Today we’d like to introduce you to Jessica Tijerina.
Hi Jessica, thanks for joining us today. We’d love for you to start by introducing yourself.
In 2020, I launched a second business. I love food and I love people.
12 years ago, at the age of 31, I moved back in with my parents to begin searching for what the rest of my life looked like. I dare you to try it. It is empowering, freeing and utterly terrifying.
I began volunteering at a local kitchen store and within a month earned the title of Cooking Class Manager, managing over 50 chefs and 400 volunteers. I fell in love with the hustle and the buzz of it all and the food and the people were a bonus! I had hosted dinner parties in my home on several occasions in my twenties, but never once did I think of doing anything culinary related for a job. I had been in corporate advertising and marketing for nearly a decade and at the time loved it, until I didn’t.
I began teaching culinary classes such as Fresh Pasta, Chinese Take Out and A Night in Havana within the Community Education system and absolutely loved every single minute of it! I was able to use my knowledge of cooking in combination with creativity as well as a love for teaching that I never knew I had. Classes were selling out, other districts were calling to add me to their lists and it continues to be a lot of fun. I am teaching through Minnetonka, Bloomngton and Mounds View Public Education.
I love what I do, I have a passion for it and have been told that it shines through in every class that I teach.
I am currently teaching for the Seward Co-Op, The Abundant Kitchen, Nordic Ware and host corporate events weekly.
I am the Culinary Director at Grand Fete in Hudson, WI where I also teach several classes per week.
I can be seen occasionally on KSTP’s Twin Cities Live as a guest chef, highlighting seasonal or holiday menu items. I run the chef demo stage at the Minnesota Garlic Festival every year in August. I sit on the board of directors for WWRC (Women Who Really Cook), an organization started by our beloved Sue Zelickson focusing on women in the hospitality and food industry. I have even judged the culinary students’ final projects though the St. Paul College Culinary Arts Program.
This love for teaching, on location, with so many eager cooks sparked an idea to bring these classes to you in your own home. I have been executing Culinary Adventures in-home for over 10 years. You tell me what you want to cook and how many people and I do all of the rest. I plan, shop, prep, head to your home, we cook together, learn a lot, become friends, take selfies, eat and then I clean up and go home. You get to keep all of the recipes and then call me to book another event.
I am currently booked through March, but reach out if you want more information. mail@
2020-2021 were mentally, emotionally, physically, and financially tough for most of us.
In my line of work, everything was canceled indefinitely. No work. No money. Potential loss of everything. Total freak out! I panicked for about 2 weeks, then with the strength of family, friends and life changing therapy, I pulled myself together and started to think about next steps. What could I do from home and online?Indian Garam Masala
My fiancé, TW, had me up and running virtually out of our kitchen within days. He is a tech genius and a wizard and I love him. We turned our kitchen into a mini studio/kitchen.
I was able to begin hosting and teaching virtual classes and also started a YouTube channel featuring quick 10-minute videos and on Facebook highlighting kitchen hacks, tips and tricks. Although this made up for the time I was not planning, prepping, shopping, developing recipes, emailing, calling guests and teaching in-home or on-site, it did not pay all of the bills.
What could I do that incorporated my love for the culinary world, teaching and gathering with people? How could I help others and bring us all together? How could I make money and keep my life together? Could I make a difference?
I launched a salt free global spice line in June of 2020. With the classes that I teach, I had the spices already, I always teach my students to “salt to taste.” It was perfect!
I combined my love of food and teaching with helping others. During a time when we were unable to travel, dine out or socialize I wanted to bring travel (global food flavors), the feeling of dining out (cooking ethnic meals) and a social aspect (virtual classes).
With the help of social media and technology, I was able to offer a Culinary Experience, teach virtually as well as launch a business online.
The price for my spices allows me to donate a portion of each purchase to Provision Community Kitchen, a non-profit, female owned shared kitchen that provides 700 meals a week to homeless shelters.
I launch a second business to keep the first afloat, while helping others feel, if only a little, a bit of comfort, while feeding the soul with food and virtual camaraderie.
I headed to sell at my first Farmers Market in NE Minneapolis in November 2020 and it has been an adventure ever since! I am currently selling at the NE Farmers Market, Maple Grove Farmers Market and the Linden Hills Farmers Market. I am at the Stone Arch Bridge Festival and the Art in Bayfront Park Festival during the summer where my friend, Stephanie Hansen manages the Culinary Arts Markets.
You can purchase my spices online on my website. www.jessicatijerina.com
My spiceline, Tijerina Global Spices:
Indian Garam Masala
Garam Masala means “A hot mixture of spices” (not hot as in spicy, but hot as in toasted)
Acadian Cajun Spice Blend
In my visits to New Orleans I have learned Cajun spice blends do not always have herbs and Creole spice blends do.
Mexican Carnitas Spice Blend
It is one-of-a-kind. Everything that you put into the pot along with meat to make Carnitas, which means “little meats” is in this jar.
Jamaican MN’Nice Spice Blend
Not so nice. It is made with local habañeros from Song Produce in St. Michael, MN and once dried, toasted and blended with the other spices, it is one of my favorites on eggs!
Cuban Mojo Spice Blend
A combo of citrus and mint that whisk you away to tropical beaches and make you want to learn to salsa!
I have also developed 2 beverages blends:
A Vanilla Masala Chai Latte Blend and a Mexican Hot Chocolate Blend. They are actually my biggest sellers! Made with non-dairy, lactose free creamer, a homemade vanilla bean sugar and freshly toasted and ground spices these instant beverage mixes are amazing on their own, in coffee, baked goods and even spiced nuts! The Chai has less than 1 teaspoon of sugar per 8 oz cup and is a bit spicy!
You can also find my spices and beverages at The Abundant Kitchen, Grand Fete, Minny Row Market, Cream and Amber Bookstore, Gather Restaurant, Muddy Paws Cheesecake, Nikkolette’s Macarons and the University of MN Alumni Market website.
Curioso Coffee uses my chai for their coffee cafe in Uptown, Muddy Paws Cheesecake uses my chai for their cheesecakes, Nikkolette’s Macrons uses my chai for a “to die for” chai macaron with chocolate ganache and the MN Marshmallow uses my chai for her marshmallows! People love my chai. It is bursting with flavors, creamy, a bit spicy and not too sweet.
You can find recipes on my website for each of my spice blends as well as over 300+ other recipes.
Is it tough? Yes. Is it 24/7/365? Yes. Am I exhausted? Of course. Do I get to write my own schedule? Sort of. Am I able to reflect on how 2020 could have been one of the worst years of my life and say that I was determined to find strength, comfort and a new way of living? Without a doubt. I was able to pivot and help others at the same time.
Sometimes I feel like I created a monster in building a second business, but I wanted to push to find that peace in loving what I do in combination with offering a product that allowed others to feel connected, inspired and hopeful and to help others in need.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I don’t believe anyone has had a smooth go of it. Yes, there have been struggles, yes there are always roadblocks. Even without the challenge of the world shutting down for over a year, starting, running and launching a new business is never easy. I asked a lot of questions. Spent a lot of time on the phone and emailing local and state entities to find out what I needed to launch a new business. Along the way, I met incredibly talented and knowledgeable people who were not only willing to help through the challenges, but became some of my closest friends today.
As you know, we’re big fans of Tijerina Global Spices. For our readers who might not be as familiar what can you tell them about the brand?
I am a culinary educator and I own a salt free spice line. I am known for dynamic and informative culinary interactive experiences. My biggest sellers within my spiceline are the Vanilla Masala Chai Latte mix and the Mexican Hot Chocolate mix. The beverages set me apart from others as well as my packaging. Served up in large and small mason jars. The salt free aspect also sets me apart from other local spice companies. I also use a lot of local ingredients for the spice blends to maintain the freshest product, control where they come from, who they are grown by and how.
Is there something surprising that you feel even people who know you might not know about?
I don’t cook a lot at home. I don’t have the time. When I do, however, I invite friends and family to dine with us as that is what makes me happy when I cook. The ability to plan, prep and execute a good meal and then share it with those I love is priceless.
Contact Info:
- Email: mail@jessicatijerina.
com - Website: jessicatijerina.com
- Instagram: https://www.
instagram.com/chefjtijerina/ | https://www.instagram.com/ tijerinaglobalspices/ - Facebook: https://www.
facebook.com/chefJTijerina | h ttps://www.facebook.com/ TijerinaGlobalSpices - Youtube: https://www.youtube.
com/channel/UC5Zsw2hOHvQUIJB- tYnwwug
Image Credits
Tammy Brice Photography Jessica Tijerina Photography
