Chef Tom Jackson
Volunteer Food CommentatorAll Things Barbecue Staff Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon, where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in northwest Portland. He spent more than four years honing his skills under James Beard Award winning chef and owner Ken Forkish. In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.
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Summer is officially here.With temperatures in the 90s we’re spending more and more time at the pool with our kids, and the smoke is rolling off of the…
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While the Scots seem to get all of the love from the whiskey world, the word whiskey itself comes from the Gaelic phrase Uisce Beatha [pronounced: ISH-ka…
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Scotch has a long and storied history, much like the country it is named after.Scotland has been settled, conquered, pillaged, and freed, seemingly, too…
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Bourbon may be the United States' official native spirit, but you could make a good argument that rum deserves that title instead.Rum was distilled in the…
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Though it is a small Caribbean island, Jamaica has had major impacts on world culture. Jamaican music, athletes, and cuisine all are known well beyond…
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There are few ingredients that provide the basis for such a vast array of dishes like the tomato.If you had never looked into the history of the fruit,…
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The muffuletta sandwich may have Italian roots, but it is truly a New Orleans original.The story goes that Italian immigrants living in New Orleans served…
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Johnny cakes are a classic east coast dish made, most simply, from cornmeal and water.These cornmeal cakes, which are similar in size and shape to…
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Gumbo, a Creole and Cajun soup that has many possible variations, has a rich history that blends the culinary traditions and techniques of three distinct…
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You might be surprised to learn that polenta, the classic Italian side dish made from coarse ground yellow corn, is now acceptable at any meal of the day,…