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 developing recipes and teaching cooking techniques at All Things Barbecue since March 2014.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some incredible, cheesy shrimp Tacos Gobernador cooked on the cast iron griddle in the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Smoked Salmon Caesar Salad featuring dry brined salmon and the best scratch-made Caesar Dressing you've ever tasted!
Chef Eric Gephart of Kamado Joe fires up the Classic III Ceramic Charcoal Grill for his Tuscan inspired Simple Citrus Seared Chicken Breast. There's nothing better than a 30-minute meal that is power packed with bold grilled citrus flavor.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!
By
Tom Jackson
