Local Chef Shontae Jackson's Inspiring Culinary Journey
by Kelly Boyer Sagert
Chef Shontae Jackson dreamed of having her own business someday, and she put all of her time and energy into achieving her ambitions. But she sure didn't expect to accomplish three big goals, all in 2018! That year, she graduated from the culinary program at Lorain County Community College (LCCC), would have the opportunity to be promoted to sous chef at work, and bought her own food truck. She opened her restaurant, Steel Magnolia, located at 65 E. College St. in Oberlin, on January 1, 2021. Right at her side are her mother, Sarah Jackson (who bakes at the restaurant); her daughter, Tanzania Hildreth (who serves as sous chef); and Jerry Herman. In May 2021, after commencement events ended, they decided to close, revamp, and train, especially important since they just received their liquor license. They'll hold their grand reopening on August 29, 2021—the first opening ceremony—with a ribbon-cutting. "I've always loved dealing with people," Shontae shares, "and knew that I'd end up in the cosmetology industry or the restaurant world. After all, people will always want to look good, and they'll always enjoy eating out."
Shontae first became inspired to learn to cook by watching her mother. "Mom cooked for everybody," she says, "and, from her, I learned about the warmth and sense of
community that surrounds the sharing of food."
Then, while attending the Lorain County Joint Vocational School for the high school cosmetology program, her mom signed a work permit that allowed Shontae to work, as well. "I worked at the Kendal at Oberlin retirement community as a server, and I
got to learn about different types of food. At home, we ate mostly southern
dishes, so this expanded my world."
After that, she worked at the Oberlin Inn as a busser. "When I got my first tip," Shontae shares, "I knew I wanted to stay in this industry." Next up were experiences working at restaurants and a hotel in Cleveland. "This expanded my knowledge and palate even further," she says, "and I would volunteer to work with the chefs to get more hands-on learning."
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She then served as the nutritional services coordinator at Mercy Health in Lorain, a job she really enjoyed, before returning to Kendal to work as a specialty chef. Shontae also began attending the culinary program at LCCC under Chef Adam Schmidt. "The Norton Culinary Arts Center there is amazing. I got the best education and training, using state-of-the-art equipment." Shontae also took advantage of the NEO LaunchNET program at LCCC that helps entrepreneurs. "I'd go to campuses through that program, pitching my business, and NEO LaunchNET told me about the food truck I ended up buying."
Lorain Local Magazine | page 40
photos courtesy of Shontae Jackson
