Today we’d like to introduce you to Jametta Raspberry.
Hi Jametta, so excited to have you with us today. What can you tell us about your story?
I started out of high school into a corporate job at a cellphone company. I had two young kids and was heading down a path of boring monotony. I wanted to do something drastic and exciting so I enrolled in culinary school. While in culinary school I worked nights in the music industry as a promoter and managing artist as well as working part time in restaurants. I quickly fell in love with how synonymous the two industries were and decided I would lean into the restaurant world with the mindset of a musician. I worked long hours and late nights learning the grind of working on the line while juggling the family life. I found myself working in all kinds of kitchens across the twin cities from quick service to fine dining James Beard award-winning restaurants. It was a tough gig that didn’t pay much of anything. Much of the time I was the only woman employed in the back of the house and quite often the only black woman in the entire establishment. I desperately wanted to succeed and make a career out of this. I discovered that the industry was systematically set up for that not to happen for someone like me. All the cards were stacked against me. After 15 years of no breakthrough, I decided to start my own business and redefine my own career as a clap back. In January 2019 I started House of Gristle with all the money I had. I offer catering service, personal and private chef services. I mentor youth in under-served communities to learn how to make it in the field and prepare themselves for obstacles I previously faced. I became an assistant chef at the Governor’s residence and a private chef to NBA players. I organized an effort to provide over 5000 meals to people affected by the civil unrest in the Twin Cities after the senseless murder of George Floyd.
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?
No. This road was rocky and most of the time was dead ends. I would often get paid less than the men I worked with even though I held a culinary degree and had more experience. Some restaurants were poorly managed and would be on the verge of closing forcing me to find another place to work and I would have to start over again and start at the bottom, entry-level position. This was during a time where negotiating your wage was frowned upon and could cost you the job. I was a single mom having to care for two young kids and the demands of a cook were during the hours when I needed to be home. I was subjected to hostile work environments and being the only woman in the back of the house I would experience sexual harassment and discriminatory business practices. When I started my business I was not endorsed or mentored by any of my previous chefs.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I consider myself an artist. As I mentioned, I approached cooking like it was music. I wasn’t musically inclined but I wish I was. Cooking on a line was like being in a rock band or an orchestra. I would learn the menu (music) and I would practice everyday. The line cooks were my bandmates. When service started, It was time to perform. The venue would come alive and we would dance. The dance was orchestrating our plates to come out together at the same time. The chef was our conductor. I dreamed of creating my own compositions (recipes). If I worked hard I could create something melodic and beautiful and it would seem effortless. My food tantalizes the senses. If I trust my artistry I am contributing to someone creating memories they can cherish. I specialize in that. There is no one way or right way to get there. That’s the beauty of my art. It is only defined by the people who consume it. I am fearless in my imagination and not confined by rules so I turn up the heat a little more or put flavors together that may not be traditional in a sense. I am known for making people happy.
Alright, so to wrap up, is there anything else you’d like to share with us?
Gristle is not inedible. It is something that I love and enjoy eating. Gristle is not something to be afraid of. Gristle is serving as a symbol of what connects us. It is the part of the anatomy that connects our bones together. It is in fact very important. It provides a different perspective. Instead of saying it’s something we need to throw away, House of Gristle is sparking curiosity and conversation. We can do a little more of that especially during these times. We have more things that connect us than separate us.
Contact Info:
- Email: [email protected]
- Website: www.houseofgristle.com
- Instagram: @houseofgristle and @chefraspberry
- Facebook: @houseofgristle and @chefjamettaraspberry
- Twitter: @houseofgristle
- Youtube: @thegristle
Image Credits
David Sherman
Lee Vue
Bryan Bowman
