At a glance
- Chef instructor, training young cooks in culinary school
- Restaurant chef on the evening line
- Based in Jonesboro, Arkansas
- Delta comfort food and lighter, health-minded cooking
During the day Joseph teaches young chefs who are still in culinary school: knife work, sauces, costing, and the habits that hold a kitchen together on a busy night. In the evenings he cooks on a restaurant line. Jones Ridge Kitchen brings both together.
The food is rooted in the Delta: smoked meats, cornmeal catfish, field peas, collards and skillet cornbread. It sits next to lighter plates built for people who want to eat well every day. Ingredients come from local growers and producers first.
The consulting work comes from the same place as the teaching. Clear recipes, honest costs and simple systems help a cook do great work on a Tuesday, not just on opening night.