We recently connected with Jason Brazzel and have shared our conversation below.
Hi Jason, thanks for joining us today. How did you come up with the idea for your business?
The idea for my business came to me in a conversation with my mother JoAnn Brazzel. I was stationed at Camp Lejeune, North Carolina at the time. I said to her that i was having another cookout and what I was cooking. I said to her that we have too many great cooks in our family not to have our own restaurant. She agreed and I said I know what I’m doing when I retire. I spoke my idea into existence. I ran it by my close friend and brother Chris. He said go for it. Chris bought me my first chef’s jacket and knife set. He was a huge driving force behind me going forward with naming it “Goldie Mae’s Soul Food Kitchen and BBQ”.
It was a very emotional time for me. I moved to Germany a year later and Chris passed one month after I had arrived. I refused to quit and got the opportunity to run a restaurant where we lived in Frankfurt. The chef at the community center was going on vacation to his home country of the Philippines. So, the community services advertised for families to fill in for some nights.
We started with soups for our first event on a budget of $500 per event. We made loaded baked potato soup and creamy chicken and wild rice soup. We sold out within 2 hours. That is when I knew I was on to something worth it all. I thought about what makes me happy eating. Soul food and BBQ! So that is what I brought from Memphis with me across the Atlantic. BBQ night sold out in 2 hours! Catfish Friday sold out in 3 hours! Soul food Sundays 5pm to 8pm always packed. I did that from 2013 to 2014. I was able to bring the South to Germany for many others who missed home. I was that solution through my menu.
I had to figure out plate cost without knowing plate and recipe pricing. So, I just wanted to make up the cost of food and make a little as well. I searched for BBQ pricing per pound and per plate from restaurants stateside. I wanted to be affordable but the best meal you have ever ate.
I got so excited about the success of what we were doing, the Consulate General’s personal chef wanted to have a rib cookoff against me. We got the Marines and Navy in a BBQ competition for bragging rights! And I won that one too!!! I just wanted to share my passion of food with the world, and I have had that opportunity.
Jason, 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’m Chef Jason Brazzel, Owner and Executive chef of Goldie Mae’s Soulfood Kitchen and BBQ Catering in Lee’s Summit, Mo. I have been in the business since 2013. I served 20 years and retired from the Marine Corps. The backyard BBQs and get-togethers in the military got me to showcase my culinary skills early on. I recently graduated with my degree in holistic wellness and nutrition from Auguste Escoffier School of Culinary Arts. I wanted to make soul food healthier and add wellness coaching in my resume.
I am so proud that I graduated from my culinary school with Honors and High Honors. It means so much to me that my passion reflected in the classroom.
I assist clients with building healthy habits within 21 days. Replacing bad habits with good health habits like addition exercise including healthy eating habits. Continuing to build more healthy habits. This also allow me to help you understand the healing factors in the foods in your diet. How herbal teas help you relieve stress and allow you to sleep better. Goldie Mae’s is so much more than a kitchen. It is a healing space for the body, mind and soul.
I want people to know that Goldie Mae’s is faith and family-based from its core.
Any advice for managing a team?
When managing a team understand all of their individual strengths and weaknesses, pairing them with a counterpart who can help develop them to be better. This helps build the team’s cohesion. Also, recognizing their achievements and praising the great effort as a team when goals have been met. Everyone is important to the team and must feel that way. Ensure that your team knows how important they are to you. When we succeed as a team, we reap the rewards together as a team!
Any stories or insights that might help us understand how you’ve built such a strong reputation?
I think how I build my reputation within my market was the church. With me being at church serving with others monthly, we get to network with each other. Once people find out that you are a chef, it just takes off from there. I have been referred by small group members and church leaders as well. That market really opened doors to the different offices and businesses to cater to. You can only go so far via word of mouth. Let others who know you or have sampled your product be your advocate.
Contact Info:
- Instagram: chefbrazzeldazzle
- Facebook: https://facebook.com/Goldiemaes
Image Credits
Armina Brazzel, Liz Williams, Connie Cofield, Jason Tribble, Jazlyn Brazzel, Jade Brazzel, Jayla Brazzel