Starting to think about the Chile Olive oil event for Boston Bakes For Breast Cancer. I will be offering a Olive oil Bundt Cake, with marinated local berries, Olive oil marscarpone frosting and a cherry coulis. All of these ingredients will have olive oil in them somewhere, you will definitely taste the wonderful flavors of the southern hemisphere olive oil.
- 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.