Chef jason knibb biography
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Interview with Chef Jason Knibb of Nine-Ten – San Diego, CA
Emily Bell: What year did you start your culinary career? What inspired you to pursue cooking professionally?
Jason Knibb: I started in 1990.
I started out just enjoying food and working at restaurants and it evolved into something bigger. It took off for me.
Chef jason knibb biography
I’ve always worked in restaurants, starting out as a busser and working my way into the kitchen and enjoyed it and went from there.
EB: Where have you worked professionally as a chef?
JK: I’ve worked at the Sundance Resort in Utah.
EB: Would you recommend culinary school to aspiring cooks?
Do you hire chefs with and without a culinary school background?
JK: I hire either or. Somebody with a degree might not have that same passion, it’s an individual thing. Usually we have people come in and stage and it usually makes or breaks the individual.
How they work and how they conduct themselves is usually what we’re looking for, as opposed to just culinary backgro