About Jeff
The Chef Jeff — where it all began ...
My love of food started out early, as meal time was always special in the Holtz family. Born and raised in northern New Jersey by two honest, hardworking immigrant parents, dinner was always on the table at 5:30 p.m., barring none. My mom was one of the best cooks I ever knew, really she was. She creatively cooked from the heart for her family. Last night’s leftovers usually turned up the following night as something totally new and different.
Food became more than a meal at our kitchen table. So, my family was not surprised when The Culinary Institute of America was my school of choice, from which I graduated in ‘85. The Culinary gave me the opportunity to work as a line cook in Epcot Center and begin my restaurant career in Florida. My roots and soon-to-be wife brought me home, and I continued my career in New Jersey as a sous chef and then in corporate catering.
While not in the kitchen I joined the local fire company. The flexibility of my firefighting schedule allowed me to implement my skills to facilitate the opening of several restaurants and a well-known upscale grocery market. Cooking and firefighting were both gratifying. However, the desire to help others on a more full-time level became apparent. I became a professional firefighter in 1991. I put my love for food, preparation and serving on the “middle-burner.”
The demands of a firefighter kept me busy, but cooking was always a part of my everyday life, both in the firehouse and catering for family, friends and private parties. Funny, many firemen like to cook. I had it in reverse. I was the chef who relished in helping others as a career firefighter.
After 9/11, requests for support to our fellow firefighters were many. I was proud to prepare meals for a firehouse in New York City. This firehouse had suffered a great loss. By cooking for these firefighters who had not had a sit-down meal in several weeks, I returned a tradition to a family. I was honored and humbled.
As I close on 30 years as a firefighter, I am able to retire however too young not to continue with my passion. My creations will no longer be served in the firehouse kitchen, but now I can bring them to yours.
My love of food started out early, as meal time was always special in the Holtz family. Born and raised in northern New Jersey by two honest, hardworking immigrant parents, dinner was always on the table at 5:30 p.m., barring none. My mom was one of the best cooks I ever knew, really she was. She creatively cooked from the heart for her family. Last night’s leftovers usually turned up the following night as something totally new and different.
Food became more than a meal at our kitchen table. So, my family was not surprised when The Culinary Institute of America was my school of choice, from which I graduated in ‘85. The Culinary gave me the opportunity to work as a line cook in Epcot Center and begin my restaurant career in Florida. My roots and soon-to-be wife brought me home, and I continued my career in New Jersey as a sous chef and then in corporate catering.
While not in the kitchen I joined the local fire company. The flexibility of my firefighting schedule allowed me to implement my skills to facilitate the opening of several restaurants and a well-known upscale grocery market. Cooking and firefighting were both gratifying. However, the desire to help others on a more full-time level became apparent. I became a professional firefighter in 1991. I put my love for food, preparation and serving on the “middle-burner.”
The demands of a firefighter kept me busy, but cooking was always a part of my everyday life, both in the firehouse and catering for family, friends and private parties. Funny, many firemen like to cook. I had it in reverse. I was the chef who relished in helping others as a career firefighter.
After 9/11, requests for support to our fellow firefighters were many. I was proud to prepare meals for a firehouse in New York City. This firehouse had suffered a great loss. By cooking for these firefighters who had not had a sit-down meal in several weeks, I returned a tradition to a family. I was honored and humbled.
As I close on 30 years as a firefighter, I am able to retire however too young not to continue with my passion. My creations will no longer be served in the firehouse kitchen, but now I can bring them to yours.
“First we eat, then we do everything else.” |