Please, have a seat at the table. My name is Jason D. Hall - CMC, and I am happy you're here. It is my pleasure to be able to share with you all valuable items that extend far past our equipment and the support that I personally provide through Middleby. It’s my intention to use this platform to showcase what we do but also to give you access to my personal recipes which will be added to often and as new things are developed. I will also share resources that I personally use, from Chef Certification to vendor resources, this is here for you to get you one step closer to finding solutions for your kitchen. Please feel free to reach out should you have any questions, I am here to support you and your goals.
Chef Jason's BioJason Hall earned an associate degree from the Pennsylvania Institute of Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout the United States cooking in a variety of high-end private country clubs and restaurants, from Ohio to California, The Carolinas, and Florida.
Currently, Jason is the Vice President of Research and Culinary Development at Southbend/Crown Steam and Firex.
Hall holds more than 25 ACF and international competition medals. He has been recognized for his work with the Northeast Florida Culinary Apprenticeship Committee. Chef Hall has done charitable work with, Habitat for Humanity, James F. Holland Foundation, Rally for a Cure-Susan G. Komen Foundation, Flagler County Education Foundation, and Feed Flagler.
In August of 2012 Hall successfully passed the Certified Master Chef Exam (CMC®) at the Culinary Institute of America, in Hyde Park, becoming the 77th chef to pass the test.
In 2013 Jason was selected to be a member of the exclusive ACF Culinary Team USA 2016 that represented the United States in international cooking competitions across the globe. In November of 2015 Team USA won third place overall at the Culinary World Cup in Luxembourg with double gold medals and attaining the highest score out of all nations in the cold food category. In October 2016 the team again dominated the cold food/culinary art category as world champions placing first in the world out of 42 countries and placing 4th overall at IKA (The culinary olympics) in Erfurt Germany.
Currently, Jason is the Chairman of the Board of AMCO (American Master Chefs Order) where he developed and provides a webinar called the “CMC-Pre Plan” for chefs preparing for the exam.
Chef Hall also serves on the ACF Certification Subcommittee to further develop chefs in this country and assist in the development of these programs.
In June of 2016, Jason was again selected to represent the USA along with another member from the ACF Team in a 2-chef format at the ICC in Lyon, France where the two chefs placed 4th.
Most recently, Chef Hall has signed on to be an advisor for Culinary Team USA 2024.
Follow me on Instagram- jasonhallcmc
About Chef Jason's Podcasts:Upon the COVID-19 pandemic effecting our beloved food service industry and the massive blow it has taken to our colleagues and craft, AMCO (The American Master Chefs Order) felt it necessary to begin a podcast weekly interviewing industry professionals as well as those who support us. These include a CPA, Presidents of food distribution companies, and a wide range of culinary professionals, getting their perspective and sharing their plans and resources with all of our listeners via the AMCO website. As this initiative progresses the platform will be used for education purposes, including interviewing CMC’s and discussing their path and the support mechanisms in place for future candidates to approach the exam. This is led by the AMCO Chairman of the Board Jason D Hall, CMC, also the chair of this social media outlet Anthony Seta, CMC and the developer and manager of the content Gerald Ford, CMC. Please go to the website and choose from the list under the “podcast tab”, all resources spoken about with our guests including links to products they are using and support materials are under the “resources tab”.
Upon the completion of the COVID based podcasts MC Ford and MC Hall, launched a new series “The CMC Pre-Plan” which discusses the approach to the test in a 6 part series. Go to the “resources tab” to find them under “exam preparation”.
Southbend is the proud Ring Sponsor of the American Master Chefs Order.
Middleby is a Cornerstone Sponsor of the American Master Chefs Order.
Posts and Resources
Grill to Perfection: Charbroilers and Skirt Steak Pinwheel Recipe
For this month's Master Series, I wanted to focus on grilling, specifically our Counterline Charbroilers from Southbend. In my years in private country clubs and working on a large variety of equipment...
How to choose the right commercial kitchen equipment for your business
Starting a catering or restaurant business can be exciting and lucrative. One of the most crucial components of establishing your business is having the proper commercial kitchen equipment...
A Delicious Experience with our New Convection Oven’s Touch Controls!
For this month's Master Series Recipe, I wanted to showcase the ability of the new touch controls of the Southbend Convection Ovens. The recipe is for a Butter Roasted Pork Loin...
The Importance of Energy Efficiency in Foodservice
In today's society, energy efficiency is more important than ever. In addition to having a significant financial impact on your organization, it has favorable impacts on the environment...
Mastering Combination Cooking with Crown’s Innovative Braising Pan
For this month's Master Series, I wanted to focus on the new Braising Pan from Crown. This unique braising pan features dual zone heating and cooking. This is something that throughout my career in private country clubs...
Introducing New Touchscreen Controls for Convection Ovens
Introducing our new touchscreen convection ovens, our latest innovation to make life in your kitchen easier. Our wide range of new touchscreen convection ovens is set to revolutionize your business...
Steak with Compound Butter Prepared with Our New Electric Broiler
I am excited to kick off the year with the first Master Series Blog featuring our new Electric Broiler! We are proud to showcase the first-ever Electric Broiler by Southbend. Once again, our engineers have developed...
Introducing Electrification: The Foodservice Industry’s Top New Trend
The foodservice industry is changing. Electrification of the industry is a fast-growing trend showing no signs of slowing down. With this in mind, businesses need to embrace the trend toward the electrification...
Master Series – Labor Day
Labor Day is almost here, which means it’s time to start thinking of ways to celebrate with your family and friends. If you need a side dish to accompany the traditional BBQ, this one will be perfect...
Master Series – 4th of July
For this month’s Master Series, I wanted to showcase one of my favorite things to make for cookouts as a table snack. I did these from home long before I introduced them into my bag of tricks back in the country club days...
- Lamb Shanks Firex
- Lobster Mac
- Mulled Wine
- Pork Butt Firex
- Pulled Pork
- Spice Rubbed Salmon with Aerated Hollandaise
- The Ultimate Beer Batter
- Thyme Grilled Cod with Butternut Squash Hash
- Venison Brine
- BBQ Sauce
- Chicken Curry in Cucimix
- Cucumber Yogurt Sauce
- Foie Gras Brulee
- Hawaiian Marinade
- Almond-Onion Biscotti
- Apple Charlotte
- Apple Fritters
- Bacon Marmalade
- Basic Brine
- Blackberry Ketchup
- Butternut Squah Hash
- Caldo Verde
- Cardomom Soil
- Carrot Ginger Bisque
- Cedar Salmon Rub
- Chic Picatta
- Chicken Yakatori
- Chicken in Coconut and Peanut Sauce
- Chix en Croute
- Coeur ala Creme
- Coffee and Cocoa Rubbed Pork Tenderloin
- Compound Butter #1
- Crab Mac
- Croquetas de Jamón
- Egg Pasta Dough
- Ginger Poached Chicken
- Gluten Free Sugar Cookies
- Hot and Sour Shrimp Soup
- Lamb Curry
- Lentil Salad
- Marinated Cauliflower Salad
- SB Biscuits
- Shrimp and Miso- Italian Style
- Spice Rub- Grail
- Sunflower Oil Poached Salmon
- Sweet and Sour Sauce