Pastry Chef Jon’nae “Jaye” Smith. (Courtesy of Food Network)

This interview first appeared in our March 25 Tuesday evening dining newsletter, Family Meal, and was lightly edited for clarity and brevity. 

Meet Jon’nae “Jaye” Smith, an Atlanta pastry chef and member of The New South chef collective who is currently competing in Season 11 of Food Network’s “Spring Baking Championship.” Born in Miami and known for using ingredients nodding to her South Florida roots, Smith is one of ten bakers still competing for $25,000 and the chance to be crowned this year’s Spring Baking Champion. Episodes air every Monday at 8 p.m. on Food Network and are also available to stream on Max. 

Which restaurants have you worked for in Atlanta?

Canoe, Four Seasons Atlanta, the Loews Hotel, Heritage Supper Club (dinner series) at Bread & Butterfly, and The Hill at Serenbe, to name a few. 

When did you begin baking, and when did you know you wanted to become a pastry chef?

I began baking as a young girl, maybe 5, with my easy bake oven. My nana and my mom bought it for me for Christmas, and I’ve been in the kitchen ever since then. 

I decided I wanted to be a pastry chef around 17 years old after I baked a dense cake, and I couldn’t figure out what had happened. Baking intrigued me because of the science that goes with it.

I started baking for my family and friends in college. I called it Jaye’s Creations (@jayes_creations). The Instagram page is still up to remind me of my humble beginnings. I was definitely the designated person to cook and bake amongst my family and friends in college. I can’t believe I’m doing this for a career. WOW! 

Who are your baking mentors?

My baking mentors are chefs Arlety Estevez and Demetrius Brown of Bread & Butterfly. I am inspired by my life experiences, my family, and chef peers. 

Any up-and-coming bakers or pastry chefs in Atlanta we should be on the lookout for right now?

I’m not sure about up-and-coming bakers, but here are a few pastry chefs making their mark in Atlanta: Chef Nickey Boyd/Indaco; Chef Charmain Ware/Tiny Lou’s; Chef Sam (Sadé McMullen)/Sam & Izzy’s Sweets; and Chef Claudia Martinez/Bar Ana ATL.

How has your experience been competing on the “Spring Baking Championship?”

My experience on the show was amazing. I got to compete against the most talented bakers and pastry chefs. The days were long, but I had so much fun with my other castmates. I learned so many new things about myself as a person, chef, and an actress. At the end of the day, I am proud of how I showed up, being that it was my first time competing and being on national television. 

Who from the cast did you bond with on the show?

During filming, I became close with Corey Jamison, Rav Oberoi (Ravioli), and Stacy Flores. I’d roam LA with Corey and Rav, and Stacy and I would hit the streets for good eats. We still maintain our connection today, and I’m grateful. 

Shout out your favorite bakeries and restaurants in Atlanta.

Bread & Butterfly, Auburn Angel, Sauce Queen Kitchen & Pantry, Marcus Bar and Grille, and Kupcakerie in East Point. 

Beth McKibben serves as both Editor in Chief and Dining Editor for Rough Draft Atlanta. She was previously the editor of Eater Atlanta and has been covering food and drinks locally and nationally for over 14 years.