Barbara Jean LA
Donation protected
A passion for the culinary arts has taken Chef Jason Fullilove from his home In Ohio to the glitz and glamour of New York, the rhythms and spices of the Caribbean and now to the fresh food capital of the universe: California.
Chef Fullilove’s culinary skills took him to the Caribbean where he was Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands. Living on the island his love of seafood began. His career then brought him to California.
He has served as Executive Chef for Mark Peel at Campanile/Tar pit. As well as special events for the Michelin starred Patina Restaurant Group where he served as Executive Chef for the Los Angeles County Museum of Art (LACMA).
We are raising money for my new restaurant project Barbara Jean LA
“A global return to real food”
Barbara Jean was originally inspired by the food I grew up eating at family get-togethers and also the time I spent in Africa, as a child with my mother. The idea has expanded into exploring the nutritional value in the origins of American soul food and comfort food globally. The things that are usually associated with "soul food" i.e. wild foods, braised greens, slow cooked meats, pickling, preserving, curing, smoking and offal are all very nutrient dense and used in various ancient cultures around the world. These foods were important before we ate as a social function and needed to eat only to fuel our daily activity.
It's grown now to me asking: what is soul food to you? What is the one dish that reminds you of 'home’? Then looking at the origins of that dish and the nutritional value. I approach these dishes with a modern American chef’s sense of creativity and execution.
Barbara Jean has been having success as a Los Angeles, CA. | Santa Ana, CA. | Puerto Vallarta, Mexico pop-up.
We at Barbara Jean LA were given an opportunity to open a restaurant “Test Kitchen” in a great space that was recently vacated. We had a successful opening weekend. We accomplished this with less than a week to prepare / promote and with only 3 days of operation. With no working budget. We feel confident that we can double our weekly gross in the next month or so. We have been featured by Urban Daddy, LA Times & twice by Eater LA who named us #3 in top hottest LA Brunches right now. Viewing this as a huge success we would like to take advantage of the opportunity to extend our offerings. We would like to open for 5 days a week and expand our Brunch, Dinner & Happy Hour visibility. We would also like to further develop our Branding & Marketing; Service Style; and, Culinary Offerings. Detailed Spending Plans:
* 1/3 to Advertising, PR/Marketing: expanding our social media presence; as well as local neighborhood outreach aimed at taking full advantage of our prime Los Angeles location.
* 1/3 to talent retention: training, menu development, POS development, and participating in special Los Angeles based events and promotions.
* 1/3 to help cover current expenses such as rent, payroll, culinary program inventory; signage and outdoor lighting; and, miscellaneous operational expenses such as chemicals, cleaning, building and equipment maintenance.
We need the funds by May 1, 2017 to continue developing our restaurant concept/brand.
This restaurant project was started 2 years ago. However I have poured over 20+ years of industry experience into it. I couldn’t be more proud of what we have accomplished in this time. However we can’t continue with out your help.
In supporting Barbara Jean LA, you will also be nurturing an amazing team of young chefs that I have had the privilege of training and mentoring over the last several years. They are a group of very talented and hard-working folks who want to grow and learn and that I am sure will one day soon be making a mark on the culinary world.
Your help would mean the world to me and enable me to continue pursuing my goal of restaurant ownership.
Thank you!
-Chef Jason Fullilove
Chef Fullilove’s culinary skills took him to the Caribbean where he was Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands. Living on the island his love of seafood began. His career then brought him to California.
He has served as Executive Chef for Mark Peel at Campanile/Tar pit. As well as special events for the Michelin starred Patina Restaurant Group where he served as Executive Chef for the Los Angeles County Museum of Art (LACMA).
We are raising money for my new restaurant project Barbara Jean LA
“A global return to real food”
Barbara Jean was originally inspired by the food I grew up eating at family get-togethers and also the time I spent in Africa, as a child with my mother. The idea has expanded into exploring the nutritional value in the origins of American soul food and comfort food globally. The things that are usually associated with "soul food" i.e. wild foods, braised greens, slow cooked meats, pickling, preserving, curing, smoking and offal are all very nutrient dense and used in various ancient cultures around the world. These foods were important before we ate as a social function and needed to eat only to fuel our daily activity.
It's grown now to me asking: what is soul food to you? What is the one dish that reminds you of 'home’? Then looking at the origins of that dish and the nutritional value. I approach these dishes with a modern American chef’s sense of creativity and execution.
Barbara Jean has been having success as a Los Angeles, CA. | Santa Ana, CA. | Puerto Vallarta, Mexico pop-up.
We at Barbara Jean LA were given an opportunity to open a restaurant “Test Kitchen” in a great space that was recently vacated. We had a successful opening weekend. We accomplished this with less than a week to prepare / promote and with only 3 days of operation. With no working budget. We feel confident that we can double our weekly gross in the next month or so. We have been featured by Urban Daddy, LA Times & twice by Eater LA who named us #3 in top hottest LA Brunches right now. Viewing this as a huge success we would like to take advantage of the opportunity to extend our offerings. We would like to open for 5 days a week and expand our Brunch, Dinner & Happy Hour visibility. We would also like to further develop our Branding & Marketing; Service Style; and, Culinary Offerings. Detailed Spending Plans:
* 1/3 to Advertising, PR/Marketing: expanding our social media presence; as well as local neighborhood outreach aimed at taking full advantage of our prime Los Angeles location.
* 1/3 to talent retention: training, menu development, POS development, and participating in special Los Angeles based events and promotions.
* 1/3 to help cover current expenses such as rent, payroll, culinary program inventory; signage and outdoor lighting; and, miscellaneous operational expenses such as chemicals, cleaning, building and equipment maintenance.
We need the funds by May 1, 2017 to continue developing our restaurant concept/brand.
This restaurant project was started 2 years ago. However I have poured over 20+ years of industry experience into it. I couldn’t be more proud of what we have accomplished in this time. However we can’t continue with out your help.
In supporting Barbara Jean LA, you will also be nurturing an amazing team of young chefs that I have had the privilege of training and mentoring over the last several years. They are a group of very talented and hard-working folks who want to grow and learn and that I am sure will one day soon be making a mark on the culinary world.
Your help would mean the world to me and enable me to continue pursuing my goal of restaurant ownership.
Thank you!
-Chef Jason Fullilove
Organizer
Jason Fullilove
Organizer
Los Angeles, CA
