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I cooked at Chez Panisse for four years, mastering classic old world technique and a northern California sensibility. I maintain the highest standards for using only the freshest seasonal ingredients from the best local farms. I am truly honored and lucky to be able to share my passion for cooking with people in their homes.
MY CULINARY RÉSUMÉ
EXPERIENCE
2 years
RESTAURANT CHEF
EXECUTIVE CHEF
BOOT AND SHOE SERVICE, Oakland, CA
2 years
RESTAURANT CHEF
SOUS CHEF
PIZZAIOLO, Oakland, CA
4 years
RESTAURANT CHEF
LINE COOK
CHEZ PANISSE, Berkeley, CA
8 years
PRIVATE CHEF
Private Residence, Alamo, CA
PRIVATE CHEF
,
EDUCATION
CALIFORNIA CULINARY ACADEMY, San Francisco, California
SAN DIEGO STATE UNIVERSITY, San Diego, California
KITCHIT Q&A
KITCHIT:  WHAT IS THE ONE KITCHEN TOOL (OTHER THAN A GOOD CHEF'S KNIFE) THAT YOU CAN'T LIVE WITHOUT?
JED COTé:  A mortar and pestle.
WHERE CAN YOU BE FOUND/WHAT ARE YOU DOING ON YOUR DAYS OFF?
I really enjoy cooking for my family, and then sitting down to watch a baseball game while we eat.
DESCRIBE YOUR IDEAL DINNER PARTY OR EVENT:
My favorite way to prepare food for a group is to grill outside over a fire. It's the perfect set-up, because you can be engaged in conversation while simultaneously working "in the kitchen."
WHAT DO YOU LOVE MOST ABOUT BEING A CHEF?
As a chef, just doing my job brings people happiness. Not to mention, I'm also enjoying myself while preparing every dish.
WHAT IS YOUR SIGNATURE DISH?
Hand-stretched mozzarella
DESCRIBE YOUR MOST MEMORABLE MEAL:
When I dined at Quince in San Francisco, I enjoyed fourteen mind-blowing courses, each perfectly paired with wine.
MY CULINARY IDOL OR ROLE MODEL IS:
Alice Waters.
I KNEW THAT I WANTED TO BE A CHEF WHEN:
A friend was moved to tears after tasting my roasted chicken. After that, I became really motivated to recreate that type of joy through my cooking.
MY FAVORITE RESTAURANT IS:
Chez Panisse.
THE FIRST DISH I EVER LEARNED TO COOK WAS:
My mom taught me how to make a simple egg sandwich when I was about ten years old. As a chef, I have reinvented the egg sandwich many times. My current interpretation is a fried egg sandwich on an Acme roll with avocado, frisée, shallots, and pancetta.
MY BEVERAGE OF CHOICE IS:
Southern French rosé.
FIVE INGREDIENTS I ALWAYS HAVE ON HAND ARE:
Extra virgin olive oil, Maldon salt, marash pepper, garlic, and marjoram.
MY IDEA OF COMFORT FOOD IS:
After a long day of work, a large bowl of pho helps me relax.
MY FAVORITE FOOD CITY IS:
Barcelona. When I traveled there in August of 2012, I experienced some excellent traditional Catalan dishes. I've been busy recreating the meal I had in Barcelona ever since I returned to California. My favorites include patatas bravas, jamón ibérico with chanterelle mushrooms and saffron cream, and xató sauce with curly endive, bonito, anchovies, and black olives.
WHERE WOULD YOU LIKE TO TAKE YOUR NEXT VACATION?
I really want to spend a few weeks in Morocco, and find a beautiful handmade clay tagine at one of the open markets I've read so much about.
MY "GUILTY PLEASURE" FOOD IS:
Oakland is home to some of the most amazing taco trucks in the Bay Area. I love to order a plate of lengua and al pastor tacos, which are topped with chopped onions and cilantro. Late at night, a few of these little tacos with some hot sauce and a Trumer Pils really hits the spot.
WHEN I'M AT HOME AND COOKING JUST FOR MYSELF, I MAKE:
Spaghetti all'amatriciana, which is a classic Italian pasta with guanciale, tomatoes, and pecorino. I like to think of this dish as an adult version of Spaghetti-O's, because it's just so comforting and simple.
MY FAVORITE PERSON/PEOPLE TO COOK FOR IS/ARE:
My fiancée. She will get hooked on a dish sometimes, and then for a few weeks she will request it every single night I cook for her. I don't always give in, but it's very sweet.
MY FAVORITE SEASON FOR COOKING
Summer. I love Summer.
MY FAVORITE ICE CREAM FLAVOR IS:
Pistachio ice cream.
MY FAVORITE COOKBOOK IS:
That's a toss-up. I love Sunday Suppers At Lucques by Suzanne Goin, and The New Book of Middle Eastern Food by Claudia Roden. At home, both of these books are within arms' reach at all times.
WHAT IS ONE FOOD OR DISH THAT YOU WOULD HAPPILY EAT EVERY SINGLE DAY?
Sliced heirloom tomatoes with hand-stretched mozzarella, extra virgin olive oil, maldon salt, black pepper, and basil.
THE DISH THAT MY MOTHER/GRANDMOTHER WILL ALWAYS MAKE BEST IS:
Cauliflower gratin. There is something about the way my mom prepares this dish that gets me every time.
TWO EGGS "MY WAY" ARE:
I like to prepare a savory dish, such as beef short rib and butterball potatoes, in a cazuela, and then cook it in a wood burning oven. When this is done, I will pull out the cazuela, crack two eggs right on top, and then let it cook in the oven until the eggs are just perfect. Serving this dish while the juices are still simmering is quite rewarding, albeit hot!
THE FIVE SPICES/HERBS I TEND TO USE MOST ARE:
Marash pepper, cumin, coriander, chervil, and marjoram.
YOU'VE JUST BEEN OFFERED YOUR OWN TELEVISION SHOW. DESCRIBE IT:
My cooking show, aptly named “Endless Summer,” would feature my travels to different countries in an attempt to chase down my favorite season; we would never encounter any weather cooler than a slight summer breeze. I am at my happiest in the summer, and I would love to showcase the wide variety of food around the world that is best enjoyed while sweat rolls down your back.
MY FAVORITE LOCAL ARTISAN FOOD PRODUCT IS:
The delicious Pain d'Epi by Acme Bread in Berkeley.
MY FAVORITE LOCAL PRODUCE ITEM IS:
Little Gems lettuce, which is both soft and crunchy; in the Bay Area, we are lucky to have farmers that grow such an exquisite and versatile lettuce.
MY FAVORITE BREAKFAST CEREAL IS:
Chilaquiles. I don't eat cereal, but I do love to make this traditional Mexican dish to enjoy with a hot cup of coffee in the morning.
WHAT IS THE ONE FOOD OR FOOD GROUP YOU COULDN'T LIVE WITHOUT?
Cheese.
7 REVIEWS FROM KITCHIT HOSTS
OVERALL
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FOOD
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SERVICE
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VALUE
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RATING DISTRIBUTION
5 STARS
4 STARS
3 STARS
2 STARS
1 STAR
BRIAN G.
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BAY AREA
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  11 PEOPLE
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Chef Jed did a great job. He proposed a menu that he was excited about with plenty of specifics, including a few specialties that were new to us. On the day of the event, he came extremely prepared and on-time. During the course of the event, he paced service perfectly to match the mood of our group, and helpfully explained what we were eating - along with tips on how to make it. He also welcomed onlookers in the kitchen to observe the magic. After dinner, he did a nice job cleaning up, and left us some leftovers to enjoy a second time. But of course, it was all about the food! We loved everything Jed served up. I was looking to create a very memorable evening with family to celebrate some milestones; Chef Jed and Kitchit made it happen. I am already looking for excuses to pull another Kitchit event together.
SUSAN A.
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BAY AREA
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  6 PEOPLE
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A wonderful evening spent with friends. Intimate, informative and delicious. The food was some of the best we've had and we will definitely look to Jed again when we want to create the perfect meal. Sublime!
VIOLET L.
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BAY AREA
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  30 PEOPLE
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Jed and his staff were absolutely amazing. We enjoyed just about everything and dinner and dessert were so delicious! I highly recommend Jed and do look forward to working with him and his great staff for future events! Violet Lopez on behalf of Martha & Jennifer
JESSICA M.
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BAY AREA
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  6 PEOPLE
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We would highly recommend Chef Jed and the Kitchit experience to anyone! Leading up to the dinner party Chef Jed was very responsive and put together an amazing menu for us. Chef Jed listened to exactly what we were looking for and delivered beyond our expectations! The menu was amazing, we all tried things we had not had before and the food was perfection. Chef Jed was personable, professional and very knowledgeable about all of the ingredients, cooking techniques, etc. It was really an amazing experience and made for one our best dinner parties ever!
ELIZABETH D.
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BAY AREA
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  8 PEOPLE
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Jed was brilliant in creating a wonderful evening for an intimate group of 8 at our home. I had never worked with Jed before and selected him because of his Chez Panisse experience and the straight forward menus he presented on the kitchit site. We were serving some big red wines and he built a menu that was based on seasonal items, locally available which held up well against the wines. The food was delicious, and, as i requested, straight forward and not "fussy". Before the event I told Jed that i wanted to create an informal atmosphere that had more of an extended family feeling than a "formal catered event" feel. Jed brought alone one helper, Emily, and together they struck the perfect balance of being professional, but not corporate feeling in the menu, the food itself and the level of service. I am greatly looking forward to finding another event for which i can use him.
ERIN H.
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CHICAGO
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  5 PEOPLE
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Chef Jed was a pleasure to work with from Day 1. Since I was looking to organize a Valentine's Day cooking class and dinner party for a group of friends a bit last minute, I needed a chef that would move quickly. Jed was incredibly responsive, and wasted no time in putting tons of creative ideas together for the evening. The night was a total hit, with Jed walking us through an unforgettable cooking lesson that included hand-pulling mozzarella and shucking oysters, followed by a seated dinner where he served us. He even went as far to pack up leftovers for my husband who was coming home from a business trip. Interacting with Jed, who was charming, knowledgeable, and so patient, was incomparable to any dining experience we could have had elsewhere. I wouldn't hesitate to book him for both dinner parties and cooking classes in the future.
LINDSEY A.
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BAY AREA
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  17 PEOPLE
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It was perfect. Absolutely perfect. Everyone loved getting in there and cooking together, they liked making the cheese and meat balls, and everyone participated. Jed was amazing. Hands-on enough to show us what to do, inform us, and make us laugh, but he also knew when to step back and let everyone engage on their own and talk amongst themselves. I highly recommend him.