Jennifer Newbold is Chef / Owner of New Bold Cuisine in Rockwall, Texas. We talk about exploring with her dad, cooking for family and being a bad ass bowler. She has worked with some renowned chefs across the country and we get to talk to an early mentor, Jonathan Hale about her very first Sous Chef position. 

Website - NewBoldCusine.com

Facebook - /NewBoldCuisine

Instagram - @ChefJenniferNewbold

First job in the industry?

Fitzbillies Bagels as a barista, prep cook, baker, manager in Spokane, WA at 19 years old

3 pivotal jobs throughout your career?

Mizuna Spokane, WA First ever line cook position 1997-1998   

Bluepoint Coastal - Cuisine San Diego, CA - Pastry Chef/Sous Chef/Chef de Cuisine/Executive Chef 2006-2010 

Imoto - Dallas, TX - Opening Executive Chef 2017-2019

Proudest moments of your career? 

Teaching a blind girl to make/bake cookies from scratch. Grooming a young dishwasher to be a pastry chef and to advance himself in his career. Being responsible for the most successful restaurant opening of Kent Rathbun and John Kinzer's careers as restauranteurs.

Food and/or drinks staples in your house?

Bottle of Espolon blanco tequila in the freezer. Ingredients for a proper old fashioned. Fully stocked pantry of a variety of ethnic ingredients and spices. Pancetta and brioche bread to make my husbands favorite salad. Ingredients and staples needed to eat a mostly plant based diet.

Two things most people don't know about you?

I used to be a bad ass bowler and thought about being a "pro" I grew up in the inner city and had to deal with some serious stuff at a young age.

Words to live by?

Never Stop Exploring

I was born and raised in the PNW, which is where I learned to hunt, fish, and forage with my father. I am the spouse to a retired USAF Veteran, which meant we moved around a lot in the first 23 years of our life together. My husband and I met on our, yes, OUR 19th birthday in Missoula, MT. I was attending the University of Montana at the time and he was spending some time off with his brother before joining the service. I followed my heart, left school to be with him which meant I needed to find a way to support myself and us. Becoming a chef was NEVER anything I aspired to be before the age of 19, it all just kind of happened. Having moved around a lot, allowed me to live and cook in a variety of major cities, but it also meant leaving behind some great jobs. As the spouse to an enlisted military personnel, we too make a lot of sacrifices, but I am grateful for the life it has allowed me to have. I worked nearly every position in a restaurant, (except bartender, I am pretty good with that on my own) in order to better myself as a chef or a potential restaurant/business owner. I started from the bottom and worked my way to the top. I was never formerly trained nor did I attend any type of culinary school. I straight up put in the work, sacrificed lots of hours of my life, and taught myself and learned from as many people as possible. My parents instilled a very strong work ethic in me and taught me to believe I can be or do anything I put my heart and soul into. The skills, the creativity, and the leadership it takes to be a chef came very natural to me in thanks to the many years I spent as a varsity and all state athlete. Whether I was having to prove myself on the field or in the kitchen it is the fight and determination to succeed that made me the strong woman and chef that I am today.