From Instinct Magazine: Gay, handsome and can cook? Sign us up! Jonathan Bardzik has become one of the hottest chefs in and out of the Washington D.C. area, as his farm to table type of cuisine has lit up farmers markets, private gatherings, and even on the shelves at your local bookstore.
He has developed a wonderful career for himself where he earns his coins by making other people happy and full. And who doesn't like that? He also is the author of three incredible cookbooks: Simple Summer, Seasons to Taste, and Fresh and Magical Vinaigrettes, all of which are chock full of delicious recipes that you can make for your own friends, family or that special someone all year round.
What's even better about Jonathan is that he tells a story with his food. I've been apart of these types of events that he has hoted that have been nothing short of magical where he invites you into his table and gives you more than what is on the plate. It's a "culinary boner" if you will, as he is able to turn you on in so many ways when it comes to his cooking that you will have no choice but to leave a little sweaty and with a smile on your face.
Jonathan sat down with me at Instinct to discuss his rise in the culinary scene, including his inspirations, his major love affair with his sexy partner and how that began, and where he sees his booming career going in the future. Check it out.
What got you into the culinary world in the first place?
I love cooking. And I love sharing the magic and joy of cooking with other people. So that’s why I started cooking seriously in my early 20’s. It took me almost 20 more years to figure out how to turn that passion into a career and where I fit in the culinary world as a storyteller, cook, keynote speaker and author.
Did you have any major inspirations growing up that helped shape you into the chef that you are today?
I know everyone says Mom, but it’s true. Her greatest joy in life was being a mother and a homemaker. We didn’t have much money when I was young, so she gardened to grow most of our produce, Dad had chickens for fresh eggs and meat and Mom baked all the bread I ate until I was at least four years-old.
My first employer after college, Fred Dabney, was also a major influence. He did all the cooking at home and cooked well. I lived with he and his wife for a few months and we’d get to the house from work at 8 or 9 at night and he’d cook these amazing meals. I think it was my first example of someone cooking just because they loved to with no expectation that – as a mother or wife – that they had to.
Kathy Bugbee, the mother of my best friend Sandy, was the first person who demonstrated the importance of technique. I could follow these complex, sexy, foodie recipes, but she would throw a roast in the oven without looking at a recipe. I was in awe of just knowing how to cook something like that, and it’s all about technique.
How would you describe the foodie scene in Washington D.C. where you currently live?
D.C.’s food scene is a joy! This city has grown so much during the 15 years I’ve been here. In addition to the rich culinary history of the black community that has called this city home for generations, there is such an amazing community of restaurateurs and producers making everything from charcuterie to gin. When I travel home to western Mass, which also has a pretty amazing food and farming culture, I realize just how much access I have to cuts of meat, cheeses and so many other ingredients. This is a great place to cook and eat.
Do you find it harder for gay chefs to find their footing in the culinary industry?
I’ve never been a restaurant chef. My sense of that world is that it has been heavily male driven, like so many professions, and being gay, a woman, a person of color, have all presented challenges, but as our workforce changes more broadly I think it becomes easier – not easy – but easier.
For me, my early question was would my audiences accept me as a gay man talking about my husband and my life at home. The answer has been an unequivocal welcoming “yes.”
You've been with your partner Jason for many years now. Do you have a favorite dish that you made him that still brings back some incredible memories?
On our first anniversary I was in the middle of a ten-day business trip to Omaha, Nebraska, working 14-18 hour days. I sent a text message at about 10pm wishing him a happy anniversary. I never sent flowers and I returned home without a gift. Every year now I make up for that by making pan con tomate y jamón – Spanish tomato bread with ham, which was a favorite of Jason’s when we spent our honeymoon in Spain. I use $150 per pound jamón Ibérico de bellota – because that’s what you do every year when you forget your first anniversary. It’s a treat for us both.
What has been your proudest culinary moment to date?
Gosh, I have new ones all the time: catering a wedding for 150 on a farm without a kitchen, cooking at National Geographic and USDA, nailing a perfect Hollandaise sauce… My proudest might be the day my Mom and Dad looked through the PDF of my first book with me. It was truly a love letter to them and their marriage. We were all crying by the end.
Any chefs you are dying to work with?
So many! Every time I eat in a restaurant or watch an episode of the Mind of the Chef I think, “I would love to spend a couple hours, days, weeks in the kitchen or the office learning from them about cooking or business.” Local chef and restaurateur, Aaron Silverman of Michelin-starred Rose’s Luxury fame would be a pleasure to spend a few hours talking with how he develops plates and took the risk to open such unique and uniquely priced venues. Though not a chef, I would love to talk with Martha Stewart about personal branding and creating joy for others through food and entertaining.
Ultimately, what is your biggest goal in your culinary career and are you hopeful that it will come to fruition?
I would be proud to follow in the footsteps of people like Julia Child and Martha Stewart who have fundamentally changed America’s relationship with food. Specifically, I believe that life can and should be lived well, and that living well is within reach – across many economic levels - each and every day by preparing a simple meal, setting a table and sharing it with those you love, even – and maybe especially – when that is a table for one.
We broadly see food and cooking from perspectives of fear and competition. Learning is wonderful and rewarding, but we don’t need to be chefs at home, we just need to have fun! And food should stop being looked at as lethal or medicating – we’re all looking for the next miracle or life-threatening ingredient. Real food, whole ingredients, enjoyed in a balanced diet with moderation is healthy. The rest just needs to be delicious.
For more information on Jonathan Bardzik, please check out his official website here.