The final part of the “Who is Chef Jay?” puzzle is right here, folks. Read on for the little details that round out the man behind the food.
Get to Know Chef Jay: For Fun
What do you do for fun?
I have 2 dogs that require lots of exercise. One is a 3 year old beagle who is like the energizer bunny and the other is a rescue dog who loves to participate but due to medical conditions can’t be as active as the beagle. We converted a jogging stroller into a dog walking stroller. The three of us go up and down our country road and wave at people going by, who give us double takes in turn. In the winter I snowshoe. I also love to canoe, I’m an avid reader and I amuse myself with sunset pics on social media – but I’m not sure if I amuse anyone else anymore.
What would people be surprised to find in your fridge?
Spicy sandwich saver pickles.
How do you find balance?
I have to be disciplined about knowing when to stop working. My commute is 25-35 minutes so I use that time to prepare on my way in, and listen to music, sports and comedy on the way home to decompress. I try to be at least aware that in the grand scheme of things, my job is pretty fun. I’m not in healthcare or emergency or triage. Most people who are coming to see us are looking forward it. It’s a good energy.
Tea or coffee?
Decaf coffee in morning and tea in evenings.
Where in the world would you most like to visit?
The arctic circle. I’d love to see the northern lights, wildlife, and Baffin Island.
Tough call. I’m a whatever is on the radio kind of guy. As long as it fits my mood.
Who would your dream dinner party guests be?
Julia Child because I adore her laugh. My great aunt Jo because she was the one to first introduce me to good food as a child and she was entertaining and charming and wonderful. Edward Abbey was an early environmentalist and nature writer – one of the founding members of the Sierra Club. I imagine he was a pre-hippy version of Ernest Hemingway.
I’m gonna say Big Night. It is a restaurant themed movie, about two Italian immigrant brothers struggling to realize their dream of running a restaurant in 1950s New York. In between the story lines there are some fantastic food shots, and as a food person, restaurateur and entrepreneur, there are a lot of personal notes it touches on for me.
Thanks so much to Executive Chef Jay Nutt for his candid answers! 2017 is going to be a big year and we are so excited to have Chef Jay on board!