Meet Jai Payne | Culinary Journalist

We had the good fortune of connecting with Jai Payne and we’ve shared our conversation below.

Hi Jai, we’d love to hear about how you approach risk and risk-taking
Most people feel like risk takers are wreck-less & that’s somewhat true. However, those same people fail to realize that those risk taking people. Are more likely to succeed than someone who doesn’t. If I didn’t take the risk of leaving my old career behind to chase my passion. I would still be stuck in the what if bubble. Taking a risk allows you to face fears & achieve goals, yes there are consequences. Nonetheless, consequences are just another form of fear. I embrace risk taking because without it, I wouldn’t have started my culinary business, or found the job to support it, or developed a team so great that we can make magic with our eyes closed. Risk taking is a part of your growth. If you free your mind then taking the risk, is nearly a thought of action without hesitation.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Becoming a Culinary Journalist is not easy especially being an beginner. Understanding the balance of ingredients, taste, & flavors are not just a challenge for the pallet. Its a challenge for the brain because just like a dr someone is trusting & valuing the opinion I give for food. A lot of people don’t understand that it takes more than just writing your thoughts down about what you just ate. Its paying for fine dining classes, ordering different meal prep boxes so you record & create content. Its about going to different restaurants an meeting the owners, developing relationships with chefs from different genres. Its traveling to different states & ordering from the side of the menu you would never look at. Consistency is a Lesson that I’m still learning as a Entrepreneur but I plan to make sure the world knows. JuiceWithJai is more than a brand, it’s a story.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Takeshia Jones, my bestfriend of 10years. If she lived close to me we would have brunch every Sunday at XOXO DINNING ROOM, Hibachi Ramen on Monday, Tacos & Tequila on Tuesday, True Kitchen on Wednesday, Turkey DAM on Thursday, Green Gator on Friday, & Off the Cuff on Saturdays. All of these places listed above have great music, awesome drinks, & a fun environment!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
One of my biggest thanks will come from my Public Relations Manager Dontrell Johnson . No kidding, without this guy I wouldn’t remember what meetings to take, or what direction to push my culinary platform. When I realized my radio business wasn’t the correct business for me. I put out an ad for management, and after about 22hrs, he answered! He had no experience & they was completely out of his degree. Not only does he do an excellent job but he’s a great friend as well. Outside of business, how many managers will call & check on their clients well being? I feel blessed to have created a team with good intentions. My photographer Avion Stewart owner of EyeCatchingMedia. This guy is ready at all times, I can send him a concept in my head at 12am & by the next morning he’s already set up a time & place for me to shoot. Watching these two young men pushes me daily because their success story is writing out so well in their own lives. The last 7months I’ve spent in the culinary business has been challenging. However, as long as I have these two I have no fear in how we will florish during 2021

Instagram: JWJEATS_

Twitter: FoodieBabeJai

Facebook: JuiceWithJai

Youtube: Jai P Broadcasting