Five-year old Jerald Washington dreamed of being a chef and he never let go of that dream. Today, long-time Smyrna resident Chef J fulfills that dream with “Food 4 Ur Soul” and his mission to expose health conscious food lovers to dishes that feed and nourish their bodies & mindful souls. Chef J has lent his generous talents to the Bold American & Fifth Group, Soiree Catering, CB Catering Entertainment & Walia Group, and Dunnwoody Pines and top Atlanta venues like the Rose and Crown and Five40 Tapas. It is through those experiences and various mentors along the way, that he has developed a unique culinary expression, one with a distinct international flair. . I bring a unique and innovative concept to the style of cooking. I implement in the work place. Through my journey between: Culinary Arts, Marketing, and Healthcare, I have realized every diner is a; patient, contract, and assignment. I have maintained and increased the level of my professionalism thus increasing my superior customer service and consistent safe production. I'm a culinarian certified graduate from Chattahoochee Tech College and plan to further my education in the Food/Healthcare science program to expand my extensive culinary skill set which provides customers/patients with nutritious meals that feed the soul.

For me, cooking is...

for a taste bud and environment reconstruction

I learned to cook at...

In Smyrna GA i graduated honors culinary arts at Campbell high school and studied at Chattahoochee Technical college

A cooking secret...

I'm passionately driven to offer and expose the Consumer/clients palette to a satisfying culinary dining experience through professional and superior

My menus

Dim Sum

STARTER

All inclusive

Squid ink tempura Asian veggies and shrimp

Pink ginger roasted sesame seed black rice rolls

Air fried seaweed chips drizzled with champagne vinegar seasoned with Aleppo pepper flakes

Chawanmushi garnished with leek bean sprout kimchi

Eel Yaki Onigiri tossed in lemongrass oil sprinkled with

FIRST COURSE

All inclusive

Sake marinated Chicken Satay glazed with peanut curry sauce

Seasame Marinated Steak satays with moy ploy hoisin glazed

Karaage (Japanese Fried Chicken)

Pork Belly Shumai basket paired with ginger key lime ponzu dipping sauce

MAIN COURSE

All inclusive

DESSERT

All inclusive

A Prize for Sur

STARTER

Choose 2 dishes

Smoked Shitaki Arencheti paired with Firey roasted Tomato Diablo sauce

Cauliflower, piperrada, lemon, chile powder, guajillo oil and pumpkin seeds

Suckling pig, aguacatada sauce, chicharrón

Aged beef Cappaccio drizzled with White Balsamic reduction topped with air fried capers

Tuscan Babagonush served with pink salt and Muticolor peppecoorn tandoori pita points, drizzled in Extra Virgin Olive Oil

Classical Fritto Miso

FIRST COURSE

Choose 2 dishes

Scallop, crab and shrimp beingnets paired with Champagne chive hollandaise

Oyster Rockefeller topped with tarragon compound butter and Himalayan sea salt

Roasted beef bone marrow, lamb with chimichurri and hand made tortillas

Garlic Thyme panko Crusted Roasted beef bone marrow topped with chervil compound butter

MAIN COURSE

Choose 1 dish

Rosemary mint marinated lamb chops grouped with smoked shitaki mushrooms and lime masala cucumber sauce

Sriracha jalapeño Cap Blue Crab sushi with Spicy chilli cilantro tuna, avocado, cucumber, fried crab stick

Ancho Seared Red Snapper on wilted Escrole surrounded by scallion ginger broth

Shaloot garlic marinated Prawnx and King Crab legs open faced on a bed broken pisto angel hair pasta

Chraime” Sephardic Fish iHalibut n Spicy Tomato Sauce

Caper Crusted Salmon medallion drizzled with Americano sauce topped with Grilled Lobster

Cast Iron Pan Seared Chilean Sea Bass on assorted seasonal root puree, topped with swish chard medley and kalamata olive tapenade

Woodfire Aged Delmonico Eye cut (butcher tied)with choose of Merlot Bernaise or French Remy Au poire Sauce on a bed of mixed root puree paired with Swish Chard medely

Classical Chicken masala

Classical Chicken Imperial

French Remy short rib with mixed root puree with honey peppercorn Brussel sprouts and Red wine poached baby carrots

Savory Creamy Carbanara with Iberian pig topped with poached egg and aged parmesan and fresh oregano

DESSERT

Choose 1 dish

Sangria, lemon and blue berry ( Red , Blue and White)Sorbet with frozen berries

Chocolate mousse Tumbles with strawberries, raspberry, blackberry and blueberries topped with mint

Pistachio Almond baklava garnished with kiwi topped with honey comb

Assorted seasonal Fruit Tart topped with air dried coconut mascarpone

Zeus taste buds

STARTER

Choose 2 dishes

Roasted garlic babgonush served with pink salt peppecoorn pita points

Hydrated lime buckwheat Taboolah on a bed of mixed seasonal greens

FIRST COURSE

All inclusive

Scallop, crab and shrimp beingnets paired with Champagne chive hollandaise

Caper Crusted Salmon medallion drizzled with chimichurri sauce

Oyster Rockefeller topped with tarragon compound butter and Himalayan sea salt

MAIN COURSE

Choose 1 dish

Rosemary mint marinated lamb chops grouped with smoked shitaki mushrooms and lime masala cucumber sauce

French Remy short rib with mixed root puree with honey peppercorn brussel sprouts

Ancho dusted Red Snapper on a bed saffron rice drizzled with smoked paprika mango chutney

Shaloot garlic marinated Prawnx and King Crab legs open faced on a bed broken pisto angel hair pasta

DESSERT

Choose 1 dish

Chocolate mousse Tumbles with strawberries, raspberry, blackberry and blueberries

Pistachio Almond baklava

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Chef Jerald's reviews

4.8

•

11 services

Love the ingredients

Great food! Professional!

Chef Jerald did an amazing job! He was engaging and explained each dish. My husband and I had great conversation with him. I would definitely hire him again!

Chef J was awesome and the food was great

Jerald was incredible!! The food was delicious. He made sure to take wearing a mask and social distancing very seriously. He was considerate and made me feel like the birthday queen I was! The food was delicious and the presentation was on point. I WILL be using Jerald again!