Biography Jason Wilson.
«Only high quality products and a good pinch of philosophy - the main ingredients of my dishes»
Philosophical approach to the art of fine dining - it is quite unusual, but Chef Jason Wilson does not think his profession differently. And his views have long been paid off, bringing the current owner of one of the best restaurants in Seattle «Crush» numerous awards and honors. Philosophy Wilson at first glance quite simple: the use of American local organic ingredients only the highest quality and the constant search here for something new in the technology of preparation, but in practice it is implemented in numerous original recipes variety of delicious dishes that bring cooking philosophy deserved respect recognition and love gourmets and critics.
The best among equals.
Jason Wilson without exaggeration can be called "star" chef, because the number of its awards and honors be compared only with the number of stars in the sky: he had several times been named the best new chef in the top 10 of the authoritative magazine «Food & Wine», won the Audience Award at the Award of Excellence in 2007, and in 2008 and 2009 years won the title Rising Star Chef and Best Chef of the Northwest version of a prestigious culinary awards James Beard Award, was nominated for the title of best chef in the Northwest and in the next 2010. His restaurant Crush has a rating of 3.5 stars and was ranked among the best institutions of its kind in the opinion of Seattle Metropolitan magazine.
Personal charm, sincerity and openness in communication and warm charisma Jason Wilson made a welcome guest at various cooking shows, participation in which he never gives up. He likes to smile cook different delicious things in the process of talking about the details of his philosophical and culinary system. In addition it is always glad to see as a guest chef at the leading international social events, such as Holland America Line cruises, Epicurean Week on Maliouhana in Anguilla, Bermuda during rest Gourmet, International Pinot Noir Celebration in Oregon and others.
Jason Wilson has its own modern approach to cooking, choosing their dishes only the freshest quality products that it purchases from local farms. And it must take into account the seasonality of certain ingredients and builds its own restaurant menus depending on this, believing that in this way the food is even more environmentally friendly, healthy and wholesome. This is his personal philosophy and personal style, the impressions of which critics describe as a "dining experience, sharpens the sense of beauty».
It all started in California ...
After all, studies at the California Culinary Academy and was the starting push, which, in the end, Jason Wilson erected on top of recognition and fame. Even then, he distinguished himself as an outstanding creative person who is constantly searching for new ways in creating gourmet dishes, experimenting with new emerging technologies cooking and looking for the best ingredients to improve the final quality of the food. Graduated from the Academy in 1995, he, nevertheless, did not finish the training process, continuing his time as a chef in various restaurants of the West Coast.
His passion for new experiences and ardent love for the work gave him the opportunity to try yourself as a chef in the best cuisine of the region, gradually polishing their professional skills and gradually identify with individual style. But this was not enough for him: he travels to Southeast Asia in search of new culinary ideas and impressions. 1996 Jason Wilson holds in Singapore, where the sushi master in star restaurants, then moved to France where he learns to make delicious dough and examines the specifics of the best wine lists.
In 1998, he returns to the United States to participate in the project open star bar and cafe, and since that time firmly settles in Seattle, where dreams of opening his own restaurant with time.
The restaurant opened its doors in 2005 and since then has consistently comes to ranking of the best schools in Seattle, using a well-deserved love of culinary critics and celebrities. The charm of this place consists of many elements, especially of whom are professional approach to cooking, flavored with a portion of the author's philosophy Jason Wilson, menus, developed on the basis of products of local farmers and focused on seasonal ingredients, as well as the use of high quality raw materials and new culinary techniques. All this has made «Crush», in the opinion of many experts, a fine example of American haute cuisine in its modern sense.
«All I something French, something American, suddenly inspired»
Of course, to a greater extent the success of the restaurant «Crush» ensured its creator Jason Wilson and his personal culinary style. Himself chef describes it: "My style of cooking - work for the future, do not limit yourself to some framework and direction, I do not see, for example, is nothing strange to follow the traditional French cooking methods, combining it with modern American-style cooking. It is imperative to use only the best quality and freshest products, properly grown, local fruits and vegetables."
The ability to carefully observe and constant search for new techniques of cooking allowed Jason Wilson to conclude that different products have a seasonal peak, when the dishes are tasty and will be optimally useful. For example, salmon flavor will have different shades depending not only on the method of preparation of fish, but also as a function of time, when they have been taken, and locations of the catch. Of great importance is the fact whether the fish caught in the natural environment or artificially grown: Wilson believes that in the latter case, the meat is tasteless and inappropriate for a good meal.
Therefore, for their original recipes chef always chooses only natural and high quality products. However, he admits that the technology of preparation is important, not less than the feedstock: dish can have three or four simple ingredients, hand-picked and processed in such a way that the food of them becomes the food of the gods. Jason Wilson willingly shares his culinary secrets in this area: "Our mashed potatoes are always prepared in several different ways, but for each of them, we use the best butter that came from Oregon Willamette Valley from, as well as salt, imported from Alaska, as it no iodine taste and it does not interrupt their own taste of potato. "
In addition, the chef tends to use the products as fresh as possible, such as carrots gets him into the kitchen almost from the garden for a few hours, completely shifting to the table its entire natural range of flavors and aromas. Handle it, of course, also have to quickly - within 4-5 hours of receipt of the bins in the restaurant. "Only such a carrot is correct" - with a smile says Jason Wilson - "and only her, I have the moral right to offer to its visitors as food».
Family, plans, and prospects.
When he was four years old the first time I noticed that he was interested in kitchen appliances, and since then I try to tell him constantly and clearly demonstrate how it all works. We both like it, that's why we're doing it together. More time for cooking at home I spend, when to expect a visit friends: then we often just do ribs or grilled steaks, which are very good for a bottle of excellent wine. Very nice then sit on the front lawn with nice people to me, enjoying good food and easy communication ".
Jason Wilson, despite the success and recognition, is not going to rest on our laurels yet. At the given moment, he not only manages its own restaurant, but also an active member of the American Culinary community, collaborating as a representative of a company Piñata Apple, teaches at Seattle Culinary Academy, developing new flavors for soft drinks, is involved in a variety of popular TV shows such as " delicious journey "and send Martha Stewart. And in the future chef plans to visit several foreign countries to save up for a gourmet experience and philosophical ideas to their dishes.
Behind-The-Scenes With Chef Jason Wilson At CRUSH
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Autor: zemmDate: 1-03-2015, 23:55Views: 1059Comments: - 0
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