Chef Jenise unexpected path to a culinary career

Jenise Pickett is the executive chef and culinary alliance chef with Aramark Student Nutrition. She’s been in her role for the past 17 years, ensuring students receive healthy meals they can truly enjoy.

Born and raised in Trenton, Pickett said she had a diverse childhood. And it was by fate that she ended up becoming a chef. It wasn’t something she dreamed about as a child, but hanging out at the local bodega as a teenager, a lady asked her if she cooked. 

“I didn’t,” Pickett said. “I didn’t know anything about cooking. But I said I did.” 

She cooked something that didn’t come out right, but since the owner knew her, he directed her, and she got the hang of it. Simultaneously, she attended cosmetology school and ended up balancing both businesses. “I started out doing hair in the neighborhood, then I went to school for it,” Pickett said.

However, working in a hair salon, she didn’t have health insurance. She had children, so that was important. 

In 1999, she began working with the Trenton Public Schools food program. She became a supervisor in the kitchen, and this provided her with a more stable income. “I don’t have an issue leading people,” Pickett said. “I always knew that I had that talent in leadership. The hands-on part of it, I can do that.” 

A few years later, Pickett stopped doing hair on the side and focused solely on her career in food. Aramark entered the Trenton School District in 2009. 

Being a culinary alliance, her role is to ensure they follow recipes, but students can also give their ideas. The focus is on what is trendy. Currently, it’s hot honey chicken and chipotle. Students can also build their own parfait. 

“They really enjoy the meals,” Pickett said. “Sometimes they say it doesn’t taste like home. We can’t add salt. Most products are whole grain. They’re not just getting something free. They are getting healthy food.” 

There’s an intern program in the summer for students who are graduating and going to culinary school. 

Working in the industry, Pickett says, there are challenges every day—but not too many that she feels defeated. She said, “Whatever comes up, there’s a way to get over this. Always fun challenges, not like a bad hurdle. It can be tough some days in the kitchen, even with management. I’ve trained managers and chefs under me. I go to other districts and help them out, giving them assurance it’s okay to have these challenges.” 

For her role, Pickett had to learn to manage people, including more seasoned adults. She said, “When I was in my twenties, I took courses to learn to delegate and not be the mean boss. I learned to redirect and train people to have a successful day. A lot of people are able to cook but can’t get the production part.”

For example, cooking for 3500 people, Pickett explained, you need to know how to cook 114 pans of rice. “How to manage and do that and not feel overwhelmed or fear,” she said. “If you didn’t make enough, you have enough time to make more. Overproducing? What are your plans with it? 

Pickett is enjoying her role as a district chef and doesn’t see herself leaving the business anytime soon. She gets to travel out to other districts, doing seminars. “I’m enjoying that part,” she said. 

Though she stopped doing hair in the early 2000s, Pickett has a side gig running her own event planning business. “That’s what I’ve been doing in my spare time,” she said. “It’s a hobby. I like to create. At home, I’m always redecorating my house. I did that as a kid. I have older brothers and sisters. I was just basically raised with me and my mom dressing up, designing, stuff like that. I like thrift shopping. I’ll go thrift shopping, find outfits, and put it together.” 

And when Pickett has free time, she says sitting around and doing nothing is good for her. “Last Saturday, I sat here all day,” she said. “Now I travel for work. In October, I was staying in hotels; I want to stay in my own home.”