In the Kitchen with Chef Jourdan Cha′Taun
MN: You also worked at the prestigious New York City Yacht Club, where you gained a reputation as a fearless innovator. When you were combining Italian and traditional Southern foods, were you trying to find your niche or did those two cuisines seem like an obvious match to you?
JCA: I’m mixed [race] and I’m always questioning things, like ‘why can’t this happen or why does it have to be that way?’ So, it was basically an instance where I said, I think these [cuisines] go together so I’m going to put them together. The combining of Italian and Southern foods was my final project in culinary school, so I combined my favorites–and created my Black Eye Pea Stuffed Ravioli–and it sold out, people enjoyed it.
MN: Most recently you served as executive personal chef for Sean “Diddy” Combs for three years and have also worked for Kevin Liles and Trey Songz. What about being a celebrity chef is attractive to you?
JCA: I always thought it would be exciting and interesting and there would never be a dull moment, and that is definitely true. But I also want to position myself to be able to help other young people who may have a life similar to what I’ve experienced.
MN: Is it a misconception that all chefs are over-weight just because of the sheer nature of the work? How do you stay in shape and healthy?
JCA: We really have a problem with eating fast, so I was like a sandwich and cereal person. Now, I eat lots of salad and fruits & vegetables. My ideal diet is eat every 3 hours, and three snacks in between. I also am a firm believer in E3Live. It’s an organic, nutritional algae drink that detoxifies the body and I highly recommend it. I’m about to send some to one of my current celebrity clients.
MN: What is your favorite thing to cook?
JCA: I like to cook for people who like food, I like for people to let me do my thing and create. My most nostalgic thing to make is apple pie because it’s what I cooked as a girl. I also love cooking my Parmesan crusted salmon that Diddy always requested, and smothered lobster tails.
MN: What is your favorite thing to eat?
JCA: I could eat Italian food and Southern food all day everyday, but I always try to keep it healthy and fresh. People just don’t get how all these chemicals are pushed into our foods and it’s killing us.
MN: What is your ultimate culinary goal?
JCA: I am in development phases of my own show.
MN: Why did you decide to become involved with community organizations?
JCA: Along with working as a motivational speaker with the ‘Healing Starts With Us’ campaign, I want to develop programs to help the inner city communities. I have a plan to help change the world. To employ people and give them the power to create their own destiny. I can follow quietly, but I’d rather lead.
MN: What makes you a Madame Noire?
JCA: When I talk to the kids [in inner cities] about my story, they are surprised about what I’ve been through. As a result [of my experiences] there was a period when I was depressed, confessed and acting out very aggressively. It wasn’t the right way or the best way, but I didn’t know who to talk to. I can always tell that when I open up to the kids and tell them my actions were a result of some of my hardships, they’re shell shocked, but they can relate and the dialogue begins. I didn’t have that growing up.
Black women are taught to hold it in and take on everyone’s pain and be there and stay strong and pray. It doesn’t have to be that way. For me, it’s not about getting therapy, but talking about my life.
