She Strengthens

Empowering Female Chefs and Preserving Cultural Heritage

For nearly three decades, La Cocina, a San Francisco-based food non-profit, has been dedicated to launching the careers of talented female immigrant chefs and chefs of color. By providing access to physical kitchen space, industry expertise, and startup capital, La Cocina has helped over 120 food brands, businesses, and brick-and-mortar restaurants take off.

Breaking Down Barriers

Women of color often face significant social and financial obstacles when trying to enter the culinary industry. La Cocina’s mission is to bridge this gap, offering a supportive environment where these talented individuals can thrive.

Meet Chef Shani Jones

One such success story is Chef Shani Jones, who joined La Cocina’s program in 2014. Her popular catering company, Peaches Patties, has been serving up delicious Jamaican jerk chicken, plantains, and beef patties to hungry folks in Northern California.

A Taste of Home

Growing up in San Francisco, Shani’s house was always filled with the aromas of her mother’s cooking. Mrs. Jones would jerk chicken, fry plantains, and make peas and rice, staples of the Jamaican kitchen. The beef patties, in particular, were a hit, often disappearing into hiding spots around the house.

From Lyft to La Cocina

While pursuing her PhD and driving for Lyft, Shani started selling her mother’s recipes on the side. The economy was still recovering from the recession, and the sharing economy offered limited financial stability. So, she turned to cooking, rolling out dough for patties alongside her mother and marinating chicken in fiery jerk seasoning.

Recipe: Authentic Jerk Chicken

Shani’s jerk chicken is a flavorful tribute to Caribbean cuisine. The longer you let the chicken legs marinate, the deeper the flavor they’ll yield.

Ingredients:

• 3 Scotch bonnet or habañero peppers, stemmed
• 1 medium onion, coarsely chopped
• 3 medium green onions, chopped
• 3 cloves garlic
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 4 sprigs fresh thyme, picked leaves and tender stems
• Juice of 1 lime
• 2 tablespoons white vinegar
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• 8 whole chicken legs
• Rice, beans, and plantains, for serving

Instructions:

1. Pulse the peppers, onions, green onions, garlic, black pepper, salt, allspice, nutmeg, and thyme into a coarse paste.
2. Combine the pepper mixture with the lime juice, vinegar, soy sauce, and oil.
3. Place the chicken legs in a large glass dish and pour the jerk marinade on top, turning to completely coat the chicken.
4. Cover and refrigerate for at least 2 hours to overnight.
5. Preheat the oven to 400˚F (200˚C) and lightly grease a rimmed baking sheet.
6. Put the marinated chicken on the pan and pour any remaining marinade over the top.
7. Bake until the chicken is cooked through and lightly charred in spots, 40–45 minutes.
8. Serve with rice, beans, and fried sweet plantains.

A Delicious Legacy

Shani’s story is a testament to the power of La Cocina’s mission. By empowering female chefs and preserving cultural heritage, we can create a more diverse and vibrant culinary landscape.