Experience
2022 - Present
Chef
Oak Spring Garden FoundationFauquier County, Virginia
2018 - 2019
Chef in Residence
Robert Rauschenberg Residency Captiva, FL
2000 - 2003
American Bounty Restaurant & Continuing Education Dept
Culinary Institute of AmericaHyde Park, NY
Education
Advice from Jason Neve
Quotes about career path, skills, and teamwork from an industry leader.
Speak less and say more.
Build relationships with people that "MAKE” food - farmers, ranchers, etc.
It will make you a better cook and, in the end we are all just cooks, without the other people we don’t have jobs.
Learn something new every day.
Resumes are about quality not quantity.
Loyalty is more important than flattery in a kitchen.
Taste everything all the time.
I learned the hard way how to season a Molcajete (Thank You Mark Ladner, it was a lesson in patience and perseverance and it made me a better cook.)
The rule of 3’s.
When training someone, show them 3 times, do it with them 3 times and watch them 3 times. Mario Batali taught me this when a piece of place on my station failed because I relied on a junior cook to make it and I hadn’t trained them properly. In this particular instance, I was deserving of some harsh discipline, but, instead, he taught me something important and I learned a couple of invaluable lessons.
Nothing is permanent.
Work every day like it might be your last. There’s always someone out there that can do your job.
My mentors taught me:
Didier Virot – Composition and Taste; Mark Ladner – Commitment and passion; Zach Allen – The craft of curing meat
Roles in Culinary
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