The Stone Balloon executive chef reflects on his Triple G stint and looks forward to an appearance on another food show this month
Robbie Jester has had a busy year, with multiple appearances on the Food Network show Guy’s Grocery Games.
After being eliminated in the final round of the show in November 2015, the 31-year-old executive chef of Stone Balloon Ale House was part of Triple G’s Redemption Tournament in May. He won the first part of the competition and took home $16,000. Unfortunately, Jester was eliminated in the final round because he overcooked his duck, which he chose in honor of his father, who passed away in January.
O&A caught up with the Newark resident via e-mail to learn more about his experiences and influences as a chef, what he learned on Guy’s Grocery Games, and possible future appearances on the Food Network.
1. What got you into cooking professionally? Are there any other chefs who have influenced your take on food?
I got into cooking professionally by growing up in a family restaurant called the Harbor House in Worton Creek Marina in Chestertown, Md. I started out at 12 years old making soups, salads, and desserts in the kitchen working for my father. From there I watched the older cooks, as they were cool and I wanted to be like them. I started working the line at 14 and running the line at 15. Chefs that have influenced my take on food are my father and local Chefs Pat D’Amico, Dan Butler and Bill Hoffman. I love Alfred Portale from Gotham Bar and Grill and have tons of cookbooks that I gather influence from. I’m a huge fan of Eric Ripert as well, but more for what he represents as a human than as a chef.
2. You’ve become something of a veteran regarding food competitions on TV. What have you learned?
I’ve learned that what you put on the plate isn’t nearly as important as what you leave off. As a young chef you have a tendency to try and cram too much onto one plate. Learning to leave off items takes focus and confidence. I’ve learned to be confident in my cooking and also gained phenomenal momentum as a person in charge of my own decisions. Oh… and commit! Too often, we are wishy-washy in our decision-making and it makes for poor results. Decide on something. Commit to action. Then assess the results.
3. In what ways do you feel these Food Network competition shows help the restaurant and food industries?
I believe that education is the key to the future of the restaurant and hospitality industry. I do feel like there was a long period in recent history where guests began to accept a quality of experience much below expectations. That is both in regards to “standard fare” and the quality of service provided. These food competition shows have helped to educate people on ingredients and the personalities that prepare them. I also think there is a higher respect for what we do now than ever before.
4. Have these shows influenced your approach to preparing food in the restaurant?
I would say yes and no. Yes in the respect that all experiences shape us and the way we lead our lives from that moment forward. And no because at the end of the day TV is understandably different than a working restaurant. I do think that the TV competition shows have allowed the Stone Balloon to be bolder in its features and menu because now people trust me. They are more willing to experiment and take chances.
5. Did your father’s illness impact you as a chef?
With Dad passing away in January, I would say the biggest change for me as a chef has been in the way I lead people. I believe that I am a bit more strict now than I ever have been but with an eye toward enhancing people’s abilities and expectations of themselves. My father was a hard man to work for but he always wanted every ounce of the best out of people and he would do everything in his power to extract that. My motto is still leading with compassion but I think sometimes the kindest thing you can do for someone is tell them something they don’t want to hear. Also, I’m more health conscious now and have an eye toward creating a healthy and balanced lifestyle. I’m losing weight, which is not easy for a chef, but it is damn rewarding.
6. Now that Guy’s Grocery Games is over, what can you tell us that you couldn’t before?
There’s not a ton of behind-the-scenes stuff to tell. Guy’s Grocery Games is pretty transparent in the way that it operates and showcases chefs. I will tell you that when you tour the store, the first aisle has a few snack foods on one end. They coach you: “Those are Guy’s snacks. Don’t touch!” It’s a very eclectic variety from Takis to Sriracha chips.
Other than that, Guy is an absolutely incredible human being who is very generous with his time and resources. He remembers almost everyone and their individual stories, which tells you that he’s a people person at heart.
A note that I would say to all professional chefs about the chefs on TV is that they are much more knowledgeable than we give them credit for. They are, in general, technically sound and just because the more technical critiques get edited out doesn’t mean they don’t exist.
7. Can you tell us anything about possible appearances on other Food Network shows in the future?
I do have another appearance coming in July, but I’m not yet allowed to talk about it. It’s a different show and a whole ton of fun!
8. What’s your favorite dish?
My two favorite things are lukewarm, shitty pizza and my mom’s spaghetti and meat sauce. Particularly the meat sauce itself, which I will still just sit and eat with a spoon.
