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I’m looking forward to working with Gordon and getting stronger…
I think my personality is the biggest thing…
My signature dish is really any fish…
The ingredient I need in the kitchen is oranges…
Winning would completely change my life for the good…
The challenges will help me grow as a Chef…
What was your first job in a kitchen?
My first job in a kitchen was at a hometown breakfast lunch restaurant called Peach's. I had been working there since I was 15-years old. All front of the house stuff, but I always found myself hiding in the back with the cooks. So one day I jumped on dishes and then another I jumped on prep and before I knew it I had a kitchen shift! So stoked!
What is the first dish you ever mastered?
I don't think I’ve mastered any dish. That's a heavy word to use for a chef. The first dish I ever got really excited about was a chicken consomme. It is such an amazing soup to make. You have to give it time, care, and attention. When I made this for the 700th time, the art of being a saucier clicked for me. It is truly magical to put all of these crazy ingredients into a pot and have a gorgeous crystal clear soup being poured into a bowl. Holy goose bumps!
What is your signature dish?
Anytime I create something new in the kitchen, I consider it to be on my list of signature dishes. None of them are perfect, but they all seem to represent me. I put love and care into everything I make, so it becomes a part of me. The dish that people ask for the most is simply a char-grilled grouper topped with a mango/pineapple salsa. It’s a burst of sweet, tart, spicy and refreshing flavors dancing on your palate.
Any stories of triumph from the kitchen or workplace? Disaster?
My first triumph was becoming a sous chef at 23-years old at a prestigious restaurant, Euphemia Haye Restaurant. I have learned a great deal working under such a humble and passionate chef and wonderful owners. Thanks to Chef Mark for teaching me along the way, you inspire me. Another biggie for me was competing at the national level two years in a row! I was very proud to represent the state of Florida and the school that gave me the tools to succeed, where I now also have the pleasure of teaching, Manatee Technical Institute! Thank you to Chef Garry for passing your love for food on to me. It was an amazing experience, learned a lot about myself and cooking. As for kitchen disasters, just take a look at my forearms. Burns, baby, burns!
Who was your first cooking inspiration?
My mother. She cooked dinner from scratch every night, working with fresh local ingredients, and she always made sure my little brother and I were involved. I was never that interested in the cooking as much as I was watching her do the coolest things with food. She'd cut things up and mix stuff in bowls and POOF, we had dinner on the table. Now looking back, I don't think she was doing anything out of the ordinary, just being a great cook and mommy, but I always thought she was a superhero of sorts. Thanks!
What's the one piece of advice you took away from HELL'S KITCHEN?
You only need one hand tool to work the line, a serving spoon.
Currently, Jamie’s “Signature Dish” of Lamb Lollipops that she prepared in the first episode of Hell’s Kitchen is featured on the daily specials menu. Jamie is looking forward to sharing her Lollipop Lamb entrée with diners at Euphemia Haye. “I’m excited. Any chef gets excited when their dish gets put on the menu.” The lamb chop lollipops are seared in rosemary oil and accompanied by a red onion confiture atop a carrot, potato and bleu cheese au gratin. Chef Ray Arpke, Euphemia Haye’s owner and executive chef, is quite fond of Jamie’s “Signature Dish.” “It’s delicious! It’s my favorite way to eat lamb. The blue cheese au gratin and the red onion are delicious as well. When you get a mouthful of the lamb with all of the accompaniments, it’s like heaven.”
Even though Jamie feels most comfortable in the kitchen, if Euphemia Haye diners request to meet her, her co-workers say they won’t mind sending her out to the “front of the house” to greet guests. Mark Keckstein, the Chef Du Cuisine says, “Sure! I’ll hold down the fort back here. I think she should enjoy what she’s accomplished. She should flaunt it!” Jamie says with a laugh, “Sure, I’ll be the movie star!”
Come to Euphemia Haye to enjoy the flavors created by our “movie star” and those of her kitchen co-stars. Jamie will be cooking her special at Euphemia Haye on Monday, Wednesday, Friday and Saturdays. Each day, you can find out what “Jamie’s Hell’s Kitchen Special” and the other amazing featured dishes will be by checking our Facebook Page to see our daily specials menu: facebook.com/euphemiahaye.