Q&A with SOUL STAFF:
Beth Estelle, JBJ Soul Kitchen
Red Bank Sous Chef

What got you into cooking?

As far back as I can remember, I always loved being in the kitchen helping my mom prepare our meals. She was an amazing cook as well as an incredible baker. During the summers, our produce garden was a family affair with everyone involved with its upkeep. Nothing was more delicious to me than picking a sun warmed vegetable off the vine for a snack. We canned the tomatoes and blanched veggies to enjoy during the winter. Eventually, my cooking skills developed and I then began making dinners for the family. 

What brought you to the jbj soul kitchen?

I have admired the philosophy behind JBJ Soul Kitchen for many years. The involvement in the community especially appeals to my core values.   

I am a nine-year cancer survivor. Part of the treatment was radiation therapy at Riverview Hospital, after Hurricane Sandy. My community helped me get to appointments, grocery shop and assisted me with the daily routines when I was not up to the task. I am very grateful and welcome the opportunity to assist the community in any way I can. Cooking at Soul Kitchen is a wonderful opportunity to give back and find additional ways help others. 

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

At JBJ Soul Kitchen, we see many of the same guests five days a week. They help out at the restaurant and can enjoy a delicious meal. Our front and back of house volunteers are amazing! Unlike some other restaurants, these folks are happy to be helping and want to be here. They project a very positive vibe! These factors all contribute to a warm, wonderful environment. 

What makes you most excited about starting this new journey with JBJ Soul Kitchen?

I am very grateful to be working at JBJ Soul Kitchen. Being able to create and execute healthy meals for my community gives me great pleasure! I also look forward to utilizing the beautiful gardens in my cooking.  

Does anything special influence your cooking / cooking style?
During my treatment, there were quite a few weeks when I could not eat solid food. A friend suggested organic juicing instead of liquid diet supplements which contained ingredients I could not pronounce. I experienced a full recovery and have been an advocate of organic products and plant-based diets. I further honed my cooking skills by earning a degree in Culinary Arts and a Pastry Certificate from Brookdale Community College, Culinary Education Center. 
Tell us something about yourself that most people probably don't know!
At the age of nineteen, I was a dining room captain of a four-person team, in a French Restaurant at a very famous casino, in Atlantic City. I really enjoyed tableside cooking and being exposed to high end French cuisine. 

Q&A with SOUL STAFF:
Beth Estelle, JBJ Soul Kitchen
Red Bank Sous Chef

What got you into cooking?

As far back as I can remember, I always loved being in the kitchen helping my mom prepare our meals. She was an amazing cook as well as an incredible baker. During the summers, our produce garden was a family affair with everyone involved with its upkeep. Nothing was more delicious to me than picking a sun warmed vegetable off the vine for a snack. We canned the tomatoes and blanched veggies to enjoy during the winter. Eventually, my cooking skills developed and I then began making dinners for the family. 

What brought you to the JBJ Soul kitchen?

I have admired the philosophy behind JBJ Soul Kitchen for many years. The involvement in the community especially appeals to my core values.

I am a nine-year cancer survivor. Part of the treatment was radiation therapy at Riverview Hospital, after Hurricane Sandy. My community helped me get to appointments, grocery shop and assisted me with the daily routines when I was not up to the task. I am very grateful and welcome the opportunity to assist the community in any way I can. Cooking at Soul Kitchen is a wonderful opportunity to give back and find additional ways help others.

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

At JBJ Soul Kitchen, we see many of the same guests five days a week. They help out at the restaurant and can enjoy a delicious meal. Our front and back of house volunteers are amazing! Unlike some other restaurants, these folks are happy to be helping and want to be here. They project a very positive vibe! These factors all contribute to a warm, wonderful environment. 

What makes you most excited about starting this new journey with JBJ Soul Kitchen?

I am very grateful to be working at JBJ Soul Kitchen. Being able to create and execute healthy meals for my community gives me great pleasure! I also look forward to utilizing the beautiful gardens in my cooking. 

Does anything special influence your cooking / cooking style?
During my treatment, there were quite a few weeks when I could not eat solid food. A friend suggested organic juicing instead of liquid diet supplements which contained ingredients I could not pronounce. I experienced a full recovery and have been an advocate of organic products and plant-based diets. I further honed my cooking skills by earning a degree in Culinary Arts and a Pastry Certificate from Brookdale Community College, Culinary Education Center. 
Tell us something about yourself that most people probably don't know!
At the age of nineteen, I was a dining room captain of a four-person team, in a French Restaurant at a very famous casino, in Atlantic City. I really enjoyed tableside cooking and being exposed to high end French cuisine. 

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