Life & Work with Jonalyn Valdez of Downtown Phoenix

Today we’d like to introduce you to Jonalyn Valdez.

Hi Jonalyn, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Growing up in a small island called Kodiak, right in the gulf of Alaska, there wasn’t much variety of who you wanted to become when you grew up. You worked in the fishing industry, at the grocery store, or involved in the schools. All I did know was I wanted to become something else. Throughout my schooling I’ve invested myself in the importance of family consumer sciences, where I eventually found my love for creating, teaching and all things food. FCCLA, which stood for Family, Career, and Community Leaders of America. I’ve enrolled in culinary &
Food innovation competitions. I’ve learned, trained, taught, besides so many amazing people who had the same core values and desire to mold the community. Within the club, one of my priorities was giving back to the community that fueled me through kids cooking classes. It would be a room of about 20 kids, and we would make 3-4 recipes. Kids cooking classes teach children basic cooking skills, kitchen safety, and hygiene while helping them follow recipes and measure ingredients. They build confidence, creativity, and independence as kids create food on their own. Classes also encourage teamwork, problem-solving, and an appreciation for nutrition and trying new foods.
And from there it continued to shape my passion. I moved to Phoenix Arizona to attend Arizona Culinary institute, where I eventually graduated with a diploma in Culinary Arts, Baking, and Restaurant Management. I loved my program, educators and peers. When my internship portion of my education came, I worked at The Americano, a Scott Conant restaurant at the time, as a pastry cook. I worked beside Hital lipskin, an amazing pastry chef that has worked with Thomas Keller. I’ve learned a lot from her. Instilled in me What it took to be confident, independent and creative. Soon after she left, I moved on to work at a few notable places here in the valley. JL Patisserie as a Pastry Cook, Cafe Monarch as an Executive Pastry Chef, and my current home as the Executive Pastry Chef for aFlourshop & aBakeshop. aFlourshop is our cafe concept, sister of abakeshop, where we specialize in wedding cakes & catering desserts. I have a full team that have special duties of the wheel for a smoothly running kitchen. At aFlourshop is never a dull moment. We pride ourselves in a monthly rotating menu, both pastries and drinks, highlighting seasonality. Everything from tea parties, cake canvas and coffee, and events are all thoughtfully put together from myself, my two bosses, Andrea & Stephen Tuck, and the kitchen who pours themselves into this business. As a hungry Chef, my timeline does not stop here. I’ve consolidated all my Knowledge & skills, pouring back into my dreams. I have started Jvpastry as a culinary personality. As of this month, she became her own LLC. A small business that is careful curated by Myself, as owner and chef, selling Asian American and Filipino inspired sweet bites. My path has always been about community. Highlighting my identity as a Filipina has been more important to me more than ever. Being a leader, Filipina, and showcasing everything I can be and have the desire to become, has been inspiring to myself & those around me. People who show up for my treats has forced me to become and set that example of you can do anything. My desire does not stop here. I have plans in creating an Arizona baking club, where we share treats, our favorite cook books, and creating memories with our community.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
For the most part, yes it has been smooth. I’ve always been a determined individual. With time, everything I’ve set my mind to has come to fruition. I am thankful and so grateful for the life I have the privilege to live.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am the executive pastry chef at Aflourshop & abakeshop concepts. Here I specialize in croissants. I lead the monthly rotating menu both pastries and drinks.
I am also a baker and owner of JVpastry, where I specialize in Asian American and Filipino sweet bites. I am most proud of my ability to be innovative, think on the fly. attention to detail and finesse. I believe what sets me apart from everyone is my drive. I take a lot of pride in what I’m doing, & lifting others around me. I love working/ building my peers to be confident, independent and creative.

How do you define success?
Success is finding what fuels you and your soul. It’s the drive that forces you to continue, and an itch that you chase scratch. Success to me is finding your purpose, and encouraging others to do the same.

Contact Info:

• Instagram: Jvpastry & _jvpastry