![]() Q: You’re a rarity: You reopened in a larger space during the pandemic. I started catering for close friends and family, then their associates and colleagues and eventually my business and clientele list grew to companies like TiVo, the San Francisco 49ers, the city of San Jose and Morrison & Foerster law firm. It was for 300 guests, and I managed to pull it off in a small Alum Rock banquet hall kitchen by myself. What kind of events?Ī: My first official catering job 27 years ago was for a high school baccalaureate ceremony hosted by Alpha Kappa Alpha sorority. Q: You built a catering career before opening your first brick-and-mortar in 2018. ![]() I don’t think I know how to cook for less than six people! I ended up raising eight children, so that was one of the best skills I could have ever learned. She not only taught me how to cook, but how to cook for large groups of people. Food was at the forefront of our lives and cooking was the activity my mother and I did together. We had a large family and with that, large family gatherings. (As a child, I also liked watching cooking shows with Julia Child and Yan Can Cook!) Everything she made tasted amazing and looked beautiful. I was taught by my mother, Laverne Ford, who was a chef most of her adult life. I’ve been cooking since I was about 8 years old. (Randy Vazquez/ Bay Area News Group)Ī: I’ve never had professional training per se, but I learned from a professional. (Spoiler alert: Jambalaya’s coming.) The Barbecue Ribs with potato salad and beans and Chicken & Waffle with strawberries have fan followings at Jackie’s Place in San Jose. ![]() We met up with this caterer-turned-restaurateur to learn her culinary history, check out the menu of soul food and barbecue and find out what she has planned for this next chapter. ![]()
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