Standish913.com has been blessed to do an exclusive interview with...
"JAYDEN CANADY"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
The first dishes I remember making completely on my own were cinnamon rolls and orange chicken. I was about eight years old and made them for my mom. I’m fairly sure the orange chicken was a bit tooorange-y and the cinnamon rolls were a little dry, but we still found a lot of joy in the experience. It was my first real glimpse into how food can bring people together
STANDISH: Who is someone you looked up to as a child & still do today?
Someone I have ALWAYS looked up to as a child is my momma! She was an MP in the United States Army. She raised me to lead in life with dignity, confidence, humbleness, and kindness! I am the Man i am today due to her guidance and support!
STANDISH: What is something you hate doing in the kitchen?
Something I hate doing in the kitchen is having to deal/clean with Hood Systems and Grease Traps!
STANDISH: What's the most nerve racking part of being on Hell's Kitchen?
The most nerve racking part of being on Hell’s Kitchen are the Dinner Services! It’s a Team service, but ultimately you have to focus on owning your own station! It’s tough seeing your fellow “blue squad” in the weeds or getting yelled at by Chef Ramsey!
STANDISH: How is it working with Gordon Ramsay? Any good advice he's given you?
Having the chance to work with Chef Ramsay was an unforgettable highlight in my career. The show taught me so much about who I am as a chef, from my flavor profile to my personal style. He’s an amazing mentor, and his greatest piece of advice to me was to keep things simple. Simplicity really makes all the difference
STANDISH: Did you expect to land Hell's Kitchen?
I’d never imagined id be on Hells Kitchen. A casting agent actually reached out to me on Instagram, which was a total surprise. The process that followed was pretty intense and definitely tedious, but I kept hoping and praying it would work out. When it finally did, it felt amazing.
STANDISH: What is your favorite food for take out? Why?
My go-to takeout food is usually Chinese. Specifically from a spot in Las Vegas, which I know sounds unusual, but it’s incredibly good. I also love pizza, and in my opinion Milwaukee has some of the best. And then there’s JJ’s Fish and Chicken in Milwaukee, they serve amazing fried chicken at a great price, sprinkled with lemon pepper. Each of these places holds a special place in my heart because they’re tied to childhood memories.
STANDISH: Tell the readers your reoccurring kitchen nightmare…
My reoccurring nightmare is the phantom ticket machine printer! I swear i hear it all the time, it’s a living nightmare.
STANDISH: What is the most underrated cooking ingredient in your opinion?
The most underrated cooking ingredient is white pepper, cinnamon and ghee. They all have distinct flavors that are some of my favorite. A dash of cinnamon to a red sauce or chili can be something special.
STANDISH: What do you listen to while you chef it up?
Micheal Jackson, Jazz, R & B
STANDISH: How many times a week does the walk-in cooler hear your screams?
Nah, I retired. We good now
STANDISH: If you could change one thing in the world today, what would that be?
More people quicker too listen than to speak
STANDISH: What are your social links?
Instagram: Chefjaydencanady
FB: Jayden Canady
STANDISH: Anything else you'd like to include?
I appreciate the opportunity! God is good! Skies not the limit!
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