It fascinates me how often I hear, I knew I wanted to cook when I was fifteen years old. How many accountants do you know that can make the statement, "Whenever tax time came around, I felt a calling... I just knew, even as a young person, that it was what I was meant to do." I think that is where the "artist" part of culinary arts is best illustrated. Most career artists I know don't feel that doing their art is a choice, it is a part of who they are. It's more often described as a "calling" or even "a necessary part of their survival". I have met painters that literally feel physically ill if they don't have the opportunity to paint, they need to create work to feel whole.
After my meet and greet with Chef Jason Engelhart of moto-i, I found myself thinking a lot about what each of us is "meant" to do. Jason laughed easily when asked about his role growing up at the family dinner table. I inquired on his role in preparing family dinners while growing up. With a bit of a guilty smile he chuckled, "...my job was to eat."
When asked about his earliest culinary role model, he didn't hesitate, "My grandmother from Duluth... she still to this day won't tell me her all of her secrets."
At fifteen, Chef Jason joined the team at the Decathlon Athletic Club as a part of an apprentice program. The first menu item he mastered was the Alfredo Sauce. He was inspired by two of the chefs at the club and it was not long before he made the decision to attend culinary school at the Art Institutes International (AI). It was at AI that Jason was introduced to one of the most influential chefs in his career to date, local celebrity chef, Vincent Francoul (Vincent's). Working his way through culinary school, chef Jason absorbed everything he could, learning in both the classroom and in practical experience. After a short stint at Aquavit, he made the leap to a larger market and landed at Avec in Chicago.
"Avec was a big mind change in what cooking could be to me. The food was simple and rustic. We cooked out of a wood burning oven, there was no platting or crazy garnishes, it was simply the best food you could cook with no adulteration...
Offered an opportunity to take on a leadership position as sous chef at Vincent back in Minneapolis, chef Jason landed back home with a fresh set of eyes and a renewed energy. He spent three years honing his culinary and management skills when he went seeking a restaurant of his own. While in search of a more permanent home, chef Jason worked with chef Ferris Schiffer at the Minikahda Club. "I was intrigued when the opportunity to [work at] moto-i. It was a type of cuisine that I did not have much experience in, but I love the challenge...I am learning even more about cooking and different flavors and ingredients’ that I may have never had a chance to work with. Every day to me is a new day to learn."
He describes himself as an avid cookbook reader, not just for recipes, but to understand different techniques that the authors use. His current favorite is "The History of Italian Food" by Giorgio Locatelli.
When not in his own kitchen, he likes to grab a bite to eat at restaurant Alma, 112 Eatery or La Grassa with his fiance.
Chef Jason is a unique individual that seems truly passionate about what he does. He is a lifetime student, committed to learning about his chosen art. How fortunate for us, as a community, to have him here to share his talent.
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