Meet Chef Jamal Jackson, Executive Chef…
Cura Hospitality is proud to have Chef Jamal Jackson as its Executive Chef at Nanticoke Health Services, a TidalHealth hospital. With over 17 years working in culinary, Chef Jamal brings a breadth of experience and perspective to everything he does! Originally inspired to take up cooking by his grandmother, Chef Jamal applies the lessons she taught him to every dish he prepares!
He tells us, “what inspired me to become a chef [was] growing up eating my grandmother’s cooking. Growing up watching my grandmother cook (may she rest in peace) was an honor and a privilege. My grandmother, being from South Carolina, used her southern roots to make some out of this world dishes”. Jamal’s grandmother also taught him how to embrace out-of-the-box thinking when it came to sourcing ingredients and coming up with dishes. He shares, “watching my grandparent survive off of just a pension and a tight budget taught me the importance of utilizing everything in front of you. She took items even when not having enough to work with and made a hot meal. I told myself after witnessing this that it’s time I too learn this ability of cooking”. These lessons have stayed with him throughout the years and have greatly influenced his approach to cooking. According to Jamal, “everything can be turned into something. There’s no such thing as waste. My grandmother pushed me to be a chef and with her no longer here that fire I learned from her is the reason I have survived the past 17 years”.
Chef Jamal is passionate about cooking and sharing what he has learned with others. When he’s not busy, he enjoys exploring Japanese and Chinese fashion foods, exploring dishes like the bibimbap and tteobokki, whose textures, cooking techniques, and presentations he finds fascinating. Chef Jamal shares his favorite Herb Encrusted Rack of Lamb, Fondant Potatoes with a Cranberry Reduction recipe with us!
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