Published Sept. 2014 | www.livingmaat.com

Wisdom Says:
Flyness is an essence; an 'aura' if you will. It's that special touch that you give to anything you're involved in!: 
Jamila Crawford

Q: Have you always been a healthy eater? If not, what was that transition like and what inspired you to remove meat from your diet?

A: I can't say that I've been a healthy eater all my life. In fact, I loathed most vegetables as a child! It wasn't until I was 19 when I decided to completely remove not only meat, but also any animal by-products from my diet. I wanted to lead a healthier lifestyle, and explore the wonderful world of veggies and I must say, I haven't looked back since!

What has been your top 3 favorite meals that you have prepared to date?

It's challenging to narrow my favorites down to three, but if I must, I'd go with:

1) Empanadas

2) Spicy Kale Salad

3) Nacho Salad

The reason why I especially enjoy preparing the empanadas and nacho salad in particular is because in my meat-eating days, I used to chow down on these meals. Therefore, "veganizing" these items has made it all the better!

Favorite cookbooks? And speaking of cookbooks, what can we expect from your upcoming book?

I enjoy skimming through "Southeast Asian Specialties" and "The Art of Indian Vegetarian Cooking". I am a huge fan of Asian cuisine. I cook foods from this part of the world more than anything else. So much so, that I think in my past life I was an Asian chef! LOL! As for my cookbook which I'm currently working on, expect international cuisine as well as classic comfort foods, all re-imagined and 'veganized', many culinary creations from my mind's eye, and a nice helping of raw vegan dishes!

Raw & vegetarian food contains a lot of fresh produce, do you have any tips on storing fruits & veggies for better longevity in our kitchen AS well as any meal planning tips?

As for storing fruits, make sure the ones that require refrigeration are kept in a crisper drawer, as it helps to extend its life. The same goes for vegetables. Now, if you happen to overbuy fruits and veggies (and it can happen when you find yourself meandering through the produce section, enticed buy the vibrant colors and unique textures, picking any and everything up, swearing you're "gonna make ________ soon" but you really won't!), freeze them. Chop, ziploc and label them up. Simple as that. As for planning meals, I say make what you "feel"! I've tried mapping out a week's menu, but honestly, I never know what I want until I wake up and have that 'feeling' on my tastebuds! Luckily, my second home is the Farmer's Market, so I have no qualms about hopping in the car and picking up the necessary ingredients needed to satisfy my craving!

If you had to name 9 foods/spices/herbs, etc. that one should keep in their kitchen at all times, what would they be and why?

1. Red Onion

2. Yellow Onion

3. Scallions

4. Cilantro (fresh)

5. Basil (fresh)

6. Garlic (fresh)

7. Ginger (fresh)

8. Hot Peppers

9. More hot peppers, onion, garlic and peppers are like my "Holy Trinity" that I use as a base to almost all my cooked dishes. With cilantro, I can blend it with said "Holy Trinity" and add seasonings and vinegars, making a RECAO (Hispanic seasoning blend) which is also known as Cilantro Chutney (used in Indian cuisines). I keep basil on hand because my children love pesto and ginger is simply a must-have, whether I want to cook with it, juice it, or nurse a stomach ache.

How do you define flyness?

"Flyness" is an essence; an 'aura' if you will. It's that special touch that you give to anything you're involved in, creatively speaking. It's adding your individuality to anything (styling, cooking, interior design, etc.) and being recognized as your flyness, without having to say a word! Now, that's FLY!

Just for fun! If you were throwing a get together for a few of your closest friends, what would you serve for the following AND what type of music, if any, would you play in the background?

Beverage: "FUSIONADE" (a blend of tropical juices, berries, sweets and LOVE), with a little "spike" on hand (coconut rum for those who partake in alcohol, Ginger-flavored KOMBUCHA for my non-alcholics)

Appetizer: Mini Empanadas (hands-down, all-time favorite with meat and veggie lovers alike!)

Salad: Vietnamese Fresh Rolls w/ Soy-Ginger Dipping Sauce

Entree: Dominican Rice and Peas with Jerk Tofu & Veggie Skewers and Platanos Maduros (an ode to my Caribbean heritage).

Dessert: Raw Strawberry Cheesecake

Last Thoughts

We are anxiously awaiting a cookbook from Jamila! But for now, you can keep up with all of the fabulous things that she has to offer by bookmarking her website [www.earthcandyarts.com}

Published Aug. 11, 2014 | www.styleblazer.com

In a couple weeks, Gabrielle Union will marry her longtime love, Dwyane Wade in their homecity of Miami. The couple have been planning their nuptial since last December when he popped the question with an 8.5 carat cushion cut engagement ring.

As many brides do, the actress is making sure she looks her best in her dress with a very interesting diet. With the help of vegan chef Jamila Crawford of Earth Candy Arts, the 41-year-old has gone “flexitarian”. Five days a week she eats a vegan diet –composed of quinoa, kale, fruits, etc– and on the weekend she treats herself with meat.

As reported by Essence:

Union says of her new diet, “I’m from Omaha. I eat meat. Right now, while I’m filming in Atlanta, I’m experimenting with a vegan diet just to see what all the hoopla is about.”

After trying Jamila Crawford’s whole food vegan noms, she called the office saying “I really thought we were doing vegan. I don’t know what the hell this is but it tastes like meat. If this is what being a vegan is, I can roll.”

 

Since wrapping up the second season on “Being Mary Jane” three weeks ago, Union has kept her lifestyle healthy, even posting a photo of her workout sessions with Wade.

(Source: http://styleblazer.com/314223/gabrielle-union-diet-wedding/)

Being Mary Jane‘ star Gabrielle Union is eating herself sexy with Vegan Chef Jamila Crawford of Earth Candy Arts. Gabrielle and Jamila have been working it out with a vegan diet for 5 days a week. The soon to be Mrs. Dwyane Wade, has been trying out a whole new menu during filming for Being Mary Jane in Atlanta this summer, and she’s loving it.

Eating vegan Monday to Friday has become part of Union’s health and beauty regimen, helping her to keep it clean and lean without losing the flavor. Earlier in July she told Essence Magazine,  ‘I’m from Omaha. I eat meat. Right now, while I’m filming in Atlanta, I’m experimenting with a vegan diet just to see what all the hoopla is about’.  After trying Jamila Crawford’s whole food vegan noms, she called the office saying ‘I really thought we were doing vegan. I don’t know what the hell this is but it tastes like meat. If this is what being a vegan is, I can roll’.

Like Venus Williams, who describes herself as a ‘flexitarian‘, she’s made room for a little bit of cheating on the weekends and between filming. In a recent interview, she explained, ‘When I?m not working, I try to be reasonable: One day maybe it?s a bacon cheeseburger, another day it?s quinoa and kale. I try to stay close to my fighting weight so when it’s time to go back to work, I don’t have to do one of those crazy diets’.

Source: http://www.clutchmagonline.com/2014/08/feeding-mary-jane-gabrielle-unions-vegging-out-this-summer-with-vegan-chef-jamila-crawford/

Source, Essence Magazine June 2014

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(published February 5, 2014  Journey of a Chocolate Chic)

JAMILA CRAWFORD: VEGAN CHEF to the STARS

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I would like to introduce you to Jamila Crawford a vegan chef of the stars, as you all know I have taken on the vegan lifestyle therefore I was super excited to interview Jamila. Since becoming vegan I now call my self the “Wannabe Vegan Chef…..lol…. So having the chance to interview a real vegan chef has been a true pleasure……So  Please follow along and get to know this vegan chef of the stars

1. When did you become a vegan?

 

It was 1993. I was 19 years old and I had been toying with the idea of eliminating meat and dairy products from my diet. It was just that I loved fried shrimp so very much! Then I met a dear friend who was/is vegan, and he introduced me to foods that were so delicious that I decided to stay on the vegan track. I haven’t looked back since!

2. When did you become a chef?

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Though I’ve been preparing vegan meals for over twenty years, I’ve been a ‘self-proclaimed’ chef since 2004. I’ve since had many private clients, including celebrities such as Erykah Badu, Alicia Silverstone and Andre 3000 (to name a few) and it’s been an honor to spread my ‘gospel’- one forkful at a time!

3. How many clients do you have ?

I see everybody as a potential client, so whoever is interested in improving their lifestyle, I’m always available.

4.Tell the readers a little bite about yourself?

I am a: *Tastemaker *Style Maven *Wellness Warrior *Fly Girl and *Master of Domestic Arts

 

5. Do you have any events coming up soon?

Visit www.earthcandyarts.com and subscribe for updates and future events!

6.What can we expect from you in 2014?

* my anticipated cookbook, more EARTHCANDY* food.fashion.flyness episodes and lots of inspiration!

7. Whats your Facebook,IG,twitter, website so that readers can follow you?

FB: EARTHCANDY* food.fashion.flyness

IG: @earthcandyarts

Twitter: @earthcandyarts

Website: www.earthcandyarts.com

Big Thank you to Jamila for taking the time to share herself with myself and my readers. Much success to you Jamila!

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(Published January 5, 2014 www.theholbox.com)

DCLH ID Badge 

Name: Jamila Crawford

Age : 40

Home Town Bronx, NYC

Current City/State of Residence Atlanta, GA

Talent that you share with the world/Occupation: lifestylist/style maven/vegan chef/wellness warrior/fly girl!

Website Address www.earthcandyarts.com

Instagram ID @earthcandyarts

Dope Chicks Living Holistically Interview 

1. What does living holistically mean to you and how do you incorporate holistic practices into your lifestyle? What are some of your holistic practices?  

For me, holistic is about having a comprehensive lifestyle. I mean, if we break down the word we’re talking about the whole. The whole body, the whole mind, the whole spirit. For me, this means that my choice of a natural, plant-based diet extends beyond my diet and into my entire lifestyle. If I don’t eat processed and chemically altered foods, I’m going to extend that into other facets of my life. I wear my hair natural, and maintain it with natural, cruelty free products. If I’m not feeling well (which is rare due to my lifestyle), I use natural and homeopathic remedies as opposed to over-the-counter drugs. Some people like to think that a natural holistic lifestyle is something new or trendy, but remember, humans existed in concert with nature. Everything we need to sustain us is all around us. A holistic lifestyle is recognizing that and giving back to the earth what it provides to us.

2. At what point in your life did you decide to embrace a holistic lifestyle and what were your initial challenges? 

At 19, I decided to change my lifestyle. I felt that I wanted to have a lifestyle I could be proud of, one that enhanced living as opposed to breaking me down. I began by cutting the relaxer out of my hair and going natural. I also cut out all meats and dairy products. I’ll admit, in the beginning it was challenging. There weren’t as many options for vegan eating as there is now. But mostly it was challenging because many people close to me questioned and critiqued my natural hair and refusal to eat certain things. But here I am 20 years later feeling amazing and funny enough many of those people who initially critiqued me are now seeking my advice.

3. What lead you to start Earthcandy how do you manage to balance your passion for food, fashion and art into your business?  

 

I always say Earthcandy is more than a brand, it’s a lifestyle. And I really mean this, Earthcandy is a reflection of how I live my everyday. From preparing food for my family, to how I maintain my home. These are the things I’m passionate about and that I want to share with the world. I would say I got my passion for cooking honest. I developed my love for cooking watching my Dominican mother and grandmother preparing traditional foods. When I became a mother, I would have to be creative in the kitchen to make vegan foods for my family that was as delicious as it was healthy. I learned to “veganize” almost any dish. In terms of fashion, I love combining patterns and styles to create new and interesting compositions. The same can be said of how I approach a interior design project. In many ways, I see these things as my “art”. I love transforming things, and beautifying the world around me. I hope Earthcandy can inspire others as well!

4. What would you say are the benefits of living holistically and what benefits have you experienced personally? 

I’ve seen many of my friends and loved ones suffer from various ailments and sicknesses that are directly linked to consuming the hormones and toxins that that you find in most foods and products. I feel blessed to say that I have been able to maintain my health and I credit that directly to my lifestyle. The adage, ‘You are what you eat’ is really appropriate. We don’t often consider the implications of the ‘living to eat’, over-consumption mentality that we have here in America. My holistic lifestyle keeps me focused on life- eat only what I need, use products that build- not destroy, consume products that compliment my body.

5. Holistic Remedy Tip- Please you share one of your personal DIY holistic remedy that you use occasionally or regularly 

There are many toxins that are featured in toothpastes that even traditional dentists advise we use, not paying attention to the hazardous effects it has on our body. Our gums our permeable, therefore absorbing these toxins make their way into our bodies through our mouths. Sooooo, one of my favorite alternatives is making a tooth powder. Simply mix equal parts sea salt and baking soda (about 1 tablespoon each). Next, dab your toothbrush in hydrogen peroxide then dip into the powder and scrub away! This is a great way to keep your teeth white and bright, your gums healthy and it helps kill germs that cause bad breath. It is an abrasive though, so I’d advise using this no more than five consecutive days every few weeks. Otherwise, you can soften the enamel on your teeth! Yikes!

6. If you had to give an elevator speech to a young woman who was considering living a holistic lifestyle what would you say to her to encourage her to begin her journey of living holistically? 

Holistic living means attaining -and more importantly- maintaining balance in all areas of your life, including health, relationships and spirituality. Living a holistic lifestyle is a proactive process that requires making conscious choices and living by them, one choice at a time. Do it for yourSELF and in doing so you set the tone for your future generations!

7. If you had to give yourself 5 titles that represented your essential self what would they be?

*Tastemaker   *Style maven  *Wellness Warrior  *Fly Girl   *Master of the Domestic Arts

 

(published May 24, 2013 itsalwayshome.com)

What’s In Your Fridge: Earthcandy’s Jamila Crawford

Chef Barr was invited to share a meal with certified alchemist, lifestyle consultant, and renaissance woman Jamila Crawford. Crawford fuses her culinary skills, eye for style, and all-around creativity to transform the world around her into a multi-sensory, mind-altering experience via her lifestyle brand Earthcandy.

Chef Barr, and Crawford were joined by her partner, artist Fahamu Pecou and their children. This blended family is more akin to a combination of “The Cosby Show” and “Partridge Family” than the somewhat conventional “Brady Bunch”. Crawford is one of the women spearheading the ethical, and raw food movement in communities of color. Three years ago she chose to live a raw lifestyle so host, family, and guest sat down to a freshly prepared raw meal.

Suzanne Barr: What made you decide to become raw, and how long has it been?

Jamila Crawford: It’s been almost three years, and I decided I wanted to do raw food because I was tired of the soy protein; the fake meat. I was tired of chewing that type of stuff. I was excited about veggie drumsticks and stuff like that but I began to feel heavy. That’s why I became vegan. When I was eating meat I was always tired so I said, let me change my diet. Overall it was a bit much, I needed to take a break from processed food. I just wanted to cleanse and give my body; my system a break.

SB: What does the day look like for you, from when you wake up?

 JC: I am always thinking about food . . . I will come downstairs and make a fruit salad with tropical fruits; a combination of pineapple, strawberry, kiwi, coconut milk and agave. I’ll eat something like that or kale salad. Kale salad is a staple. I eat kale salad just about everyday.  My days consist of preparing raw meal as well as cooked meals everyday. I’m the only one in the house who is raw.

SB: Are you worried about the sugar in your diet?

JC: No, not really. I balance it out with vegetables. I’m always eating something green. I take a raw powder; chlorophyll, and all kinds of sprouted nuts and seeds, and grains as a  supplement because I’m sure I’m not getting everything my needs.

SB: Do you physically feel like you’re missing something in your diet?

JC: I don’t miss it that bad . . . I will eat it again one day. I will get back to it. A lot of times I try to recreate the things I used to enjoy raw, but a lot of it isn’t obtainable.

SB: Give me some of your favorite things that you like to recreate.

JC: I like my rawrrito [burrito]. I love Mexican food. Instead of the flour tortilla it would be a collard leaf or cabbage leaf, and nut meat with kale. I still make guacamole, and salsa because they are raw anyway. My kids will tell me it does taste like a real burrito.

Crawford asserts that a raw diet is no more expensive than an omnivorous cooked food diet as long as shoppers seek out bargains, and use expensive ingredients including nuts on a less frequent basis. While many raw foodists focus on organic food, Crawford mixes it up depending on the cost, and type of food item. For instance, she’ll buy a non-organic avocado because it has skin that’s thicker than other fruits (less permeable), and can be washed easily. Her essentials for the raw kitchen include dried goods, agave, coconut and olive oils, Bragg’s Liquid Aminos and nutritional yeast. She visits the DeKalb Farmers Market to purchase spices. When she can’t shop at the Sevandana Natural Food Market she’ll grab healthy options at Kroger’s.

2013 is going to be a big year for Jamila Crawford. Fans can expect a book, with a mix of cooked and raw recipes; and more from her accessories and lifestyle lines. If you can’t wait until then to get your fix of healthy vegan fare, fashion, lifestyle and culture visit the Earthcandy blog, YouTube channel, and follow Jamila Crawford on Twitter.

C’est toujours à la maison.

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(published November 15, 2012 clatl.com)

Plant-based diets are more popular than ever these days, with tons of folks indulging in vegetarian, vegan, and raw food lifestyles. A 2012 survey conducted by the Vegetarian Research Group, the Vegetarian Times, and Harris Interactive Service Bureau found that 7.3 million Americans are vegetarians, while another 22.8 million follow a "vegetarian inclined" diet.

Still, living the veggie life can be challenging, especially in a city like Atlanta where there are fewer vegetable-centric restaurants and many people just don't know how to prepare this type of food at home.

With those challenges in mind, meet Jamila Crawford. She's the chef and owner of Earthcandy Gourmet Vegan Cuisine, a catering and personal chef company that's served up Latin-, Asian-, Caribbean-, Indian-, and African-inspired vittles to celebs like Erykah Badu, Dave Chappelle, Andre 3000, and more. Crawford — who also works as a fashion stylist, singer, blogger, and host of the Web TV series "Earthcandy* Food.Fashion.Flyness" — is one of a growing group of local culinary artists who make it their business to deliver healthy and tasty vegan meals to diners in the comfort of their own homes.

Creative Loafing recently caught up with Crawford to chat about her culinary endeavors, transforming eating habits, and more.

What's the food philosophy behind Earthcandy?

My philosophy is that a healthy diet and good eating habits should be a part of an overall personal style. What you put in your body is as important — if not more — than what you put on your body. [Eating] vegan and/or living (raw) foods does not mean sacrificing taste. In fact, it is quite the opposite. It's more than "rabbit food." There's a world of tastes, flavors, and culinary experiences out there. If you're eating a balanced meal, at least 75 percent of your plate is already vegan — why not go all the way?

How did you come to cook for folks like Erykah Badu? What kind of dishes do you make for them?

Erykah and I were pals before she became a client. However, it started many years ago when she and I were talking about her (and Andre Benjamin of OutKast) son's upcoming party for his then 7th birthday. We were going down the list of things she could have/do, and I said: "So, who's gonna make the vegan fun foods for him?" She looked at me and said, "You are." Since then, I've been preparing foods for her as well. She always asks that I make her raw/living foods, especially when she's touring.

How practical is it for folks who aren't celebs to adopt a raw or vegan lifestyle?

Most people have quite a limited knowledge or have had an unpleasant experience with vegan/vegetarian food. A part of what I do is education. Vegan food is not all salads and Boca burgers. I offer a variety of services to clients. As a matter of fact, a majority of my clients are everyday people who are simply looking to transition into a healthier lifestyle. For example, my "Earthcandy Classroom Service" is an in-home consultation where I work with individuals who are interested in making better choices about food, but don't quite know where to start. I consult with clients about their particular goals, needs and restrictions, and teach them how to shop as well as teach them two or three simple vegan recipes.

If you could make over the way most people eat, what would you change?

My first effort would be to change the perception most people have about food. The way we eat is symptomatic of our corporatized need to consume. We operate on a "more is more" system: the more we have, the more we want. But eating, like any type of style, should be about quality over quantity. Prior to corporate food conglomerates, fast-food chains, and genetically modified foods, people ate what they needed, and mostly based on what they grew on their own. I would encourage a return to small garden plots where families grow their own vegetables, balanced meals, and an insistence on quality food regardless of what you eat.

What is the biggest misconception people have about veganism?

I think the biggest misconception is that you have to have meat and that somehow without it food is no fun. But I assure you, prepared properly, vegan food can be just as tasty and without the negative side effects linked to meat-heavy diets like diabetes, high blood pressure, cancer, and more. One of my claims to fame is that I can pretty much veganize any meat lover's dish and you'd love it.

What does the future hold for Jamila Crawford?

More foods, more fashion, and more flyness! Stay tuned for upcoming episodes of my Web series, including a series of cooking episodes designed around preparing traditional holiday dishes — vegan style. ... Additionally, I have been working diligently on a cookbook featuring a variety of vegan-friendly dishes from around the world.

Posted on February 12, 2016 | blushingblack.com

HUSTLE, HONEY: JAMILA PÉCOU OF EARTHCANDYARTS

Everyone on this earth is born with a God-given gift. That something special within us is the very thing that can take our lives from ordinary to extraordinary. Those who take the risk to walk in that gift has room made for them! I simply admire women, especially, who don’t just walk, but strut unapologetically within that gift! Today’s Hustle, Honey! story is about an amazing woman who struts and makes it look so easy…& fly!

 

 

Meet Jamila Crawford Pécou: a highly sought after celebrity vegan chef, with a zeal for cuisine, travelling the world, fashion and culture. When I met Jamila over 10 years ago, she had such a vibrant personality and an intense passion for life! She eventually went on to turn that passion into an amazing lifestyle brand EARTHCANDYARTS, which focuses on services around healthy cuisine, highlighting her travels around the world, and of course, fashion. For the past 15 years, Jamila has been the go-to vegan chef of celebrity clients such as Erykah Badu, Dave Chappelle, Alicia Silverstone, & Gabrielle Union.

I am such a proponent for healthy eating and I am a personal fan of Jamila’s brand and her cooking! Delish! I admire her style, her drive, and her hustle. After several trips around the world, I finally had the chance to catch up with her to talk to her about EARTHCANDYARTS, how she defines success, and what’s next for her.

 

LG of BB: Have you always lived a vegan lifestyle? If not, what led you to switch?

JCP: No. Not at all, in fact, I LOATHED veggies when I was a child (with the exception of corn and lettuce). But you couldn’t pay me to eat most other vegetables! I began my vegan lifestyle when I was 19. It was during a time of many transitions for me which also included cutting out my permed hair. I was exposed to alternative ways of living and introduced to new ways of thinking. Changing my diet was an outgrowth of that paradigm shift.

 

LG of BB: I changed my eating habits years ago, cutting out beef and pork, and people would make the rudest comments about that. So being vegan, I can only imagine! What’s the biggest misconception about being vegan?

JCP: The biggest misconception is that vegan food is RABBIT FOOD. The running joke is that I eat lettuce, tomato and carrots, when in fact there’s a world of fruits and veggies that I get to choose from. Think about this – on a standard dinner plate, maybe 25% of the plate features meat (chicken, beef, etc.)— the remaining 75% is meat-free! I have a cookbook that I’m releasing this year that’ll be sure to change that misconception.

LG of BB: Speaking of cooking, you’re in the Farmer’s Market and you can only take 5 things with you to cook. What are those five things and why?

JCP: Great question – I’d take onion and garlic, because all my cooking start with these two items…kale, because I can either eat it as a raw salad or sauté it…Black Rice because it’s actually a seed, relieving my body of a starchy intake, PLUS I can soften it via soaking overnight…finally, plantain—because I’m of Dominican descent and a life without plantain is like no life at all


LG of BB: So, if someone wanted to start living a vegan life, what are the top tips you would share with them?

JCP: I’d advise them to go forward with an open mind and don’t expect everything to replicate meat. Experience the vegetables for what they are and how they nourish our bodies. I’d also recommend they keep their meals as colorful as possible—that way you KNOW you’re eating all the vitamins and minerals needed!

LG of BB: That’s great advice! What do you love about what you do?

JCP: I love the freedom to create. There’s no one telling me what to do and how I should do it…It’s all a learning process on my own terms. I love that what I do can be shared with everyone who encounters my cuisine. I love that not only does what I do taste good (if I do say so myself :)), but it’s good for you— a WIN-WIN!

LG of BB: It’s pretty scary to put yourself out there because you don’t know how people will respond to you. Do you ever doubt yourself? If so, how do you overcome it?

JCP: All the time. I often question if my brand is something viable to others, or am I just blowing steam. However, on the flipside of doubt comes self-assurance. Positivity always prevails. Once I feel that doubtful consciousness creep in, I immediately shift focus to a victorious state of mind. The mind is a powerful tool, and whether you think you can or you can’t, you’re always gonna be RIGHT…so do yourself a favor and think positive!


LG of BB: So true! That thinking has opened the doors of success for you. Tell me: How do you define success?

JCP: Success to me being content with the decisions I’ve made. Be it for my business or in my personal life. Waking up in the morning with excitement about the day ahead as opposed to the wail of an alarm clock. Experiencing the joy of completing a task despite challenges. And finally being supported my loved ones as I take on any endeavor is priceless!

LG of BB: What’s your mantra in life?

JCP: ‘To thine own self be true’. Those words resonated with me at a time that I was doing quite the opposite, and I paid dearly for it, by way of unhappiness. Since I’ve adopted this mantra, there is nothing that I wouldn’t do for myself! Self-care is extremely important in my life. As a mother of two daughters, I thought that my life had to revolve around their every single need. And yes, though I definitely am first to get ANY and EVERY call, I also incorporated ME time into my life—it makes me a better person! You know like before a flight takes-off and the attendants go through all the rules? Well they always instruct you to ‘place your mask on first before helping others’ in the event of an emergency? That’s my sentiment-take care of YOU before others, that way you can be at YOUR optimum. Once I’m at my optimum, there’s no stopping me!

LG of BB: That’s amazing to know! I often struggle with that now with one child, so I’m learning that “me time” is essential and a non-negotiable! What would you want your legacy to be?

JCP: In terms of being a chef, I want my legacy to be one of knowledge and respect, through my passion for culinary arts. My cookbooks will be my legacy, not only for my family, but to all who encounter it. It can be passed on for as long as the recipes are preserved, and I know it’ll be utilized in the name of GOOD HEALTH!

 

LG of BB: Your journey has been a fantastic one! What’s next for you?

JCP: More cookbooks, more webisodes, turned TV shows turned TV Network Ownership! Sky’s the limit—move over Oprah!

LG of BB: I see you girl. Keep hustlin’.