Kansas City produces many exceptional people, especially youth. Not only do these people have a heart and a passion for the city, these individuals plan to transform the city and become trailblazers so that others can also begin their path to success and keeping the city of Kansas City alive and well for years to come. This weeks C.D. Smith Creative Spotlight is shinning on Chef Jayaun Smith, a 20 year old up-and-coming chef with a heart to make Kansas City a super power. Our sit down quickly went from overtly professional to youth simply conversing on how to better their hometown in the best ways possible. With an open heart and an clear mind, our interview went a little something like this...
C.D. Smith: Who is Chef Jayaun?
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Chef Jay: Well, (laughs) He is just that, Chef Jayaun.
C.D. Smith: Simple enough, so why an interest in food? What’s the back story?
Chef Jay: I grew up in a single-parent household. Most nights, my mom would be away at school working on getting her degree, so it was up to me to feed myself. Because of this, I started watching food network religiously. All the sudden it just clicked, and I began getting more into the love of food.
C.D. Smith: Were you ever afraid to pursue cooking as a lifelong profession?
Chef Jay: Oh definitely, I had a big fear of being public about it, because I was afraid of what people would say about me. Growing up, there was an unspoken ideology that only women were allowed or should be cooks, so I was afraid of the backlash. However, now there is no fear, I am willing to try almost anything with food.
C.D. Smith: People’s opinions are a sure fire way to sell yourself short, so it is good that you outgrew that. With coming into your own, I am sure there have been moments where you have had to step out on faith. Talk about that for a second…
Chef Jay: Currently, I am battling the thoughts of when do I want to separate myself from my job and when is my calling going to present itself. Food is my energy. It is where I get my excitement from, so it becomes stressful at times, but it had taught me how to always be ready.
C.D. Smith: What was the very first meal you cooked? Who did you share it with? How did they respond?
Chef Jay: The very first meal I cooked was the typical Afro-American full course breakfast, complete with bacon, eggs, pancakes, etc. I cooked this around the age of eight and my grandma stood there with me making sure I did not burn the house down. Everyone would ask her why she was so hard on me, her belief was that criticizing me would only push me to become my best self. Once I perfected breakfast, I knew wanted to take over the food industry.
C.D. Smith: What are some things that set you apart from other chefs who seem to be doing the same things?
Chef Jay: This is actually my favorite question! I honestly believe that there is no chef with my mindset, tenacity, or drive. A number of industry chefs simply work to pass down traditional cooking methods, independent chefs only want to stay in the box and culinary students are committed to the cycle of; school, restaurant, sous chef, executive chef, and maybe opening their own restaurant (in that order). I dream than that, and because of that, I feel no other chef can keep up with me. I know that there are ways around the cycle and I intend to be the example. I want people to say he is 20 years old and doing everything he said he would.
C.D. Smith: That is very commendable and definitely something that can shake up the industry. Talk about what or who motivates you… where do you pull your strength from?
Chef Jay: First and foremost, God… I understand that without him I would not have the talent, work ethic, or means to be in the kitchen. Secondly, my mom, she has always been my biggest role model and support system from beginning to end. Another is my uncle Joey who is the founder and owner of Joey Cuts. He became my example. He taught me the ins and outs of business, from marketing, to building a complete brand, for that I am forever grateful. There is also anger, anger is my biggest motivation. I know what my pet peeves are, so when they build up from work, family issues or even school, I turn it into motivation. Lastly, Kansas City! I intend to use this as a gateway for transformation of this city, so stay tuned!
C.D. Smith: What are some pieces of advice you have for up and coming chefs?
Chef Jay:
1. Get a mentor. Break your shyness. Come into your own. Making your job look like it is the best thing in the world.
2. Start while you are young (if you can). Have your goals set out and written down… Stay committed to your craft. BE READY FOR THE COMPETITION! Be the best you can be, and make everyone else believe it as well.
3. Keep God First…Talk, Pray, Give Yourself Fully to Him, and you will receive your blessings.
C.D. Smith: Great Advice! I am certain a lot of people get so overwhelmed that they forget about the love and commitment they have to their craft. So where are you today? What has changed holistically about you?
Chef Jay: I have started looking at every method of success a chef could take. I weigh all my options on a daily basis, looking at where the most growth can take place as well as the most success. I understand now that being a chef is more than just a kitchen commitment but it can manifest itself in teaching classes, hosting events, to opening a restaurant (or ten), getting endorsed by major companies, writing, or even a TV show. My main focus is how to expand myself in the field and my city as a chef in order to put my city on the map as well as open doors for everyone else.
C.D. Smith: You have a great journey ahead of you! Truly amazing. How can people keep up with this journey, order food, and watch your transformation?
Chef Jay:
Instagram: ChefJayaun
Email: jayaunjsmith@gmail.com
Phone: (816) 651-8753
I have a website Coming Soon! Stay Tuned!
C.D. Smith: Thank you for sitting down with me, it was a pleasure! Let’s get to work on building this city up!
Chef Jay: Definitely! It was no problem at all. I appreciate the support and look forward to what you do next!
Be sure to check out Chef Jay’s Sunday menu below!
