We were lucky to catch up with Adijatu Jalloh recently and have shared our conversation below.

Adijatu , thanks for joining us, excited to have you contributing your stories and insights. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

My mission is to help bring African Fusion cuisine to the fine dining table. I want to connect people through food and culture. Because of my roots in africa and my deep connection to food I hope to strive to bring more awareness to African food.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I started cooking at the age of 6 in africa. When I came to America at the age of 8 I continued cooking for my family at home. At age 14 I joined C-CAP and went on to compete in a few culinary competitions while networking. In high school I started working as a prep cook at and by the time I got to college to study culinary, I started working for Nobu and continued being a private Chef. I started AMJ Fusion I became a James Beard Fellow after college while working for Wolfgang Puck. I worked my way from Popeyes to a Sous Chef all while going to school and building my business.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

I had to unlearn the idea that Chefs are not nice people. From TV and Culinary school we often get this idea that you can not be nice as a Chef. I think this leads to many unhealthy work environments, unsafe work cultures for other people. All the great Chefs I worked with were some of the nicest respectable people. This made me realize that being mean to people does not make you a great Chef. Learning how to work with people and not break down under pressure is what makes a great Chef.

Can you talk to us about how you funded your business?

I started AMJ all sponsored by my and my business partners at the time. It was a lot of money and a lot of loses but we learned a lot. Starting AMJ was not easy and we invested thousands of dollars into building our clients base.

Contact Info:

• Instagram: @amjfusion @adji.love @adjis.kitchen
• Facebook: Adji Lee
• Linkedin: Adijatu Jalloh
• Twitter: Adji love
• Youtube: Adjis.kitchen

Image Credits

Joselyn
Aura
Tim