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The world is a puzzle, and it works best when the pieces are all accounted for before the work begins. Jay, a cooking competition champion and resturant owner, shows the importance of “mise en place” to create order and connection out of chaos.
As a child, Chef Jay Rohlfing watched his grandfather make Angel Food cake and was immediately hooked by the culinary world. He attended culinary school at Pennsylvania Institute of Culinary Arts and went on to work at the Boca Raton Resort, Harbor Court Hotel, and Linwoods in Owings Mills. Working under Linwood Dame at Linwoods was the most influential experience of his career. The culinary giant pushed him to meet great expectations and to pay attention to details. Chef’s favorite pastime is growing his family’s small Homestead, The Rohlfing Roost, with his wife and children. He is working on a new concept: Perennial, a seasonal American Grille with a conservatory theme and extensive landscaping marrying the outside with the indoor decor. He “cooks with the seasons,” and enjoys creating approachable dishes and unique guest experiences. He is excited to source products locally, believing that knowing where a product comes from multiplies the respect culinary staff has for their craft. This talk was given at a TEDx event using the TED conference format but independently organized by a local community.