Jacob Shuttleworth [shutts67]
When did you start cooking? Who got you started in this art?
I cooked a little bit in high school, and really started cooking for myself when i was away at college. My mom got me started in cooking and baking and encouraged me to go to culinary school.
Why did you decide to pursue a career in food?
It's something I have a passion for and something I really enjoy. Each day poses a different challenge, and this career can take me where ever I want to go.
What culinary training have you received? Where have you learned more, in class or by experimenting?
I trained at Joliet Junior College. While I learned a lot in class, I have also learned a lot helping out chefs long after class has ended.
How and where did you get your first job as a professional cook?
I started as a bus boy at a chain restaurant, and slowly transitioned to a cook.
What is your signature dish or your favorite recipe?
My favorite thing to make is Macaroons with Italian buttercream.
What is your favorite cooking gadget?
Kitchenaid, plain and simple.
Who have been the biggest inspirations in your career?
The chefs I learned from at JJC.
If you were stranded on a deserted island for one year, what dish would ask to eat after your rescue?
If any chef in the world could prepare a meal for you, who would it be?
Some of the best chefs are the ones that no one knows about. You don't need to be famous to be great.
Men versus women: do they cook differently?
Women tend to be more organized.
Is there something you hate to see when you go to a restaurant as a customer?
Too many things to list. It's insane how I've started to over-analyze restaurants and food since starting my career.
Do you sometimes find yourself eating junk-food?
It's the strangest thing. You cook great food all day long, and you're not hungry at work. Then, you get home, and you're starving. You grab what ever is quick, and most of the time, that's junk food.
Who cooks in your home?
Tell us about your favorite wines and other drinks to accompany food.
I usually keep it simple and stick to water.
What do you think about molecular gastronomy in terms of introducing chemical elements into dish preparation?
Not currently as much as I would like, but I would love to learn more.
What new techniques are you interested in learning
I would like to hone my sugar and chocolate skills.
What are some of your professional goals for the future?
I would like to work in Vegas for a year, and eventually own my own food truck.
What advice would you give to someone in high school who would like to pursue a culinary career?
Do what you love. If you don't know what you want to do with your life, go to community college before you spend thousands on a big university.
What would you say to a novice in the kitchen to help them get over their fear of cooking?
Everybody burns something once in a while. If you're really worried about it, ask someone to help you. It will be fin for the both of you.