Background & Inspiration
When asked about their background, most chefs will tell you that they grew up cooking, or else grew up watching others cook. For private chef Jason Bellaby, his foray into the culinary world was markedly different.
“I don’t come from a long line of chefs,” he tells me on the phone one afternoon. “I grew up in a very ethnic neighborhood in New York – always surrounded by different food, different cultures. I liked learning about the way different people live.”
He explains that his passion for cooking derives from his fundamental interest in storytelling, to discovering different histories that helped recipes evolve over time. “It’s not just about making a plate of pasta,” he says. “It’s about knowing the people and culture behind it.” He recounts that as a child, he was always partial to science and other hands-on, physical projects. Experimentation, creativity, and honesty are at the heart of his work as a private chef.
Jason’s skills evolved over time and through several experiences in different kitchens. His first job in the service industry was at a country club. He then landed a position with Abigail Kirsch, a fine dining catering company in New York City. There, he learned to cook high-caliber food at high volume and adapt to an ever-changing culinary climate. “I learned how to make a kitchen anywhere,” he explains, “all the proper preparation and systems you need to maintain high-quality food for large groups of people.” Now, Jason says, with years of kitchen organization under his belt, he feels comfortable enough to walk into anyone’s house and “make it happen.”
Day-in-the-Life
As a private chef for hire, Jason’s work is full-service. He insists on a phone call with every client to best understand what they’re looking for out of their personalized, custom menu. In these conversations, he focuses on honesty and transparency, noting that he has a “casual vibe where I just want to put people around a table so they can enjoy a really excellent meal. If a client is looking for an ultra-tailored fine dining experience, I let them know – I’m not your guy.”
In planning menus, Jason focuses on four central aspects: first, any limitations due to food allergies or dietary restrictions; second, the client’s particular favorites or aversions; third, the client’s budget; and fourth, maintaining an open and trusting relationship. “I send out a proposal and it opens up a conversation,” he explains. “It’s supposed to be a fun process, not a stressful one. The lightheartedness of the planning helps the client relax and put their trust in me.”
When asked about how he approaches menu-planning for health-conscious clients, Jason laughs. “The farmer did the work already!” he exclaims. “Health-conscious cooking means shopping the perimeter of the supermarket, not the aisles. People just want a nice piece of broccoli prepared well. It’s about finding whole foods with simple preparation, good ingredients that can stand alone.”
Culinary Philosophy
Despite his somewhat unconventional early path, Jason takes pride in being classically French trained. He notes that, as in other professions, one must know the rules of cooking before you can begin to break them. This classical training is central to his ability to set up and navigate a kitchen or an individual dish. Of equal importance, he explains, is seasonality. “If you go to Rome during artichoke season,” he says, “that’s all you’re going to eat while you’re there. You’re going to get the best quality if you cook with what’s offered based on the season in which it grows.”
A final tenet of his style is excavating the history and narratives around particular recipes. He explains, “I want to know the origins of a dish before I approach it. I’ve gone down plenty of rabbit holes finding old nonnas who have perfected a certain recipe over the years. Those influences are important and inspiring.”
Lifestyle
When he isn’t turning someone else’s kitchen into his own culinary lab, Jason is proud to be a full-time dad. “My wife Jaclyn and I have three daughters," he says, “and I can do the school drop-offs and the doctor’s appointments. It’s important for people in hospitality to find that work/life balance and I’m grateful to have it.”
Advice
Jason’s advice for aspiring chefs is simple: first, don’t be afraid to buy good equipment, because it will change the way you cook and allow it to become fun. Second, don’t be afraid to make a mistake (“I burn things all the time!”). Third, use your senses: “If you go to the store with the intention of buying eggplant, but the zucchinis catch your eye, buy them!” Finally, use restraint and simplicity. “Remember what you bought when you’re cooking,” he muses, “and just know that what you did is enough.”
For inquiries, visit chefjasonbellaby.com.
“I send out a proposal and it opens up a conversation... It’s supposed to be a fun process, not a stressful one. The lightheartedness of the planning helps the client relax and put their trust in me.”