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Chef Terryl A. Jackson’s experience in the area of Culinary Arts began humbly in his mother’s kitchen in Houma, Louisiana. Chef Terryl has spent the better part of the last 23 years in the food service industry, gaining knowledge and skills in food preparation, employee training, and restaurant management. His love for cooking combined with a continuing quest for knowledge results in a Recipe for Success.
Chef Terryl’s culinary foundation was formed during his years of service with commercial food companies such as Wendy’s International, Applebee’s, Copeland’s of New Orleans and other independently owned establishments. |
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| Prejean’s restaurant hired Jackson in 1999 to take on the demanding role of Catering Chef. With Jackson’s strong background in systematic management, Prejean’s “culinary designers” would no longer be limited to serving diner in-house. Prejean’s catering division was born. |
| Chef Terryl arrived at Prejean’s in time to become a master student under Prejean’s first Gold Medal Executive Chef, the late, great James Allen Graham. Chef James Graham opened the door for Jackson to participate in his first culinary event, The 2001 Red Cross Culinary Classic in Shreveport, Louisiana where they would both compete against the state’s best chefs. |
| Chef Terryl Jackson earned top honors at that competition, winning The Gold Medal and The Best of Show-Bronze Medal Award for his Wild Game Entry. Chef Terryl has competed in numerous culinary events since then, and continues to showcase his skill at food preparation and presentation. Gold, Silver, Bronze and are still the hallmark for Chef Terryl, and the team of Prejean’s chefs competing with him on Prejean’s behalf. |
| In 2002, the master student became the teacher when Chef Terryl accepted the position of Executive Chef at Prejean’s Restaurant. Chef Terryl has proved to be worth his weight in gold, successfully operating one of the busiest kitchens in America. |
| Terryl Jackson’s God-given talent and passion for cooking has earned him local, state and national recognition. He was named “Best Chef in Acadiana” through a Reader’s Poll in the Times of Acadiana two years straight [2003 and 2004]. Chef Terryl has been featured on local television programming, Good Morning Acadiana [KATC] and What’s Cookin’ [KDCG]; featured in The Good Life Magazine of Louisiana [2004]; has been a regularly invited celebrity chef at the Louisiana Home and Garden Shows in New Orleans and Lafayette [2002-2005]; and also at Orlando’s Culinary Academy in Orlando, Florida and Cornell University in Ithaca, New York. |
| In addition to his passion for cooking, Terryl is passionate about people, especially young people. He is an ordained Baptist Minister, currently serving as Youth Pastor at Disciple Baptist Church in Ville Platte, Louisiana. He and his wife Julhelene “Betsy” Jackson, a local attorney, live in Lafayette with their children. |
| “Keep God first! Be humble and all your dreams can come true,” is Jackson’s personal philosophy for successful living. On a culinary note, his motto becomes, “Adding love to a recipe makes it perfect.” |
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