What To Do
JEREMY ASHBY AZUR When Jeremy picked up and was quite mesmerized by a culinary textbook, he knew that he was being drawn towards food and cooking. He believes that being a chef chooses the person and not the other way around. For Jeremy, creating a new dish begins with him staring at an ingredient for a long period of time, bending and molding it into different forms in his head. He seeks a “wow” factor in his food.
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SARAH MOORE 3 Peas in a Pod Catering The realization that cooking doesn’t have to be an exact science is what helped Sarah’s interest in becoming a chef really click. She now enjoys making the old new again; Sarah loves taking old family recipes and traditional Southern dishes and re-imagining them in a new and unique way. From hot brown dip tartlets to bread pudding with a bourbon glaze, Sarah loves customizing dishes and menus with clients.
JONATHAN LUNDY Jonathan at Gratz Park Jonathan says that the most exciting aspect of his job is walking in each night without a specific idea for the special for the night; he enjoys playful experimentation in menu development. Jonathan also really enjoys experiencing the rush of a busy night and interacting with the guests. With 18 years of experience, he gets inspiration from countless sources – dinner with friends, television, traveling, even mistakes!