"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.
"It's Eclair Time"
Time is TBD
|Location is TBD
Eclairs...cream puffs...chocolate ganache! Need I say more? This delicious French Pastry will transform your life once you discover it's SWEET & SAVORY applications.
Time & Location
Time is TBD
Location is TBD
About the Event
Pâte à Choux (Éclairs, Cream Puffs)
-No gluten free option -Great for beginners, novice cooks/bakers
-Class length: 2 hours
What you will learn / cook:
-How “lift” results in baking and the different ways to achieve it
-The “whys” of adding 1 egg at a time during mixing
-How to identify when the dough is adequately or insufficiently hydrated -Understand how oven temperature and placement of baking sheets affect baking of eclairs/cream puffs
-How “drying” the eclairs impact the end product crispness
-To discuss ways this dough can be used in savory applications
-How to stabalize whipped cream for eclairs -To enjoy learning a new approach to baking
Cuisine Created: -eclair shells -whipped cream with lemon zest -chocolate ganache
Tickets
"It's Eclair Time"
Virtual Event
$0.00
Total
$0.00