premium price for a premium experience in Philly Cheesesteaks.

Is there a quality that you most attribute to your success?
Wow!!! Customer service has always and continues to be very important to me. I don’t mean fake customer service, as you’re nice because you have to be. I look forward to being able to interact with my customers because I want them to feel like family. I want to be able to memorize what my customers want when I see their face unless they try something different.
I love God and this is my way to honor the Universal presence. I have a genuine love for people. I think that comes through with my cooking. I love to give back. Cooking is my way to do that. As many challenges I have faced the fact that I’m being interviewed for your magazine is proof of my divine blessings. It is these blessings and overcoming challenges that makes me praise and love life.

Pricing:

• Classic Cheesesteak $16.00. It comes with premium ribeye, wit or witout grilled onions, Cooper Cheese on an east coast Italian Roll.
• Chicken Cheesesteak $16.00. It comes with premium handcut chicken breast, wit or witout grilled onions, Cooper Cheese on an east coast Italian Roll.
• The Mix-up $18.00. This is the best of both worlds. It comes with both the ribeye and chicken breast wit grilled onions, grilled bell peppers, Cooper Cheese, mayo, salt, pepper, ketchup on that delicious east coast Italian Roll.
• Loaded Jawns $12.00. These are our Fries wit grilled onions, bell peppers, banana and jalapeno peppers topped with a smooth cheese sauce and chopped premium ribeye steak.
• $4.00 – Homemade Peach and White-Cranberry Iced Tea. It is so refreshing. Brewed fresh every week.

Contact Info:

• Website: https://www.JazznJax.com
• Instagram: @Jazzn_Jax_Eatibles
• Other: TikTok – @Jazzn_Jax_Eatibles