Today we’d like to introduce you to Nicola Blaque.
Nicola, we appreciate you taking the time to share your story with us today. Where does your story begin?
I am Jamaican-born, a James Beard nominated chef, a business owner, a wife, a mother, a US Army veteran and so much more. Before I became a chef, I served 10 years active duty in the U.S. Army as a Logistics Noncommissioned Officer. Throughout my childhood, I moved around often since my stepfather was in the military, and when I turned 18, I decided to follow in his footsteps and enlist in the Army. I was stationed in Germany, Tennessee and Hawaii, in addition to completing 4+ year tours overseas in Kuwait, Iraq and Afghanistan. While serving, I met my husband, who I now share two beautiful children with.
Having been convinced by a friend to attend culinary school after my time in the Army, I went after a chef’s career and became a graduate of the Culinary Institute of America (CIA). During my time at the CIA, I started my own catering and private chef business, cooking the Jamaican food I had grown up eating. My clientele has included professional athletes like members of the San Antonio Spurs.
Since graduating from the CIA, I have been fortunate to amass a very successful culinary career and have been recognized and covered by GQ, Eater, and Southern Living and recently was featured in Food Network’s Diners, Drive-ins, and Dives. Two years ago, I was honored by being named a James Beard semi-finalist for Best Chef Texas 2023. This past year, my restaurant The Jerk Shack was awarded a Bib Gourmand designation from the prestigious Michelin Guide.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t been a smooth road. Like many in the culinary world, I’ve faced my fair share of struggles. Coming from a military background and transitioning into the culinary field wasn’t easy. I had to prove myself in a new industry, learn the ropes, and constantly push myself beyond my comfort zone. Starting my catering business while attending culinary school was a balancing act, and there were many late nights and moments where I questioned if I was on the right path.
One of the biggest challenges was finding the right balance between my personal life and my career. As a wife, mother, and business owner, it can sometimes feel like you’re constantly juggling. There were times I felt guilty for not being able to be in multiple places at once, but over time, I’ve learned the importance of setting boundaries and finding support in those around me.
Also, as a Black woman in a male-dominated industry, I’ve had to work harder to be seen and respected. I’ve faced discrimination and doubt along the way, but instead of letting those obstacles stop me, I used them as fuel to prove that I belonged.
So, no, it hasn’t been a smooth road, but those struggles have shaped me into who I am today and made the successes even sweeter. It’s all part of the journey, and I wouldn’t trade it for anything.
Thanks – so what else should our readers know about The Jerk Shack and Freight Fried Chicken?
The Jerk Shack is located in West San Antonio near Seaworld. The address is 10234 TX-151 Suite 103, San Antonio, TX 78251.
Freight Fried Chicken is located centrally in the Pearl District. The address is 312 Pearl Pkwy Building 6, San Antonio, TX 78215, located in the Bottling Department food hall.
Is there any advice you’d like to share with our readers who might just be starting out?
For anyone just starting out, my biggest piece of advice is to be patient and stay committed to your vision, even when things get tough. The culinary world is full of challenges, and it can be easy to get discouraged, but persistence is key.
When I first started, I wish I had known the importance of building a strong support system. It’s easy to feel like you have to do everything on your own, but whether it’s mentors, peers, or a network of supportive friends and family, having people who believe in you can make a huge difference. Also, don’t be afraid to take risks, especially early on. Whether it’s experimenting with flavors or venturing into a new style of cooking, those bold choices will set you apart.
Lastly, never forget where you come from. For me, Jamaican flavors and traditions have always been at the heart of what I do. Honoring my roots has helped shape my culinary identity and made my food truly unique. Keep your authenticity, and the rest will follow.
