Jessica Atkinson and some of her examples of catering. (submitted)

Jessica Atkinson of Russellville owns Southern Ego Catering – “Southern food with a gourmet twist.” The 26-year-old describes herself as a former introvert now out of her shell. She is working two part-time jobs in addition to catering so she can finish outfitting a food trailer, which will help her travel across the country.

What made you want to go to culinary school?

Finding my inner Rachael Ray! Mama and I would watch her almost every day. She came from cooking with her family, is such a great success and does what she loves. Cooking was a hobby of mine that I really enjoyed. It turned into a passion when I was able to take a foods class my senior year and did a weekly bake sale for … fundraisers. I was on the road to being an RN. After researching what it took into being an RN, I realized I didn’t have a strong enough heart for it – it takes a special person to be an RN. Then I got some of the best advice from my papaw – he said, “You have 40-plus years to work, you might as well do something you love.”

How does catering differ from being a personal chef?

There isn’t much need for a personal chef anymore. But that is how I started out. I would go into people’s homes and cook for them, bringing families back to the dinner table. I got to concentrate on creativity and hospitality. Later on, I evolved into a catering company, because there is much more business in catering. I still am a personal chef from time to time. I offer cooking classes and fun nights in for friends and family. But, when I cater, I feel that I touch more people and they experience the love and passion I put into my cooking.

Has the latest craze in ready-to-fix meals sent to your door impacted the personal chef business?

Yes and no. They offer awesome dishes and encourage people to get back in the kitchen – to cook together. I am 100 percent for that. I see Southern Ego as more of a catering company now than personal chef service, especially since we are building a food trailer to expand our business and brand. We want you to come to our truck and feel like you are right at home while trying something new and unexpected.

What is the most rewarding thing about what you do?

Making an impact in someone’s life. This turned into my passion because of how I could impact someone with just a mouthful of food. Having a crappy day? I would hand you (something) … and your worries would kind of melt away – a smile to your face and a gentle “mmm” would come from your very full mouth. Food is much more than fuel. In the South, it is how we connect. We take food to the sick, the people mourning a loved one and to celebrations. When they take time to feel the love in what you make, you become connected. Sharing love through food is very rewarding.

Tell me about the best thing that you have ever cooked.

Asking a chef that is like asking how many times we have been burned? So many things come to mind.

But I will say the best original recipe would have to be my chicken moscato. I made this at home right after we learned how to make veal marsala in class. I wanted to make a chicken version for my boyfriend. He had moscato in the fridge. Then the food-gasm that is chicken moscato was born.

In the South, people tend to like things that aren’t all that good for them. How do you tactfully steer clients to more healthy alternatives?

I focus on local ingredients, which are naturally healthier for you than the supermarket. I also do simple swaps. A great example is fried apples. Traditional fried apples have loads of sugar. My simple swap? Local honey. Honey doesn’t act the same as sugar and local honey is good for allergies. Another good example is my meatball subs (with) no ground beef. I use ground turkey, local ground hot sausage and local eggs. I also make homemade marinara. They taste amazing and have a lower fat content.

How do you complete the statement food is …

Food is love that you share … share the love. Our motto is, “We Put The South in Your Mouth.” The best way to explain it is … we feed you like your Mama or Nanny. We feed you like you’re family.

Tell me about your family.

They are the best support system. When I need advice they are a phone call away. I really look up to my both sets of grandparents because they worked all their lives to have what they have now. I always go to them for when I am ready to make big decisions. I grew up in a farming/gardening/hunting family. Both sets of grandparents grew a garden. My 91-year-old Papaw still does. Both Nannies cook and would let me in the kitchen with them. Sunday suppers were as ritual as church. My dad, uncles and cousins went hunting for deer. Mama taught me to be resilient and resourceful. I come from a family of hard workers, it is in my blood. I also have a great support system of friends who are just as close as family. They pick me up when I am wore out and ready to quit. Right now, everyone is in great anticipation of the food trailer.