When you walk into Locals Only on East Ave. and Alexander in Rochester the first thing you notice is the chefs creating brunch delicacies behind the counter. The restaurant is open with big windows, a second floor, and a full bar. The man running that kitchen is Kelvin “KD” Jackson.
Who is KD Jackson?
Jackson is 42-years-old, a father of three, and a Black man. Black people make up just about 10% of all head chefs recorded in the United States.
Jackson grew up in Rochester and was raised by his paternal grandparents. His love of cooking all started with his grandmother.
“She would only cook Friday, Saturday, and Sunday because everyone worked,” says Jackson. “Throughout the week we would eat quick meals. Those 3 days were probably the best days of the week.”
One of the first meals he remembers his grandmother cooking: chitlins, collard greens, mac n cheese, chicken, and cornbread. A hefty, soul-filled meal. Meals like this sparked a love of the kitchen for Jackson, but he never dreamed he could make a career out of it, but that changed when he stepped up to the plate at a job of his.
“I always liked cooking but never thought I would be a chef. I was working a job and I wasn’t cooking, but I heard one of the cooks complaining and I thought how hard could it be? I volunteered to take over and they doubted me at first. I wanted to show them that anyone can do it and that I was capable.”
Not an Easy Road
And that he did. He’s been cooking ever since. However, the journey to becoming an Executive Chef wasn’t an easy one. Jackson’s experience came from hands-on kitchen work. In order to progress, he needed others to be willing to show him the ins and outs of things, and that wasn’t easy to find.
“No one ever wanted to take the time to show me,” says Jackson. “A lot of people would think that if you don’t teach someone something they can’t get ahead of you. That fueled me to push forward.”
The lack of mentors made the climb difficult. Jackson was often the only Black person to work in a kitchen and often felt he needed to go above and beyond to prove himself.
“At one point I worked at three restaurants at a time, no one wanted to pay me. Everything I do, I have to do it a 1000% better just to look average because of what I look like. There have been a lot of times that I wasn’t considered or taken seriously because of my skin color.”
Jackson has worked in about 8 kitchens and the first kitchen he worked in with a Black head chef was his own.
A Change
He applied to work at Locals Only at the suggestion of a friend.
“My friend told me about Locals Only and said I would enjoy working there. I gave it a shot and interviewed and was hired on the spot.”
Jackson says Locals is unlike anywhere he’s ever worked before.
“It’s an open kitchen. You can see who you’re feeding and people are having a good time. You can talk and collaborate with the bartender. It’s just so different. I don’t feel like I’m working because I’m doing something I love with a bunch of people who support me.”
Something Jackson appreciates is that he has full creative freedom. There’s even an option on the menu called “Chef’s Choice”.
“I make each one different. You get whatever I want to make. I won’t make something you can’t eat.”
Whether it’s gluten-free or vegan, Jackson says he can make it. He’s worked at Locals Only since July of 2021. He was offered the Executive Chef position in October, a move that surprised him.
“The idea of running my own kitchen was always in the back of my mind. Have my kitchen, cook, create, make people feel good and eat good,” says Jackson. “I never thought that I would get this opportunity so easily. They offered it to me. I thought I would have to compete or do something to show that I’m able to do this. They believed in me the same way I believed in myself and that’s what it’s all about”
Jackson is just one of very few Black executive chefs in the country. He hopes that will change.
“It does feel good to see another black person leading a kitchen. It feels good to see our people do anything great. I say to anybody who is serious about it, go for it.”
Locals Only is open every day from 8 a.m. to 3 p.m. When you go be sure to get the Chef’s Choice and tell them Bri sent you.
About Brianna Milon
Brianna is a local media professional who loves writing, watching Netflix, and playing with her dog, Weenie and her cat, Fancy. She studied Journalism and Broadcasting at SUNY Brockport and was heavily involved in the campus radio station. Brianna also co-hosts a radio show, “Fat, Black, and Femme”, on 100.9 WXIR. You can find out more on Facebook and Blogspot.
One Response
Love to see this article about my talented coworker. KD we love having you at Locals!!