From a young age, I always loved food. Ironically, I cannot recall what sent my passion for food soaring. Yet, what I can recall is the hundreds of hours I spent watching Gordon Ramsay scream at every every restaurant tenant and me being inspired to make him proud.
As I started to grow fonder of cooking, I was fortunate enough to find my way into the kitchen of a wonderful restaurant called Jean Pierre, in Palm Beach, Florida. I repeatedly got experience in this high performing, yet calm kitchen. Furthermore, I met Raphael Dequeker, the head pastry chef at Valbella Greenwich and from a young age, he trained under Alain Ducasse as well as other high caliber chefs. I've spent hundreds of hours apprenticing him and learning how and what it means to truly "cook".
When COVID first struck, Valbella closed, so he decided to open up a pop-up bakery out of the back of the kitchen selling a variety of danishes, chocolates, and macarons. The shop was open Friday to Sunday from March to May and I worked with him and become quite experienced in making pastries.
The pop-up bakery did so well that they opened up a storefront in December and I helped them open Raphael's Bakery over Christmas.
I cannot thank him enough. And that is the story behind my starting Jax Snax.
Valbella, 1309 E Putnam Ave, Riverside, CT 06878
Raphael's Bakery, 146 Mason St, Greenwich, CT 06830
Jean Pierre, 132 N County Rd, Palm Beach, FL 33480
Paci Restaurant, 96 Station St, Southport, CT 06890
Alain Ducasse, 25 avenue Montaigne, Plaza Athenee, 75008 Paris