About Me
- Chef Jon Sargent
- Boston, MA, United States
- Free lance Chef. A Middlebury, Vermont native, Chef Jon Sargent worked his way up through the ranks of kitchens starting as a dishwasher. His career in the kitchen has taken him across the country and back. Sargent moved to Boston first in 2005 where he helped open OM Restaurant | Lounge in Harvard Square, working under chef Rachel Klein. He then headed west to Wisconsin, taking a Sous Chef position at Stout's Island Lodge. Next he headed south, travelling to Naples Florida to work for the D'Amico Corporation with chef Andrew Wicklander. Back in Boston chef Jon worked as chef d' cuisine for Chef William Kovel at 28 degrees in the south end of Boston where he worked diligently on the restaurant's seasonal, globally-influenced menu. After taking up the ranks as sous chef at Catalyst restaurant in cambridge massachusetts, Jon has been on a journey of developing his style of cooking, and focusing on the development of his own restaurant.
Wednesday, February 2, 2011
How to cook a hard boiled egg!
On the rounded side of the egg poke a hole with a tack to open the air sack inside of the egg. Bring water to a rolling boil. Set a timer for 12 minutes, place your egg into the boiling water very carefuly and start the timer. Once the timer has sounded, remove the egg and cool in ice water until ready. Peel and eat! thats the recipe for a perfect hard boiled egg, if anyone needed it.
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