10/11/2026
My latest story just posted! "The Rookie Gets Roasted."
The first time I almost burned down a restaurant, I was a guest chef at a Taste of the Nation event in Ithaca, New York. A white-tablecloth, farm-to-table bistro hosted the fundraiser in a Victorian Gothic mansion. It was the kind of place you went to impress a first date.
As a young chef with a fledgling restaurant, I was excited to be invited. My menu was more culinary Fringe Festival than fine dining. Jerk chicken, which I’d discovered at a roadside shack in Jamaica, was my signature dish. Every weekend, our entire city block smelled of jerk BBQ.
The kitchen was crowded with chefs wearing crisp whites and toques, elbowing for space to prepare refined French and Italian specialties – coq au vin, chateaubriand, and Bolognese. I shouldered my way to the grill with a bus tub filled with jerk chicken reeking of thyme, nutmeg, allspice, and fiery Scotch bonnet peppers...
Read more! https://jaysolomon.substack.com/p/the-rookie-gets-roasted
Don’t act like a hot shot in a room full of big shots.