John P. McJunkins II

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I encourage myself to be well rounded between savory and pastry. That way I have a better understanding of each side, so I can step in when either side if short staffed.

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Primary Place of Employment

Pastry/Line Cook

Primary Job Title

Line Cook

Culinary School

The International Culinary School at the Art Institute

Country

United States

City

Imperial Valley

State

Only fill in if you are not human

Dorian Southall’s Scratch Test Kitchen

Adam Handling: Sustainability, British Cuisine, and the Perfect Cocktail

Ferdinand Metz: From Many We Are One

Verlasso Salmon Crudo

Salmon Nirgiri with Fresh Truffle

Shiso Steamed Salmon

Smoked Shoyu Salmon Nigiri

Pacifico Aquaculture Trip

A Night by the Sea

The Tower Awards

Into the Kitchen: HYTRA & Fair Kitchens

Free Industry Japanese Wagyu Events in NYC and Chicago – February 2024

Chef’s Roll at Terroir Symposium 2022

UK Wagyu Seminar

THE IMPOSSIBLE™ BEEF FROM PLANTS RECIPE CONTEST

Mushroom Monday

Campus Dining Takeover with Impossible

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