By Erik Jones Normally, butchery is a red flag for many amateur and professional cooks. These days between your meat purveyor, local grocery store and butcher shop, meat can come to you in any way you could dream up. And yet people are still roasting whole turkeys, bones and all. Boning a raw turkey is…
This week’s Culinologist podcast comes from one of our very own, co-founder of the RCA Student Committee Erik Jones, Corporate Sous Chef and Culinologist at Land O’Lakes. Hear how his Culinology® degree education extends the shelf like of chefs in his podcast interview. Erik started as many of us did – Front of House and cooking…
My name is Erik Jones. I have worked in professional kitchens for 9 years. During this time I have worked in most aspects of foodservice: casual-dining; fine-dining; prep, sauté, grill, garde manger, dessert, and expediter; high volume pastry kitchens; banquet and catering kitchens; resorts; overseas in New Zealand and in Ukraine. But I am constantly learning more and…
By: Erik Jones My name is Erik Jones. I’m 25 years old, and in my final year of school at Southwest Minnesota State University getting my Bachelors of Science in Culinology. I have 9 years of experience cooking professionally in many different segments including hotels, resorts, fine dining, quick service, catering, and more. As the…
The Culinologist 