About
Chef Jonathan William
With more than 10-years experience, Jonathan William is a local chef & recipe developer from the small town of Naugatuck, Connecticut.
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This project at www.ChefJonathanWilliam.com is something that has been in the works for a lengthy amount of time. So many of you have requested...“PLEASE PUT YOUR RECIPES DOWN SO I CAN SHARE THEM WITH OTHERS”.
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Since the start of the COVID-19 pandemic with its social distancing measures, it has allowed me to reconnect with all my wonderful fans and followers from over my years in the food industry. I welcome you to join our growing party. I love meeting and making a personal connection with all of you. Tag me in your food-photos, ask questions, and tell me about your favorite dishes.
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I invite you to subscribe for updates, locations for my next demonstrations, and exclusive tasting events.
Developing my First Recipe
I still remember my first recipe I ever developed: my family was visiting my uncle near Atlanta, Georgia. In an effort to keep us entertained, my uncle sat us kids (my sister and cousin) all around the dining room table. With an assortment of ingredients, he let us have a ball encouraging us to make a complete mess. Being the 6-year old grown up I was, however, I had other plans. Adamant to make a legitimate recipe, I carefully placed butter, sugar, and eggs in a bowl, then mixed in my dry ingredients and a can of pumpkin. Begging my uncle to bake the recipe, because in my mind I was certain it was going to become incredibly moist Pumpkin Cookies. After my uncle reluctantly preheated the oven, I carefully placed each drop of cookies on the sheet. Into the oven the cookies went. With anticipation, I waited for 14 minutes to see the result. To everyone’s surprise, the cookies came out really good...since then a monster was created.
My Great Grandmother's Influence
I remember anxiously waiting for my great-grandmother, Adele, to visit our house for Christmas and Thanksgiving. I would spend hours by her side learning how to make turkey, gravy, and mashed potatoes. Adele was a great cook in her own right - in her younger years, she owned a lakeside restaurant in Holland, MA. When Adele wasn’t visiting, she would call to talk asking what my was latest food creation. I will always remember those memories fondly.
Transition into a Career of Food
At 7-years old, I remember winning my very first best of show for baking - for a Pecan Pie - at the Durham Fair youth pie contest.
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Fast forward about 10 years later...at 16 years old, I set my sights on a new goal - the Connecticut State Apple Pie Competition, hosted by the Connecticut Association of Fairs (CTAF). The CTAF also hosts an Adult State Baking Championship - everyone has to make the same recipe. There are qualifying rounds hosted at local association fairs (about 50 - 60 associated fairs) where you have to win first place at a local qualifier. Then at a banquet in late fall, all the first place winners compete head-to-head for Best Connecticut Apple Pie and Best Adult Baking Champion. In a surprise upset, I had won both competitions.
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An American Culinary Federation internship program in downtown Indianapolis heard about my CTAF championship wins. I was offered a full scholarship through the 12-month program.
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Once I completed the internship program, I served as Sous Chef for a short time before opening my own private chef/culinary staffing agency called New England Flare.
From Texas to Vermont, we were responsible for staffing conferences, weddings, and large events throughout the country.
Through my experience in the commercial kitchen, I found tips and techniques that helped cooks improve their cooking. I have since dedicated the majority of my culinary time teaching, developing, and writing gourmet recipes for home cooks.
Through my experience of flavor profiles and techniques, I have been fortunate to make connections with people that enjoy making the food I write about.
