Inspired by watching the legendary chocolatier Jacques Torres’ television show and reading countless cookbooks in his formative years, Executive Pastry Chef Jon Gladson knew at the tender age of 11 that he wanted to pursue a career as a pastry chef. He was initially drawn to the field by the artistic and creative element encompassed in the role. Eager to forge his career as a pastry chef, Gladson did not attend culinary school but instead in his last year of high school, committed to completing his Culinary Certification at a technical school whist simultaneously studying to graduate.
Q: Who has been your inspiration in this field/ is there anyone you would like to collaborate with?
A: Jacques Torres, Patrick Roger, Joël Robuchon, and Pierre Gagnaire. Their specialities range from chocolatier to modern French cuisine.
Q: What are you most excited about showcasing and sharing with guests at Kokomo in 2018?
A: Making everything bigger and better, always creating something new and being innovative, as well as introducing a scientific approach to add a new element to dishes. For instance, I am drawn to playing with new flavors, textures and ingredients within our pastry program. We are expanding our Asian offerings at Walker D’Plank and introducing new Japanese-influenced confections such as Strawberry Mochi, Red Bean Ice Cream, and a Black Sesame Seed Miso Cheesecake.