Today we’d like to introduce you to Cheryl Walker-Ashcraft.
Hi Cheryl, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
I was born and raised in Kingston, Jamaica. Much of my Jamaican culture is centered around food, of which I have always had a natural gift for cooking. My dad saw my love of cooking and started to encourage and influence my passion.
He would share old family recipes and guide me along the way. The very first meal I ever made on my own, was curry chicken and steamed white rice, at the young age of eight years old. From that day, whenever family and friends came to visit, I was the one responsible for cooking for all our guests. Cooking was always my way to show others how much I love and appreciate them. My dad truly aided in my passion.
My family migrated from Jamaica to New York City when I was a young teenager. Cooking my favorite Jamaican dishes was one way I felt close to home, Jamaica. My Jamaican roots are very dear to me and I have never stopped making my favorite dishes. Neighbors and family friends would request that I cook meals when they would visit,
In 2004, I relocated to St. George with my six children. Shortly thereafter, I started to cater privately and attended the local fairs and festivals, serving my favorite dishes my dad and I would make. Shortly after my relocation, my dad joined me here in St. George. We did catering events and festivals together. In 2011, Dad and I decided it was time to expand our kitchen and we would open a brick-and-mortar Jamaican restaurant.
Unfortunately, in February of 2012, I lost my dad to cancer, and my dream of opening a restaurant was put on hold…didn’t want to walk this path without him.
Several years passed and I resumed catering. After several years, I decided to open the first Jamaican restaurant in Southern Utah and to honor my dad’s legacy and all he has taught me in the kitchen.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
Haha, no it has not been a smooth road.
We faced several setbacks before opening, from a lack of contractors to city delays, to the community’s hesitation to try something different. However, we were supported by the people who knew of us from either catering events or local fairs/festivals.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My career has always been in Business Administration and Human Resources. I do not have a professional culinary career. All my experience as a restauranteur comes from my dad’s training in the kitchen from the age of 8 years old, which has been intense over the years.
My specialty is creating some of the most savory and flavorful meals in Southern Utah. I love my customers and I know each of them by name after the 2nd visit.
Most proud of my kids, my grandkids, and most of all opening the restaurant in honor of my dad, keeping his legacy and recipes alive.
What sets us apart from others, is the fact that our food is very savory and we are the only Jamaican restaurant in Southern Utah.
Is there a quality that you most attribute to your success?
What is most important is living the Papa’s Got Jerk value statement, mission/vision, and values.
The BEST savory-unique food with uncompromising service in a HAPPY place.
MISSION – Create an environment that models valuing differences…our employees and the community.
Contact Info:
- Website: www.papasgotjerk.com
- Instagram: @papasgotjerkstg
- Facebook: @papasgotjerkstg
- Twitter: @papasgotjerk
- Youtube: @papasgotjerk
