Dough Worry and eat heartily
Dough Worry’s Jordan Terry first discovered his curiosity for the culinary arts at the age of 10. The fascination only grew as time went on. Now, he’s whipping up delicious quiches, pot pies, lasagnas, flatbreads and freshly baked cheddar biscuits, as well as baking cookies, like snickerdoodles, strawberry shortbread and s’mores.
“My mother had been making Christmas boxes over the Yuletide season for family and friends. This included cakes, cookies and pastries,” he told Food. By 2017, Terry, who was living overseas, returned to his roots, due to the tragic passing of his father, and took over the family business. Majoring in art at the tertiary level, he applies that creativity to both the taste and presentation of his dishes.
Speaking with a friend, he joked about naming his new business ‘Dough Worry’ and by the very next day, he created a twitter account with the moniker. “It’s something we often say as Jamaicans and everybody loved it.” Terry has been in business since Christmas of 2017 and specialises in both savoury and sweet dishes. Although he started out with his mother’s offerings, his real passion is preparing healthy, plant-based foods for customers that are good for your immune system. That really tied in nicely with the COVID-19 pandemic, since many were seeking natural, healthy alternatives.
All cooked from fresh ingredients, he doesn’t believe in using artificial colourings or flavours. “So if I’m looking for something red, I would use beetroot, for instance. I try not to go into canned products, either. I aspire to keep my dishes as fresh as possible,” he revealed.
Listing issues of staying relevant and building a strong online presence, he credits being on Instagram in assisting greatly with social engagement and reaching customers, as well as getting a foot through the doors of his clients. Since he is a one-man show — cooking, food photography, posting on social media, food writing, taking orders and delivering, he balances it all by starting his day on a positive note: exercising and meditating in the mornings helps to clear his mind. He also takes a break when needed.
“I love that food can be healing. Since doing more research on the health benefits of food, I’ve realised that it is both cleansing for the body and the mind. Others are becoming more health conscious too, especially in this COVID climate. So while things started out slow when the pandemic first hit, offering healthier options attracted my customers back to me. That way, they weren’t just here for my cookies,” he said.
When he isn’t running his business, he is hosting dinners for family members and friends or exploring his artistic side through painting. And he is looking towards expanding his menu line and moving towards personal catering in the near future.
Terry advises aspiring food entrepreneurs to test out the market, put themselves out there and conduct the relevant research. “Ensure your passion is in alignment with your needs,” he added. Engaging with persons online, he says, is also very important, given the new normal that we are now living in.
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