Today we’d like to introduce you to Jason Blackwell.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I grew up in O’Cliff, and a proud Alumni of South Oak Cliff High School, Class of 1999. I have always had a passion for food and servicing others. When I was 10 years old, I begin to show an interest in cooking. My Uncle (J.W. Blackwell) is a Chef, and he begin showing my how to cook in the kitchen. By the age of 12 years old, I was cleaning tables at one of Dallas Original Gem, Sweet Georgia Brown. By the age of 15, after working a couple summers, I started to work my way into the kitchen. I asked tons of questions, and the ladies of the kitchen would show me as much as they could without stopping their production. I went on to other fast-food restaurants, Mc Donalds, Williams Chicken, Taco Bell, Taco Bueno. Each one of the establishments gave opportunity, to learn and grow, I became an Mgr at each one of the restaurants, which allowed me to grow into who I am today.
I went to school at the University of North Texas, where I studied Criminal Justice. I have always had the desire and dream to become a Lawyer, that dream is still alive. During my time at UNT I became a Photographer and being shooting Graduation Shoots, Families, and Weddings. In 2014 I had my first child Langston, which became the focus of my success, I wanted to do anything I could to make sure he had everything he needed. In 2015 I was ask to shoot a Wedding in Paris France, and it was a dream come true. Being that I was going to be on that side of the world, I figured that I may as well take a cooking class while I was there. After completing the wedding, I went to Italy for six days, where I took a cooking class. This class took you to the local Farmers Market and then came back to the private kitchen to cook with the local fresh ingredients. This was one of the highlights of my trip. What Chef doesn’t want to learn to cook in Italy. After my stay, I said when I got back to the states, that I would start going to Culinary School.
In the Fall of 2015, I started working towards my Culinary Arts Degree. I attended El Centro (DCCCD, back then, now DC) Culinary Arts program. This was the start of my now understand my craft from a true Chef position. I went on to get invited to my first Food Network Show “Cutthroat Kitchen.” I enjoyed this opportunity and made it to the last round before the final round. After returning back to Dallas, my time on the show allowed for my business to grow as a Chef and a fast-growing Dallas Cater. I went on to complete my degree in 2019, at which point I was ask to come and Teach at Dallas ISD. This was a new challenge because now I’m in control of the Chefs of tomorrow. After facing COVID that shut down the world in 2019, me and my students, came back to school looking to take over the competition’s world of High School Culinary. We came in 2nd place on our first time out the gate, bring back to Skyline High School a check for $5,000.00. My students have made me into a better person, and to this day, students from each of my graduating classes come back to see me each year.
In the Spring of 2022, I was invited to be on the Food Network #1 Show, “Chopped.” This was a very exciting time for me because I always wanted to be on this show. I went into the show with one goal, bring back the Win to the Big D. The show was a Chuckwagon theme, so each Chef was a Cowboy or Cowgirl from different parts of Texas. It was truly a proud moment to have the space and opportunity to represent for Cowboys of Color. I went on to win the show, bringing home a victory which was worth more than the $10,000 prize. Being the first Black Chef to bring home a Chopped Champion Tittle to Dallas has been great for my kids, my students, as well as for Black Chefs in the DFW. The Chopping board is how a chef speaks without saying a word. We allow our food to talk for us, and I’m glad to be a part of the growth of the DFW Culinary Industry.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Things have not always been smooth; the culinary industry is a forever-changing field. Then you take COVID in the middle of what you have worked for, you have to figure out different ways to work in a business that geared around people. Some of the struggles include not being able to be around people, figuring out how to safely do your job, where all you do is practice safety and sanitation.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a Photographer of 18 years now, so when I see food, I see it differently. I see food from the eyes of a Chef as well as from the viewpoint of a Photographer. I specialize in Cajun food; I found a great Love and high level of respect for Louisiana and the history of food from that region. I’m known for my Stuffed Red Fish, as well as my Mardi Gras Pasta. I’m most proud of being a dad. Being a dad is the highlight of everything I do. My son Langston is 8, my daughter “The Boss” Harper is 5, and I officially have a new one on the way “Greyson” Feb 18, 2023.
What sets me apart is my Heart and Fight to be the best. I was looking at 9-99 years at the age of 21, so to have accomplished as much as I have, makes me a different kind of Chef.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I’ve learned that you can’t allow anything to stop you from reaching your goals. Covid was a hard hit, but it also provided more private dinners; people didn’t want to go out as much, so they hired me. I have also learned how to be a better boss, so I pay my staff above the average pay for a wait staff position.
Contact Info:
- Website: chefsknifecatering.com
- Instagram: https://www.instagram.com/chefj.black/
- Facebook: https://www.facebook.com/jBlackTheChef
Image Credits
Kauwuane Burton
