Jesse Seward
~ Chef Extraordinaire ~
1. Where are you from?
Born and raised in Akron, Ohio
2. What schools have you attended?
The Culinary Institute of Virginia
3. At what time did you develop an interest to prepare food?
My interests in the culinary arts started around the age 13.
4. Was there anyone close to you who influenced your cooking style?
My grandmother as well as my mother influenced my cooking style. My grandmother would always make southern style recipes, really good southern comfort food. My mother prepared some of those same dishes as my grandmother but she was always watching cooking shows and her style of cooking was more modern and evolved.
5. Who are your top 3 Chefs of all time and why?
Iron Chef Masaharu Morimoto - my cooking style is Asian influenced, I absolutely love Japanese cuisine. I fell in love with Japanese cuisine while I was in the Navy. I served seven years, the first six years I lived in Japan. Chef Morimoto's cooking style, techniques and fundamentals are unmatched, a true master at his craft.
Chef Jerry Weihbrecht - I worked for executive Chef Weihbrect during my eaier years coming up through the ranks. I really enjoyed working with him because he really opened my eyes to the abundance of product thats available to prepare meals with that you normally wouldn't find at your local markets. He would import products from all over the United States including Hawaii and Japan. He would change our menu on average around every four to five weeks given us an opportunity to work with fresh and seasonal products.
Chef Michael Tomlin - One of my mentors and an amazing Chef. The true definition of hard work and resilience. This Chef is an award winning Chef who now consistently operates after have suffering a stroke and only able to use one side of his body. I've watched him perform at the highest level and win competition while being limited to one operating hand. His dedication and determination have instilled in me that you can do anything you put your mind to and if its worth having nothing will stop you from working towards achieving your goals and dreams.
6. What are the 3 specialties you would like to share with our readers?
- Crispy pork belly Gyro
- Sweet Potato Pancakes
- Limencello Pound cake
7. When did you establish your business?
November 2017
8. How would you describe your services?
We provide private and personal
Chef services including custom meal prep, private dining or dinner parties, catered special events, cooking demos and consulting services.
9. What does the future hold for Chef Jesse and his fabulous Culinary World?
We will be launching our very first mobile food platform this summer in the form of a food trailer. We are extremely excited about that and what the future brings. We ultimately would like to grow and expand into our own commercial kitchen and catering facility. We would like to give those chefs and cooks out there a place to showcase their talents as well as hold special events. No event too big or small or if you just need a commercial or commissary kitchen we would like to be able to offer that option. There is a great demand for kitchen and event space and we would like to do our part to try to get the community what they need so our up and coming chefs and cooks have a space to create and serve.
Born and raised in Akron, Ohio
2. What schools have you attended?
The Culinary Institute of Virginia
3. At what time did you develop an interest to prepare food?
My interests in the culinary arts started around the age 13.
4. Was there anyone close to you who influenced your cooking style?
My grandmother as well as my mother influenced my cooking style. My grandmother would always make southern style recipes, really good southern comfort food. My mother prepared some of those same dishes as my grandmother but she was always watching cooking shows and her style of cooking was more modern and evolved.
5. Who are your top 3 Chefs of all time and why?
Iron Chef Masaharu Morimoto - my cooking style is Asian influenced, I absolutely love Japanese cuisine. I fell in love with Japanese cuisine while I was in the Navy. I served seven years, the first six years I lived in Japan. Chef Morimoto's cooking style, techniques and fundamentals are unmatched, a true master at his craft.
Chef Jerry Weihbrecht - I worked for executive Chef Weihbrect during my eaier years coming up through the ranks. I really enjoyed working with him because he really opened my eyes to the abundance of product thats available to prepare meals with that you normally wouldn't find at your local markets. He would import products from all over the United States including Hawaii and Japan. He would change our menu on average around every four to five weeks given us an opportunity to work with fresh and seasonal products.
Chef Michael Tomlin - One of my mentors and an amazing Chef. The true definition of hard work and resilience. This Chef is an award winning Chef who now consistently operates after have suffering a stroke and only able to use one side of his body. I've watched him perform at the highest level and win competition while being limited to one operating hand. His dedication and determination have instilled in me that you can do anything you put your mind to and if its worth having nothing will stop you from working towards achieving your goals and dreams.
6. What are the 3 specialties you would like to share with our readers?
- Crispy pork belly Gyro
- Sweet Potato Pancakes
- Limencello Pound cake
7. When did you establish your business?
November 2017
8. How would you describe your services?
We provide private and personal
Chef services including custom meal prep, private dining or dinner parties, catered special events, cooking demos and consulting services.
9. What does the future hold for Chef Jesse and his fabulous Culinary World?
We will be launching our very first mobile food platform this summer in the form of a food trailer. We are extremely excited about that and what the future brings. We ultimately would like to grow and expand into our own commercial kitchen and catering facility. We would like to give those chefs and cooks out there a place to showcase their talents as well as hold special events. No event too big or small or if you just need a commercial or commissary kitchen we would like to be able to offer that option. There is a great demand for kitchen and event space and we would like to do our part to try to get the community what they need so our up and coming chefs and cooks have a space to create and serve.