Alright – so today we’ve got the honor of introducing you to Jessie Razo. We think you’ll enjoy our conversation, we’ve shared it below.

Jessie , thanks for joining us, excited to have you contributing your stories and insights. What’s the backstory behind how you came up with the idea for your business?

Growing up in a single-parent household with my sister, I witnessed firsthand the challenges my mother faced in juggling it all—providing for us, ensuring we were cared for, and trying to maintain a healthy lifestyle, all while managing a fast-paced life on a tight budget. That experience shaped my perspective and inspired me to find ways to make life easier for families facing similar struggles.

While my mother was at work, my grandmother, Rita, took care of us, and it was in her kitchen that my love for cooking began. She is my biggest inspiration in becoming a chef. Rita learned to cook because she didn’t enjoy her own mother’s cooking, and she was determined to do better for her children. As a single mother raising three kids while working two jobs, she put her heart into every meal she made. To this day, everyone loves Rita’s cooking because you can taste the love and effort in every bite—I strive to bring that same passion into my own food.

Inspired by my experiences, I started my company to help alleviate the struggle of finding healthier food options. Fast food is often the go-to choice for busy parents due to its convenience, but I offer nutritious alternatives for meals, and snacks, giving families more time to focus on what truly matters.

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?

My name is Jessie Razo, and I founded Tasty J’s in 2019 to provide meal prep for those who struggle with eating healthy, don’t know how to cook, or simply don’t have the time. My passion for cooking was inspired by my grandmother, Rita. Growing up, I loved waking up at her house to the smell of bacon and the sound of sizzling pancakes before school. From a young age, I knew I wanted to become a chef.

After high school, I enrolled at Le Cordon Bleu but found it difficult to choose between the savory and pastry programs. I ultimately chose savory but completed my internship in the pastry department at Farmshop in Brentwood. I graduated from Le Cordon Bleu in 2012 and have since gained experience working in various restaurants and small businesses, excelling in both baking and hot-line cooking.

Some of the places I’ve worked include the LAX Qantas Airlines First Class Lounge, Eat Cake (a Korean-style bakery), TwentyFiveEight (a meal prep service for pregnant women), Lift Enrichment (teaching after-school cooking classes for children), and Lady & Larder (a women-owned charcuterie company). Each experience has shaped my culinary journey and fueled my commitment to making healthy, delicious meals more accessible.

Through my company, I offer more than just meal prep—I also provide catering for parties, featuring charcuterie cups and platters, baked goods, infused items and a variety of other delicious options. As a well-rounded chef, I also host private cooking classes and interactive cooking parties, bringing a fun and personalized culinary experience to my clients.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

I had to unlearn the habit of not asking for help. Growing up, I watched my mother handle everything on her own, so naturally, I adopted the same mindset. I saw asking for help as a sign of weakness—especially in the restaurant industry, where I was often surrounded by men who were taller and physically stronger than me. I pushed myself to reach and carry things on my own, determined to prove I could do it without assistance.

One time, I stubbornly refused help and ended up dropping an entire container of veal stock all over myself. Had I just accepted the offer, I could have avoided the mess and embarrassment, but my pride got in the way. That moment was an eye-opener, forcing me to shift my perspective. I realized that accepting help doesn’t make me any less capable—it makes me smarter and more efficient.

Can you share a story from your journey that illustrates your resilience?

While working in the restaurant industry, I quickly noticed that sexism was a major issue. In several restaurants, I was hired as a prep cook, but when I expressed interest in working on the line, I was bluntly told that women weren’t allowed. It was frustrating to see opportunities withheld simply because of my gender, reinforcing outdated stereotypes rather than recognizing skill and dedication. This attitude fueled me to push even harder, proving that I was just as capable—if not more—than my male counterparts. I took every opportunity to refine my skills, gain more responsibilities, and break through the barriers placed in my way. It also inspired me to seek out like-minded women who refused to let outdated gender norms define their careers. I connected with and learned from strong, talented female Chefs who didn’t need a man’s permission to do more than just work in pastry. Together, we supported and uplifted one another, carving out space for women in all areas of the kitchen and challenging the status quo in the industry.

Contact Info:

• Instagram: tastyjs_
• Facebook: TastyJs
• Other: TikTok: @tastyjs_
  Email: [email protected]