We caught up with the brilliant and insightful Jametta Raspberry a few weeks ago and have shared our conversation below.

Jametta , looking forward to hearing all of your stories today. We’d love to go back in time and hear the story of how you came up with the name of your brand?

I am a preachers kid. The youngest of 5. On sundays we would attend church early in the morning and would often have family dinner in late afternoon. Most times we would have chicken or something that included gristle. My father really enjoyed eating that part of the meat and I did too. When most people would leave it on their plates, we would stay at the table long after everyone got up and sift through their leftovers. Taking what was left on the bones and enjoying the crunchy bits. Somehow it seemed like these pieces packed the most flavor. It was astonishing to me that anyone would leave these jewels behind. It also became a moment where it was only me and my dad left at the table. I found that we had a little more time together to exchange jokes, memories of the past or dreams of the future. Where I grew up, if someone ate everything off the bone, you were met with a frown or a look of disdain. I was made to feel ashamed for something that I held sacred. I held on to that fond memory for many years. When I became a chef I experienced a pattern of behavior towards anything that was not the status quo. The same looks. The same treatment. I wanted to push back. I would say I love gristle and watch people squirm. I saw power in disruption. I knew I wanted to break a mold. Gristle wasn’t something that I discarded. It was something that connected me. It connected me to my father and memories around the table with my family. I imagined a world where we could push past our harmful social conditioning. Where curiosity would spark as we are met with something different. I was obsessed with this messaging where I wanted to build an entire House where all people could be invited to the table. Where you are welcomed with love and food and finding a connection despite your differences.

Jametta , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I started out of high school with a corporate job. I was on a familiar path of just becoming basic. I longed to do something different. It didn’t take long for me to know that a cubicle was not where I belonged. I enrolled in culinary school by day and at night I was hustling and promoting in our local music scene. I made Pennie’s selling CDs and throwing parties. A part of me wanted to be a singer or musician. I couldn’t hold a note or play an instrument so I had to figure out an alternative plan. While learning to cook at Le Cordon Blue and working weekends at restaurants, I began to discover a similar rhythm between my two worlds. There was something about the orchestra of a kitchen. If I practiced hard enough, I can become the lead! I decided to put my all into becoming a chef. Late nights and early mornings was the continuous grind. Competing for the top spot and never getting the right opportunity. After a decade of trying to prove myself and work my way up to no avail, I said “fuck it, I’m going to do it myself!” I dreamed of House of Gristle and set out on my own. I wanted to demolish the glass ceiling. To carve a path not only for myself but any other black woman with a dream. It will never become the institution that didn’t give me a chance. It’s something bigger. We are not just about good flavorful food. We are about bringing people together at a table around food. Connecting each other and solving the worlds problems one bite at a time.

Let’s talk about resilience next – do you have a story you can share with us?

My city has been in a severe humanitary crisis for as long as I can remember. This all came to a boiling point during the pandemic and the brutal public execution of Mr. George Floyd. The restaurant industry shut down completely and after George Floyd was murdered, the people took to the streets. This cut off the food supply chain dramatically in certain neighborhoods. I had no job and an overwhelming urge to join the movement against the brutality of my people. I was home suffering from panic attacks from the fear of Covid and no idea what to do. Instead of just sitting home and watching everything fall apart, I called on the community to stage inside an empty restaurant and make food. Everyday I woke up and took to social media to have people go out to the suburbs to purchase ingredients to make sandwiches. It started out with like 5 of us and then quickly grew to over 100 people. We distributed over 5000 cold and hot food to tired protestors and community members that needed a meal in two weeks.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Acts of service. I’m just here to help.

Contact Info:

• Website: Www.houseofgristle.com
• Instagram: @houseofgristle @chefraspberry
• Facebook: @houseofgristle @chefjamettaraspberry
• Linkedin: @jamettaraspberry
• Twitter: @houseofgristle @chefraspberry