Interview with Chef Jason Godwin. Jason has over 30 years in the foodservice world and has help pretty much and cooking position one can imagine, in an efforts to live in and learn the best way to produce and serve food. Jason is a guy from the country who has figured out food. His cooking style is inviting and delicious. He also happens to be married to my little sister. I hope you enjoy learning some of Jason's life behind the kitchen walls: Jason Godwin: [00:00:00] How's it been going? Sam Knoll: [00:00:01] Good. Good, man. How are you doing? Are you working like crazy? Jason Godwin: [00:00:07] Which is good, but it's kind of slowing down now. It's work. Yeah, season's kind of over so to speak, but there's still a lot more like a local summer is what we call it around here. Sam Knoll: [00:00:18] That works. Yeah. That'll keep you busy. Totally works. , in all honesty kind of, um, to, to kind of roll through this, what I'd I'd like to do first is just have a few questions I can hit you with just because I want the people listening to know kind of what your background is, how you want about how you've gotten to where you are. And, um, you know, so I kind of want to run through a few questions. Uh, we can go through those. And then, uh, from there, we, I think some of those may help kind of lead to whatever stories or the covid stuff you've dealt with at work or whatever it may be, you know, that, uh, that you feel like you want to share with everyone since that. Yeah, I think, um, you know, some of the things that when people see somebody works in a restaurant, they've got this nice level of achievement, you know, one of the things that people always wonder is, you know, like, so when did you start. Working in restaurants, you know, how old were you? 17, 15, 25. You know? So when did you, when did you get going in this whole business? Jason Godwin: [00:01:40] And the restaurant industry, uh, got into when I was, uh, is really young. It's actually, I think first job, maybe 14, 15, uh, busing tables. Um, on the weekends, Saturdays and Sundays, you know, and, um, it was a way to kind of learn the value of a dollar as a kid, you know, and, uh, have a few extra bucks in the pocket to go out to the football game on a Friday night, or maybe to the movies with a girlfriend or something like that. Um, but, um, yeah, you know, a first job and. Um, staying in the industry, so to speak, whether it be, um, you know, did that and got into, I think, uh, worked for like a yogurt store, you know, ice cream shop in high school, you know, nice. It wasn't probably until, uh, a say 19 or 20, 21, uh, started into it. And, um, For the most part I've been in it ever since. Sam Knoll: [00:02:53] So. And I'll, I'm going to throw a little bit of background also, and, you know, for anyone that's listening, because I didn't even really explain who you are, you know, so this is, this is Jason Godwin, who is my brother-in-law. Um, and I thought, you know, one of the cool parts of. Of working in the, in the restaurant business was that then my sister married a guy who was also in the restaurant business. So yeah, that was what that's, why I wanted to talk with you is I know some of your history, you know, and so I've always been impressed because you didn't just buss bulls and then start doing little cooking. You actually worked in some different types of restaurants to learn. Some detailed elements about it. I mean, I know you did the, you did ask some bakery time as well. Jason Godwin: [00:03:45] I mean, I've done a little bit, like I've done different parts. Um, started out baking as well. Um, you know, getting up in the morning. Going in doing like morning breakfast, you know, pastries, uh, and then rolling over to the bread side and making pies and cakes as well. Um, you know, I enjoyed that. So pursued that for several years and then, um, got really interested in the savory side of things and started, started trying to train...
Voir plus
Voir moins
36 min
Dec 21 202058 min