Interview With Chef Jeremiah of Bullfrog Eatz, Rick Ross' Personal Chef
New Times: What's your name, where you from, what do you do, how did you get started?
Chef Jeremiah: Chef Jeremiah, a.k.a Bullfrog. Born and raised in the county of Dade. I cook, inspired by my Italian grandmother at a young age.
NT: What are the logistics of being a personal chef? How many meals a day, where do you cook the food? How do you come up with the menu?
CJ: Personal chef is a great gig. Less hours, higher pay scale compared to
restaurants. Currently work five dinner shifts and one lunch. Cook in
residence. Plan menu's around the best ingredients available.
NT: What's the catering company called? Who do you work with? What kind of events do you do? What's the market like now?
CJ: Bullfrog Eatz (formerly). I have a staff of misfits on call. We cater
the Ultra Music Festival (talent and crew) and Scope Art fairs. The
market is slow, obviously. Even rich people don't want to spend money
NT: What ever happened with Bullfrog Eatz formerly located at NE 2nd Avenue?
CJ: Truth is the original Bullfrog was intended to be a bistro/cafe. We
started out doing lunch and amazing coffee. It just morphed into a
venue/lounge/hangout, which got very tiring.
NT: What does Rick Ross eat? Have you cooked for other celebrities?
CJ: It is fun to cook for him. We do a little bit of everything, high end
stuff: Prime steaks, lobster, prawns, etc. The boss has very good
taste. Other celebs: Bill and Hillary Clinton, John Kerry, Chevy Chase,
Kennedy Shriver family, Arnold Schwarzenegger, Carl Cox, Moby, the
NT: Where do you shop at a regular old Publix, Winn Dixie or specialty
markets? Do you get down with the whole local movement? What type of
cuisine do you specialize in?
CJ: Publix once a week for pantry staples. Epicure daily. Whole Foods
occasionally. Also excellent purveyors when needed. It's hard to do
local in Miami. We have no seasons.
NT: Where do you like to eat in Miami restaurant-wise? Do you cook for yourself or does your work take your energy from that?
CJ: Ethnic eateries, hole in the wall joints: Chez Rosie, Chef Creole, El
Chimi Cart, Christine's Roti, etc. I cook at home when time allows.
Recently, started curing meats and making cheese.
NT: What do you have planned for the future?
CJ: We are going to be open to the public again soon. Retro fitting a 1962
Airstream trailer into a high tech kitchen. It will something of a
Gastro Pub on wheels. Look out Miami!
For more information, visit chefjeremiah.com.
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