We had the good fortune of connecting with Jazmyne Jenkins and we’ve shared our conversation below.
Hi Jazmyne, we’d love for you to start things off by telling us something about your industry that we and others not in the industry might be unaware of?
One thing about our industry that I feel like people don’t really understand is the amount of work, time, and effort that goes into making a cake, dessert table, or cookies. Clients request an extravagant dessert table in hopes that their budget, which is sometimes very minimal, will cover all of the amenities, labor/time and supplies that go into making it so when we quote the client, they are a little taken back because they hadn’t factored in the three things I mentioned before. For example, one dozen cookies takes two days to make (for me). My process is to make the dough, chill it, cut out the cookies, chill those, bake them off, design them, let them rest, photo shoot, and package them up. So our (all Chef’s) pricing reflects all of that time, supplies used/purchased, and effort. Most people are unaware of the process so they think they can get a full on dessert table with 2 cakes, 2 dozen each of 5-6 different types of desserts, candy selection, decor, ballon arch and backdrop for……$500. As a Chef, I want to help the client in any way possible, so there is always room for negotiations and I offer up different options to help make your dreams come true. In the end, I always hope to be a good fit and am very communicative and upfront so there is no confusion later.
Alright, so let’s move onto what keeps you busy professionally?
I think what sets me apart from others (so I’ve been told) is that you can taste the love in my desserts!I love all things sweets and when I’m in the “mix” (see what I did there?), it brings me into this nostalgic world of tasting a homemade cupcakes for the first time and I just get engulfed in it. Most proud of how far I’ve come with all of the challenges I’ve faced along the way- putting myself through school while having a young child and working full time, dropped out in the middle of my schooling but went back to finish, juggling time for myself and my kid etc.. I overcame a lot of this by having the most amazing support system. Literally. I’m at where I’m at professionally today because of my perseverance and playful outlook on life. I want people to know that my brand exudes love and light, just like me!
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my bestie is in town, first place we’re hitting up for lunch is Salsa and Beer in Noho. They have theee best Enchiladas and we’re both huge Mexican food fans. We’re both fish as well so to the beach we go to soak up some sun and frolic in the waves. For dinner- definitely making a trip to Santa Monica for the best Mediterranean food I’ve ever had at this place called Crimson! That salmon, yum and the veggie skewer is fiyaaa! Probably hit up the promenade while we’re there to walk around and shop. I’m not a huge drinker so who knows where we’d go to have a cocktail but I know food and for breakfast we’d go to the Griddle for some humongous pancakes or to Nat’s Early Bite for some delectable Huevos Rancheros! Just a few things we’d do while she’s here.
Who else deserves some credit and recognition?
Shout out to Mom/Dad/Brother, Daniel, Jordyn, and Jayvion for your everlasting support and help, To my Bestest Friends- Tasha, Misty, Christine, Sasha, Anissa, Sesha, Liz, Travisia, Jasmin B, Melinda, Shanna, Jasmine A/M, JT, Brent/Khalil, Josh, Isaac and Angelou- you guys are my main’s forever. The most supportive group of friends anyone can have and you always push me to be the best and not to mention the best tasters with upfront and honest criticism. Lastly to my job- FloraFlex and Culture Shock LA- y’all have helped me so much and I appreciate you!!