About Me

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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.

Tuesday, May 26, 2020

Hello again from many years of inactivity. A lot has happened since my last post on here. I went through a lot of lifestyle changes due to some medical issues but am back on my feet. I had to change careers but still enjoy my passion of cooking and still live my life following the same rules I had set in place while I was a professional chef. The one thing I must say about not working in a professional kitchen 80 hours a week is that I do have more time on my hands to do the things I enjoy. Also I have pretty much acquired all the toys I ever wanted in a professional kitchen for my home kitchen.

Perks to being a 9 to 5er with over a decade in the food service industry. I get to cook my family amazing food and no one can tell me what kind of food to cook. I get to change the menu every day, I can grow what I want in my garden and use it how I see fit. I also get more time to read more cook books and try out new recipes, I also get to share my creations with my neighbors who are so spoiled by it! I am fortunate that my ability to be home in the day time has given me the opportunity to foster a relationship with my neighborhood thus creating a healthy community that watches out for each other and make sure we are all happy and healthy.

I do miss the heat of the kitchen, the music of the pans and the dancing of the line through the night. I miss the family you build and the intensity of the rush, the uncertainty of the calm before the storm. Then theres the clean up, everyone is sweaty and beat from the crushing service, its time to pack it all in and leave the kitchen like nothing happened. You look around and see the remains of the battle that had just been fought, you look at all the soldiers who fought it with you and think about the beer that you will all share when the last pass of the mop is done and you're all changed.

The many kitchens, chefs, friends and influences i have worked with in my life ring loudly in my dreams every night and will never leave me. I still have nights where I can hear that god awful ticket machine running in my head before I fall asleep.




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