French-trained chef, Veggie lover and your personal dinner hero.
Hello! I'm Jasmine, chef and founder of
The Princeton Chef.
I often say that graduation from culinary school was the best day of my life. Deep down inside, I felt I was finally moving down the right path. There was no question in my mind I was making the best decision for myself. This is coming from someone who didn't know how to cut an onion when on my first day of culinary school, so my instinct was definitely at work at this moment!
Here I am today, a business owner living out what started as a small idea which came to my mind through my heart.
To anyone out there who is not sure about where they are in their life, listen to that little voice inside trying to give you direction. You won't regret it!
From Culinary school student to Business Owner
From Top left: My cousin Patrick, his mother Izabella, my mother Halina, me in the center, my friend and fellow student Jae-Lee, my aunt Ela
Get to know Chef Jasmine with a fun question and answer round!
Where are you from?
New York--born and raised in Westchester county and I spent most of my 20's and 30's living in NYC.
Did you always want to be a chef?
Actually, no! I honestly didn't become interested until I was in my 20s. It started with watching a ton of cooking shows and having to work in the industry because I struggled to get a job after graduation from Binghamton University. I had an English degree, but struggled to find a "real job", so I worked in restaurants and got even more exposure to food. One day I woke up and said "I want to go to culinary school!" The rest is history.
How long have you been a personal chef? What is it about the job you like?
I started in 2013 working for a small personal chef business in NYC. It was a female owner and she really inspired me. I learned everything there. I worked for her up until 2017 when I moved to Princeton. This line of work fits me because I really thrive off of the relationships I have with my clients. It's fun, creative, feel-good work.
What do you do when you are not cooking?
When you have a business you always have something to do for said business, but I get my mind off work by volunteering at SAVE animal shelter with the rescue dogs. I love them. I also like to listen to audiobooks and podcasts about personal triumphs, watch thriller movies and if times permits, get a back and shoulder massage!
Chef Jasmine Q&A:
Eggplant Stacks with Mozzarella, Pesto & Tomato Fondue
View the portfolio
prosciutto-wrapped melon with mozzarella and balsamic drizzle
Teriyaki Duck Rice Paper Rolls
A few of Jasmine's favorite meals
Where are you from?
I was born in Kentucky but spent my childhood on the move because my dad was in the Navy. I went to college in Asheville, North Carolina and then moved to New Jersey when I graduated and I have been here ever since.
How did you get into the food industry?
My first job was as a Spoonbread Server at Boone Tavern in Berea, Kentucky. Fast forward and I have 13 years as a Catering Manager in the Princeton area under my belt, where I planned and executed over 200 weddings.
You have a husband and a son, tell me about them!
I live in Ewing with my husband, Erinc and our son, Royal. Erinc is Turkish and I have to admit that I am a bit obsessed with Turkish food and I think that comes through in my cooking. Royal is really interested in eating spicy foods and lately his thing is eating ramen with fiery Cheetos dust sprinkled all over it—not the most wholesome thing to eat, but I like the creativity!
What do you do when you are not working?
My all-time favorite hobby is reading cookbooks. I purchased my first cookbook when I was 17. The title, The Occasional Vegetarian, intrigued me. I'm mostly vegetarian (bacon gets me every time!), but plant based recipes are what really interest me. It's amazing what you can do with a cashew! When I am not obsessing about food and cooking, I love to take my son fishing. We’ve yet to keep or eat a fish we’ve caught, but I have high hopes of us catching a flounder one day. We sometimes trade in our fishing poles for roller skates and head to the skating rink, where I can remember my days as a roller skating waitress--that must be where I learned how to multi-task!
Enter: Samantha!
When she is not taking many admin hours off my plate so I have more time to prepare food, as a self taught cook and nutrition enthusiast, she has also been preparing meals for Princeton families and loves every minute of it!
Get to know my right hand lady:
Every business owner needs
an assistant...
Personal Chef Assistant
& Hospitality Extraordinaire
Wild Mushroom & Truffle Puff PAstry Tart
View the portfolio
Bok Choy with Shiitake Mushrooms & Plum Sauce
Blueberry Oat Breakfast Cookies
