Today we’d like to introduce you to Jason Crain.
Hi Jason, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I started out in the kitchen at 15 years old as a dishwasher at Red Lobster washing dishes and baking. From there, I worked many cook’s lines until I earned my first chef position under Emeril Lagasse over ten years ago. I’ve went on to operating casino kitchens, private dining clubs. Since relocating from Atlanta, GA I have gain experience in kitchen consulting and new restaurant openings. After 25 years in the industry, I am now starting a new journey into the Private Chef sector. I refer to my style of cooking as Southern Creole cooking, where it’s much more than cooking…it’s about the overall experience.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Like anything in life…challenges arise daily. My biggest challenge has been managing a great staff during these uncertain times and keeping the morale on an upward climb. While creating my Chef Hurt brand. Finding the time to balance my personal life while I continue to pursue my goals passionately.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m an Executive Chef in Dana Point and I also provide Personal/Private Chef Services. I specialize is seafood and Creole cuisine. Well, my proudest moments in my career were/are gaining my first true Chef role under Emeril Lagasse, competing in the ACF Culinary Classic and placing before my Chef, watching my former cooks become chefs, and my continued career growth.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
People still want to eat AMAZING food so not to let my guards down when it comes to quality and passion.
- Email: Culinarycreationsbyhurt@gmail.com
- Instagram: Chefcrain79
- Facebook: Culinary Creations by Chef Hurt