We’re excited to introduce you to the always interesting and insightful Jas Rogers. We hope you’ll enjoy our conversation with Jas below.
Jas, appreciate you joining us today. Learning the craft is often a unique journey from every creative – we’d love to hear about your journey and if knowing what you know now, you would have done anything differently to speed up the learning process.
My great grandmother was my first teacher in the kitchen. I have memories from growing up watching her bake a wide range of pastries, Sunday dinners, and hosting gatherings for family and friends. From her teachings and my love for cooking, I furthered my knowledge in Culinary School. I do believe timing happens how it’s supposed to happen and in the culinary world there is no such thing as “Speeding Up the learning process.” To excel in a medium like this, one must take all the time they need.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I am chef Jas Rogers. I was born and raised in Houston, Texas. Currently I reside in New Orleans, Louisiana. In 2010 I enlisted in the United States Army as a 92G, Food Service Specialist. After my time in the Army, I attended the Art Institute of Houston where I received my degree in Culinary Management.
Soon after in 2017, I moved here to New Orleans. Over the course of the last 7 years, I’ve helped open numerous restaurants in the greater New Orleans area. I eventually opened my own vegan/gluten free restaurant concept, Coalesce Goods. Coalesce Goods was known for specializing in vegan indulgence, with dishes like Buffalo Chick’n Bacon Mac, BBQ Beet “Brisket” and Boudin Balls. I have been featured in GQ Magazine, New Orleans Magazine, the Gambit and countless other publications. Currently, I’m working on my plant-based seasoning and sauce brand, Saucexdat.
What do you think is the goal or mission that drives your creative journey?
“Do What You Love. Love What You Do.” —
Waking up every day and doing what I love to do is what drives me the most. We aren’t here forever! We all get the same 24 hours, make the best of it.
For me, it’s about the footprint and legacy I leave behind. Knowing that I give110% everyday by making a difference is a driving force for me.
What do you find most rewarding about being a creative?
Feeding the souls of individuals and seeing their pure love for my craft is the best reward that money can’t buy. I tell up and coming Chefs all the time that if I was in it for the money I wouldn’t be as successful as I am today. You have to go into things with the intentions of the greater good no matter what it is that you are doing. The dominos will fall in your lap every time. Cooking and really cheffing it up from the heart is a moving talent that not all carry — IT’S NOT ON YOU, IT’S IN YOU!
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