Sous Chef Jon LeBlanc
Education & Training
Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul
When did you know you wanted to be a chef?
When I was 16, my first job was a dishwasher at Applebee’s. I had a first-hand look at the work of the kitchen each day. The head chef was someone I admired – he encouraged a fun and enjoyable atmosphere but also commanded respect from his staff. To me, it was the perfect type of work environment so I decided I wanted to become a chef and continue working in kitchens like that one.
How do you get your inspiration?
Food magazines and my own experimentation.
Favorite food to prepare?
I enjoy cleaning fish and cutting meats as well as grilling and barbequing.
Favorite kitchen equipment or gadget?
Any knife. In my role as Sous Chef I make sure everything that comes into the kitchen is broken down, prepared, and then ready to serve. A knife is my main kitchen tool. I also like “combi-ovens” which can do just about everything: steam, roast, bake…
What do you love most about working at Mount Olivet Conference & Retreat Center?
I love seeing the smiles on guests’ faces when they are enjoying our food. The compliments we receive make me feel good about the work we are doing. It is a pleasure to be a part of their guest experience during their stay.