Today we’d like to introduce you to Juice Brown.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My name is Chef Juice, and I’m a private chef. I was born and raised in Murfreesboro, TN. I started cooking in 2014, (professionally for 5 years). Started as a dishwasher and line cook at Logan’s, Longhorns, and Chillis. I strived and moved up rarely fast, becoming grill lead within 30 days. Around that time I wasn’t passionate about producing food it was just a hobby that paid the bills. While cooking I also worked in and out jobs like: maintenance, lawn care, and production. Through them jobs I met numerous people and it got around that I was a decent cook, and some people needed caterers and didn’t want to pay a ton of money. I started catering small parties like birthdays and gatherings. Through out the years small events turned into a career. My grandmother (The woman who taught me to cook) was diagnosed with dementia, and passed away in 2023.. I took a break and moved to Nashville where I was Sous chef at Eddie V’s.. Fast forward two years later I was hired for executive chef for “American Cruise Lines, the same time I launched my catering business “A Taste Beyond” . I worked both until “ATB” starting needing more of my attention, I left American Cruise Lines to peruse my own dream and goal. And here we are!!!! Blessed
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No lol, not smooth at all. Anxiety, nervousness, and depression all took place in to make it where I needed to go. Not to mention I financially struggling to pay bills and fund my dreams. A lot of trial an error, with no R.O.I. I was homeless at times and completely broke.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am a private, and independent chef. I work with numerous chefs and companies over the world. I specialize in American, seafood, and protein creative meals and foods. I’m known for my flavor and unique twist I use on popular dishes. I’m most proud of my drive to keep learning and my taste profiles. I think what sets me apart from other chefs is, my twist and different ingredients I use to make a dish creative and more flavorful
Alright, so to wrap up, is there anything else you’d like to share with us?
I also travel, and I can make anything that you like.
Pricing:
- Standard $20/ per person (up to 100 guests)
- Premium $30/ per person (up to 300 guests)
- Deluxe $75/ per person (up to 500 guest)
- Standard- (1) protein, (1) vegetable, (1) starch
- Premium – you can add (1) protein, or (1) side.
Contact Info:
- Website: https://www.instagram.com/cheffin_with_juice?igsi=MWFqb2UxMzFvbjBsdQ==
- Instagram: https://www.instagram.com/maryj_615?igsi=MTI4OHFsbHNhaDU3aQ==
- Facebook: https://www.facebook.com/share/19d1HBKcrv/?mibextid=wwXIfr
- Youtube: https://youtube.com/@cheffin_with_juice?si=LXdBR5Zj_Kl4HrFb
