Jon has previously spoken about long-time band member Richie Sambora, who left Bon Jovi in 2013. In September he said there’s not a day when he doesn’t wish “Richie had his life together and was still in the band”.
He also told The Big Issue he looked back fondly on his “rollercoaster” career. But even after selling more than 100 million albums, he couldn’t choose just one moment if he had to encourage his teenage self.
“You have to have successes, and you have to have doubt, and you have to have failure, and you have to have tears that you shed so that when you come through it you can honestly say, now I understand,” he said.
“If it all happens early and quickly there’s probably not the same appreciation. You could be like a firecracker, just have a big quick pop and it’s over. Or the ebb and flow of a real honest-to-god career with all of its pain and joy. I’d rather have that.”
Jon recently co-founded three ‘soul’ kitchens in his native New Jersey with his wife Dorothea Hurley. They have a simple and inspiring recipe.
There are no prices on the menu, and they operate a ‘pay-it-forward’ model. This means customers who can afford to pay more cover the cost of those struggling to feed themselves.
Jon added that apart from being on stage, he was at his happiest when serving up food.
“The greatest joy that I get, when I’m not in the midst of being Jon Bon Jovi on some stage, is when we spend a day at one of the soul kitchens,” he said.
“Because you leave there and you know that you’ve really truly done good. You leave feeling a sense of accomplishment on the day. And it’s really, really satisfying. It’s just glorious.”
Read more from Jon Bon Jovi and find out about his soul kitchen project in this week’s Big Issue, available through our online shop and from your local vendor now.
Bon Jovi’s new album 2020, a soundtrack to our turbulent, changing times, is out now on Island