We’re highlighting some of Burlington’s best chefs to get to know them and their food a little better. In this weeks post we got the chance to talk to Jesse Dobbins, He’s the Executive Chef at Jacksons Landing
What inspired you to start cooking? The respect Chefs receive from their friends and guests when asked about their practices and recipes. But to be honest, the free lunch!
When & where did you start? Grade 10, a part time job during the summer at a Wendy’s here in Burlington.
What’s the first thing you learned to cook really well? Soups. They are so deceptively complex and can take hours of work, but the results are worth it.
What is your favourite thing to cook? Any larger cut of meat; smoked brisket, venison tenderloin, or a rack of back ribs.
Who is your greatest culinary inspiration? Iron Chef Masaharu Morimoto, the man presents such elevated, precision plates.
What did you have for breakfast today? Breakfast is always in a hurry, so cereal in milk… But I try to keep it in the ‘grown-up’ category!
Is there any food that you won’t even try? Any kind of animal heart…
What is the best meal you have ever had? And what about the worst? Best: I absolutely love steakhouse prime rib and yorkshire pudding. Worst? I had horsemeat once. Didn’t really care for it.
If you have a day off, do you cook at home? I’ve been known to whip up a mean chili when the time allows.
Burlington restaurant you haven’t tried yet but want to? Loch Side Bar and Lounge
What’s the biggest piece of advice you can give a young, aspiring chef? Food is an art form, try not to take negative critique too personally as everyone’s tastes will differ.
If you could cook for anyone, past or present, who would it be for and what would you make? My French culinary game is strong, so I’d like to have Julia Child’s opinion on my duck confit.