"Where Emotions & Food Collide"
by Jason Jernigan
Providing Private Chef Services for
New England & Greater Boston Since 2018
Meet Chef Jason
Born and raised in Portsmouth, Virginia, I spent my childhood between the shores of Virginia Beach and the quiet stretches of the Outer Banks. What I didn’t realize at the time was how deeply the flavors of the South were shaping me—quietly laying the foundation for what would eventually become my life’s work.
After serving in the U.S. Air Force in Clinical Laboratory Science, I took a leap of faith and shifted paths completely. I moved to Boston, traded my uniform for a chef’s coat, and followed my passion into the kitchen.
My work has always been about more than just food—it’s about people. Food has always been my medicine. I live for the stories that unfold around the table—stories about family, identity, and the places that made us. Because flavor isn’t just taste—it’s memory. It’s emotion. And when those elements come together, something powerful happens.
That’s what I aim to create in every experience: a connection. A celebration. A moment that lingers long after the last bite.
Today, through my business Chef Style Boston, I craft private dining experiences that are immersive, intentional, and deeply personal. I was honored to be named Best of Boston 2024, but what matters most to me is creating meals that tell a story—your story.
Dough for Days
Mon, Dec 20
|Dough for Days
During this introduction to all things dough, we discuss the fermentation process, it's impact on gluten production, flavor and the final outcome.
Time & Location
Dec 20, 2021, 5:30 PM – 7:30 PM
Dough for Days
About the Event
On the menu!
-foccacia and pizza dough
-monkey bread
We will also discuss the impacts of sugar, milk and olive oil on the fermentation process, during baking and how the final products feel, look and taste.
Ingredients I will be using:
All Purpose Flour (King Arthur)
Active Dry Yeast
Extra Virgin Olive Oil
Salt
Red Onion
Garlic
Water
butter
walnuts
cinnamon
granulated sugar
light brown sugar
Equipment needed:
Sheet trays w/ cooling racks
Parchment paper
Stand mixer