WE’RE HIRING!

Food Jonezi is building a diverse and amazing team of food and nutrition experts to lead in person and online cooking demonstrations/classes, nutrition education workshops/seminars, and provide one-on-one nutrition counseling at its DC and Atlanta
locations.

Currently, we are hiring more registered dietitians, licensed nutritionists, and chefs to help the DMV and ATL become healthier!

CAREER OPPORTUNITIES

The following positions are now open at the DC location:

  • Registered Dietitians
  • Licensed Dietitians/Nutritionists
  • Certified Nutrition and Health Educators
  • Chefs and Chef Educators
  • Dietetic and Culinary interns/students are encouraged to apply for internship opportunities.

The following positions are now open at the ATL location:

  • Registered Dietitians (to provide MNT counseling)

If you are interested in being part of the Food Jonezi team, then submit your resume with a cover letter to hr[at]foodjonezi.com.

MEET US. KNOW US. JOIN US.

The Team who gets us back eating right, teaches proper nutrition, and do 1-1 nutrition counseling.

Charmaine Jones

Registered Dietitian Nutritionist

Food Jonezi is a consulting practice that specializes in nutrition counseling and education, wellness and prevention, menu planning, and nutrition analysis.

Sapna Batheja

Registered Dietitian Nutritionist

Dr. Sapna Batheja is an Assistant Professor in the Department of Food and Nutrition Studies at George Mason University. Dr. Batheja’s research interests are how to leverage technology to create dietary behavior changes and impact overweight and obesity.

Additional research interests include evaluating the level of acculturation and intergenerational differences in dietary habits among Black Americans and Latino Americans.

Michaele Tompkins-Davis

Registered Dietitian Nutritionist

Michaele has over 40 years of experience in community nutrition and nutrition counseling. Throughout her career, she has worked with and provided nutrition care to all individuals, especially to women, infants, children, and seniors.

Michaele is a former fitness instructor with over twenty-five years of experience in teaching kickboxing, group dance, aqua aerobics and step.

Gina Cushenberry

Program Director

Gina Cushenberry is a Licensed, Board Certified Nutritionist specializing in Weight Loss. She earned her Master’s degree in Nutrition and Integrative Health at Maryland University of Integrative Health and she is also a certified Holistic Health Coach.

Gina lives by this motto: “You can lose weight on any diet, but the key to a successful weight loss is adopting a healthier lifestyle.” She loves to experiment and try new food with a throw a clean eating spin on them.

The Chefs

The Team who develops our recipes, teaches healthy cooking with flavor and great taste!

CHEF JOEL "JOjO" THOMAS

Chef JoJo is a Yonker, a New York native. Chef JoJo has been a fixture in the Capital Region food scene since 2012. In addition to starting his own private chef business in 2020, he is also known for his work with KitchenCray, Martha’s Table and Zion church. His services include private-home dining experiences, virtual and in-home cooking classes ,and cooking demonstrations. Chef Jojo is committed to being a positive influence in the community. His culinary inspirations are Chefs Jose Andres, G. Garvin, Roble Ali, Keshaun Winston, and his mentor, JR Robinson

CHEF RAMONE HILL

Ramone the Chef was born in Jamaica, inspired by his
grandmother’s passion for cooking.Ramone studied culinary
arts for four years. He then started his career at a 2 Michelin star restaurant, the Green House (Gary Rhodes/Anthony Bennett) where he fine- tuned his skills in classical British and Modern French fine dining, in particular the art of cooking steak and seafood to perfection. Ramone believes his experience not only reflects quality and class but also incorporates his passion and love for vibrant flavors, colors, and beautifully plated dishes.

CHEF KATISHA "TISHA" J. SMITTICK

Chef Tisha is a native of Washington, DC and a retired Staff
Sergeant US Army solider of 11 years. Chef Tisha works as a personal chef and freelance photographer. She owns both Mental Meals and Mental Mayhem Photography. She graduated from Central Texas College with a degree in general studies, later to go onto The Art Institute of Virginia to earn a degree in Photographic Imaging. Then finished out her time at Stratford University completing a culinary degree with honors. Chef Tisha loves traveling the world to experience new cultural and traditional foods, which also opens creative visions for her photography.

Chef Assistant Eddiemae Jones

Chef Assistant EddieMae “Mama” Jones works directly with our chef team. “Mama” Jones is responsible for ensuring all Food Jonezi cooking classes runs smoothly. She bring humor while making sure the team has the support they need to ensure our clients have an enjoyable experience.

Chef Sidelle Haynes, RDN, LDN

Chef Sidelle “Sid” is not only a chef but a registered dietitian too! Chef received here culinary and nutrition degree from the prestigious Johnson and Wale in Rhode Island. She works in pediatric nutrition where she manages program at Women Infant and Children (WIC) in Maryland.

Chef Sid specializes in recipe research, development and testing, Caribbean cuisines, and baking.

Chef Asia Bangura

Chef Asia received her culinary and nutrition degree from the prestigious school of Johnson and Wales in Rhode Island. Chef Asia is currently completing her Master’s in Nutrition and Dietetics at Howard University, and will soon start her Dietetic Internship Program.

Although, she has a strong passion of teaching healthy cooking, she really enjoys eating Asian cuisines, pizza, cheese of all kinds.

Food for thought!

Instagram

Podcast

The Miseducation of Cultural Food podcast is an engaging talk show on the misrepresentation of race and cultural foods in the field of food, nutrition and dietetics, including conversations around your table. Our podcast is dedicated to dismantling racism and bias of traditional foods in different cultures, healthcare settings, and the food system.