Chef Erick Jones isn’t 21 yet, but he’s been an entrepreneur since he and his fraternal twin brother were 8. The born-and-raised NEOKC chef did his culinary training at Metro Tech under the auspices of previous podcast guest Chaya Pennington while still in “high school” — in quotes because he and his two siblings were homeschooled, a reality he chafed at while a preteen and teenager but now recognizes was a good path for him. We met at Eastside Eatery, where he’s technically executive sous, but Pennington, who is officially the executive chef says it’s Chef Erick’s kitchen. I was there because another up-and-comer Chef Breya Smith told me the oxtails were a must-try. They are. They’re incredible, and to borrow a thought from Pennington, “This is the best soul food in OKC.”

In the episode we talk briefly about soul food, Southern cuisine, and the task of cooking for a community with respect for the food and a commitment to improving beloved dishes that are part of the culture, and not just stuff we eat for dinner. Eastside Eatery is one of the outreach and training components of Restore OKC, and we have an upcoming episode planned around this amazing organization, including a look at The Market at Restore Farms. Chef Erick interned at Restore Farms as part of his commitment to learn all he can about his craft and the origins of the food he prepares. Given his remarkable talent at his age, we’re pretty excited to see what he’s able to do next week, next year, five years from now, etc., and here’s hoping OKC can hold onto this kind of talent.