Meet Marcus Jackson | Professional Culinary Chef

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

Hi Marcus, how do you think about risk?
Well when I think about risk, I think about opportunities and of course with opportunities comes GREAT RISK. Speaking from experience, a little over a year ago, I decided to quit my full time salary job (BIG RISK) to go to a lower paying job so I can go to culinary school to follow my passion (GREAT OPPORTUNITY). Culinary has always been my passion since I could remember. When I was younger, I would sit in front of the TV for hours and watch The Food Network. I was always amazed at the methods that the chefs would use to cook and then I would go in the kitchen and mess up all the dishes and get in trouble. I knew one day that I would become a Professional Culinary Chef. Whether it was watching Emeril Lagasse or The Great Paula Deen, their cooking styles caught my eye. They were my mentors from the living room floor.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Recently graduating from Auguste Escoffier School of Culinary Arts sets me apart already in the culinary world due to the history of the school. Auguste Escoffier was a French Chef and left behind a legacy in the French culinary industry, he invented over 5,000 recipes, published Le Guide Culinary textbook, and developed approaches to kitchen management. As an alumnus of his school, I will be the first to say, it wasn’t easy! Being that I was in school, before and during the pandemic, working online towards my culinary degree, was a big challenge. I overcame the challenges by staying focused on my work and reminding myself that this is my passion and something I enjoy doing daily. That was my motivation to finish strong. The lessons I’ve learned along the way was “nothing comes easy” and you must put in the work to reap the benefits. I want the world to know that I am Chef Bossman and I own and operate Boss Taste Kitchen Co. which is a company that focus on BOSSING UP meals, so we provide a BOSS TASTE to every one of our customers. Not only do we cater big and small events, but we also are working on fantastic retail products so our customers and clients can enjoy our Boss Taste inside their own kitchens.

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?
Luckily, when my best friend visited, I created an itinerary to celebrate her graduation. Our week started on a Thursday night.

Itinerary
Thursday: Dinner @ STIRR in Deep Elum then explored ART District as a night cap
Friday: Brunched @ 7 Mile Cafe then headed Downtown Dallas to explore business district
Friday Evening: Tipsy Cupcake to get Cupcake wasted LOL afterwards, a nap is always necessary
Friday NIght: Lolo’s Chicken & Waffle/Corks Wine Bar for Unlimited Wine & Live Jazz Music
Saturday Morning: Early start @ Six Flags over TX & Majority of day was spent here
Saturday Evening: A Nap AGAIN LOL
Saturday Night: Hyena’s Comedy Club for Stand-Up and the Best Drinks and Apps that you can get
Sunday: Lava Catina for Neol Soul Sundays live concert & drinks
Sunday Night: Dinner @ 940’s Kitchen and Cocktails in Denton for mixed drinks on tap & their famous Brisket Mac N Cheese

Who else deserves some credit and recognition?
The support of my family plays a HUGE role in how far I’ve come. When I didn’t believe in myself when it came to cooking. My family encouraged me and forced me to continue to pursue my dreams. I don’t know if they didn’t feel like cooking or just enjoyed my food. They wanted me to cook all the time and I was always the point of contact if they wanted a good home cooked meal. All jokes aside, the love and encourage my family gives me, deserves all the recognition in the world. Without them, there would be no Chef Bossman.

Instagram: https://instagram.com/__chefbossman?utm_medium=copy_link