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.

Friday, January 28, 2011

Recent Interview for a web based food article.

How did you get into cooking? Well to be quite honest I was young, younger than the legal age to work, but times were tough and i needed to have an income. So i got a job at a place in Middlebury Vermont called Angelas Restaurant. I started there as a dishwasher, moved on to gard manger, and prep within 6 months of my first day. The restaurant industry has come rather natural to me, it just seems to make sense to me.

Where was your first professional kitchen experience? Professional kitchen i would have to say was a place they used call Tully and Maries also in Middlebury Vermont. This place served food styles from every corner of the world. I had the pleasure of working with one of the ex-menu planners for N.E.C.I. and was able to really learn a lot from him.

What is your favorite dish to prepare? My most favorite item to prepare has got to be Ceviche! or even short ribs would be right up there.

What is the best part of your job? The best part of my job is getting to use my "creative juices" on a regular basis and constantly expand my knowledge of restaurant management.

Who is your favorite chef in Boston? You know Im not much for picking favorite people as they change so frequently, chefs rise and fall every day so tomorrow it might be someone other than today. But Chefs that I respect in this city are people like Rachel Klein, William Kovel, Chris Coombs, and Jeremy Sewall.

What do you usually make for yourself at home? At home I alternate between Hispanic food, classic rustic American, and rough french foods. One day i could be making Cousa Rallena, the next day chicken with mushroom cream sauce and fettuccini, the next day it could be steak and potatoes. I don’t have a most commonly cooked dish at my home. The one thing I do make on a regular basis is fresh bread. (its a silent passion)

If you could dine with any three people, who would they be? Anthony Bourdain, Gastón Acurio Jaramillo, and the president, whoever it may be at the time. Who doesn’t want to dine with the president!
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