Mr. Foodtastic (Chef J. Jackson)

Mr. Foodtastic (Chef J. Jackson) A name synonymous with great food, Chef J. Jackson is a successful private chef, professional speaker, and author. My food empire has only just begun.

He has created his own personal style by mixing his love of food with techniques from some of the best chefs in the world! Jackson’s rise through the culinary ranks began at the world-famous Ben’s Chili Bowl in the nation’s capital. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C., and interned at Marcus Samuelsson’s Red Rooster in Harlem, New York. He h

as studied at The French Culinary Institute and Institute of Culinary Education, both in New York City. In 2018 he was selected to Black Enterprise’s 100 Men of Distinction. He was a Food Network competitor on Beat Bobby Flay and Cutthroat Kitchen. He has also been featured on Dr. Oz, The Chew and is a regular food expert on the national show Fox & Friends Morning Show. Jackson is a co-founder of Everything Legendary which recently landed a deal on Shark Tank with billionaire Mark Cuban. This experience and passion have led to a daily video series and a series of products including:

Spices
Premium T-Shirts
Aprons
Hoodies
Ladies Tanktops
V-Necks

“My thirst for the latest in food keeps me reaching for the latest trends and most intriguing stories. Bon Appétit!”

08/27/2026

Old BAE Cheddah is coming to the Soulfull Biscuit Saturday Biscuit Drop — September 12th.

08/25/2026

Meal planning gets expensive when you shop without a plan.

A simple rule I use:

1 protein + 2 vegetables + 1 starch + 1 sauce = multiple meals.

Before you hit the grocery store:

• Plan meals that share ingredients
• Shop your pantry first
• Build your list by department
• Choose produce you can use more than one way
• Have at least one “I don’t feel like cooking” meal planned 😅
• And never grocery shop hungry. That’s how snacks end up running the household.

I’ve been using to build the weekly plan, generate my grocery list, and then keep everything organized while I shop.

That last part matters because the hardest part of meal planning usually isn’t finding recipes.

It’s turning the recipes into an actual week of food.

Save this for your next grocery run.

And if you want to try Sprig, use code MRFOODTASTIC when you sign up for 20% off.

CookingTips GroceryTips

08/25/2026

If your food won’t brown, save this before your next dinner. 👇🏾

THE BROWNING CHECKLIST:

🔥 Preheat the pan first
💧 Pat the food DRY
🥘 Don’t overcrowd the pan
↔️ Give each piece some space
✋🏾 Stop moving it every 6 seconds
⏳ Let the crust actually form
💨 If you see liquid pooling, you’re steaming—not searing

The part most people miss:

Water has to leave before serious browning can begin.

So that pale chicken, soggy mushroom, or gray steak might not need more seasoning.

It might just need less moisture, more heat, and a little personal space.

Save this. Your skillet will thank you later.

— Mr. Foodtastic

08/22/2026

Raisins in potato salad are either a culinary crime…

or proof that sweet + salty + creamy + tangy can actually work.

There is no middle ground.

I hate that I can understand both sides.

Rage bait? KJ Kearney!. ?

08/20/2026

Another trip around the sun and I couldn't be more grateful. I love cake, but if anyone of yall dare we are going to have words 🤨

Happy birthday to me 🥳

🦁♌

08/20/2026

You got it… or do I need to get deeper? 👀

Because umami gets WAY more interesting from here.

We can talk about:
• why browning creates deeper flavor
• what fermentation does to umami
• why aged foods hit harder
• how drying concentrates flavor
• how chefs build umami without making food taste “heavy”

So tell me:

Do you want Part 4?

And if yes, which rabbit hole are we going down first?

Browning, fermentation, aging, or drying?

Comment your pick. I’m building the next one from your answers.

08/18/2026

Umami isn’t just a fancy word for “savory.” 👀

Savory is a description.

Umami is a specific taste your body can actually detect — thanks in large part to glutamate and compounds called nucleotides.

And when the right ones show up together?

You don’t just add flavor.

You can multiply the effect.

That’s why combinations like tomatoes + Parmesan, beef + mushrooms, and seaweed + bonito hit so hard.

We figured out the combinations long before we understood the science.

Part 3: how to stack umami on purpose. 😏

08/15/2026

You’ve been chasing umami your whole life—you just didn’t know it had a name. 👀

Parmesan. Mushrooms. Roasted tomatoes. A beautifully browned piece of meat.

That deep, savory, “why can’t I stop eating this?” flavor?

That’s umami.

And once you learn how to stack it on purpose… that’s where you can get dangerous. 😏

Send this to somebody who needs to level up their cooking.

CulinaryEducation

08/14/2026

Health isn’t just about eating well or staying active.

For me, it’s also about being proactive.

We spend so much time maintaining the things we care about—our homes, our cars, even our kitchen knives. Our health deserves that same attention.

That’s why I took some time to learn more about Life Line Screening and the importance of understanding your risk for stroke and cardiovascular disease before symptoms appear.

Sometimes the best investment you can make is simply knowing more.

For $15 off your screening package use code Foodtastic15 during checkout at LifeLineScreening.com.

05/16/2026

🌿 MORINGA 101

What it may help support:
• natural energy
• iron intake
• antioxidants
• inflammation support
• blood sugar balance
• overall nutrition

How I use it:
→ smoothies
→ tea
→ soups
→ yogurt
→ oatmeal

Chef tip: start SMALL.
½ tsp is enough at first. Too much and your drink starts tasting like a lawn maintenance contract. 😭🌿

Also… pair it with citrus (lemon, orange, pineapple) because vitamin C can help your body absorb plant-based iron better.

Quiet ingredient. Loud résumé

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The Ohio State University, OH

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Monday 7am - 6pm
Tuesday 7am - 6pm
Wednesday 7am - 6pm

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