Who wants to eat like the Red Sox?
Chef James Glaude (aka “Chef JJ”), chef for the Boston Red Sox, whipped up a delicious meal for our guests, who enjoyed an interactive evening of cooking, storytelling, and of course eating!
Local baby greens, roasted golden beets, and candied pecans started off the meal. Monkfish en papilote with jasmine rice, bok choy, and sweet potatoes seasoned with Asian influences of Sake & fresh lemongrass was the main course. Dessert was an amazing creation of homemade lemon curd served Napoleon style between almond lace cookies layered with cilantro whipped cream and drizzled with pomegranate gastrique. Did someone say “heaven”?
Who exactly is Chef JJ? He is a Navy veteran, having served 2003 to 2011 as Culinary Specialist, and ultimately reaching the rank of second-class petty office before leaving the service. JJ was a submariner, serving on and decommissioning the USS Augusta (SSN-710) in 2009.
After his Navy obligations, JJ attended Johnson & Wales University and graduated with an Associates Degree in Culinary Arts, followed by a Bachelors Degree in Culinary Nutrition. He began at the Red Sox clubhouse in 2015.
Chef JJ, along with sous-chef Mike Schauer, feeds the Red Sox players and clubhouse staff three meals every game day, with a focus on nutrition and athletic performance.
A new season begins. Harvest Kitchen has been extremely lucky to have Chef JJ return for his third “offseason” assist in our culinary training program. Every time he’s with us, he shares his passion for cooking and culinary knowledge with our trainees and becomes a trusted advisor to them in many aspects of their lives.
Chef JJ is now heading back to the Red Sox clubhouse to begin creating menus for the upcoming season. Though we will all miss him in the kitchen, we wish him well — and can’t thank him enough!!