For WXXI news.

I'm Raquel Steven in for Evan Dawson.

And this is connections.

K Rogers is a 28 year old executive chef at Studio Lounge, but her journey to the kitchen wasn't exactly a straight line.

After a run in with the law, she got the chance to join a food link program, and it turned out to be a turning point.

That's where her love for cooking really came back to life.

She went on to launch her own catering business, taste of K, and eventually landed at Studio Lounge, where she's now running the kitchen.

We're here to talk about how she got here, what drives her in the kitchen, and how she's carving out her own space in the world of culinary arts.

My guests in the studio today are K Jana Rogers, executive chef at Studio Lounge.

Jana, thanks for joining me.

Thank you to you bringing food.

Okay.

All right.

Okay.

So moving right along to our next guest.

Jessica scandal is here from Food Lane.

She's the vice president of career empowerment initiatives.

Hi, Jessica.

Hi.

Happy to be here.

Thank you for joining me.

Thank you for accepting my invitation.

I know we can get very busy over at Food Link.

And that Chris Fenton also is also here.

He's a co-owner at Two of One.

He's one of the co-owners of Studio Lounge and, Chris, thanks for being here.

Absolutely.

Thanks for having me.

Great.

I love a full house.

I love when everyone says I can come in.

It makes the job so much easier.

Okay, John, I want to start with you.

Okay.

I read a little bit about your history.

It wasn't exactly a straight line.

Yes.

Can you tell us about your your story, your journey?

My journey as a chef.

It definitely is not a straight, path.

It definitely had its ups and downs, but that's what life is all about, you know?

So starting off, I say, when I was about, in my younger days, growing up in a Jamaican Caribbean household, my grandfather, they call him sous chef.

He owned a Jamaican restaurant on Jefferson Avenue in, Rochester, New York.

So, you know, growing up alongside my grandfather, learning how to cook from him, growing up, having Easy-Bake oven and, just doing different things, you know, in the kitchen.

But I never knew I was going to be the chef that I am now.

growing up, in the city, I went to school, excuse me.

And Penfield.

I was in the urban suburban program.

So I was there up until I graduated, 12th grade.

And then I got accepted into university at Buffalo.

I originally went to UB for pre-med.

Wow.

To be a medical examiner.

Wow.

That's a very.

That's a whole other end of the spectrum.

Unless, you know, someone probably collapses in the kitchen, and.

Yeah, you gotta do something, right.

Yeah.

No reason why I didn't go that route.

Because I failed.

I failed a lot of my, science classes.

math classes.

I'm like, I gotta do something.

So, you know, in college, you get financial aid, you got to keep your financial aid.

So I made a decision, to take on mental health.

I graduated with my bachelors, in mental health.

Then after that, graduated college, I'm like, what am I going to do?

I still lived with my parents.

And my mom was like, you got to do something.

I just got to sit in my house and not do anything.

You know, especially having a college, degrees.

So I'm like, okay, what am I going to do?

What am I going to do?

So ended up Kovit came along, I wanted to start my own business.

taste the K. That's where this all originated from.

But while I was starting my own business, I was hanging around the wrong crowd and the wrong types of people.

So I ended up getting into some legal trouble.

and that, honestly jump started my career.

I got accepted into the Career Fellowship program through full length, and this is where I met Jess.

I love Jess, so, this is where I met Jess, and then the program is a year program.

You are basically going through an apprenticeship, phase, and I went through the whole program.

I ended up doing my externship at Black and Blue.

I was a line cook for three months or so, and I was like, I like it, but I knew I could do something different.

I could do something more.

So I just started my business more, and I just started gaining more traction and built my own reputation, built my own name.

And I landed me at a studio lounge as executive chef.

And you know that that opportunity was it like, I didn't have my felons here, I really did.

That's the theme for today.

I had a disagreement because Ki-Jana you worked.

You worked really hard to get that.

Thank you.

You know, your hustle is undeniable.

And so, yeah, maybe it felt like it fell into your lap, but you, everything you did before that got you to that spot, and you kept opening doors for yourself.

I mean, the fact that you followed up with Chef Cruz.

Yes, Chef Cruz, about after Chef Cruz, I met Chef Cruz through the, full length fellowship program.

He came as a guest chef, and we did, plating exercises.

Oh, he showed my class how to plate, and I was just so intrigued by his artwork, through plating, through food.

And I was just over his shoulder, like, videotaping it.

And then afterwards, I text Chef Cruz, like, anytime you need help and your restaurant, please, I'll volunteer and just watch you and help you.

So that's who also helped me out in my journey as well.

And that's part of the hustle that that just is talking about.

Right.

When you take that initiative.

Yeah.

and that's how you, you grow.

and just wow, while you're talking, let's just we just talked about this program.

Right.

Because when you have a link, you think of, you know, being able to the food pantry and be able to get resources.

but I haven't heard about this, this full length fellowship program.

Can you tell us about this and who qualifies and what is the goal behind this program?

Sure.

How long do we have a guest?

Yeah.

You know what?

We can.

We gotta go to a class.

I'll give you about 20 minutes.

Okay?

Now, I'll be quick because this is about K. But, about seven years ago, Food Link, decided that they wanted to see how they could additionally support what we call shortening the line, giving opportunities for people to build their own careers.

And what made total sense to us was food or in food.

So how are we going to do it?

We worked with a lot of employer partners.

We used regional labor data, so there's a lot of thought that went into how do we create a program that really supports people who could easily get a job, but might not have the opportunities to be promoted, or to move up quickly and, quite frankly, build generational wealth and sustain their families.

And so we started this year long culinary apprenticeship.

We got an apprenticeship program approved by the state of New York.

Before us, there was not a cook competency apprenticeship in the state, which feels like a big deal because we're we're paying people.

It's a whole nother level of understanding for employment partners out there that these folks worked as journey, you know, worked with journey people along the way.

And, yeah, we we've been around for we're we're recruiting now for our 11th class, if you can believe it.

Kiana was our third class kid.

Ki-Jana is part of the class that, helped us open the community cafe in the downtown public library.

So that's another element of the work that we do.

But it's really meant for folks who are passionate about cooking but might not be ready to invest fully in the culinary, you know, traditional culinary education program.

There's some great ones around.

MCC is a great program, but it's college and it costs.

And, you know, there's other great programs like Rock Oasis.

We wanted to fill that kind of in between gap to get folks the hands on experience and the credentials.

You get six industry recognized certifications.

It's the equivalent of eight college credits at MCC.

And then we, as Kay will attest, then we stay with you like we don't let you go.

We hang out with our alumni for as long as they want to keep talking.

And K is one of the members of our first ever alumni Advisory Council.

and so we're hoping to keep staying relevant and meeting the needs of the folks that come through our program with folks like K. And this is a free program.

Yes, ma'am.

You are free.

Absolutely.

Yes.

Free.

Yeah.

We pay you.

We pay you to learn.

It's a where do I sign up?

Okay.

Yeah.

fully.com.

Yes.

And you said K Jana was a part of the third class.

Now you're on your 11th.

We're recruiting for the coding for your 11th.

What are some changes that have, happened throughout this, this what, eight year period?

Well, the industry has changed, right?

I mean, I think we can attest to that.

I mean, what is required now to be a chef in the kitchen is is different maybe than when we first started.

Wages have changed.

The demand for really skilled culinary ends has changed.

And Rochester, quite frankly, is a pretty powerful food scene if you think about it.

Then you need to get into it because it's amazing what we do here.

It's an incredibly generous culinary community.

I mean, Ki-Jana mentioned chef crews, but there's a number of different executive chef, sous chefs, business owners that want to share their knowledge to help bring up that next generation of culinary arts.

And so, yeah, for at this point, I forgot the question because I got too excited about about the Rochester food scene and Ki-Jana this this program.

Can you tell us more about, how this changed the course of your, your, your career?

Right.

And being at black and blue and making these connections and then going off, and doing your own, catering business, would you do you see yourself this successful without food, like the program?

I would say food, like, added a lot to my success.

if it wasn't for food, I don't think I would be where I am today.

As far as the connections, the knowledge, the love, the family, all of that is included.

And, you know, while I was driving here, I was just telling myself that I'm so grateful for my village and for my team, you know, because if I didn't have a team in the kitchen, or if I didn't have a village to help support me, it would be very difficult.

And I didn't realize that until I got older that, you know, you do need people.

It's not cool to say I don't need anybody.

I don't need, you know what I'm saying?

So, full link helped tremendously.

Tremendously.

And this is this success story.

Is this is this common for this program?

I mean, everybody that comes through the program is unique.

and I think that success means different things to different people.

Yes.

But if you're asking, do we have other people in leadership positions in the kitchen?

Yes.

We have particularly other black women who are leading kitchens, whether it be in a nursing home or a country club or their own business or their own business.

we have, you know, entrepreneurs that are graduates of the program and then folks who are providing for their families in ways that they wouldn't have been able to before.

I think that that's really, really important, to keep in mind that success is different for different people, because I think one of the most powerful things is that people want to keep coming back and keep learning and keep growing and giving back to the program.

I mean, the people that run our cafe are graduates, of the fellowship program, and they're mentors, and they're teaching the next group of fellows that come through.

And if you, I'm sorry, but if you haven't been to the cafe, you have to go to the cafe.

There is a a great message, even behind the cafe.

You know, it's, What is it?

What was that?

Oh, Lord, help me.

you know, pay it forward.

Pay forward?

Yeah, you pay it forward.

So say, for instance, you know, you wanted to leave something extra for the person behind you who may not have it.

You know, you can do that.

And they could use that to help pay for their meal.

And they also have a community meal where you get a beverage, a whole, meal aside, for $3 and is, a nutritional.

So, yeah, I love the cafe and it's in the downtown library.

Yeah.

And and yes, we can get a pretty good, example of Johnny's personality.

Right?

Right now, just a tiny addition.

You know, she's very, like, introverted.

We got to move a little bit of her personality.

How was she at at the fellowship program?

Did you wish I put her at the top for the photo, for the photo album and the videotapes?

I don't know if it would play on record on the radio.

yeah.

I mean, I think Gina was always hungry is, you know, she's been pun intended, pun intended, figuratively.

Yeah.

It's curious, you know, but it doesn't mean it was easy.

I think one of the things that everybody that graduates talks about is who there were some times when I didn't know if I was going to make it, but that's real.

With anything that you're striving for, you're you're going to face challenges.

And I think the, the stick to itiveness of our graduates, you know, the the fact that we have 70% of those that start finish.

Yes.

that's an elite crowd right there.

And it's a year many job training programs or a culinary school, you know, culinary programs are shorter period of time.

We're asking people to to trust us and to dedicate a year of their life to continuing to learn and grow.

And I think it's more than just in case you can talk about it, but it's more than just what you learn in the kitchen.

Yeah, it's more than culinary skills.

And, you know, I think many people that run restaurants probably would agree.

The folks that come in with some emotional intelligence and know how to handle difficult customers or know how to handle, like the stress of the kitchen, are the people that are the most successful.

And I think we try to support people in navigating that aspect of the industry.

Yeah.

And John, do you was there a moment in that program where you felt like, I don't know if this is for me, and yes.

And how did you overcome that?

I just kept thinking about the goal, and having to finish, you know, I went through college for years, and I even had difficulties during college.

I almost didn't graduate, and get my bachelor's, so I just knew the end goal.

And being in a program after you graduate college for four years and then having to do another program for a year right after is very hard.

You know, especially me, my my attention span was off, you know, so I had to just get right back.

Focus.

But I knew the end goal and I knew what I wanted.

Like I said, I didn't know that I was going to be executive chef at such a young age, but I knew that I had a business that I wanted to go far.

And just when you hear about, you know, your your alum, right, becoming executive chefs, after leaving the program, how does that how does that feel?

Do you have a clipboard at full length with their pictures on it?

How does how does that how does that actually do you have pictures in my office of alumni?

Yeah, not going to lie.

I mean, I feel I feel really proud of the work that everybody does.

But, you know, all we are doing is providing opportunities for people like Janet to step into their power.

You know, like people come to the program with incredible gifts and they just need the space and the support and the time to realize and actualize them.

And that's what were myself.

And there's a whole team of people behind me are able to do at food Bank, which is which is really powerful.

Yeah.

And Joanna, you so you, you left the program started taste of K yes.

Your catering business.

Yes.

How was that?

That was awesome.

you know, being my own boss, making my own schedule, you know, to be having to wake up and go to sleep when I wanted.

It was great.

But, you know, as I got older and I started accumulating bills and things of that nature, I had to realize, okay, John, you're getting older.

You need consistency, you know?

And I realized that even though my business was doing great, it wasn't consistent.

I will have, you know, a couple of catering, during the week or do a pop up or something.

But there would be days where I don't wanted to do anything.

But I knew that if I wasn't doing anything, I wasn't gonna be able to pay my bills, you know what I mean?

So, the business was great.

I'm glad that I got a chance to see how it was to run a business for myself and be my own boss, because now work in a studio, and now you're the boss of others.

Is.

It's very different.

Yeah, it's very, very much different.

Oh, yeah.

We're definitely going to we're we're definitely going to touch on that.

so let's talk about this opportunity Studio lounge.

Right.

Because I recall you saying, hey, you went in there one day and you were leaving Rochester.

You I know there's a lot going on.

Your story is very much not a straight line.

It in every aspect.

Yeah.

So can you tell us about how you got into that, that got that opportunity.

So, Chef crew's, amazing mentor.

I worked with him, alongside some of his private events.

he actually did a collab show and studio lounge did a collab together.

I think it was back in, what, December?

November, November did a collab.

And once again, I said, crews, you need any help?

I'll help you out.

So he was like, sure, come on.

So I did the pop up with him for three days.

and it's crazy.

I don't even think Chris remembers this, but I want to say like three or so years ago, I went into the studio lounge and I got, oysters because they do dollar oysters.

And I went with my family, you know, trying the food, scoping the scenery out.

You know, I'm like, okay, this is a nice spot.

So it was just a full circle moment, you know, coming back.

But anywho, I did that pop up with cruise, and I think, Chris was looking for another chef, studio, but he wanted to ask cruise, I believe.

But cruise has a show that's opening up very soon, so cruise, I want to say just kind of like, told me and asked me.

You should talk to Chris.

I think he's looking for a chef to come over studio, and I'm like, I don't know if I should do it.

I think I talked to just, a couple other mentors, like, should I do it?

I'm scared.

I don't know if I should do it, you know, I think I was more so doubting myself because one, how young I am, I'm like, there's a lot of chefs in the game who don't even get this opportunity, you know what I mean?

So for me to get it was just very like, I'm like, oh my gosh, this is surreal.

It still feels surreal, you know what I mean?

So I think that's how accountable Chris might have it.

Yeah I think her story's a little different than us.

when Chef Crews originally came in, I looked at Paul, the general manager, and I said, something's going to come from this.

We, you know, we we need to find somebody from this.

And, it was definitely a premeditated plan to get John in there.

So, I'm glad that it felt natural and organic on her end, but, yeah, that was really big for us.

That was really big for us.

Yes.

Huge.

Rochester.

Yeah, it was really big.

You.

And before we go into go more into Studio Lounge, you mentioned Chef Crews a lot and that and you jump into every opportunity that he gave you right to to continue with your culinary practice.

Yeah.

Right.

And we've been touching on mentorship.

Yeah.

Here I would say, Chef Cruz and Chef Marco, Chef Marco is Chef Cruz's sous chef.

and I met Chef Marco when I did that pop up, at show.

That was my first time meeting him in November.

met him.

We, connected, you know.

Hey.

Hi.

How you doing?

And then I had my soft opening.

I invited him to come eat, but all of a sudden, he's like this angel.

What do the door by, soft opening.

And it was Marco, and he just jumped in a line and helped me.

so I love Marco so much.

He's been there for a couple of months helping me out in the kitchen.

Now, before shell opens.

But that's another mentor of mine.

Just a great person.

Yes.

Yeah.

And how important has mentorship been for you in your in your journey?

Oh, a lot.

I always tell people you know, you can never learn too much.

You know what I'm saying?

You always got to keep an open mind.

Even if you feel you know something, act like you don't know something.

So you can't always learn.

you can't go into a room with people that have been, you know, have experienced more than you think.

You know everything.

You're not going to learn anything.

And I'll share that, Cezanne has actually come back with Chef Marco to guest chef for the current class that we have.

So that full circle work is is really real.

It's got to be an amazing feeling.

Yeah.

I love I'm getting goosebumps.

I love, you know, dual community work and going out and, talking about talking to people about my journey.

I actually have to go to Chile on Wednesday for the career day, and talk about my chef journey.

So it's just full circle moment because, you know, being in high school and college and not knowing what I wanted to do.

And, you know, I finally have a career, not a job, a career, you know, which is very different.

But I'm so blessed for every opportunity has come towards me.

Oh, great.

And Chris, let's talk about this premeditated plan to get cage hired.

A yeah we think talk about this plan.

So how was yeah.

What can you tell us making that phone call.

How did what did that plan look like.

So I'll start from the from the beginning here.

so Chef Cruz was in the kitchen.

They were doing a full takeover, you know, studio's food scene at the time was very inconsistent.

And we were trying to grab on to anything that we felt could, you know, help grow and promote us and, and just offer some consistency.

so for that six weeks that they were there, again, it was Paul and I's goal to come out of there with something a little bit more substantial.

and we knew Chef Cruz was off the table.

We knew Chef Marco was off the table.

and, you know, walking back in that kitchen the first week, it was like a light was shining down.

John.

you know, so from the beginning they were saying, oh, she's amazing, but she's going out of town, she's leaving town, and my wheels start turning, you know, how do we get this girl to say, you know, so that was, that was something that we had worked on, and I, you know, I kind of put a bug in her ear like, hey, if you know, stuff changes, let me know.

We'd love to have you.

You know, you come by, check out the spot, you know, very casual, playing it cool.

Yeah, playing it cool.

Having.

So, so over the next probably month or so, she was popping in once a week to do dinner.

And, you know, I really respected that about her.

It wasn't just, Hey, look at the shiny thing.

Let's let's go for it.

You know, it was it was well thought out.

like I said, she came in, once or twice a week and really felt the culture of the place.

She felt, she was in the kitchen making sure, you know, things were working and running smooth.

And she really diagnosed what the problems were and came up with the solution of how she could fix it and whether she could fix it or not.

You know, and thankfully, she came up with the answer that I think, you know, she could fix it.

So, after about five weeks of, you know, back and forth talking and and scoping it out, we came to an agreement and she started end of January and it has been gas pedal been it's been booming.

Okay, let's not be modest here, but smiles.

Oh, me.

Oh, yeah, I should see smile every night.

Oh, God.

When I walk back there.

Are you all right?

Yeah.

Don't worry.

We got back here.

It's been I love that success story.

And you're talking you talked about the culture of Studio lounge, right?

Because it's a pretty young, group that's running it.

And you and you made that.

You wanted to keep that culture and that played a part in your decision with Ki-Jana as well?

Absolutely, absolutely.

Any of the chefs that we had there beforehand, were majority over the age of 40, which is fine, no problem.

but all of the upper management and ownership in the company is under the age of 35. so we're we're young over there.

We're very young.

I can't I can't work there.

Then.

I mean, there's no there's no rule.

But, you know, we we build a strong community and a strong family.

Yeah.

Feel in that place.

and, you know, the young, innovative thinking like we were talking about earlier, the culinary scene is not what it was ten years ago.

You know, the phone eats first.

Now, unfortunately, but it's the case, so it doesn't need to just taste good.

It's got to look good.

you know, it's all got a line up now.

The standard is much higher than what it was, in the food scene.

So that young, innovative mind, it comes out and, you know, I think that's where some of the best ideas are formed.

So keep in keeping the culture of, you know, what it is, and keeping people happy creates such a nice environment for people to be creative and, you know, to fulfill what they want to do.

Yeah.

And it's only matched by the ambiance of the place.

Right.

Beautiful.

When you walk in, it feels like you're not even in Rochester.

Different.

Yeah.

Okay.

You're in a whole different place, right?

Yeah.

The dim, the dimly lit room, the bar in the middle.

The cocktails are great.

The show, the showcases.

Yeah, it's great.

And the ambiance is amazing.

But this place is.

How long has this place been around?

about two and a half years.

So we opened November 2022. and, you know, the first, first couple of years, like I said earlier, was kind of figuring things out.

And, you know, we pretty much had the bar scene down from the beginning.

shout out Paul Simmons, our general manager.

He's been in charge of the bar program since it opened.

And, I mean, you talk about craft cocktail professionalism.

It's all in one right there.

So, we've had that the kind of lounge vibe later, Friday and Saturday nights with the DJ again, that was kind of easy to, to figure out.

You know, I had been throwing parties my whole life, so hospitality came very natural to me.

but it was that food scene, that kitchen.

Yes.

I could not find that that missing piece.

Yeah.

And and you told me that your your turn around for chefs were you had about three chefs before three head chefs in I think it was 18 months.

Oh not I do not I do not like new menus, new staff, new every day.

I mean, when you start a new chef, it's not just you're not just plugging somebody in and saying, okay, let's go.

You know, it's months of planning and the menu and trial and error and, you know, the marketing of it.

So it's a lot more in depth than people think.

Yeah.

And after three you kind of know what you want now, right.

So hey Gina, you're like, this is what we want.

I mean, she has the creative freedom to do what she wants.

She has proved herself over the last three months.

So I will say k k k was our last ditch effort in the kitchen.

If not we were going to be a pizza.

you know.

Wow.

Yeah.

I didn't know that.

So you you didn't know that.

So you saved the kitchen.

Saved it.

You know, and I'm very humble.

I don't even like to say that.

You know what I mean?

I like to say I just elevated to the place.

I didn't save anything.

I just elevated it.

Yeah, I would agree.

Yeah, I'm elevated it.

She did.

Well, we can talk numbers, Chris.

We can talk numbers because, Katina has increased kitchen revenue.

By how much?

Oh, 200%.

And that was, you know, it's it's still growing.

Not obviously at the same rate, but we're Yeah.

She, she, she transformed the place for sure.

So from that 5 to 10 p.m. huge and hours.

Yes.

Talk about the hours.

And when the studio lounge open.

currently not right now.

Guys, I know you're hungry.

Yeah, I know, unfortunately, Thursday through Saturday, dinner is from 5 to 10.

And then on the weekends we do a DJ, 10 to 2, and then we have a Sunday brunch from 10 a.m. to 3 p.m.. And it's always packed.

It's always packed.

It is?

Yeah.

Thursday is busiest days, Thursdays and Sundays, because that's the only day we do brunch.

And Thursdays are our oyster nights.

But, yeah, it's pretty.

We have a steady flow.

We take reservations now.

Yeah, I know, so yeah, I love that.

Thank you so much for that.

Appreciate it.

so as far as, you said you were scared, right?

You were nervous about being in the kitchen.

Yeah, but you turned this place around.

Yeah.

And like I said, I'm.

I'm feeling great.

It's hard.

Work is definitely hard work.

I didn't think it would be this much hard of work.

that, that I would be doing.

Because, like I said, having my own business and running a whole kitchen with a staff is much more is to complete different things.

but I wouldn't have been able to do anything without a team.

And, you know, Warming Family studio is just so warming and, accepting, nobody was just like, oh, it's a new chef, you know?

But everyone's just so loving.

It's a big family.

They're like, you know, sometimes after brunch, we go out and hang out afterwards.

Hang out?

Yeah.

Hey.

But they're so loving.

Yeah, I got that.

I got that, you know, I want to hang out, but I love studio, and it's just so perfect because it's on its own little, like, sidewalk, you know what I mean?

And has a beautiful outdoor patio.

I can't wait for that to open.

I just know when the, warm summer months are going to come.

It's going to be very, very packed there.

So yeah, we'll we'll take a short little break.

A short break.

and then when we get back, we'll talk more with Ki-Jana Rogers, the 28 year old executive chef at Studio Lounge.

We have one of the owners here with us, Chris Fantas Zo and, my girl Jess.

He runs that Food Link fellowship program that got Ki-Jana on her way to successful career in the culinary arts.

So stay with us.

I'm Megan mack.

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How a member of the Seneca Nation is working to preserve the Seneca language, then how place shapes our minds and our bodies.

The benefits for both adults and kids.

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Thank you.

This is connections.

I'm Rachel Stevens, sitting in for Evan Dawson.

We're talking to K Jana Rogers, executive chef at Studio Lounge, 28 year old executive chef.

We have to say that because that's significant.

pretty young and doing her thing, and she's making her mark in the culinary arts world here in Rochester.

And with me, I have the man who hired her, Chris Van Zo, and the lady who guided her, Jessica Schiano's.

The whole family, right, is a family right now.

And Jessica, tell us, tell us about this.

A full length fellowship program.

And you said you had some stuff to tell us, and I was pretty excited because you were excited.

Yeah, well, I can't I mean, I get excited to talk to the graduates of the program and Ki-Jana specifically, one thing I wanted to mention that we were talking about before is K is a little humble, but she is building her brand from the from the day she walked in the door at the fellowship.

So the fact that she was able to support the success and really inspire some of the success that she's seen is because every step of the way she's been building her brand, she was building her brand as a fellowship student, you know, she went on to build her brand at Black and Blue, and her brand is her person, right.

And then when she was out there doing her own business, she's building her brand.

So she brings that with her to the studio lounge so that you're.

I think one thing that's important for everybody to remember out there is that you're constantly building for yourself.

Even if your career path veers or goes left or right, you're building that so that you can bring that with you to whatever the next step is.

And I think that's really important.

I mean, this is a woman who has bottled her own sass, was just like, you know what else?

You know what else I need to do in a in terms of all the other things I'm doing in terms of like the culinary classes that I'm teaching, in the videos that I'm doing, I'm forgetting everything I do.

I just forget, you know, she was I'm going to shut out the commissary because she was a member of the commissary, which if people don't know, that's our shared kitchen incubator here in Rochester.

Check them out.

Yes.

but she's a member of the commissary.

Participated in our very first Food Biz 101 class.

So keeping learning.

Yeah.

And then meets Paulie G. And just, you know, from their builds, builds her own sauce brand.

Yeah.

I mean, always grinding, always on the hustle.

And I think that's important to, to you know, it didn't just happen by accident.

There's a lot that contributed to the success we're talking about here.

And there's some other you know Gina is one.

But there are many other successful alumni of the Career Fellowship.

So, we will be recruiting for our next class in the summer.

So if this is of any interest to you, go to food links website or stop by the community cafe and, sign up.

Let's see.

Let's see what we can do.

And when you when you do, if you do decide to, to visit Studio Lounge and you ask to see the chef and here comes this bubbly young black woman.

Hi, how are you?

You know, and it kind of contrast the work that she produces, right.

Because you have this quality food here that's mature food.

And here comes this, you know, I like to say that it's it's she's she's I mean, one of the things that fellows talk about with me is that they always say that I'm extra.

We have to wear Chef White to work out.

Our portfolios have to be immaculate when we go on job interviews.

But I think what K does is defy expectations.

Yes.

You know, people have certain expectations of younger people in the culinary industry or younger people in the working world for that matter.

And K just blows that out of the water.

But, you know, I think many of our graduates do.

But Ki-Jana is that example of that, right?

She she is the person that comes out.

And also, I think one thing that's important to recognize is that she inspires other people to be like, oh, that's I could do that because let's face it, traditionally, the culinary world executive chefs have not looked like, hey, yes, you know, or people who have had opportunities to have to be an executive chef and to lead their own kitchen have not looked like Katina.

Yeah, I mean kitchen is off the cute.

But I mean, seriously, so I think that that's important to recognize is that she is and other graduates like her are inspiring other people to be like this is possible for me, but it takes a lot of hard work.

Yeah.

And how does that feel?

Okay, Gina, knowing that you're not the typical, they don't look like you other executive chef is not young black woman.

I love that.

You know why?

Because it makes me stand out.

And it makes me have to work and grind 100 times harder because I feel like I have a point to prove.

Because people that look like me, we can do it.

You know what I mean?

And I feel like a lot of people, you know, who are my age and who've been through things that I've been through, they kind of just like, give up, you know what I mean?

They're like, well, it is what it is.

But it's not, you know what I'm saying?

You can start at any age.

And even with the following program, you can start at 18, but you could be as old as 66, you know, in the fooling program.

As long as you're, wanting to get the knowledge, you know, in the culinary field.

So I love being, unique and a little oddball, you know what I mean?

The black sheep.

Is that what they call it?

The black sheep?

White sheep relaxing.

There's no there's no follower in, you know, it's our is the shepherd I got.

You know, I always try to say.

Yeah, I want to tell our listeners, if you have any questions for our guests, you can call, 844295 talk.

That's 805 five, or our local number is (585) 263-9994. okay.

You know, you have, the Jamaican background and it's present in your, your food choices.

That jerk.

Eggroll.

Sure.

Chicken, fried chicken and mango chutney.

Yeah.

The mango chutney.

Yeah.

yeah.

That's okay.

We have two orders of that.

you shut up.

I don't I wouldn't hold it against you.

but can we talk about your your dishes and your your inspirations behind your food choices and how you cook?

So I love Food Network.

and that's really all I want.

That's really all I watch on TV is Food Network.

And I get a lot of my ideas from Food Network and like, you know, TikTok and going to different restaurants and trying different things.

But I like to put my own spin and twist on things.

being Caribbean, I like a lot of spice.

I like a lot of jerk and things like that.

But I know a lot of people don't like spice, so I try to keep it in the middle.

but I have just added red snapper on the menu at Studio Lounge.

That's like a fan favorite.

the jerk chicken egg rolls.

I love incorporating my Caribbean, culture into studio now just, you know, spice it up a little bit.

Nobody is ever said the seasoning is not enough.

Yeah, some people say I don't need salt and pepper anything.

I literally just dig in and that's it.

I'm like, yeah, that's great.

So do you guys taste the food before it goes out?

Do you taste the food before it goes out?

Chris That would be I so yes Chris I my little taste test for course.

Yeah.

But yeah they try everything before it leaves the kitchen.

Oh yeah.

And what would you say is your specialty.

I don't know I feel like I don't lack in chicken of like the chicken.

All the specialty on the menu or like my specialty you know both.

Okay.

I'll say my specialty people know me by is the rice the pasta.

And like just was saying I did bottle up my sauce with poly from Kraft Culinary.

and I have my rice, the pasta sauce online.

But I say at the restaurant, it's like three the, the, Alfredo, the egg rolls or the snapper.

That's like the fan favorite right now.

But I also don't sleep on desserts.

I mean, oh, yeah, like, I could bake my butt off.

Yes, yes, I really can.

So that's why, I love what I do.

Also, I'm very creative, even if I feel like I, never made it before.

I don't know how to make it.

I won't tell anybody.

I'll just try it out and see how it comes out.

So.

And another important thing that you mentioned, Jess, is dealing with customers unhappy customers.

Right.

Well, they don't exist.

That's right.

Yeah.

That's that's that's right.

And with social media now.

Right, people, voice this on that platform and then it goes viral.

Shook.

How do you guys deal with unhappy customers?

you know that saying the customer is always right?

it is to an extent.

You know, there's always there's always that very small percentage where it's like they're never going to be happy no matter what you do.

but any time somebody has an issue, you know, these things do happen.

We're all humans back there.

You know, there are mistakes to be made.

I think it's just how often those mistakes happen.

You know, I say it all the time.

It's okay to make a mistake.

It's just when it's a, you know, reoccurring mistake, that's when it becomes an issue.

so to deal with that, you know, normally we'll just comp whatever it is that that was, you know, the mistake happened, but, people just want to feel heard and appreciated for their business.

You know, these are these are people who work hard for their money, and they come in and they want to be treated like a guest.

Yeah.

You know, somebody comes to your house and something happens.

You know, it's not just like, okay, well, yeah, have a nice night.

Oh, you, you know, cater a little extra to them and make sure that they feel heard and comfortable.

And, you know, we turn a lot of one star reviews.

I shouldn't say a lot, but any time that there is an issue, you know, it.

It really does end.

as more of a five star review, like, wow, something did happen.

We understand that.

And they made us feel special and and rectified the problem.

But I think something to keep in mind too is that in the industry, hospitality or customer service starts when you walk in the door, right?

It's not when there's a mistake, it starts when and if you walk into Studio Lounge, the vibes are immaculate.

Yes, from from the hostess, you know, to the environment.

And I think that it sounds like, Kiana is also creating that environment in, in the kitchen.

And I think in, in our program, what we were able to do when we opened the community cafe downtown is give an opportunity for folks to start cutting their teeth on what customer service looks like, but bigger than that, because customer service has like a negative connotation in some weird ways.

Really.

What is hospitality?

You know, like how do you make people feel good and welcomed because they are spending their hard earned money?

And I was I'm sorry.

And I would say to being a chef in the back, you have to have a tough skin to and this, industry because everyone's not going to like everything that you could.

They, you know, you have a whole bunch of different people that have different taste buds and palates.

but like Chris was saying, you just have to be accommodating.

you know, I remember I, I had a time someone someone, ordered a well-done, burger.

So, you know, when it's well done, you you cook it too well.

So somebody brought the burger back and was like, you know, it was burnt.

But, you know, in a chef you like, well, you ordered well done, you know what I'm saying?

But you got to have that tough skin to be like okay, you know, what do they want another one.

I'll cook them another one or maybe suggest, well, you know, if you don't like it this way, you probably order ordered.

This way they might taste a little bit better.

So, you know, definitely got to have that tough skin in the back for sure.

Yeah.

And as far as like hospitality and what that means to you right.

Great customer service coming out greeting greeting your your patrons.

It's my favorite time in when I see her around code is you know she is almost done.

Yeah.

What does that mean for you to have that interaction with with the people that are enjoying your food?

I love going out and, asking people how they enjoy the food.

Even when I had my own catering business and I did pop books, after every pop up, I'll text all my customers.

Hey, thank you for enjoying the food, you know.

How was it?

I love reviews, even if they're bad or good.

I just love hearing people's reviews about food feedback.

Yeah, because I'm like, okay, what?

What?

Right?

What can I do different or what can I do less of?

You know what I mean?

So I love feedback all the time.

I've walked out in the restaurant and there's, eight top clapping.

Yeah, yeah.

I was thinking about like, what is one example?

But I guess I'm like, oh my.

And I'm just smiling because I'm so humble and I'm like, don't do that.

You know, just please stop.

You know, and when when you see people posting your food on social media saying how great it is presentation.

Yeah.

Let's talk about the presentation.

Right.

And it's the art, right.

Culinary art.

Yeah.

And your presentation, when people want to take their phones out and start taking pictures of their food.

Yes, yes.

How important is making it look like art?

Oh, ax.

Chris, we have we have the chef, the sous chef, the line cook.

Then we have expo, our expo.

Make sure that the plates get wipe.

They wipe down every plate.

Make sure every plate looks good.

We have warmers to make sure the food is hot when you get your food.

Like we don't play when it comes to presentation.

And, quality is not all about quantity.

Also, it's all about quality because they say you eat with your your eyes.

Yeah.

First.

Yeah, right.

Just so so having do we teach that at food link.

career fellowship also like having a pretty plate.

Yeah.

I mean, I think, you know, one of the things about the fellowship that's unique is that students are helping us prepare 10,000 meals a day in our kitchen, and you know, that food has to look good for the young people that we serve.

But it's not the same as plating in a restaurant.

So that's why it's so important that we have such a generous culinary community in Rochester, because chef crews, you know, our chef train, our chef Ashley Chung, was able to pick up the phone and just say, hey, man, could you come through and show us your craft?

And he just donated his time came in and, you know, dropped all that knowledge on the people.

And he's one of many people that come through and do that to supplement the education that we're able to do.

That's that's just where it's at.

And I think the fact that Katina wants to come back and do that still is a real testament to her character first and foremost, but also, we're doing a little something right over there at Food Link.

It folks.

It feels like, hey, I don't want to come back.

Everyone, everyone here is so modest.

now.

Okay, John, when you look back at your journey, your history, was it all worth it?

Oh, absolutely.

And I do it all over again from from high school, College, getting getting arrested.

Having my own business.

And now executive chef, like like you said, you know, I am inspiration to others.

And I had to really accept that and realize that, but is definitely helping me just stay on my toes, making sure, nice to people, nice to meet customers.

Nice to my staff, my team.

Because, you know, karma is real.

That can all come back and bite you.

So I'm just grateful for everybody that's sitting at this table.

Even you, Rocky.

you know, since I met you, you just been open arms, so I definitely appreciate it.

Yeah.

I'm happy, I'm happy.

And, Chris, how do you feel about your decision now to, hire Kiana?

How does it feel to you?

I had big smile on my face for the last three months.

Says it all.

Yeah.

No, I'm, very happy.

Very happy.

And I know everybody at the business is very happy as well.

I speak for the entire studio lounge staff.

When I say, it was a blessing having come on board, because when you approached me at Studio Lounge, what I wanted to say hi and you came over, I'm like, with you, you know, you were very happy.

And it says a lot about the culture there.

I want to go back to that.

The culture at Studio Lounge and what you're creating there, making people feel welcome, making your staff feel welcome and giving them the creative control, to do what they need to do to make sure the business is successful.

Did you see this being successful?

It's, I had no idea that we had hired a celebrity to.

No.

I'm serious.

Yeah, 40,000 on Instagram.

Like she can't walk.

So you get a standing ovation.

Oh, I'm serious though, I had no idea we were looking for somebody to produce quality food, you know?

And, like I said, I think it's a blessing.

It.

We didn't know what to expect.

We had been through so many different chefs, and it was just kind of like, okay, you know, it's let's try it again.

Here we go.

And, it was a very pleasant surprise.

And we're still kind of learning about each other, you know, these next, you know, this next year I think is just going to be a great.

Yeah.

Great year.

Yeah, yeah.

And what can we expect?

What?

Any plans for the next year.

What is what's on the agenda.

What's on the agenda.

We oh like they post they post.

summer is going to be great.

That patio opening is going to be huge.

Oh, gosh.

I mean, we add eight tables.

It's like another 32 seeds and then two fire pit lounges, in the corners.

Yeah.

That's going to be awesome.

So yeah, that summer weather we've been waiting for, especially after this winter.

Yes, yes.

And the menu changes seasonally.

So, you know, you got to stay tuned for new specials.

Yeah, I was saying creative.

I'm thinking these next two weeks are probably going to be the last, you know, two weeks that I have this particular menu.

I, I keep a couple of things like the favorites, but a lot of stuff is going to be gone.

Yeah, I'm thinking the next two weeks.

So that jerk chicken egg rolls always be on there.

Those aren't going well.

Those are amazing.

Oh, and the the martini towers top it all tower with lemon drop towers.

And I have to say, I think I may be wrong.

We may be probably one of the only few restaurants doing grilled oysters.

So on Thursday we do raw oysters and grill oysters.

So I definitely say, check us out, get them before they're gone.

Yeah, we actually just got a bad review.

Somebody said they got there at 8:00 and we were out of oysters.

And I'm like, well, she can't please everybody.

You got to get in line.

Yeah, we got to get in early and Sunday brunch.

Brunch on Sundays?

Yes.

Brunch on Sunday.

I think we're going to.

Well we are going to do a really good, Mother's Day brunch.

So stay tuned for that menu that's going to be coming out soon.

Father's day, we have a Great Gatsby party.

this week.

Right.

This Friday?

Yeah, the 25th.

They have a lot of themed parties.

They had a, Cognac Cup, bartender competition last week.

And, yeah, it's very it's fun, but it's definitely serious.

So we know how to handle business, but we also know how to have fun as well.

And so yeah, the executive chef.

Yeah, we wear a bunch of different hats.

Oh yeah.

For sure.

Yeah.

And coats.

Yeah.

Thanks.

That was great.

You guys are comedians executive chef running your own kitchen.

Yes.

Are you doing are you doing okay?

I know that that mental health degree is working.

Yeah, I'm definitely so.

So I have to tell myself to also.

And I'm very spiritual.

So I pray a lot.

You know, whenever I'm feeling down or questioning things, I definitely pray a lot.

So that helps out a lot too.

And talk to my mom.

Shout out to my mom, my dad, my everybody.

Shout out to the world.

Yeah.

And just if someone is interested in being a part of this, this food link program, how can they, sign up and reach you and or get involved?

Sure.

You can, go on our website, food link and y dawg, there's a fellowship page there.

You can stop by the cafe.

You can email me directly, Jay Scammell at Food Link and Y dawg.

And we're we're gearing up for recruiting the next class of Katina, which is, you know, she's unique, but she's got to be some other people out there who are willing to work hard and to realize their dreams.

One success story at a time.

Yes, yes.

Thank you guys for coming on the show.

I really appreciate you.

Okay, Gina, good luck and success to you.

Thank you.

Great job at hiring.

You definitely have a skill at reading people.

And just thank you so much for providing this, opportunity program to the community.

Thanks for having me.

We are all set.

connections with Rachel.

Stephen filling in for Evan Dawson.

Thank you guys for listening.

Till tomorrow.

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