Jack Ahern Sous Chef, Pier W
25 year old Jack Ahern first worked in restaurants as a bus boy and expeditor. Food became his focus and he decided to make a career out of cooking. Ahern attended The Culinary Institute of America in Hyde Park, New York, externing under Chef Don Yamauchi at LeFrancais in Wheeling, Illinois where he learned a number of French techniques. After graduating in 2004, the Cleveland native returned home to work on grill and as garde manger at Three Birds in Lakewood. He joined
Pier W in December 2005 as a line cook on grill. In May 2007 he was promoted to his current position of Sous Chef, working under the direction of Executive Chef Regan Reik.
Ahern’s skills landed him one of two spots as a
finalist in the Fabulous Food Show Sous Chef Competition. Come see him go up against Justin Herl of Momocho on Friday, November 14 at 6:30 PM. The title cook-off is hosted by
Iron Chef Michael Symon.
Fabulous Food Show: When did you know you wanted to cook professionally?
Jack Ahern: I was lucky to find out early on. I was in high school and had been a busser and food runner and had found my way into the kitchen. I was looking at different colleges and nothing seemed to fit. I had been reading The Making of a Chef by Michael Ruhlman and it really piqued my interest. My dad and I were on a tour of the CIA [Culinary Institute of America] in New York and about half way through and I immediately knew it was the place for me.
FFS: What is it that got you "hooked" on this crazy profession?
JA: As soon as you scratch the surface of this business you can really see the passion of the people who work in it. Dig deeper and this passion grows the deeper you get. I think it is the passion of the people that really drove me into cooking, from farmers and purveyors to fellow cooks not settling for less than their very best.
FFS: Of all the things you're doing now, what's your favorite part of the job, the moment when you're glad you do what you do?
JA: There are a few. Primarily, our staff is the best in town and anything I can do to help them professionally is great. Second, the feedback from our guests is invaluable; making them happy is our main priority. Lastly, we have a great fish cutting room and I love spending time in there butchering.
FFS: Have you got one bit of advice for home cooks?
JA: Recipes are guidelines and should be followed as such. Sometimes things need more salt, more stock, etc. If you think a recipe needs something, just remember add a little bit first. You can always add more later. Though be advised, I wouldn’t go changing ratios in baking or pastry recipes!
FFS: 5 great ingredients home cooks should keep on hand?
JA: Fresh herbs - There is no substitute. This will vastly improve your cooking.
Quality Vinegar - Be it balsamic, sherry, or champagne, this will help when you need a bit of acidity.
Quality Oil - This should not be for cooking only. It’s great for]finishing, salads, and extra flavor.
Fresh Chicken Stock - Take the bones from your roast chicken dinner and put them in a pot with water and some aromatics, and simmer for 4-6 hours. It is freezeable and so easy.
Local Ingredients - The people who produce locally put their names on their products. More often than not they are giving you their best for your family. It makes a difference in your end meal.
FFS: 3 kitchen tools/gadgets/accessories every home cook should have?
JA: A good, sharp chef knife - There are tons of cheap kitchen gadgets, but this is not one to skimp on.
Microplane - Great for [grating] cheese and zesting fruit. Lemon zest is easily the most under-rated seasoning
Cast Iron Skillet - If you can get your hands on one that has been used by someone for a few years, chances are it has better non-stick properties than a typical non stick pan. Great even heat retention.
FFS: It's your day off. What's your idea of the perfect meal to have at home?
JA: A nice simple braise or roast, with a fresh salad and some vegetables and a glass of wine. Quite honestly, it could be anything as long as my family and friends, especially Erin, is there!