"This can be a very demanding and stressful industry, but most of us got into it because we love food, cooking, and taking care of people! So, at the end of the day, it should always be fun! That is something that I always try to remind my students — when you are in the kitchen, remember to HAVE FUN!"
Chef Jon is Chef & Owner of Deadfox in St. Louis, MO, a small pop-up and private dining company that does collaborations with other restaurants, as well as private dining events. He has also worked as a Production Chef and Lead Butcher. He is a member of the American Culinary Federation, National Restaurant Association, and World Association of Chefs.
Jon is passionate about farming, purchasing and receiving, butchering, fermentation, sustainability, and cheese making.
One of my all-time favorite things to make! It took me a while to perfect everything — all of it is made from scratch. Noodles, broth, fish cake — everything. It takes about 3-4 days start to finish, but it is worth it!
Delicious confit pork, but the star of the show is the corn. It is heirloom corn from Oaxaca, Mexico, that I nixtamalize and grind by hand.
Honestly, this is a good weekday meal, just with elevated plating.
MMA and self-defense training.