Chef Erik Johnson is the new top toque at the J Vineyards property in Healdsburg, which includes the popular J Bubble Room. The former executive sous chef at Healdsburg’s Dry Creek Kitchen, he replaces Jason La Bue. A frequent teacher at Relish Culinary Adventures (and Bohemian Club chef alum), he’s gearing up for his first J Vineyards class, “Get Ready for Thanksgiving) from 6:30 to 9:30p.m. on Nov. 2. It’s a great chance to brush up on your holiday cooking skills and get a tasty three-course meal in the process. Details on this and other classes, as well as Bubble Room appointments at jwine.com/events. The cost of the Thanksgiving class is $110 per person.
Congratulations to Erik on his great new opportunity! I have to chuckle though when I see the title “Executive sous chef”. Sous chef is a title that needs no furthur embelshment, unless it truly refers to
to a position that is actually removed from day to day cooking operations. Sous chefs are some of the best cooks anywhere, because of their everyday practice of cooking. Thay are to be admired and emulated by line cooks, in that they have earned the trust of the chef to oversee QC in his or her absence while performing in the kitchen at the highest level themselves.