Chef Jay Lewis, known to some as “The Singing Chef,” is a master at blending — blending herbs and spices for his new seasoning line; blending philosophy and ingredients for his new cookbook; and blending music with mouthwatering dishes during his live cooking shows.  

He has spent the last five years perfecting a spice blend called Errr-Thang Spice Blend, a mixture comparable to the blends in Adobo and Lawry’s Seasoned Salt.

“This has been in the works for years,” he says, while noting the success of the launch on April 20. “We sold out of our Massachusetts and Connecticut locations in a day.”

Lewis credits his two sons, Jayden, 8, and Jameson, 7, with giving him the incentive to finish the project.  

Lewis is an in-demand executive chef who welcomes challenge. While running his business he has completed a B.A in Philosophy and will walk in his first commencement ceremony on May 18.

“I was a terrible student,” Lewis says, and credits his turn-around to Professor of African American Studies and Philosophy Felton Best. “He got ahold of me, and it changed the trajectory of my educational career … he told me I was a scholar and capable of more than I give myself credit for.”

Lewis’ new cookbook “The Food Philosopher” (out later this year) blends his philosophical essays with sweet and savory recipes that span a broad scope of culinary trends.

“I talk about Ayurveda, consciousness, the metaphysics of love, and the philosophy of veganism,” Lewis explains. 

Not only is Lewis a successful chef, he plays the piano and sings as well. Lewis produces cooking shows, which he hopes to broadcast eventually, blending his love of music with different culinary themes.

“For example, we’ll do an all desserts show, and I will perform with my band,” he says.

Lewis likes to have fun, but is no stranger to hard work, he says his degree from CCSU “is going to play a pivotal role in my next steps. It appears I’m coming back to Central to pursue my MBA.”