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January 3rd, 2010 Leave a comment Go to comments

ABOUT CHEF AND SOUS CHEF

GROWING UP IN THE KITCHEN OF RENOWNED ANDALUCIAN CHEF ANTONIO GOMEZ, CHEF HOWARD WAS LITERALLY BORN INTO TRUE PEASANT FOOD. UNDER THE CAREFUL GUIDANCE OF HIS MOTHER (CHEF ANTONIA, SANGRIA HOUSE – ALSO TRAINED UNDER CHEF GOMEZ) HOWARD HAS LEARNED TO TRUST AND LOVE THE INTEGRITY OF NATURAL INGREDIENTS.

“IF YOU START WITH GOOD INGREDIENTS, PREPERATION IS MINIMAL – AND THE END RESULT IS GOOD, HONEST FOOD.” – CHEF HOWARD

CHEF HOWARD HAS BEEN IN LOVE WITH SIMPLE PEASANT FOOD HIS ENTIRE LIFE. BORN AND RAISED IN SPAIN, MOVING TO THE U.S. WAS NOT ONLY A CULTURE SHOCK, BUT ALSO A CULINARY SHOCK… FOOD WAS OVERDONE, OVER THOUGHT, AND OVER COMPLICATED. HE HAS DEVOTED 13G TO BRINGING HIS CHILDHOOD LOVE OF PEASANT FOOD TO JACKSONVILLE. WE HOPE YOU ‘GET IT’….

SOUS CHEF CHRIS (A.K.A CHINO, A.K.A The Kid) IS NOT ONLY THE SOUS CHEF AT 13G, BUT IS ALSO CHEF HOWARDS NEPHEW.

CHINO HAD HIS HUMBLE START WORKING THE DISH PIT AT SANGRIA HOUSE. CHEF HOWARD SLOWLY BEGAN PULLING HIM OUT OF THE PIT TO LEARN THE FAMILY BUSINESS.

BEGINNING WITH KNIFE TRAINING, GARDE MANGER TRAINING, AND TRAINING ON THE COOKING LINE – CHINO LEARNED CLASSICAL MEDITERRANEAN PREPERATION TECHNIQUES AND FLAVOR COMBINATIONS. AFTER MASTERING THE PREPARATION OF PAELLA, CHINO MOVED ON TO LEARN IN-HOUSE SAUSAGE, BREAD, AND CHEESE MAKING.

AT ONLY 20 YEARS OLD, HE HAS ALREADY WORKED UNDER CHEF HOWARD FOR SIX YEARS. HE IS HIS RIGHT HAND MAN AND ENSURES CONTINUED EXCELLENCE IN CHEF HOWARDS TIME OFF.

  1. January 21st, 2010 at 17:48 | #1

    Chef,
    Nice website and blog! We’re wintering here in Jax with our daughter, Melanie Murren, who is one of your regulars and fans (we’ll be dining with you on Tues, next), and I’ve got a quick question: as a serious baker, I’m trying to find a source of “good” bread flour in 50 lb bags – my research is coming up blank – is there a restaurant supply house in town that’ll sell me a bag?

    Thanks much – I appreciate your assistance – Looking forward to dining at your place.
    john murren

  2. Chef
    January 21st, 2010 at 21:20 | #2

    Restaurant Depot off of Powers Avenue has a nice selection of flour in both 25 and 50 lb bags.

    Hope you enjoy your evening with us!

  3. January 23rd, 2010 at 07:15 | #3

    Thanks Chef – I’ll give ‘em a try, but I fear they won’t sell to me (no resellers lic).
    Much appreciation,
    jm

  4. June 22nd, 2010 at 08:40 | #4

    Chef,Nice website and blog! We’re wintering here in Jax with our daughter, Melanie Murren, who is one of your regulars and fans (we’ll be dining with you on Tues, next), and I’ve got a quick question: as a serious baker, I’m trying to find a source of “good” bread flour in 50 lb bags – my research is coming up blank – is there a restaurant supply house in town that’ll sell me a bag?
    +1

  5. Antoinette B. Cristallo
    August 23rd, 2010 at 20:31 | #5

    I caught a repeat of Foodnetwork; Triple D last nite….wish I lived closer to dine with you…I have a question…Is your last name really KIRK….???? I swear you look just like a friend of mine with the last name of KIRK; from the Chicago, IL area. His mother’s maiden name was KIRK; from downstate McLean County, IL…could there be a thread of relationship…

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