The Fast and Furious Cook
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IMG_1122Yesterday I had the wonderful experience of working with Chef Kurt Jacobson of the Fast and Furious Cook. While reading The Omnivore’s Dilemma several weeks ago, Chef Kurt called and asked if he could guest chef for us one evening…and we said come on down! Kurt made salmon pate (from fish he caught himself while in Alaska!), rosemary garlic chicken, chicken adobo with brown rice, parsley potatoes, green beans with bacon, herb roasted tomatoes and fresh baked bread, and then topped it off with apple crisp and ice cream.

I got the wonderful opportunity to play sous chef and here is what I can tell you for sure: Kurt’s food is excellent and feeds a good size crowd, but he is also a wonderful person to hang out with in the kitchen, too. And how cool is this? – he often offers his guest chef services wherever he travels (I definitely want to do that in my future!). Kurt has experienced many different sidesof cooking, as you will see in the bio he’s posted on his website:

“I have loved cooking for most of my life. I started cooking on a regular basis at age 15. At the age of 18 I joined the US Coast Guard and became a professional cook. The restaurant business welcomed me when I was discharged from the Coast Guard, but about killed me from the alcohol and drug crazed environment I became immersed in. I cooked in every kind of restaurant you can imagine, from Pizza Hut to a five diamond rated French restaurant outside of Durango Colorado. I bailed out of restaurant cooking after twelve years and moved to Alaska to get a kinder work schedule. That started the last phase of my professional cooking career. I started cooking for a fish processing plant for two summers and then I worked offshore oil platforms and environmental cleanup camps for five years. It was a dream come true to be out in nature cooking for people who really appreciated my skills. It was there that I returned to my roots. I was cooking dishes my grandmother, aunt and mother taught me as well as many recipes I learned in restaurants.”

IMG_1121I have to sIMG_1129ay, the idea of working in a restaurant intimidates me. But working with a calm and kind chef like Kurt yesterday showed me cooking does not have to be a stressful event. I love that his mission is inspiring home cooks to create simple and healthy meals. I really enjoyed playing sous chef and having someone tell me what to do and when! 🙂 Be sure to check out his recipe blog and his YouTube channel for inspiring videos on simple food preparation you can do at home!

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PS – the raffle for the Alpaca throw is still going! Now through October 9, every $10 donation towards my cooking school fundraiser gets your name in the hat one time! Good luck!

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.
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4 Responses to The Fast and Furious Cook

  1. Ted Crockett says:

    What an inspiring chef! Keep his influence with you on your journey.

  2. Whatever the food we prepare, when there is more involvement and interest like our chef Kurt Jacobson, it will really end in good taste.

  3. I impressed by way of your journey in cooking life…

  4. Atlast the year ends 2013 and lot of memorable days for you and all of us, Nice time spent on your blog in poltary,gardening,cooking,etc..
    Advance Happy News year..