On the Line: Jason Petrie of Pinot Provence, Part Two

Categories: On the Line
Petrie2.jpg
Photo courtesy of Wagstaff Worldwide

Chef Jason Petrie reflects on his passion for food as the conversation turns to Pinot Provence's upcoming spring menu (including new desserts!). You'll also find out the recipe he's so proud of, which he's sharing with us tomorrow. For more on Jason, part one is just a link away.

Hardest lesson you've learned:
Don't get angry with people because you don't know how to manage them. Also being super-clean! I got called a disgusting pig one time by a chef, and those words have stuck in my head ever since.

What would you last meal on Earth be?
Really good sushi, good sake and good beer.


Who's your hero, culinary or otherwise?
Thomas Keller sets the standard and leads the way for everything we do and why we do it. He's the culinary Jesus. [Editor's Note: Yes, this is a copy of an answer he used in Part One.]

Tell us about your food-service-industry background.
I have always had a passion for food, so much so that I do not love to cook -- I love FOOD, everything about it.

I started in the industry when I was 16 as a dishwasher at a Ruth's Chris Steak House. I moved around a lot, absorbing everything I could possibly learn, and then moving on. I quickly moved up through the ranks. I always wanted to be better than everyone else, and often times, I was better.

When did you realize you wanted to be a chef?
Right out of high school, I went into culinary school. It was something I always knew I wanted to do.

Advice from any of your mentors:
Everything I have ever learned of what to do or what to not do, I keep in my heard. Not one piece of advice stands out, though. Except maybe "There are two kinds of people: people who make it happen, and people who make excuses" from Aureole's chef, Vincent Pouessel. I use that one a lot.

Favorite indulgence:
Butter and ice cream. Or even browned butter ice cream . . . OOOO! It will be on our new dessert menu.

Why do you sous vide all your meats?
In addition to improving the quality, flavor and composition of the meat, it really takes a lot of the guess work out of things, making a more consistent product. It also really helps save on space!

Favorite Filipino dish from your significant other?
Lechon! I love me some crispy pig.

What dish would you tell newcomers to Pinot Provence to try first?
Our perigord truffle risotto. I know it's just risotto, and everyone does it, but ours is the best. No joke.

What would you be doing if you weren't in this business?
Traveling, eating and spending lots of money!

What advice do you have for those who might be thinking about a career in food?
Stage in a restaurant for a month first and see if it is something you really want to do. It is not the same thing they show on TV.

What do you see yourself doing in five years? Ten years?
In five years, I see myself starting my restaurant empire. Starting small at first, but expanding as time goes on. I want to be huge; I want everyone to know my name. I want to inspire the next generation of culinarians and diners.


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Pinot Provence

686 Anton Blvd., Costa Mesa, CA

Category: Restaurant

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