We’re excited to introduce you to the always interesting and insightful Jeremy Price. We hope you’ll enjoy our conversation with Jeremy below.

Jeremy , thanks for taking the time to share your stories with us today Has your work ever been misunderstood or mischaracterized?

People sometimes mistake my passion for arrogance. This makes my personality a little difficult to stomach at times. So I put a little bit of myself into everything that I cook to make it easy for people to digest.

Jeremy , 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 a 31 year old chef born and raised in houston, Texas. I’ve From an early age I knew food was always the answer. I had a natural talent that no one could deny.
I used to always get in trouble by my grandmother for sneaking into the kitchen and opening her pots because I was obsessed. I just couldn’t stay out of the kitchen.
My mother was a single mother who worked very hard to support me. I spent a lot of time at home while she worked. So I became responsible of taking care of the household at a very young age.
At 12 years old I would have dinner and dessert ready all before 5pm while juggling my homework and after school activities.
I didn’t break into the chef world right away.
At the age of 14 I got my first job at a local grocery store sacking groceries.
I would go on in my later years to work many of odd end jobs in different fields gaining many different skills along the way that I didn’t realize I was going to need in my later years.
At 20 years old I got into some trouble
That landed me in jail. This was the moment that I realized where I belonged and it wasn’t behind bars so, I got myself together and with the help of God and my family , I was able to turn my life around for the better.

I became a sous chef at a retirement facility short after and I had the pleasure of learning from the great Michael DeCaire.
An old Irish man with an attitude who’s been around the block more than a few times.
He gave me my first chef knife and really honed my skills and taught me what it meant to be a chef.

My daughter was born in 2019 and the thought of giving her everything I never had gave me the confidence to start my own catering company.
“PRICELESS CUISINE LLC”
I provided healthy meal prep and full service catering which I did alone! Blood sweat and tears went into everything that I did. That time was a very pivotal point in my career.

I was afraid of where it would go but I stepped out on faith and I did pretty well for myself.
Gaining over 285 regular clients in the city of Houston.

In 2021 , I found spectrum catering and concessions through a good friend of mine.
I was very interested where this opportunity could take me so, I took the job.

Spectrum is one of the most well known catering companies in the country

I am the Head chef of the PGA media division.
We cater to some of the biggest names in sports television such as PGA LIVE, CBS SPORTS AND NBC.
We travel the entire country 8 months out of the year driving two 40ft gooseneck trailers touching a different city every two weeks.
This has always been my dream to travel the world and put out great food,
And We get to cook for some of the greatest people In the world.

I came into this company as a sous chef not wanting any responsibility. Prior to this company I was the executive chef of a major bar and restaurant in the city of Houston. I have also helped start many restaurants in the surrounding area. I’ve cooked for some of the biggest names. Adrian Peterson, WALE, 50 Cent, Paul wall, slim thug and many more.

when I came to spectrum I wanted to take a step back and enjoy the world of cooking without responsibility.
But what I learned very quickly is that, leadership is something that is already inside of you. It’s not something that can be taught.
I could not hide from my true calling.

After 4 months I was promoted to head chef over this division and the rest is history.

The world of catering and the world of restaurants are two very different things.
That is that Something I didn’t understand coming into this field. I was on my high horse with an ego bigger than Mount Everest.
I have a mentor by the name of Kevin bell.
He brought me back to earth and made me realize that “it was never really about me from the beginning…the client always comes first…and NO is never the answer”
I am forever grateful for the man he was in my life. As a mentor and as a great friend.

Throughout my career I have learned that going the extra mile may take a little extra work, but it’s worth in the end. If you truly love what you do, you will never work a day in your life.

I look back and reflect on my past and how far I’ve come. I am grateful for all of my shortcomings because I would never get to appreciate where I am going in my career currently.

God reins supreme in life and without him nothing is possible.
I’ve had the pleasure of working with and mentoring some of the greatest chefs and while helping them they have helped me!

I remain humble and I always remember to be teachable always. You cannot fill a cup which is already full. So this is extremely important.

I do not know where God is taking me on this journey, but I am hoping to be able to continue to share as much love and positivity as I possibly can.
This is only the beginning

What do you find most rewarding about being a creative?

The most rewarding aspect of being a chef is that people can taste the history of who I am and where I come from and the passion I put behind ever cut of my knife and appreciate it!

We’d love to hear the story of how you built up your social media audience?

Once upon a time I used to be a club promotor and I was wondering why I was never booking any parties!! I was posting and posting and getting now reaction.
It was because people do not like when they think you are trying to sell them something all the time!
The people want to know you are a real person and have a real life that they can relate to!
So I started sharing more personal photos of myself and my life and people started to relate and It became profitable!!
My advice to anyone building their social media presence would be to stay consistent
Consistency is key….and be yourself!

Contact Info:

• Instagram: Chef_jprice