Jack Formica

Clams and Linguine. It embodies all of what made me fall in love with food. Grew up digging clams in my backyard. Growing herbs and garlic in the gardens. It connects me to my grandma who taught me cooking. It shows simplicity and the importance of high quality sourcing. It’s humble and beautiful and bold in flavor. Its connect the land and sea of my home into a dish and its a meal best shared with family and friends.

The farmers, the fishermen, and those who steward the land with integrity to feed us. The landscape and the locals are my inspiration as they hold wisdom of food. Jaime Oliver was my first cookbook and he embodied all that food is for me. Connection to the earth and to other humans. That food is fun and fluid and not restrictive and rigid. Food medicine of the mind body and soul. I believe the intention and state of the chef is transmitted through the food and Jaime cooks with love always.

I would donate some to Luv Michael a non-profit working with autistic adults that I have had the pleasure to help create a culinary program from growing the food to cooking and eating it. I would put the other portion to opening a small restaurant in Costa Rica in the town I have been living and employ locally and source local only.