By Julia Boyle
THE ERICKSON TRIBUNE

Ask most chefs what influenced them to enter their career, and in many cases you will find their passion rooted in the family kitchen.

But commercial cooking is much more fast-paced, high-volume, and high-pressure than in a home. Add atypical hours and you begin to wonder: What  makes a chef tick?

Jason Fernandi, executive chef at Cedar Crest, has worked in a variety of restaurants in Manhattan— Gramercy Tavern, Café Boulud, and Union Pacific Café—so the Tribune turned to him for some answers.

Culinary background
Before graduating with a culinary arts degree from Atlantic Culinary Academy in Dover, N.H., Fernandi started out studying fine arts. “I often helped my mother and grandmother in the kitchen as a child, and I developed a love of cooking. I left college and started over in culinary school,” he says.

But after four years in New York City, he needed something that offered him a more stable lifestyle. “I worked from 10 a.m. to 11 p.m. six days a week. That doesn’t leave much time to enjoy family and friends,” he says.

Now, as an executive chef planning meals for hundreds of people at Cedar Crest, Fernandi says being able to establish relationships with the people he serves makes every meal more gratifying. “We feel as if we’re cooking for our own families and friends,” he says.

Team effort
He counts on his culinary team and appreciates their commitment to making every meal they serve enjoyable.

“Everyone has their own unique tastes, and it’s our job to satisfy them. We work very hard to improve ourselves every day, and when it’s realized, there is no greater reward,” he says.