HOW TO MAKE AN AMERICAN COFFEE?
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ADDING WATER TO COFFEE
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POURING COFFEE INTO THE WATER
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HANDLING THE INFUSION
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CONCLUSION
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We're buzzing with excitement at Sockeye Grill & Brewery as we proudly welcome our new Executive Chef, Jordan Burley, to our culinary team. With years of extraordinary experience and a prestigious education from "Le Cordon Bleu Culinary Arts School," Chef Jordan is set to bring a wave of excitement to our kitchen. Brace yourself for a delightful array of beer dinner menus, beer-centric culinary creations, and exciting new menu items that Jordan has in store for you.
We asked Jordan to gather his insights into culinary arts, why he became a chef, and how he feels about his new role
Why did you decide to become a chef?
I more or less fell into this career path by happenstance. I was 17 years old, had just graduated high school and was trying to figure out where and what I wanted todo. A spur of the moment idea hit me and I decided to move to Seattle and attend Le Cordon Bleu Culinary arts school. I fell in love with food there and have been working my way through the ranks ever since.
What is your cooking philosophy?
I don't really have a cooking philosophy, but my goal is to keep a happy and enthusiastic kitchen crew that can and will keep growing and producing fun and delicious food.
What are you looking forward to most in your new role?
I am looking forward to all of the events coming up to be able to display my culinary talents and work with such an amazing crew here at Sockeye. Beer and food are two of my biggest passions in life and here I am going to be able to pair them together to make starving, thirsty people happy!
