QuickFire with Connie and john jackson
Get to know the dynamic chef duo that is taking over the Calgary restaurant scene!
1. What was your first job in the culinary industry?
John: I started as a bus boy/prep cook at Hotel Saskatchewan at the age of 15 after getting kicked out of high school.
Connie: My first job was at the Owls Nest. It was an institution in Calgary. I was an apprentice straight out of culinary school and John was my chef. The rest is history!
2. What is your flavour philosophy?
Our food philosophy is about evolving simple ingredients and thinking deeply about what we eat. It’s food we crave and enjoy, making choices that promote a happy life full of celebrations. While also thinking about our planet and our next generation.
3. One ingredient you can’t live without?
Our Connie & John’s Olive Oil. We have been supporting our good friend Peter and his family since he first started producing it on his orchard in Northern California. It is exclusively used at all our restaurants and can even be ordered on our websites.
4. A cooking tool that’s always in your kitchen?
John: Connie…haha.
Connie: My giant butchers cleavers from Spain.
5. What’s your signature dish and why?
That’s a hard one but I would say our Alberta Beef plays the star at CHARCUT because of our long-lasting relationships with our local ranchers. I will name a few signature dishes none more important than the other!
Smoked Alberta Beef Tonnato, Bagna Cauda Aioli, Garlic Chips, Fried Capers, and Pecorino
Roasted Bone Marrow Escargot, Parsley Salad and Crostini
Rotisserie Slow Roasted Prime Rib, Roasted Garlic and Horseradish
Gemstone Ranch Butcher Cut Steaks
6. Go-to cooking technique and why?
Connie & John: Cooking over a wood fire. We like to go back to basics and flavour.
7. Best memory as a chef thus far?
Connie & John: Getting the opportunity to open our restaurants together as co-chefs. We are motivated by each other’s strengths and always have one another to help expand our creativity and knowledge. Making that decision early on is the best memory for us both and we look back to that moment often.
8. Worst memory as a chef thus far?
John: Fighting with Connie on who gets to make the meatballs.
Connie: When I was on Top Chef Canada during the first season, we just opened up CHARCUT, and I was wired with no sleep and running on pure adrenalin. I gave it everything I had and came so close to winning. Unfortunately, that was not the case, and my now amazing friend Dale MacKay took home the title. But, from this memory, I did gain perspective and learned to be kinder to myself.
9. Go-to place for sourcing ingredients?
Alberta. It’s filled with the best farmers, ranchers, and artisan producers you can find.
10. Where do you go to eat on your day off?
John: You will usually find me at Milpa or Shokunin. Or if I am not making my own pizza at home with my wood fired oven I order from Connie & John’s Pizza.
Connie: I love exploring all the new spots that are opening up in Alberta and support our young culinary talent. I also really enjoy hosting dinner parties all decked out with the finest China and beautiful flower arrangements that remind me of my mother who was a third generation florist.
11. A restaurant you’ve always wanted to work at?
Our own. We built them all just the way we wanted!
12. Your chef hero?
John: Connie and Nadine Thomas.
Connie: John, my culinary mentor and co-chef as well as Chef Jessica Pelland and Brody Ashton. Two of our amazing chef leaders of CHAR Hospitality Group.
13. What’s next for you as a chef?
Opening an exciting new restaurant at the end of 2023 in Calgary’s University district!
Head to Charcut Roast House's website to learn more about Connie and John!