Spring 2008
Interview: Q&A with Steve Jackson
New England Culinary Institute graduate
and personal chef for the NBA Chicago Bulls
By Jessica Turner
Describe a typical day as the personal chef for the Bulls.
My day starts at 4:30 a.m. in my kitchen. I meet my assistant, Nick Grisanti, also a NECI grad, to begin our day of feeding 40 hungry people. We prepare a meal for the team and staff every day they're in town. I also cater their chartered plane and coordinate all catering in other
cities as well.
How much can these guys eat? What do they eat?
A typical menu consists of three entrée choices, starch, vegetables, soup, fruit and salads. We prepare everything fresh every day. They consume 10 pounds of poultry, 10 pounds of meat and eight pounds of seafood daily.
Here's a sample game-day menu:
- 3 Pasta with turkey marinara
- 3 Grilled strip steak and chicken breast
- 3 Roasted Chilean sea bass with spinach
- 3 Roasted squash and cherry tomatoes
- 3 Chicken tortellini soup
- 3 Fresh cut fruit
- 3 Green salad with all the fixings
- 3 Tuna salad
Is there one menu for the team or are menus customized based on the specific preferences of certain players?
When I first started with the team seven seasons ago, I used to do only one choice of entrée, but I found that not everyone was eating. So things evolved into what I do now. There are plenty of choices for them and each one is a healthy choice. I know what these guys eat at home and on the road so I have to give them good choices. We have our days when I can kick it out a little bit, but in moderation. We've had a few players through the years with food allergies, so I have had to alter some things, but for the most part these guys are grateful to have good food. Hardly any complaints.
What's the guiltiest indulgence you've ever cooked up for an athlete?
I do have a request from one player who I cook for at his home. Crab ravioli with pesto cream sauce (real cream!). Pancakes with grilled bananas. Lots of requests
for my bread pudding with whiskey
butter sauce.
What's the most important thing that NECI taught you about food?
NECI gave me the tools and experience to go out and be a competent chef. You have to be driven and have a deep passion for cooking to be successful. NECI taught me the basics of cooking. Once you understand the basics you can do anything.
How would you characterize food in Vermont?
Vermont food to me seems country. Real, hearty and simple. Using local products from produce, livestock and artisanal foods.
How often do you return to Vermont and what's the first thing you do when you get here?
I have not been back to Vermont in a long time. I really loved my time there and I have lots of good memories. What I loved the most was driving around and stopping at a country store and buying cheese, bread, cured meats, a bottle of wine, and taking that to some spot along the roadside to kick back and enjoy! Beautiful state you have there.