Jes Foods

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Senior Executive Culinary Officer with over 16 years of food industry experience.Jerry is an innovative Senior Executive Culinary Officer with over 16 years of food industry experience and business skills that reach far beyond the kitchen. As a highly-decorated and well-respected culinarian and member of the Research Chefs' Association, Jerry has seen success in all spheres of the foodservice industry (Independent Restaurants, Hotels, Country Clubs, Multi-Concept Operations, Chain Restaurants, and Food Manufacturing). Jerry was able to grasp culinary concepts and began creating his own recipes at an early age. His passion for food and natural ability and desire to learn became apparent when working alongside his mother in the kitchen, helping her to prepare dinner parties for her executive peers. By age eight, Jerry was making quiche and scratch soups and sauces. After several jobs in foodservice and two years pursuing other educational interests, Jerry decided to pursue a professional culinary career and obtained a culinary degree from Columbus State Community College in Columbus, Ohio. Jerry's thirst for knowledge and natural abilities allowed him great success throughout his education. Jerry was elected as Representative to the Columbus Chapter of the American Culinary Federation Board and had achieved the title of Executive Sous Chef before graduating.In addition to receiving a culinary degree, Jerry also completed a formal apprenticeship through the American Culinary Federation, while working for Cameron Mitchell Restaurants (a multi-concept operator based in Columbus, Ohio). While working for Cameron Mitchell Restaurants [CMR], Jerry was exposed to many high-volume upscale and casual/upscale concepts (Cameron's, Cap City Diner, Martini, Columbus Brewing Company, Mitchell's Fish Market, and Mitchell's Steakhouse) from menu and concept development through training and roll out. Highly successful within CMR's rapidly-growing company, Jerry received "Most Improved Manager Of The Year" honors from the company in 1998. After his years with CMR, Jerry sought experience in hotels and left to become the Executive Sous Chef of the Crowne Plaza and Loft's hotels in downtown Columbus. Jerry earned the title of Executive Chef within a month and was managing the seven food outlets of the two hotels. While this hotel experience was brief, it was an opportunity to manage multiple food outlets, including banquet services and the opening of a new hotel restaurant, named Fusion. In addition to his work within the hotel, he won a Bronze Medal at the International Food Show-Mystery Box Competition in 1999. Jerry continued to expand his base of knowledge and experience in the areas of product and menu development for the chain restaurant company, Bob Evans. As Product Development Chef for Bob Evans, Jerry researched and developed many successful menu items and programs, including a new children's menu which won the Nation's Restaurant News award in 2002.

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