Chef Jason Stratton
Specialties
I'm known for handmade pastas, especially tajarin, a very thin, hand-cut noodle that is a specialty of Piedmont, in Northern Italy.
What is Chef Jason Stratton doing now?
Head Chef at Spinasse in Seattle, Washington
Q&A with Chef Jason Stratton
- What is your name?
- Chef Jason Stratton
- What was your very first cooking experience?
- Making spicy lemon chicken soup with my mom when my little sister was sick. My mom called it "Healing Soup."
- Do you ever make mistakes cooking?
- I don't bake much at home except on holiday gatherings, but when I do, I always forget I don't have one key ingredient. It's usually sugar. I don't eat a lot of sugar.
- Who taught you how to cook?
- My mom! She taught me to make all of her specialties and told me to listen to what a dish needs. Bruce Naftaly of Le Gourmand was the first chef I worked for and he taught me tons, like how to properly hold a knife and how to build layers of flavor in a dish.
- Why do you like to plan and make meals?
- I like writing a menu that will provide my guests with new flavors and textures. Nothing beats a group of friends or family chatting and laughing around a dinner table, except maybe hanging out in the kitchen around the cutting board or stove.
- What advice do you have for kids 10 to 14 to learn to cook?
- Read cookbooks of all sorts. Don't be afraid to make a substitution with certain ingredients, don't be afraid to experiment. Follow you instincts. Try new foods.
- Why do you like zisboombah?
- There are so many fun and easy recipes to try!
- What is your favorite food?
- Well, I love to cook and eat tripe. But I also can't get enough artichokes and cauliflower. I eat tons of veggies!
- How long have you been a chef?
- I've been working in restaurants since I was 16 and have led kitchens for 5 years. I think I just love to work with people and eat and cook great food.
- Where do you work now?
- Spinasse in Seattle, Washington
- What does your day consist of?
- I usually get into the restaurant around midday. I talk to my sous chef about upcoming events and menu changes. I will always look at fresh sheets from our farmers to see what they are growing for us that week. Then I spend time opening mail, responding to emails and other office stuff. I usually move into the kitchen after that, helping cooks prepare for new menu items, butcher meat and test new recipes. We are open for dinner only and I love working and cooking in our little kitchen. It's the most fun when we get busy!
- What thought process do you use when making a meal?
- I always try to make sure that dishes have a lot of bold flavor without being too complicated. I like simple preparations and lots of vegetables. I always try to cook each dish with love and care.
- If you have kids, do they like to eat your food?
- I don't have kids, but my nieces and nephews all love when I make homemade crescent rolls or monkey bread. Both are old favorite recipes from my family.
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