Jesse Vergen: New Brunswick Renaissance Man
Image courtesy Jesse Vergen’s Twitter
Chefs will often tell you of the long hours they spend “on the line”, standing on their feet, burning themselves on hot pans and oil, sweating in front of a stove, cutting themselves on anything with a blade.
Farmers will tell you about how they get up before dawn and get on their hands and knees and weed their garden, slough out the pig stalls – without slipping on something undesirable – and spend hours hunched over doing what needs to be done.
Jesse Vergen can tell both of these groups to shut up. He does both.
Vergen is the executive chef at the Saint John Ale House in Saint John, New Brunswick. When he’s not doling out dishes, the 33-year-old jack-of-all-trades is out on his farm in nearby Quispamsis, planting, weeding, tending and doing anything that needs to be done. When he has a spare minute, you can find him doing anything from smoking foods, fly fishing, foraging for wild plants, hunting or whatever else he can fit on his very full plate. Vergen took some time out from his very busy schedule of farming, cooking, smoking – as well as raising three kids – to do a quick Q&A with Passable.
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