Jeremiah O’Connor Culinary Nutrition Student and Sous Chef at Sweet Berry Farm
Every
now and then, Jeremiah ascends the staircase from the kitchen bearing a
fresh batch of cookies. Eyes turn to the cookies. There’s Jeremiah
sporting his standard uniform: t-shirt, jeans and backwards hat. The
initial perception of this 20-year-old is probably close to accurate
(young adult surfer-addict, effortlessly “cool”) but there is much more
to this aspiring chef than meets the eye.
Q: You’ve been
working in the kitchen at Sweet Berry Farm under the guidance of Chef
Steve Cory for over five years and you’re currently enrolled in the
esteemed Culinary Arts Program at Johnson & Wales University in Providence. Impressive.
Tell us a little bit about those experiences. A: Steve and I met
through mutual acquaintances and formed this mentor/mentee
relationship. His passion for his job is really cool but he’s also
taught me the importance of persistence—of not giving up, and how
important communication is in the kitchen. He does a great job with
that. Usually, I spend about 30 hours a week in the kitchen at Sweet
Berry Farm and 20 devoted to school. It’s a busy week.
Q: It
might be fair to say that most kids your age are trying to figure out
what to study at their respective universities, maybe economics?
history? How did you choose the culinary arts? A: I actually
started out studying oceanography at the University of Rhode Island. I
love being active outside and it seemed like it would match my
interests. I quickly learned it wasn’t the best fit for me and decided
to pursue something creative. My dad is an artist, so I’ve always been
exposed to a creative energy growing up. I’m a very healthy eater—I
can’t eat junk food, so this passion of mine is truly in line with my
lifestyle.
Jeremiah O’Connor
Q: We hear you like to surf….. A: I played soccer and competed in wrestling in high school, but I really love surfing!
Q: What are some memorable surf trips? A:
I go to Costa Rica twice a year with my older brother, usually once in
January for ten days or so. I’ve also explored California a bit, went
rock climbing in Ventura. I tried Ceviche on a beach in Costa Rica one
day after surfing, it was awesome. Although, if my friend told me what
it was prior to eating it, I probably wouldn’t have tried it. (Ceviche
is a dish that originated in Peru and consists of raw fish typically
marinated in citrus juice and chili peppers). Overall, I love trying
different cuisines, especially in South America, everything is so fresh,
so healthy. It’s inspiring.
Kinsale Restaurant in Newport RI’s Sister City
Q: With all your culinary experience, you must be quite an asset to your family! Any plans for the Christmas holiday? A: I don’t usually make Christmas dinner, but this year I’m making one for 15 family members. I’ll probably do something like a roasted-apple-and-bacon-stuffed pork loin with a rum-raisin glaze. Still thinking about sides.
Q: WOW! Sounds like you do have it figured out. Any ideas for an appetizer? A: Bite-sized appetizers are the way to go. I can toast some pecans, wrap them in figs and bacon.
Q: So, after whipping up this outstanding spread for Christmas dinner, what’s next on the agenda? A: I’m headed to Rincon, Puerto Rico, for a surf trip with friends. Should be a fun trip!
Jeremiah received an Associate Degree in Culinary Arts from Johnson & Wales University in May 2011. His expertise also includes a brief hands-on experience in Kinsale, a port community known as the Gourmet Capital of Ireland. (Newport and Kinsale have been sister cities since 1999 to celebrate their geographical, recreational, cultural, educational, and culinary similarities.) A true adventure seeker, Jeremiah will continue to hunt for some tasty waves and tasty cuisine, sure to inspire his love of creating. Still pursuing his BA in Food Management, Jeremiah has in the meantime branched out to receive his real estate license and become a Realtor. For now, find him in the Sweet Berry Farm Kitchen.
