Connect
To Top

Meet Jamiku Gee

Today we’d like to introduce you to Jamiku Gee.

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 journey when it comes to a passion for different foods and wanting to share that passion starts early in life and is inspired by multiple avenues.

At one point growing up, I pretty much wouldn’t eat anything except for Froot Loops or rice. My mom would cook all of these delicious homemade meals for holidays, etc. (she’s from the South and can throw down, lol) and I would just want a bowl of Froot Loops.

My mom still laughs about this. I kept things very simple back then. I would definitely eat some good whole fried fish (Whiting or Red Snapper). Over time, my palate began to appreciate other foods. I loved collard greens and also some good rabbit with gravy and rice amongst a few other things.

I can’t remember at what point I began to have an all-out appreciation for different foods. As I reflect, I see that everything happened in steps. My love for food started at pretty much nothing and increased over time. I was also a pescatarian for a few years.

I really enjoy visiting different restaurants when I know that the chef is on point, but I also began to enjoy on occasion creating my own meals. I enjoy your smaller family-owned restaurants to your fancy establishments as long as the chef knows what he/she is doing.

I’m the go-to person who my friends and family reach out to when they’re looking for restaurant suggestions. My mom usually asks me what meal, dessert, etc. she should prepare when cooking. Now, that I think back I recall in my teen years my mom had me write down meals for the week and I would post them on the refrigerator with a magnet.

There wasn’t any thought process put into it, but before I knew it, I was always taking photos of my meals, desserts, tea mugs, etc. My photos would be while at a restaurant, in my car, at home, or wherever. I would take the pictures not because I had a certain goal or idea in mind, but simply because I looked at the meals as art. I would share some of them if I was out with a friend or someone so that they could hopefully see the beauty of what I saw when taking the picture.

One random Saturday, I was out with a friend for lunch and as I was snapping photos of my plate and hers, I said I think I’m going to start a food page. I honestly didn’t have a plan in mind. I just wanted to share in hopes that others would not only enjoy the visual aesthetics of my photos but that it could help them come up with meal ideas whether it be going out or at home.

Once I officially made up my mind that I would start a page, from there I gave it a name. This was the beginning of Palatelicious.

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
It has been a smooth road so far with me, because I try to make it a point to make what I’m doing about the fun and love of it all. If I veer too far away from that perspective, it will no longer be enjoyable for me.

Some of the struggles that I have and try to improve on are 1. I do not have professional experience in photography 2. I don’t have a working background in Marketing and 3. I have no professional experience in the food industry. Simply put, I have a desire and a love that drove me to where I am.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Sure. I currently work in the I.T. department for a Healthcare company. I’ve worked both in Healthcare and I.T. for a while now. I’ve always enjoyed technology even prior to working in I.T. My brain likes to naturally analyze and get to the root cause of things.

Although I am not currently working in this capacity, I would say that I am most known for my native ability to research and analyze almost anything. I have to stop myself at times because I don’t want to stop digging once I get my hands on something. That curiosity just keeps me going.

I would have to say that what I’m most proud of is not something that I’ve personally achieved. I am most proud of the continuous transformation that God continues to do in me.

I believe what sets me apart from others is that a lot of my natural qualities tend to transfer over to my job. I was raised to be polite (thank you, no thank you, you’re welcome, etc.). I also believe in integrity, which means that I believe in doing the right thing even if no one is looking.

As I mentioned previously, I am also analytical and a researcher. This set of ingredients make for a customer-focused individual who is about meeting the needs of the person(s) they are helping in the best way possible.

The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
The two most important lessons, that currently come to mind, that I’ve learned from the Covid-19 crisis are to re-prioritize what I thought was important and to make sure that all of my trust & faith is in God, not man.

Contact Info:

Image Credits
@Palatelicious

Suggest a Story: NashvilleVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.

Leave a Reply

Your email address will not be published.

More in Local Stories