Culinary Instructor Jason McCammon shows us his tricks

June 16, 2011 |  by  |  Chef Demos

jason mccammonThe youngest of five kids, Jason Patrick McCammon was raised in Eugene, Oregon surrounded by hazelnut orchards, walnuts, apple and cherry trees on an urban farm where he and his family enjoyed feasting their way through the seasons every year. His father raised Fryer Rabbits, layer hens, and one pig each year raised especially for the family, while his mother took charge in the kitchen, canning, pickling her way through summers bounty, stocking the pantry full of sunshine-kissed food to coast the family through the dreary winter months.

Though as a child McCammon dreamt of being a welder, it’s not hard to see why he ultimately became a chef – with all that great food in his blood, it was surely inevitable. As soon as he turned 18, he found himself working his way through various mom and pop restaurants, slowing working his way up toward more find dining gigs. He credits a particularly elaborate, multi-course dinner at King Estate Winery for 200 people where dinner was topped off with a standing ovation for the chefs as the moment when he finally saw that he would be a chef for life.

Soon after, he pursued his newly realized passion at the New England Culinary Institute, graduating in 2001 with Distinction. Today he is influenced and inspired by local chefs like Toro Bravo’s John Gorham and Laurelhurst Market’s Ben Dyer as well as the old greats like Jacques Pepin and Julia Child.

McCammon is currently a high school culinary arts instructor at Sabin-Schellenberg  Professional Technical Center in the North Clackamas School District. His passion is healthy living through proper nutrition and exercise.

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