Cook Like a Chef with Jarrod Craft

Q: Can you tell us how you got your start in culinary arts? Did you always know you wanted to be a chef?

I got a late start to culinary. I’ve always had a passion for culinary and when I changed careers, I shifted my pursuits to culinary studies and married my love for the scientific method with my creativity skills. I began in this industry as an intern with a culinary marketing firm that supported large scale food producers with major restaurant chains. Over time, I eventually wound up working for one of the producers. I use the R&D knowledge I learned my previous experience and apply it to The Fresh Market by bringing new and exciting products to our stores.

Q: When you’re developing recipes, where do you draw inspiration?

I still spend time thumbing through various culinary magazines and I also frequent a couple culinary aggregate sites that consolidate popular, upcoming trends and recipes. Springboarding is very important to my development process, as I can pull ideas from visual stimuli and even concepts that are completely unrelated to what I am seeing.

The Flavor Bible, my favorite culinary tome, is an additional source of inspiration. This remarkable book is basically an ingredient thesaurus. While I know many of the ingredients by heart, I still like to open The Flavor Bible and peer through columns of flavor combinations seeking that satisfying “Ah-ha!” moment.

Q: Every chef has their own unique style of cuisine and cooking. How would you describe yours?

Scientific Comfort. I prefer to prepare rich, hearty comfort classics like Braised Beef Short Ribs—which is a particular favorite. As a technical chef, I’m very particular about cooking methods and maintaining ingredient balance. While I always pay attention to details, I’m actually pretty laid back and casual in the kitchen. To be honest, I’m probably more infamous for my food and product tasting reviews than my cooking.

Q: Being a chef at The Fresh Market provides a different experience and perspective than being a chef in other spaces. What do you enjoy most about being a chef at The Fresh Market?

Focusing on an entire store is very different than managing the front and back of a restaurant. Our guests aren’t looking for just one item, they’re looking for the best of everything. Our chefs get to collaborate with passionate category managers across every department and so we get to see and sample great tasting products every day. Everything is always fantastic, but not everything is extraordinary.

Q: The Fresh Market is known for its guest favorite signature items. What’s your favorite and why?

One of my favorite The Fresh Market signature items is our Original Glaze with Balsamic Vinegar of Modena. I use this glaze year-round and drizzle it on a host of items. It’s perfect for caprese salads, but it can elevate a pizza with a finishing drizzle or zig zagged on a plate for a fancy garnish.

Q: Can you share some of your kitchen “hacks” or special techniques in the kitchen with us?

Bake your bacon. It’s the clean and easy way to cook your bacon. 400F for 15-20 minutes on a foil lined sheet tray, being sure to flip it about ¾ the way through the cook. Plus, you can easily pour off the clean rendered bacon fat into a dish. While not really a hack, I remind people that food is done when it’s done, so own a good food thermometer. It’s not uncool to use a probe to check for doneness, you’d be surprised how often chicken looks done, but isn’t.

Q: It’s our 41st birthday here at The Fresh Market! What are some of your favorite dishes to make for parties and celebrations?

I love finger foods and at my parties you will always find a hollowed-out bread bowl, my favorite is made using a rye boule and filling it with a homemade Reuben dip and serving it aalongside skewers of seared corned beef cubes for an deconstructed twist.

Q: In your kitchen at home, what are some items you’re sure to never run out of?

I always have a piece of parmesan cheese in the fridge, good finishing olive oil, the aforementioned Original Glaze and a (frozen) half baguette.

Q: Where did you draw inspiration for your (the recipe to be shared in the spread) recipe?

Years ago, Hasselback potatoes were making the rounds and I joked that I was Hasselbackin’ everything. I have a fun recipe for has Hasselback bread, but then I started making angled cuts into chicken breast and filling them with various ingredients. The caprese one was my first version and looked fantastic. But I have to admit that my favorite involves stuffing the chicken with broccoli slaw mixed with cheddar cheese and bacon.

Q: The Fresh Market has provided exceptional food experiences for 41 years and isn’t stopping anytime soon! Can you give us a sneak peek into things than guests can look forward to in the near future?

I’m always looking to display fresh salads in our case and delicious hot entrees and sides. We’re already looking at the holidays in our planning schedule and I can promise new entertainment ready offerings as the season nears. There will be new platters and trays alongside our holiday meals and as always—keep an eye out for a new seasonal “take and bake brie” for this year.