Today we’d like to introduce you to Jacqueline Abad.
Hi Jacqueline, we’d love for you to start by introducing yourself.
My love for food started at the age of 11, sitting in my room coming across the food channel, I don’t know what it was but it sparked my interest in cooking. I’ve come to realize that food is just good for the soul, it allows you to really understand a person’s culture and the life they live. It opens your mind to new possibilities, flavors, and experiences. For my career I knew the direction was going to be in the food industry, I just hadn’t decided on what occupation. My interest started from a cake decorator to an executive chef, then I officially landed on a being a caterer. After I graduated from college in 2016 with a degree in Business Management, I moved to Dallas, and honestly, my main focus at the time was getting a “big girl job”, which made me put dreams on hold.
When I lost my father, it was the beginning of the pandemic, I felt my whole mindset shifted, life was too short to not go after my goals and dreams.
I started doing my research for opening up a business in Texas, and in March of 2021, I opened Jack n’ Cheese with a goal for it to be my main source of income. I’m not at that place just yet but in due time. It can be difficult juggling a full-time job and starting a business. I am a one-woman show, but I know my time will come where my passion and talent can pay my bills. For now, I’m enjoying what I am learning, at the pace I am going. I’m so proud of how far I come and hope to continue to be an inspiration for others.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Definitely not! Haha whoever says it’s a smooth road needs to pass over the secret sauce, because your girl has struggled. On a serious note, no, it has not been easy starting this business. Of course, just starting and willing to put yourself out there is the first hurdle, it’s a little nerve-wracking. I kept pushing back opening my business because I was so worried on what other people would think of me, the criticism and potentially making fun of me. That was something I had to overcome by myself, with myself, and for myself. One day I just said “Screw it” and did my first post on my Instagram with my logo, introducing myself, and I started what is now Jack n’ Cheese.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My specialty is the assembly of charcuterie. Charcuterie is a French term for cooking and preparing of cured meats dating back to the 15th century. In modern-day charcuterie, it is various high-end meats and cheeses paired with fruits and veggies that are arranged in a beautiful and ascetic way. Now of course anyone can buy these ingredients and throw them on a platter, but being knowledgeable in this field allows me to show the art of taste testing. I have an understanding of what meats and cheeses pair well with each other. I really try to take the time to question my clients and get a feel of how adventurous they are willing to go with their taste testing. My clientele ranges from a super-aged gouda to a mild cheddar and every cheese in between, which is the beauty of enjoying a charcuterie board. The possibilities are endless, and it makes me feel great to hear my clients say “I tried a piece of brie cheese with some spicy honey and it was delicious”. Charcuterie should be fun and whimsical, allowing you to step outside of your comfort zone (if you want). My motto has always been “It brings me joy, to bring other people joy through food”.
What would you say has been one of the most important lessons you’ve learned?
The lesson I have learned and feel that is still ongoing is overcoming the pace of my success. Success isn’t linear, there is no book or blueprint on being successful. Success is based on how you feel and not what you are seeing on social media. Social media can have a negative effect, you start comparing yourself to other people, and began questioning if everything you are doing is enough. Being able to give myself pep talks on how to push out of negative thoughts is an ongoing journey. More times than not I am able to remind myself that I have my own lane. There is only one Jacqueline, there is only one Jack n’ Cheese, there is only one me. I am enough, I am talented, and I have good intention in any decision I make for my business. I will get through any hardship that I am faced.
Pricing:
- Personal boxes range from $45-$110
- Grazing tables start at $300
Contact Info:
- Instagram: _jackncheesellc
