My name is Jason and I have been a full time restaurant employee for 25 years. I started in the back of the house where I spent 12 years line cooking and managing. After a brief stint as a bartender I moved to fine dining serving and have been there ever since.
I love to cook at home and right now am trying to add some advanced techniques to the organizational skills I developed while working on a line. My current cooking interests include brining, curing, and smoking meat, simple bread recipes, vegetarian meals, and I am also experimenting with my new sous vide machine.
I am looking forward to becoming art of the community here and hope I can contribute as well as learn.