07.01.2019

Chef of the Month: Jack Baker of Cosmo’s Restaurant & Bar

Name: Chef Jack Baker

Name of Restaurants: Cosmo’s, Cobalt, GT’s, Luna’s, BuzzCatz

Restaurant Phone Number: (251) 948-9663 (Cosmo’s)

Restaurant Website: cosmosrestaurantandbar.com

 

Where were you born and raised?

Tuscaloosa, Alabama.

What inspired you to become a chef?

I enjoy the fast-paced, high-energy atmosphere that most kitchens have. I have always enjoyed cooking, and I learned at an early age that I was pretty good at it, so I figured I would do what I enjoyed.

Where did you train to become a chef?

Received my culinary degree from what was Faulkner State at the time, but I started working in kitchens at an early age. I have been doing it over 30 years now.

What other jobs have you worked within the food industry?

Busser, dishwasher, line cook, garde manger, culinary instructor.

What does your typical workday involve?

I arrive between 6-8am and check in with multiple restaurants to see what’s on the agenda for that day. Then I’ll spend time speaking with vendors and salesmen about quality and price of items for the restaurants. Generally, I’m working wherever I’m needed most to help that restaurant and those chefs accomplish their daily tasks.

Who is the most notable person you’ve ever cooked for?

Robert Plant.

If you could cook for with any celebrity of historical figure, who would it be?

Jacques Pepin.

If you won the lottery, how would you spend your winnings?

Set my family up for the rest of their lives and travel with my wife.

What’s your favorite seafood dish to serve up for yourself and your family?

We love boiled shrimp and grilled oysters. Simple and delicious!

What makes Alabama Gulf Seafood special?

Alabama only has around 60 miles of coastline, but the amount of different species of marine life is amazing. Our fresh fish, shrimp, oysters, and crab are some of the most sought after in the country. We truly are blessed in this area of the country with the many different options of food that we can offer our guests.