Humanizing Chefs: Chef Jessica Baston
Name — Jessica Baston
Where do you Cook? — I run my own Private Chef and Consulting business called 86xList (pronounced 86 List). I am hired to cook at events or in people’s homes. You can also catch me at different pop-ups around the city. You may have seen me slanging smash burgers with the Commander n’ Beef Kayla Robison at Avril Bleh Meat Market.
Where are you from originally? — Born and raised in Cincinnati, Ohio. I moved around a lot as a kid and in my early 20s so I’ve lived just about everywhere in this city. But to answer the classic Cincy location question “Where did you go to High School?”: I went to Purcell Maria.
Favorite Food(s) — My grandmother’s German sauerkraut,, Arroz con Pollo, or literally anything with potatoes.
Favorite Chef(s) — I have always admired the rawness of Anthony Bourdain and Marco Pierre White. Locally, though, our city is booming with talent. I have always followed and I am blessed to work with Kayla Robison, Christian Gill, Jose Salazar, and Tony Ferrari to name a few.
Favorite Cincy Restaurant(s) (Past or Present) — I love a hole in the wall neighborhood diner and Pleasant Ridge Chili will always hold a special place in my heart…and stomach.
Favorite Food Memory or Meal — My mom coordinated a simple surprise dinner at home with 5 of my friends for my 19th birthday.
I first knew I wanted to be a chef when — I was fairly green and I watched someone get slapped across the face with an entire trout because someone farted on him. I asked my chef what was happening and he said “welcome to the industry.” I knew I was in the right place.
If I weren’t a chef, I would be — a poet or child social worker
My first job was — working in a daycare doing early childhood education
Why I love my job, in three words — Passion, Creativity, Leadership
If I could have dinner with anyone, past or present, it would be — That answer is easy, my mom. I wish I was able to cook a meal with her because she enjoyed cooking but always claimed she was never good at it. She passed away when I was a teen and couldn’t be bothered to help in the kitchen. I would give anything to be able to perfect one of her recipes with her.
My favorite book is — Speak by Laurie Halse Anderson I have a quote tattooed on me from the book. “I am here, I survived, broken and confused but I am still here.”
Favorite thing to cook after a busy service — I like to make gourmet dino nuggets meals out of what I have in the freezer for my nieces. It’s an ongoing joke with my chef friends on who can be the most “extra” with theirs.
Favorite Movie(s) — Now and Then, Riding in Cars with Boys
Favorite TV show(s) — Law and Order SVU
Favorite Song(s) — Dancing in the Moonlight
Favorite Band or Musician — Jessie Reyez
Favorite Place to travel — Costa Rica, or Texas where my family lives
Favorite Hobby(s) — writing, reading
Favorite Quote — “No one can make you feel inferior without your consent.” — Eleanor Roosevelt
Biggest pet peeve — When people don’t take the plastic wrap off something and just punch a hole!
Your motivational quote for other cooks/chefs — Don’t fake it until you make it, anyone can do that. You gotta face it until you make it.
My advice to future culinary pros — Wake up every day and just give it your best. Just like any sport you have to practice in your free time. A chef that cares is way more valuable than one that doesn’t.
