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Meet The Chefs

Chef Jalissa Portrait

Chef Jalissa Culinary Co.

Comfort food, re-imagined

Available as a meal subscription service, catering, and private virtual cooking classes, Chef Jalissa Culinary Co. specializes in creating comfort food based on fresh, in-season local ingredients. Jalissa Horton takes pride in preparing scrumptious food featuring flavors from around the world, and her southern comfort dishes reflect her family’s favorite recipes inspired by the African Diaspora.

Jalissa has long been passionate about food. By age 13, she was preparing full-course meals for her family. Jalissa’s mother nurtured her passion by allowing her to turn their home into a weekend restaurant for family, friends, and co-workers.

In high school, Jalissa learned cooking fundamentals at a culinary vocational program, and then received a scholarship to the prestigious College of Culinary Arts at Johnson & Wales University. After earning her degree, she studied Italian cuisine at the Florence University of the Arts in Italy.

Jalissa is continuing her culinary journey through her multi-faceted business, which offers catering, meal subscriptions, and virtual cooking classes.

Check out Chef Jalissa Culinary Co.’s website, and read our Q&A with Jalissa:

Q&A with the Chefs

Tell us about your business.


We create products for fellow “foodies” who live for delicious food and love unique culinary experiences.

What makes your business unique?


We present a fusion of Southern American cuisine and international spices to create a unique experience. I take pride in making everything from scratch, using authentic and fresh, in-season local ingredients.

What inspired you to start this business?


I started this business because I love to cook for others—my food is authentic and made with love. I have spent my entire career in the restaurant industry. I live, eat, and breathe food. It’s not a hobby for me, but a way of life.

What are some of your most popular menu items?


Mouthwatering smoked meats, braised cumin-scented chicken on a southern hoe cake topped with chimichurri sauce and cotija cheese, collard greens, sweet potato farro stew, salmon croquettes, crab cakes. Sweet potato collection and other desserts, specialty iced teas, homemade condiments, and sandwiches.

What’s been the biggest challenge in launching your business, and where did you find help?


Financing has been the biggest hurdle, and FIN has been a big help to me. I have peace of mind now, and I am so excited for the future!