Chef To Watch In 2021: Jamir Cole
Originally Published on Behind the Plate with Kenzie Osborne
“Go to university.” “Get a degree.” “Work a 9-to-5 job with a steady income.” Sound familiar?? Oftentimes, what we WANT is pushed to the backburner, and we find ourselves doing something we hate to pay the bills. What happened to being told to follow your dreams? What happened to chasing your passions? And, why aren’t we encouraged to do the one thing we’re most passionate about? Jamir Cole, senior student at Walnut College, is the perfect example of a young chef following his dreams. The enthusiasm in his eyes, the passion in his voice and the pride he has about his food is a tell-tale sign he’s a chef to watch out for…
Discovering Culture
Jamir Cole grew up in a family that appreciated food and celebrated the flavours of cultures across the globe. His grandfather was a chef in the army, and as such, was familiar with a wide variety of cuisines and culinary techniques. As a child, Jamir would spend hours in the kitchen admiring his grandfather’s work. Day in and day out, his grandfather would perfect exquisite French dishes and prepare classic German recipes. Jamir watched in awh as he wished that one day, he too could produce the same works of art that sat there before his eyes.
Cooking with his grandfather was far more than just a “fun activity”. Jamir was amazed at how raw ingredients could be paired together to make incredible flavour combinations. He loved the artistic component of food and learning how to prepare beautiful plates for his family and friends.
“It was an honour to cook alongside my grandfather. Every time he stepped into the kitchen, I was right there by his side. I took every chance I could to learn from him. I’ll never forget the time he taught me to clean and prepare a turkey on thanksgiving. It was something I’d wanted to learn for so long — and to learn it from someone who I admire so much was incredible.”
Follow Your Dreams
Chef Jamir Cole was never discouraged to continue along the path of a culinary career. His grandfather saw the benefits of a career in the food industry and lived by the words: “follow your dreams”. “So long as people eat food, chefs will always have a job.” More so — when you’re doing the thing you love most, you will be unstoppable.
Cooking has become a way for Jamir to share his love with others, continue to learn, express his creativity freely, and connect with his home culture. Jamir’s grandmother is from Peurto Rico and his grandfather is from South Africa — two cultures that have certainly influenced his culinary style.
“At Walnut College, I’m trained in french cuisine. But, I love switching ingredients or adding new flavours to put an individual twist on my dishes. Recently, I was promoted to Sous Chef at the Caribbean restaurant I work at. My goal is to introduce more authentic Puerto Rican flavours and expose my community to what my home country has to offer. It’s not always possible to find Puerto Rican fruits and vegetables in the USA, but it’s fun to be resourceful and find a substitute that can produce similar flavour profiles.”
Tasting The Globe
Discovering new techniques, different ingredients, and unique flavour profiles makes the culinary industry so interesting and unexpected. Chef Jamir Cole loves the versatility and the endless creativity that can be expressed on the table. Food is a completely immersive experience — and Chef Jamir doesn’t want to miss out on a single bite.
“Last year, my school travelled to France for a culinary trip. It was a once in a lifetime opportunity — something I’ll remember forever. We travelled to so many different areas in France and learned about the food, culture, and history. It was absolutely incredible. Next year we’ll be going to London and visiting Gordon Ramsay’s restaurant. I can’t wait to experience another country and culture — and visit a restaurant managed by one of the best chefs in the world.”
Ahhh the dream. To travel the world, taste the globe, and experience the world through food and flavour. Chef Jamir is continuously fascinated by the depth of the culinary world, and how it connects him to history and culture (unlike any textbook could ever describe). Every dish tells a complete story — and, apart from the culinary techniques and cooking knowledge, there’s a vast amount of culture and history displayed on each plate.
A Never Ending Journey To Learn
Although he may be nearing graduation, Chef Jamir never wants to stop learning. Without feedback, there’s no room for improvement. And, without improvement, your journey and creativity becomes limited. Chef Jamir has already noticed incredible growth — but he knows that he’s still far from perfection.
“About two years ago, I won my state championship for the Skills USA culinary competition. I researched and prepared for an entire year prior to the competition. I learned so much, and the results showed through. If you put hard work and passion into something, then it WILL turn out in your favour. The entire experience was incredible, and I hope to continue to grow and improve upon my skills in the future.”
Viewing Food Under Multiple Lenses
Chef Jamir Cole has always viewed food under multiple lenses. Not only is food a reflection of culture, heritage, and history — but it is also a reflection of science, chemistry, and art. Playing with the 5 flavour profiles and creating new combinations can be like somewhat of a science experiment. Then, when the meal is fully prepared, plating the components is like painting your own Picaso.
“There are 5 tastes — acid, umami, heat, salty, and sweet. When I’m preparing a new dish, I think of those right off the bat. Next, I consider what’s in season. Using seasonal ingredients elevates the flavours of the dish, and is ultimately how you ensure the best quality. Then, I’ll add my own unique spin to it by incorporating a memory or a part of my culture. Lastly, I always make sure to add at least one bright colour to the dish. Food is art and art is food. If you serve an entirely brown plate it will be unattractive, and it likely won’t have as much flavour as it could. But, if you throw in a bit of green or a splash of orange, it will immediately add more flavour and draw the eye right to the dish.
Capture their attention, excite their taste buds, and pass along knowledge and stories… That’s what an incredible dish can do…. Chef Jamir knows it’s not simply slapping food on a plate and calling it a day — there’s extreme care, passion and love that goes into every piece of the plate. Simply put: a plate of food is about personal growth, global reflection, and building memories to cherish forever.
Thank You!
Thank you so much to Chef Jamir Cole for speaking with me and sharing your story. I cannot wait to see you continue to break through the world of culinary arts and shed light on the future of the industry. Be sure to check out Chef Jamir Cole’s instagram HERE to stay up to date on his latest culinary creations!
Quickfire Questions
Before I let Chef Jamir jump back into the kitchen, I had a few nagging questions to ask…
What Is Your Favourite Food To Make?
“Empanadas. Preparing and eating empanadas always reminds me of the dinners I used to make with my grandfather and grandmother. We would always make two different variations of empanadas: one was stuffed with curry goat and the other with chicken and sofrito. To this day, I still use my grandmother’s recipe — it’s just too good to beat.”
What Is Your Favourite Food Memory?
“My family used to have a “one-pot pot-luck” tradition where each member of my family would bring one pot of their own food to the table. We’d each make a dish from a different culture, and we’d taste a bit of everything on the table. My grandfather and I are the only chefs in the family — but it was fun for everyone to be involved in preparing and sharing the food.”
What Are Your Goals In The Food Industry?
“I want to guide the industry in the right direction. Some culinary students are told that they’re never going to be anything in life.. But, I want to keep encouraging people to work in a kitchen. One day, I hope to own my own restaurant and encourage youth to discover their identity in the kitchen. It’s all about being yourself and following through with your intuitions.”
“Of course, promoting diversity in the industry is another major goal of mine. It’s so important to work with different people from all walks of life. Sometimes, it’s hard for certain people to make their way up the ladder in the culinary industry — I want that to change.
Final Thoughts?
“My grandfather once said to me so long as people eat, you’ll always have a job. It’s true — once you start cooking, you’ll always have a job. There are so many different avenues within the food industry — farmers, horticulture, chefs, etc. Right now, the industry needs help — but I think people are finally starting to recognize that the food industry is so important.”
What Countries Are Next On Your Bucket List?
“I definitely want to take a trip to Rwanda when I can. There’s a Michelin-star African restaurant that I’ve been in touch with. It would be a dream to learn more about my grandfather’s culture and heritage by staging at that restaurant. Of course, I also want to go to Puerto Rico at some point in the near future — maybe I can do that next summer.”
