Chef Spotlight: Jerrett Joslin

Where are you originally from?

I was born and raised in Yakima, Washington, but I moved to Seattle in the early 90s and then to Fort Worth in the very early 2000s. I’ve been in Fort Worth for about 15 years - I live out in Weatherford these days.

Where did you work when you first moved to Ft. Worth? Were you cooking already?

When we moved here in 2001, I bought Randall’s Gourmet Cheesecake downtown. I had a great executive chef there, and I ran the front of the house. But I’ve always had a passion for food and eventually I realized that I could do both - run the kitchen and the floor.

Do you have any formal training?

No, no, I’m self-taught. I’m blessed with a pretty great palate, so I experiment a lot. I think that if I like something, if I think it tastes great, then hopefully other people will enjoy it as well.

How did you get into cooking? What made you want to be a chef?

I’ve always cooked; it’s kind of in my blood. My dad was a cook in the Air Force, and my grandfather was a baker at the Hanford Nuclear Facility in Washington. I didn’t really figure it out until later - I’m not much of a baker, I prefer cooking - but it had a big impact on me. I’d see him putting a carrot and some celery and onion in the stew on Sunday and later I realized. That’s mirepoix. 

I wanted to be a chef because I like to make people happy, and I figured out years ago that the easiest way to make people happy is through food. The ability to cook something that people will be craving a week later...that’s a great feeling.

How would you describe your culinary style?

Off-the-cuff. (Laughs)

I guess I’d say it’s American. Not classic...probably New American. I like a good chicken and waffle, but I also like a good coq au vin. I like a great pizza, but I also like enchiladas with snails in them.

Enchiladas with snails?

Well, we actually did a Paris enchilada at Randall’s. It was a crepe filled with escargot, topped with lemon butter and a balsamic glaze. It was pretty great.

What would you say is your favorite dish?

You know, I’m simple. I like Doritos; I like nachos.

It’s your last meal. What do you order?

Doritos topped with cheese, black olives, fresh pico de gallo, and some creme fraiche. Like I said, I’m simple. I’m not going to go way overboard.