Through a connection of friends, food and larks –– we meet Chef Jared Ventura. Our first understanding is how much he loves food, but it was not long before we realized he is bursting with ideas and enthusiasm for creating and connecting. We are super stoked to have this opportunity to collaborate with him on lark #34 and we whole heartedly credit Chef Jared’s passion for making it happen. Here’s a bit of Q&A to get to know him better, but of course, he will be front and center on Monday 1/8/18 . Come on a lark with us!
Q. Which living food-related person do you most admire?
A. Thomas Keller will always be a hero of mine.
Q. What is the quality you most like in a chef?
A. Restraint, balance, and creativity.
Q. Where would you most like to live?
A. Anywhere on a farm with great weather.
Q. What early experience(s) lead to you becoming a chef?
A. My grandparents cooking. They were from Sicily and I grew up making and eating fresh pastas, sausages, fresh breads, braised chicken and much more. My dad is also very into food and I grew up with him cooking every night making a lot of French dishes (though he is Sicilian). It was extremely rare for us to go out to eat; going out to eat was going to another family members house.
Q. What is your most treasured ingredient?
A. I love me some good French butter.