Q&A with SOUL STAFF:
Head Chef Josh WIGGINS

What got you into cooking?

Making Dinner with my grandmother as a young boy got me fascinated with cooking and by the age of 10 years old, I knew I wanted to be a Chef.

What brought you to the jbj soul kitchen?

I was working as a sous chef at The Scarborough Fair in Sea Girt when I received a call from a former Chef Instructor of mine. He informed me that JBJ Soul Kitchen Red Bank was looking for a Chef, and a former Culinary classmate of mine was the Executive Chef there. Knowing the passion for culinary arts we both shared, I was excited to team up with Chef Wendy and improve the overall standards of JBJ Soul Kitchen. 

What makes jbj soul kitchen different different from another restaurant down the street?

JBJ Soul Kitchen is not your typical Restaurant, we are here as a community tool. Serving food is just a small part of a giant moving machine. We bring hope to those at a time when they need it most.  

What would you say to get someone new to try out the restaurant?

When I talk to people about JBJ Soul Kitchen, I let them know what it means to come have a meal. You aren’t just coming for dinner, you are supporting a community.  

Does anything special influence your cooking / cooking style?
My cooking style has been influenced by an ever-expanding quest of experience. I take all my experiences with my own experimentation and imagination to cook what purely comes from the soul. At Soul Kitchen, we get to share that passion and experience with different menus every other week! 
Tell us something about yourself that most people probably don't know!
Some interesting facts about me would be: I was morbidly obese growing up and lost over 100lbs, I won the first-place medal in the 2015-2016 Skills USA State Culinary Competition , I have appeared on Food Network’s Chopped, and I started my own business in 2018. 

Q&A with SOUL STAFF:
Head Chef Josh WIGGINS

What got you into cooking?

Making Dinner with my grandmother as a young boy got me fascinated with cooking and by the age of 10 years old, I knew I wanted to be a Chef.

What brought you to the jbj soul kitchen?

I was working as a sous chef at The Scarborough Fair in Sea Girt when I received a call from a former Chef Instructor of mine. He informed me that JBJ Soul Kitchen Red Bank was looking for a Chef, and a former Culinary classmate of mine was the Executive Chef there. Knowing the passion for culinary arts we both shared, I was excited to team up with Chef Wendy and improve the overall standards of JBJ Soul Kitchen. 

What makes jbj soul kitchen different different from another restaurant down the street?

JBJ Soul Kitchen is not your typical Restaurant, we are here as a community tool. Serving food is just a small part of a giant moving machine. We bring hope to those at a time when they need it most.  

What would you say to get someone new to try out the restaurant?

When I talk to people about JBJ Soul Kitchen, I let them know what it means to come have a meal. You aren’t just coming for dinner, you are supporting a community.  

Does anything special influence your cooking / cooking style?
My cooking style has been influenced by an ever-expanding quest of experience. I take all my experiences with my own experimentation and imagination to cook what purely comes from the soul. At Soul Kitchen, we get to share that passion and experience with different menus every other week! 
Tell us something about yourself that most people probably don't know!
Some interesting facts about me would be: I was morbidly obese growing up and lost over 100lbs, I won the first-place medal in the 2015-2016 Skills USA State Culinary Competition , I have appeared on Food Network’s Chopped, and I started my own business in 2018. 

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