Meet Chef Jason R Greene

Vision & Purpose LifeStyle Magazine had an opportunity to sit and chat with Chef Jason R Greene.

Chef Jason R Greene is a certified chef who studied at the Art Institute of Washington. He is a very skilled, technically savvy, determined chef who specializes in Cajun Cuisine and innovating new types of menus as time progresses.

Chef Jason has provided his talents as a supervisor at Half Note Lounge in Bowie, MD and as Executive Chef at TruOrleans in Washington DC. In Feb 2012, Chef Jason was showcased in Macy’s Black History Month celebration honoring the Romare Bearden Foundation.

Chef Jason is constantly expanding his culinary knowledge and has strong aspirations in making Chef J Greene a household name. In January of 2013 Chef J Greene branched out and started TJay’s Catering Company, a company he quoted to provide high quality cuisine to nourish the mind, body and soul.

Tell us about your business.

TJay’s Catering is a grass roots catering company established in January 2013 by Chef Jason R Greene. We provide great-tasting, affordable and high-quality cuisine servicing the Washington DC metropolitan area. We are fully invested in giving every client the best service and experience possible, regardless of the size of the event, type of occasion, or the budget.

Describe yourself in three-to-five words.

Consistent – I strive to be consistent with the service that I provide each customer I am in contact with

Accessible – I am available to my clients for more than just food service, my clients can contact me seeking any my advice on any type of food service or nutritional question anytime. If I am busy, I make it imperative to be back in contact within 24 hours.

Innovative – Living by a personal motto called the five P’s to Success (Proper Preparation Prevents Poor Performance), I am extremely comfortable with experimenting and exploring new types of cooking styles, menu exploration and plate presentation.

Intuitive – My ability to empathize with a person and understand fully understand their point of view keeps me connected with all types of customers.

Humble – My understanding that all that I have accomplished and all that I can achieve can disappear in a blink of an eye, so I cherish every client and situation like it’s my last.

What do you consider your greatest strength or asset?

My greatest strength is networking with all types of people due to my ability to see the world from multiple perspectives. With this ability I can provide the best possible service to each unique client.

Who or what inspires you? Why?

I am inspired by my God-given ability to cook so I can provide food that will nourish the mind, body and soul.

Where do you see your business in five (5) years?

In five years, I see my business thriving in a building of my own serving more customers with a positive forecast for growth and expansion.

What is your VISION & PURPOSE in life?

My vision and purpose in life is to gain as much knowledge and experience in food service so I can provide the world with what God has blessed in me. I will have a restaurant, a cooking show and a food education center.

Contact Vision & Purpose LifeStyle Magazine at info@vandpmagazine for details on how you can be featured.

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